The City of St. Joseph Health Department has released its November food safety inspections.

STARBUCKS COFFEE
324 N Belt 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

COUNTRY COOKIES
206 S 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.

CHAUN’S CATERING
2635 Garfield

No observations

PAPA JOHNS PIZZA
1808 N Belt Hwy

Observations
– 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
-System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed -1. 72 hours to repair

SUBWAY
3022A S 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, -1. Remove from store!
– 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

TACO BELL
3403 S 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
– Covering Receptacles -Dumpster must have a tight-fitting lids or doors if kept outside the food establishment for pest control and odors

TACO BELL
320 N Belt Hwy

No observations

TACO BELL
3301 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.
– 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 -1. Exhaust system not working correctly, needs serviced ASAP! 2. Gasket needs to be replaced-

APPLE MARKET #755 – King Hill

Observations
– System Maintained in Good Repair. -Leaking water underneath the 3 – compartment sink -There should be no leaks, clogged/slow drains, properly installed -Repair leaking plumbing lines

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Hot food in the hot holding unit is held below 135.0 degrees. Vegetables 131.2, mashed potatoes 132.8 -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 holding temperature must be turned high to keep food safe out of the danger zone. Once food temperature falls below 135.0 degrees it must be reheated to 165.0 degrees
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Lunch meats that was removed from the original packaging is more than 7 days old in the cooler -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 -Food from a processing plant that has been removed from its original packaging must be stored for 7 days only. Food voluntarily discarded
– Nonfood-Contact Surfaces -Shelves for food pans and other utensils are covered -Do not cover storage surfaces with contact paper, foil,rubber mats. -Shelves must be left uncovered to control pests and to make them easily cleanable
– Receptacles -Kitchen trash cans left uncovered -Need to be cleaned to help with pest control and odors. -Kitchen trash cans for food waste must be covered to control flies
– Good Repair and Proper Adjustment -Paper towel dispenser is not working -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Repair broken equipment

MR GOODCENTS SUBS & PASTA
4315 Commonwealth Ct

Observations
– Cooling, Heating, and Holding Capacities. -Lunch meat cooler is not maintaining temperature at 41.0 degrees or below. Ambient air temperature at this point in time is 50.0 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 -Cooling unit must maintain required temperature of 41.0 degrees. Check cooler temperature throughout the shifts. Repair within 3 days

APPLEBEES NEIGHBORHOOD GRILL
4004 Frederick Ave

Observations
-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.
– 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

WHISKEY MANSION
1723 Francis

No observations

SAMS CLUB #4920, SAM’S CLUB DELI
5201 N Belt Hwy Ste A

No observations

SONIC DRIVE IN
3110 N Belt Hwy

Observations
-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

SODEXO
5701 Providence

No observations

CBM FOOD SERVICE COUNTY JAIL
501 Faraon

Observations
– Mechanical Warewashing Equipment, Wash Solution Temperature* -Hot water/ high heat sanitizer temperature is too low -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). -Sanitizing water temperature must reach 180 degrees for effective destruction of pathogens
– Repairing -Cracked 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 -Floor must be smooth and easily cleanable

BIGGINS SPORTS BAR & GRILL
408 Hickory

No observations

IHOP #3267
3804 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
– 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

RED LOBSTER
4101 Frederick Ave

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

HY VEE INC GROCERY, HY VEE
201 N Belt Hwy

No observations

HY VEE INC GROCERY, HY VEE
Caterer Kitchen 201 N Belt Hwy

No observations

THE DINER AT ROSECRANS
100 NW Rosecrans

Observations
– Cleaning, Frequency and Restrictions -Dirty ceiling and air vents in the kitchen -Clean walls, floors, ceiling on a regular basis. -Clean ceiling and air vents more regularly

VAPING STORE
3502 S 22nd

No observations

CHINA SUPER BUFFET INC
617 N Belt

Observations
– Cooling.* -Hot food is cooled at room temperature. Two pans of food was put in the walk in cooler before cooling 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!! -Hot food must be cooled down to 70.0 degrees within two hours and to 41.0 in four hours . Use ice and place food in metal pans. Do not cover food that is being cooled
– Controlling Pests.* -Four live cockroaches seen by the ice machine. Live pests is a sign of infestation -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 -Cockroaches must be eliminated using approved pesticides, baits and through deep cleaning . Pest Control applied bait and placed glue traps in roach infested areas during the course of the inspection
– Hand Drying Provision. -No paper towels in the second kitchen sink and employee restroom 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. -All hand sinks must have paper towels throughout the shifts
– Linens and Napkins, Use Limitation -Cooked food stored in carton boxes -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 -Food must be stored in food grade tubs. This is a repeat violation. Food voluntarily discarded

SAKURA
2209 N Belt

Observations
– Using a Handwashing Facility. -Hand sink is used to store a skillet. This happened 2 times during the inspection. -A handwashing facility may not be used for any purposes other than handwashing -Use hand sinks for designated purposes only. After correcting violations on site, communicate to all employees concerned
– Linens and Napkins, Use Limitation -Raw meat wrapped in cloth napkins -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 -Use food grade paper instead of cloth to wrap meats
– Toilet Tissue, Availability. -No paper towels in employee restroom -A supply of toilet tissue shall be available at each toilet at all times. -Every hand sink must have paper towels

CULVERS BUTTER BURGER
3910 N Belt Hwy

Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -1. Was below 50ppm, service vendor in for repairs

BOURBON STREET BAR & GRILL
2001 Messanie

Observations
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Temperature Control for safely (TCS) ready to eat food in the walk in cooler is not dated -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 -Temperature Control for Safety (TCS) food must be dated. Discard after 7 days
– Cooling.* -Rice is not cooled down properly using ice bath -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!! -Rice and other Temperature Control for Safety (TCS) foods must be cooled within 2 hours from 135 to 70 degrees. Ice bath or freezer. Faster cooling can be achieved by stirring occasionally and leaving food uncovered
– 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 be checked on a daily basis to make sure it is working properly. Food contact surfaces must not be used if they are not sanitized. Do not use until it is fixed
– Good Repair and Proper Adjustment -Door for the walk in freezer is broken and -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Door must be replaced with a durable and easily cleanable material

CVS PHARMACY
3320 N Belt Hwy

No observations

FAZOLI’S
504 N Belt 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

COLD STONE CREAMERY
4101 N Belt Hwy

Observations
– 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

KOMATSO ROMEN 2
726 Felix

Observations
-Controlling Pests.* -There is a significant number of flies in the kitchen and gnats in the floor drain by the pop station -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 -Use approved industrial cleaner for the floor drains, use approved pesticides to control flies and cover food waste receptacles. Clean dirty surfaces by the pop station area
– Hand Drying Provision. -No paper towels at kitchen 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. -Must have paper towels at all hand sinks at all times

Moila Country Club
701 N Noyes Blvd

Observations
– Controlling Pests.* -Fruit flies and gnats in the bar -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 -Gnats and fruit flies must be kept under control using approved pesticides and industrial cleaner in the drains
– Food Storage -Food is uncovered in the walk in cooler -Must be kept covered except when in use to protect againist possible contamination -Cover food in storage places
– Repairing -Holes in the walls and missing tiles in kitchen partition 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 -Replace missing wall tiles to prevent pest infestation and make the walls smooth and easily cleanable
– System Maintained in Good Repair. -Leaking water underneath the 2 – compartment sink -There should be no leaks, clogged/slow drains, properly installed -Repair leaking plumbing within 3 days to prevent gnats infestations

HOOF AND HORN
429 Illinois

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Raw meat held at 120.0 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 -No meats can be held in the temperature danger zone. Must have a procedure that has been submitted and approved by the Health Department
– Storage Areas, Rooms, and Receptacles, Capacity and Availability. -No paper towels at kitchen sink -Supply wasket basket, if in womens or unsexed restroom must be covered -Must have paper towels to dry clean washed hands