(Inspections from St. Joseph Health Department reports)
RADISSON HOTEL
Observations
– Cleaning, Frequency and Restrictions -Dirty floor underneath the dishwasher and behind the grill/broiler -Clean walls, floors, ceiling on a regular basis. -Clean floors underneath equipment more frequent
DOMINOS PIZZA
2110 Messanie
In compliance
KENTUCKY FRIED CHICKEN N BELT
Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -1. High chairs sides, corrected during inspection
– Nonfood-Contact Surfaces -Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
– 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
ST JOSEPH HAVEN
610 Olive
Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Sanitizing mechanism in the 3 – compartment sink is not working. The dishwasher is working great -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -The sanitizing mechanism must be reset and sanitizer tested before it can be used again. Do not use until it is repaired. Use dishwasher only for the time being.
APPLE MARKET
2300 Mitchell Ave.
Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Sanitizing mechanism in the 3-compartment sink in the meat department is not working -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Repair the sanitizer machine and test the chemical concentration using test strips
ROBIDOUX MIDDLE SCHOOL
In compliance
HYDE ELEMENTARY SCHOOL
In compliance
BENTON HIGH SCHOOL
In compliance
PARKWAY ELEMENTARY SCHOOL
In compliance
LINDBERGH ELEMENTARY SCHOOL
In compliance
LAFAYETTE HIGH SCHOOL
In compliance
LONG JOHN SILVERS
1701 N 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. Fax me your last 6 months of pest control reports 816-271-4764
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
Maintaining Premises, Unnecessary Items and Litter -Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter
HOSEA ELEMENTARY SCHOOL
In compliance
SPRING GARDEN MIDDLE SCHOOL
In compliance
FIELD ELEMENTARY SCHOOL
In compliance
LAKE CONTRARY ELEMENTARY SCHOOL
In compliance
TRUMAN MIDDLE SCHOOL
In compliance
PICKETT ELEMENTARY SCHOOL
In compliance
SAINT FRANCIS PAROCHIAL SCHOOL
In compliance
CARDEN PARK ELEMENTARY
In compliance
PERSHING ELEMENTARY SCHOOL
In compliance
CATHEDRAL PAROCHIAL SCHOOL
In compliance
SAINT JAMES PAROCHIAL SCHOOL
In compliance
DUNKIN DONUTS
Observations
-Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Ice machine is dirty -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize food contact surfaces of the ice machine daily and all other surfaces weekly
-Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the kitchen -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 more frequently
ST JOSEPH MUSEUM
1100 Charles
In compliance
SWISS HIGHLANDS 66
3011 N Belt
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.
– Food Labels -Label must display business and address for tracking purposes
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.
TREX MART #10
3508 Pear
Observations
– Intensity of Lighting -Replace with new light that meets require of the code for specific areas -1. Must have light in walk in cooler
TARGET STORE T-1977
5201 N Belt Hwy
In compliance
MITCHELL PARK PLAZA C STORE
1300 S 11th ST.
– System Maintained in Good Repair* -The water heater is leaking around the base -. A plumbing system shall be: (A) Repaired according to law; P and (B) Maintained in good repair.: Repair or replace plumbing. Repairs must be made within 72 hours or as stated -Water heater must be replaced to prevent contamination of clean water. The water heater will be replaced within 7 days as per manager
HILLCREST TRANSITIONAL THRIFT STORE
4826 Frederick Blvd
In compliance
PRONTO CAFE
Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Ice Cream freezer had 2 dead flies in it -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Keep food equipment clean. Freezer must be defrosted to prevent contamination of ice cream
NORTYS BAR & GRILL INC
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 ice machine every week
– Washing,Rinsing,Sanitizing Procedures -Incorrect order for cleaning and sanitizing food contact surfaces. Dishes are not rinsed in clear water after washing -Proper order for washing wares in a 3 compartment sink is WASH, RINSE, SANITIZE -Observe all 3 steps in order. Do not skip the rinse step
– Wiping Cloths, Use Limitation -Wiping cloths are stored on the prep cutting board -Keep wiping clothes in sanitizer when not in use -Store wiping cloths in sanitizer buckets to keep off flies in the kitchen
– Repairing -Damaged floor tiles in the bar -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Floor must be smooth and easily cleanable. Repair the floor within 30 days
POPS PLACE
238 Illinois
In compliance
SONIC DRIVE IN
5810 Lake Ave.
Observations
– Cleaning, Frequency and Restrictions -Dirty floor underneath the ice bin. Stagnant water between the reach in cooler and 3-compartment sink -Clean walls, floors, ceiling on a regular basis. -Dry wet floors and clean dirty floors to prevent fly infestations
– Cooling, Heating, and Holding Capacities. -Reach in cooler for hot dogs is not maintaining temperature. Ambient air temperature is 54.0 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 coolers as soon as they start failing. Temperature must be maintained at 41.0 degree
SONIC DRIVE IN
4303 2A Commonwealth Ct
Observations
Food-Contact Surfaces.* -Metal plates around the ice dispenser that come into contact with ice have developed rough edges -(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 -Food contact surfaces must be smooth and easily cleanable. Replace the metal plates
TACO JOHNS LAKE AVE
6110 Lake Ave.
Observations
– Repairing -A hole in the wall by the restroom -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Repair holes in the wall
McDONALDS LAKE AVE
Observations
– Time as a Public Health Control.* -Temperature Control for Safety Food is not timed -Using time as your control for bacterial growth you must have a written proceduce on site as well as providing one to the health authourity. Product must be clearly labeled with time and date, can not hold longer than 4 hours, after using time as your control product used must be discarded -Temperature Control for Safety Food must be timed for 4 hours and discarded at the end of the 4 hour period. Untimed food voluntarily discarded.
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize ice machine every day
BETTYS CAFE
6307 King Hill Ave
In compliance
PINK SALT
614 Francis
Observations
– Repairing -Damaged wall in the kitchen. Baseboard is rotten over time and no longer easily cleanable -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 wall and baseboard. Cracks and crevices at the wall and floor junction must be covered using a durable material
BARBOSA’S CASTILLO
906 Sylvanie
In compliance
CORBY PLACE SENIOR LIVING
422 Felix
In compliance
BIG BISCUIT
139 N Belt. Hwy
In compliance
BUFFALO WILD WINGS GRILL & BAR
5403 N Belt Hwy, Suite 101
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
TAQUERIA HUARACHERIA
3830 King Hill
Observations
– Hand Drying Provision. -No paper towels at hand sink -Each hand washing sink or group of adjacent sinks shall be provided with disposable hand towels, dryer, or other acceptable means to dry hands. -You must have paper towels at all times
– Linens and Napkins, Use Limitation -Tortillas stored in a tub between two pieces of linen -Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer, you may not use cloth as barrier to barehand contact, as it can not cleaned in place and can retain possible contaminates -Clean paper towels might be used instead of linen to prevent contamination of food
CHEDDARS CASUAL CAFE
5302 N Belt Hwy
In compliance
CHICK-FIL-A
5303 N Belt Hwy
Observations
-Conditions of Use.* -Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food establishment,
– 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, Frequency and Restrictions
– 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
BARBOSAS EAST
4804 Frederick Ave
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. -1. By dishwasher
54TH STREET GRILL & BAR
5103 N Belt
Observations
– Food Storage -Must be kept covered except when in use to protect against possible contamination
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed
MI FAMILIA
2420 Frederick
In compliance
THE CAFE
4230 St. Joseph Ave.
Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Hot Goulash held at 70.2 degrees on the stove top instead of 135.0 degrees -Foods that require Time/Temperature Control for Safety Food must be maintained at 135F or hotter, if not, food must be discarded and denatured -Hot food must be stored at proper temperature after cooking. Put hot food in the proper hot holding. Alternatively cool down hot food and store in the cooler until you need it
WAFFLE HOUSE
4223 Commonwealth
Observations
– Mechanical Warewashing Equipment, Wash Solution Temperature* -High heat water sanitizer is around 140.0 instead of 180.0 -A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F). -Dishwasher using high water temperature for sanitizing must reach 180.0 during the rinse cycle
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty coolers due to food juices dripping and collecting at the bottom. Dead flies in the coolers -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Clean and sanitize coolers during the shifts to prevent contamination of food
– Cleaning, Frequency and Restrictions -Walk in cooler floor is dirty -Clean walls, floors, ceiling on a regular basis. -Clean floors more frequently
– Cooling, Heating, and Holding Capacities. -Walk in cooler is not keeping temperature at 41. 0 degrees or below. Ambient air temperature is 46.0 -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 -Monitor temperature of cooling units throughout the shifts.
TACO BANDIDO
1601 St. Joseph Ave.
Observations
– Repairing -Holes in the dry storage walls -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Walls must be repaired to make them smooth and easily cleanable
GREEN HILLS INC #2, GREEN HILLS DELI
3225 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.
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -Hood vent and filters need to be cleaned to maintain proper air flow and to prevent grease dripping into foods.
– Maintaining Premises, Unnecessary Items and Litter -Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter
BANDANAS BAR B Q
4225 Frederick Ave
Observations
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis. -1. Dining room floor is very slick, could be due humidity or grease, maybe both
– Mechanical Ventilation -If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided -1. May be required to install a vent by walk in coolers or required to move compressor to roof.
– Cooling, Heating, and Holding Capacities. -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 -1.All 3 walk in units are out of required temperature range, needs to addressed ASAP
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed
Infrastructure is quite the challenge at this location, cooling system needs to be updated, as present system is not viable for the long term. Planning on upgrade is needed.
TIGERS DEN
515, 517, 519 Felix
In compliance
SONIC DRIVE IN
502 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.
-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.
-Covering Receptacles -Dumpster must have a tight-fitting lids or doors if kept outside the food establishment for pest control and odors
-Maintaining Refuse Areas and Enclosures -A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, litter, and kept clean
– 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
-System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed
HELEN DAVIS STATE SCHOOL
2900 Scott
In compliance
BODE MIDDLE SCHOOL
In compliance
OAK GROVE SCHOOL
In compliance
CENTRAL HIGH SCHOOL
In compliance
COLEMAN ELEMENATRY SCHOOL
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. Milk cooler temperature at 43.8 to 45.2 degrees
– Cooling, Heating, and Holding Capacities. -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 -1. Milk cooler not maintaining proper temperature, have it serviced. Temperatures in 43.8, 45 degree range
WEBSTER ADULT EDUCATION & CATERING
In compliance