St. Joseph Food Safety Inspections for July

The City of St. Joseph Health Department’s July food safely inspection reports.

WAFFLE HOUSE
4223 Commonwealth Ct

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine dispenser -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize the ice machine every week
– Repairing -Damaged floor tiles in the kitchen -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Replace damaged floor tiles to restore the floor to a smooth and easily cleanable state

OLIVE GARDEN
5312 N Belt Hwy

No observations

PANDA EXPRESS
5301 N Belt Hwy, Suite 101

No observations

SOUTHGATE RESTAURANT
6106 King Hill Ave.

Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Dishwasher is not sanitizing food contact surfaces -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Dishwasher must sanitize dishes at all times. Check sanitizer concentration using chlorine test strips
– Sanitizing Solutions, Testing Devices -No sanitizer test strips -A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. -Must have test strips to check sanitizer levels

GALVINS
Belt Hwy.

No observations

HUNAN RESTAURANT
406 N 36th St

No observations

HY VEE INC GROCERY, HY VEE DELI
201 N Belt Hwy

No observations

CULVER’S RIVERSIDE 66
5430 Frederick Ave

Observations
– Using a Handwashing Facility. -A handwashing facility may not be used for any purposes other than handwashing
– Food Storage -At least 15 cm (6 inches) above the floor.
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.

TACO BELL
910 Francis

No observations

SMALLCAKES
5107 N Belt Hwy

No observations

VFW POST
821 N. 4th

No observations

NORTH VILLAGE STADIUM
5405 N Belt Hwy

No observations

SECOND HARVEST FOOD BANK
915 Douglas

No observations

SPANKY & BUCKWHEATS SMOKE PIT
302 Illinois

No observations

EAGLES LODGE
2004 N Belt Hwy

No observations

CBM FOOD SERVICE COUNTY JAIL
501 Faraon

No observations

CHAUN’S CATERING
2635 Garfield

No observations

FREDDY’S FROZEN CUSTARD & STEAKHOUSE
228 N Belt Hwy

No observations

SAN JOSE STEAKHOUSE
4015 S 169 HWY

Observations
– Good Repair and Proper Adjustment -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications

LONG JOHN SILVERS LAKE AVE
6104 Lake Ave

No observations

ROBIDOUX LANDING PLAYHOUSE
124 S 8th

No observations

WALMART, WALMART DELI/BAK NORTH
4201 N Belt Hwy

Observations
– Repairing -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination

LITTLE CAESARS
2120 Mitchell

Observations
– Cooling, Heating, and Holding Capacities. -Freezer is not holding food at 32.0 degrees or below -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -Move food to the walk in cooler and repair the freezer

LITTLE CEASERS
3304 Ashland

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty pizza carts due to infrequent cleaning -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Clean all pizza carts regularly

FORDS DRIVE IN
5028 Lake Ave.

No observations

CAFÉ PONY ESPRESSO
114 S 8th

No observations

CICI’S PIZZA
2207 B N Belt Hwy

ARBYS ROAST BEEF
4601A S Leonard Rd

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Foods that require Time/Temperature Control for Safety Food must be maintained at 41F or colder, if not, food must be discarded and denatured -1. Items on ice packs need to checked often.
– Food Storage -At least 15 cm (6 inches) above the floor.
– In-Use Utensils, Between-Use Storage -Can be held in the food, with handle out, in running water, in water if water is maintained at 140F or on a clean sanitized surface
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventlation systems may not create a public health hazard or nuisance or unlawful discharge
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis. -1. Kitchen floor and lobby floor very dirty

FILL UP GUYS
4510 S 169 Hwy

Observations
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Must be dated with discard date and not just date made, can be kept for 7 days if held at 41F or 4 days if held at 45F
-Controlling Pests.* -Pest control is a must, any sign of pest can signal a possible major problem as pest are know to habor and spread bacteria and virus, and must be dealt with immediately -1. Way too many flies, need to increase pest control
– Food Labels -Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

JUST DESSERTS BY MOM
802 S 10th

No observations

DRURY HOTELS COMPANY LLC
4213 Frederick Ave

No observations

RIVERMART
320 Edmond

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine dispenser the -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and and sanitize all food contact surfaces daily. These include ice machine dispenser and half and half nozzles

BURGER KING
1212 N Belt Hwy

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -1. Tops and especially the sides of fryers need deep cleaning
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventlation systems may not create a public health hazard or nuisance or unlawful discharge
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.
– Repairing -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -1. Several ceiling tiles are water damage and need to be replace.
– Temperature Measuring Devices -Must have a thermometer in all units that are cold/hot holding.

BURGER KING
1517 S Belt Hwy

Observations
– Controlling Pests.* -Pest control is a must, any sign of pest can signal a possible major problem as pest are know to habor and spread bacteria and virus, and must be dealt with immediately -1. Flies are present, need to increase pest control
– Hair Restraint Effectiveness. -Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped singleservice and single-use articles.
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -1. Almost all the equipment in this kitchen is dirty and needs a very deep cleaning.
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventlation systems may not create a public health hazard or nuisance or unlawful discharge
– Repairing -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination
-Covering Receptacles -Dumpster must have a tight-fitting lids or doors if kept outside the food establishment for pest control and odors
– Good Repair and Proper Adjustment -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications
– Temperature Measuring Devices -Must have a thermometer in all units that are cold/hot holding.

HY VEE INC GROCERY, HY VEE SALAD BAR
201 N Belt Hwy

Observations
– Hand Drying Provision. -Each hand washing sink or group of adjacent sinks shall be provided with disposable hand towels, dryer, or other acceptable means to dry hands.
– Using a Handwashing Facility. -A handwashing facility may not be used for any purposes other than handwashing
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use

FAZOLI’S
504 N Belt Hwy

Observations
– Food-Contact Surfaces.* -(A)Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -1. Clean the sides of the high chairs

BIGGINS SPORTS BAR & GRILL
408 Hickory

Observations
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the walk in cooler -Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventlation systems may not create a public health hazard or nuisance or unlawful discharge -Clean air vents to prevent possible contamination of food

EL MAGUEY
2201 N Belt Hwy

Observations
– When to Wash Hands* -You must train your your employees of when they must wash hands, such as when the change task, use restroom, change gloves, handle money etc..
– Eating, Drinking, or Using Tobacco* -An employee shall not, eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Drinks must have lids and straws to prevent hand to mouth contact.
– Preventing Contamination from Hands.* -Must have a barrier between ready to eats foods and bare hands to prevent possible contamination. Barriers can be gloves, utensils, deli paper, bakery paper etc…
– In-Use Utensils, Between-Use Storage -Can be held in the food, with handle out, in running water, in water if water is maintained at 140F or on a clean sanitized surface
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use
– Temperature Measuring Devices -Must have a thermometer in all units that are cold/hot holding.

KOMATSO ROMEN 2
726 Felix

Observations
– Cooling, Heating, and Holding Capacities. -Walk in cooler is not maintaning required temperature of 41.0 or below. Air temperature is 47.0 degrees -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -Adjust the temperature to 41.0 or below. Transfer Temperature Control for Safety (TCS) food to other coolers

SAKURA
2209 N Belt

No observations

RED LOBSTER
4101 Frederick Ave

No observations

HOOF AND HORN
429 Illinois

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty walk in cooler shelves with food debris and mold growing -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Wash shelves with soapy water and sanitize using sanitizer water (chlorine or quaternary based sanitizer)

CHINA SUPER BUFFET INC
617 N Belt

Observations
– Using a Handwashing Facility. -Second sink is used to store food utensils -A handwashing facility may not be used for any purposes other than handwashing -Hand sinks must be used to wash hands only
– Storage Areas, Rooms, and Receptacles, Capacity and Availability. -Sink has no paper towels -Supply wasket basket, if in womens or unsexed restroom must be covered -Replace paper towels when the dispenser gets empty
– Food Temperature Measuring Devices -No thermometers for checking hot food. -A thermometer for cooking must be present and use to insure that proper cooking temperatures are being met. -Cooks must have thermometers to check food temperature during cooking and reheating.

TEXAS ROADHOUSE
925 N Belt

No observations

THE DINER AT ROSECRANS
100 NW Rosecrans

No observations

SOUTH SIDE FAMILY
6938 King Hill Ave.

No observations

FEZ – Moila Country Club
701 N Noyes Blvd

Observations
– Cooling, Heating, and Holding Capacities. -Walk in freezer is not maintaining required temperature of 32.0 degrees -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -Repair freezer right away and set temperature at 32.0 degrees or below