LUNAS FINE DINING INC
214 N 20th St

No violations

TREX MART #14
3625 King Hill Ave

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice tea nozzles -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean ice tea nozzles and pop nozzles every day
-Handwashing Cleanser, Availability. -Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. -No soap at hand sink -Supply soap at handsinks at all time -You must have hand washing soap throughout the shifts
-Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents -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 -Air vents must be cleaned more frequently

FAST GAS FREDERICK
4217 Frederick Ave

No violations

SARAH LEE BAKERY
1106 S Belt Hwy

Observations – replace ceiling tile

KRIS & KATES OLD FASHIONED
2330 N 36th St

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

FAST GAS MITCHELL
3804 MItchell Ave

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 135F or hotter, if not, food must be discarded and denatured
– 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
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use
-Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. -Supply soap at handsinks at all time
– Food Storage -Must be kept covered except when in use to protect againist possible contamination
– Cleaning, Frequency and Restrictions
– 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

COOL CREST MIN GOLF
1400 N Belt Hwy

No violations

CITY STAR
2120 Frederick Ave.

Observations
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents -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 -Air vents must be cleaned regularly
-System Maintained in Good Repair. -Leaking water underneath the 3-compartment sink -There should be no leaks, clogged/slow drains, properly installed -Waste water leaks must be fixed immediately

NEIGHBORHOOD TAVERN
2112 S 10th

No violations

SHAMROCK
1805 St. Joseph Ave.

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machines with slime mold, dirty pop sprayer -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. These surfaces include inside of the ice machine, pop nozzles and ice scoops. Empty ice machine, clean and sanitize the inside

CITY OF ST JOSEPH AQUA CENTER
NOYES POOL

No violations

CITY OF ST. JOSEPH FAIRVIEW GOLF
3202 Pacific

No violations

EZ MART LLP
1334 Frederick Ave.

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice chutes -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Ice chutes must be cleaned and sanitized everyday

IMPERIAL GAS
811 S 6th St

Observations
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the beer 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 more regularly
-Cleaning, Frequency and Restrictions -Dirty ceiling in the beer cooler -Clean walls, floors, ceiling on a regular basis. -Clean ceiling more frequently

BREAKTIME LAKE AVE
6109 Lake Ave.

Observations
– 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 -Ice machine must be cleaned and sanitized more frequently
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents -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

BILLS PUB LLC
6210 King Hill Ave

Observations
– 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 -Ice machine must be emptied and cleaned thoroughly. After cleaning use chlorine or quaternary sanitizer to sanitize

WHISKEY CREEK STEAKHOUSE
4016 Frederick Ave.

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

WIEDMAIER RESTAURANT
4215 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
-Food Storage -Must be kept covered except when in use to protect againist possible contamination
-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.
– 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

MISSOURIAN THE LOUNGE
3701 King Hill Ave

Observations
-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 more frequently. Dump all the ice before cleaning
– Cooling, Heating, and Holding Capacities. -Reach in freezer is not maintaining temperature at 32 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 -Food freezer must maintain required temperature in order to keep food safe. Do not use until it is repaired

PERKINS
3901 Frederick

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.

McDONALDS LAKE AVE
6108 Lake Ave.

Observations
– Food-Contact Surfaces.* -Nuts and bolts that come into contact with ice in the ice machine are not smooth and easily cleanable. One of them is rusted and must be replaced right away -(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 -All food contact surfaces must be smooth and easily cleanable. Rusty surfaces must not come into contact with food/drink. A rusty surface is not cleanable. Replace all the nuts and bolts using the ones that are durable and cleanable
– Warewashing Equipment, Cleaning Frequency -Dirty drain board for the 3-compartment sink -A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned before use, as often as needed when becoming heavily soiled or once in 24 hours -Drain board for clean wares must be maintained clean at all times

SOUTH SIDE FAMILY
6938 KING HILL AVE

No violations

GENEO’S PIZZA
811 Francis

No violations

MR GOODCENTS SUBS & PASTA #1023
4315 Commonwealth Ct

No violations

SUBWAY #33872
3022A 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 the sides of high chairs.

APPLE MARKET #755 – King Hill
7014 King Hill

No violations

TWIN DRAGON
2604 N Belt

Observations
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.
– Receptacles -Need to be cleaned to help with pest control and odors.

SUBWAY #33873
4201A Belt Hwy

Observations
– Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use
-System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

CASH SAVERS
2202 Frederick Ave

Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Sanitizer in the 3-compartment sink is too high -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Measure the right amount of sanitizer for the sink and bucket. Too much sanitizer concentration could cause contamination of food
– Sanitizing Solutions, Testing Devices -The right sanitizer test strips are not available -A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. -You must have the right sanitizer test strips for the right chemical. Chlorine test strips will not work for quaternary sanitizer

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

No violations

SONIC DRIVE IN NB
3110 N Belt Hwy

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

TACO BELL #24472
3301 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 -In compliance at 200ppm Quaternary.
-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 -Mainly the cold air returns.
– Covering Receptacles -Dumpster must have a tight-fitting lids or doors if kept outside the food establishment for pest control and odors

TACO BELL #24467
320 N Belt Hwy

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

TACO BELL #24468
3403 S 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

SIMPLE SIMONS PIZZA
5123 Lake Ave

No violations

SALVATION ARMY
618 S 6th St

No violations

AMERICAN LEGION
2414 S 4th

Observations
– Using a Handwashing Facility. -Hand sink is blocked -A handwashing facility shall be maintained so that it is accessible at all times for employee use. -Sink must be accessible at all times for proper hand washing
-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 regularly
– Good Repair and Proper Adjustment -Freezer door seals are worn out hence causing ice build up -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 seals must be replaced to eliminate ice build up inside the freezer. Food in the freezer must be covered to prevent contamination

SUSIES PLACE INC
1927 Olive

Observations
– Repairing -Damaged floor tiles in prep area and dining area -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. Floor tiles will be replaced within 60 days as per manager

BARTLETT CENTER
409 S. 18th

No violations

CBM FOOD SERVICE COUNTY JAIL
501 Faraon

Observations
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents and covers -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 and covers more regularly

SODEXO-Providence
5701 Providence

No violations

CHICK-FIL-A
5303 N Belt

No violations

CHEDDARS CASUAL CAFE
5302 N Belt

Observations
– Using a Handwashing Facility. -A handwashing facility shall be maintained so that it is accessible at all times for employee use.
– 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. Walk in cooler shelves need cleaning.
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis. -1. Wic floors need attention

PINK SALT
614 Francis

Observations
– 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 provide paper towels at all times
– Using a Handwashing Facility. -Hand sink used for food -A handwashing facility may not be used for any purposes other than handwashing -Do not use hand sink as a food storage or draining juices or rinsing utensils. Sink is to be used for hand washing only

KING HILL MART & LIQUOR
4702 King Hill Ave.

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine, pop nozzles and ice tea nozzles -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Tea and pop nozzles cleaned on site. Ice machine must be emptied and cleaned. Sanitize ice machine after cleaning
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents -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 -Air vents must be cleaned more frequently
– System Maintained in Good Repair. -Leaking water underneath the hand sink in the back -There should be no leaks, clogged/slow drains, properly installed -Repair waste water leaks right away

BETTYS CAFE
6307 King Hill Ave

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Sausages held at room temperature. Sausage temperature 95.0 -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 held at 135.0 degrees or above. Temperature Control for Safety (TCS) Food must be kept hot or cold at proper temperature. Sausages voluntarily discarded

BUFFALO WILD WINGS GRILL & BAR
5403 N Belt Hwy, Suite

Observations
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis.

RADISSON HOTEL
103 S 3rd

No violations

CORBY PLACE SENIOR LIVING
422 Felix

No violations

BIG BISCUIT
139 N Belt

Observations
– Eating, Drinking, or Using Tobacco* -Employee drinks in the kitchen did not have straws -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. -All cups must have straws and lids to prevent cross contamination in prep area
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Sanitizer levels in the 3-compartment sink was too high -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Sanitizer levels must be correctly measured. The pre- mixing device must be reset

WHISKEY MANSION
1723 Francis

No violations

SOUTHGATE RESTAURANT
6106 King Hill Ave.

Observations
– Mechanical Warewashing Equipment, Wash Solution Temperature* -Hot water temperature in the dishwasher is too low. Water temperature is 90.0 degrees -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). -Water temperature must reach 120.0 degrees for effective washing and sanitizing of food contact surfaces. Do not use until it is repaired
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the dining room -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 -Air vents must be cleaned more frequently

BARBOSA’S CASTILLO
906 Sylvanie

Observations
– System Maintained in Good Repair. -There are two water leaks in the basement. Water leaks originate from the first floor behind the pop machine -There should be no leaks, clogged/slow drains, properly installed -Potable water leaks must be fixed right away. Call a licensed plumber to repair water leaks. Keep mopping the floor to prevent fruit flies infestations.

SODEXO-BOEHRINGER INGELHEIM E-CAMPUS
3902 Genefield Rd

No violations

APPLEBEES NEIGHBORHOOD GRILL
4004 Frederick

Observations
– Food Storage -Must be kept covered except when in use to protect against possible contamination

TAQUERIA HUARACHERIA
3830 King Hill

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Temperature Control for Safety Food is held below 135.0 degrees in the steam table. Beef temperature: 118.0, pork: 131.8 -Foods that require Time/Temperature Control for Safety Food must be maintained at 135F or hotter, if not, food must be discarded and denatured -Steam table must keep food at 135.0 degrees or above. Before placing food in hot holding ensure that it has been reheated to 165.0 degrees. Food that loses temperature or food from the cooling unit must be reheated properly to 165.0 degrees before putting in hot holding unit. Monitor temperature of the unit throughout the day

54TH STREET GRILL & BAR
5103 N Belt Hwy

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. Upright reach in cooler is not holding required temperature, food was either discarded or allowed to be moved to cooler.
– Food Storage -Must be kept covered except when in use to protect againist possible contamination -1. Food uncovered in reach in cooler and walk in cooler
– 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. Standing water in bottom of reach in cooler, repair, remove foods store here dry out unit.
– 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
– 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. -1. Too many personal belongings in bar area. Remove to proper area.
– 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. Call 271-4634 and leave a message when this unit is repaired.
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

DINER ON FRANCIS STREET
2110 Francis

No violations

SPEEDYS CONVENIENCE #2
1525 St. Joseph Ave.

Observations
– Food Storage -Bag in box, disposable cups and lids stored on the floor -At least 15 cm (6 inches) above the floor. -Food and food contact surfaces must be stored 6 inches off the floor to prevent moisture contamination
– Wood, Use Limitation -Wood is exposed -All bare wood surface must be sealed so they are non-absorbent, smooth and cleanable. -Bare wood must be sealed
– System Maintained in Good Repair. -Urinal in men’s restroom is in a state of disrepair -There should be no leaks, clogged/slow drains, properly installed -Plumbing dysfunction must be repaired within 72 hours

BARBOSAS EAST
4804 Frederick Ave

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 -1. Repair wall by ice machine.

BARBOSAS EAST, BARBOSAS EAST
4804A Frederick Ave

No violations

SUBWAY #7324
6101 Lake Ave.

Observations
– Cooling, Heating, and Holding Capacities. -Walk in freezer is not working properly. Condensation water is dripping onto unopened food in boxes and bags -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 -Food must be protected from any contamination. Condensation water is a source of contamination. The freezer is in the process of being fixed today as per manager

SUBWAY #4177
1405 Frederick Ave.

Observations
– System Maintained in Good Repair. -Women’s restroom stool is not properly installed on the floor and leaks water when flushed -There should be no leaks, clogged/slow drains, properly installed -Reinstall the stool properly within 3 days