St. Joseph food safety inspections for October

The City of St. Joseph Health Department has released its food safety inspections for the month of October.

BOUDREAUX LOUISIANA
224 N 4th St.

Observations
– When to Wash Hands* -Employee prepping and cooking food blew his nose and did not wash hands or change gloves before returning to work with food. The same employee washed gloved 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.. -Educate your employees when to wash hands and change gloves. After sneezing or blowing nose you must wash your hands. Never wash gloved hands.
– Packaged and Unpackaged Food – Separation, Packaging, and Segregation.* -Ready to eat cheese stored below raw meats in the reach in cooler -(A) Food shall be protected from cross contamination by: (1) Separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and (b) Cooked ready-to-eat food; -Different foods must be stored on the right racks in the coolers. Ready to eat food must be stored on the top rack
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine with slime mold -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize ice machine more than one time a week
-Food Storage -Food in the reach in cooler is not covered -Must be kept covered except when in use to protect againist possible contamination -All food in the cooler must be covered

MAREK CATERING
308 Illinois

Observations
– Controlling Pests.* -Fruit flies seen in the kitchen. Establishment does not have a licensed pest control company in place -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 -Food establishment must have a licensed pest control company to control flies and prevent any other pest infestation. Cover all trash cans in the kitchen

FREDERICK INN INC
1627 Frederick Ave.
Observations
– Cooling.* -Beef roast is put in the walk in cooler before it cooled down properly -It is very important to cool foods as rapidly as possible to prevent bacterial growth. You must cool hot foods to 70F in first 2 hours then to 41F over the next 4 Hours. You can do this by ice bathing, ice paddles, using shallow containers, a blast chillers or freezer/cooling. Becareful not to overload a cooling unit. If after 2 hours you are not at 70F you must either rethermalized to 165F then recooled or discard and denatyre product. You only rethermalize ONCE!! -Beef and other Temperature Control for Safety (TCS) Food must be cooled down to 70 degrees within 2 hours. Use ice or freezer to cool food rapidly

PAPPY’S GRILL & PUB
2501 Messanie

Observations
– Controlling Pests.* -Fruit flies by the bar by the floor drains -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 -Fruit flies carry fungus and bacteria and must be eliminated. Clean floor drains using industrial cleaner
– Cleaning, Frequency and Restrictions -Missing floor tiles in the kitchen and damaged tiles in the bar -Clean walls, floors, ceiling on a regular basis. -Replace missing and damaged tiles before the next routine inspection

JC WYATT HOUSE LLC
1309 Felix

No observations

GROUND ROUND
123 S 6th St.

No observations

CHILI’S GRILL & BAR
5105 N. Belt

COUNTRY SQUIRE RET RES LLC
1602 Buckingham

No observations

CASEYS GENERAL STORE #2471
2423 N. Woodbine

Observations
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.
– Using Dressing Rooms and Lockers -Personal belonging must not be stored in areas where food is held, prepped, cooked or displayed to help prevent possible contamination

EL MAGUEY
2201 N. Belt

Observations
– 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.

NOYES HOME
801 N. Noyes

Observations
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Temperature Control for Safety ( TCS ) Food in the walk in cooler has been stored for over 7 days. -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 -Ready to eat food must be discarded within 7 days. Sausage and macaroni voluntarily discarded

PIZZA HUT
915 Jonathan Lane

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, 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
– 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

PIZZA HUT
2705 N. Belt

Observations
– Food Storage -Must be kept covered except when in use to protect againist possible contamination
– 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. Sides of high chairs need cleaning, some have build up on them.
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

TREX MART
3927 Frederick Ave.

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

WALGREENS
2620 S Belt Hwy

WALGREENS
3645 Frederick Ave

No observations

WALGREENS
4022 N Belt Hwy

SPANKY & BUCKWHEATS SMOKE PIT
302 Illinois

No observations

DELISHE LLC
801 Francis

No observations

SUBWAY
4514 S 169 Hwy

Observations
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

SUBWAY
3114 N Belt Hwy

No observations

McDONALDS
4219 S 169 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
– 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

PIZZA SHOPPE
2229C N Belt Hwy

Observations
– 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. Keep a close eye on salad cooler.

US OIL
601 S 22nd

Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -No sanitizer for use -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Must have sanitizer at all times to sanitize pop nozzles, ice tea nozzles, ice chute and other food contact surfaces
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice tea nozzles and pop nozzles -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Food contact surfaces must be cleaned and sanitized daily. Do not use until they have been cleaned and sanitized
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty air vents -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Air vents must be cleaned regularly
– Cleaning, Frequency and Restrictions -Dirty floor underneath the racks in the walk in cooler -Clean walls, floors, ceiling on a regular basis. -Clean the whole floor in the cooler
– Maintaining Refuse Areas and Enclosures -Dumpster overflowing with trash. More trash bags are placed beside the dumpster -A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, litter, and kept clean -All trash must be contained in the dumpster to prevent attractive conditions for rodents. Empty dumpster on a frequent basis

PIZZA HUT
1617 S 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. -1. Clean sides of high chairs
– 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 -1. Back toward the make table.

MCDONALDS
601 N Belt

No observations

INTERSERV CALVIN CENTER
1412 N. 3rd

No observations

MCDONALDS
3417 S BELT

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
– 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

INTERSERV WESLEY SENIOR TOWERS
1002 Francis

No observations

EAGLES LODGE
2004 N Belt Hwy

SUBWAY
4201A N Belt Hwy

No observations

SUBWAY
501 N Belt Hwy

Observations
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

LUNAS FINE DINING INC
214 N. 20th

No observations

SODEXO-BOEHRINGER INGELHEIM E-CAMPUS
3902 Genefield Rd

No observations

BARTLETT CENTER
409 S. 18th

No observations

CABBAGE ROLL
2641 Lafayette

No observations

LE PEEP
919 N Woodbine

Observations
– Assignment of Responsibility* -There was no person in charge at the beginning of the inspection -You are required to have a person in charge during all hours of operation and they must be able to understand instruction given from the Health Authority -Manager or owner must designate a person in charge before leaving the establishment building
– Preventing Contamination from Hands.* -Employee handling cinnamon rolls with bare 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… -Must use gloves or other barrier to handle ready to eat food
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Dishwasher is not sanitizing dishes -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Dishwasher sanitizer must be checked everyday to ensure that sanitizer cycle is good
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty food racks in the dry storage -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Clean debris off the food racks

McDONALDS
3504 N Belt Hwy

No observations

PERKINS
3901 Frederick Ave

No observations

PEPPERJAX GRILL
1908 N Belt Hwy

OPEN DOOR FOOD KITCHEN
510 Edmond

No observations

AMERICAN LEGION
2414 S 4th

Observations
– Washing,Rinsing,Sanitizing Procedures -Dishes are washed and sanitized only -Proper order for washing wares in a 3 compartment sink is WASH, RINSE, SANITIZE -Must rinse dishes in clear water before sanitizing. After sanitizing dishes must be air dried
– Nonfood-Contact Surfaces -Carton paper placed on storage shelves -Do not cover storage surfaces with contact paper, foil,rubber mats. -Storage shelves must not be covered. Keep them clean by cleaning on a daily basis
– Wiping Cloths, Use Limitation -Wiping cloths stored on shelves -Keep wiping clothes in sanitizer when not in use -Wiping cloths must be stored in sanitizer buckets

SUBWAY
6101 Lake Ave

Observations
– Thawing. -Frozen meat is thawed at room temperature -Food must be thawed in walk-in-cooler or submerged in cold running water, or in microwave, NEVER at ROOM TEMPERATURE!! -Temperature Control for Safety ( TCS ) Food must be properly thawed to prevent bacterial growth. While thawing all parts of the food must not go beyond 41.0 degrees

SUBWAY
1405 Fredrick Ave

Observations
– Controlling Pests.* -Live gnats seen in the kitchen, by the pop machine and upstairs by the restroom -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 -Apply approved pesticides, clean floor drains, cover trash cans and keep all surfaces clean and dry to control flies

DINER ON FRANCIS
21110 Francis

No observations

SPOT CAFE
5021 King Hill

No observations

SOUTH SIDE FAMILY
6938 King Hill Ave.

No observations

CRACKER BARREL OLD COUNTRY STORE
915 N. Woodbine

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

SALVATION ARMY
618 S. 6th

No observations