The City of St. Joseph Health Department has released its Food Safety Inspections for the month of March 2016.

Speedys Convenience #5
1704 Mitchell Ave.

Observations:
-Dirty ice machine with slime mold and dirty ice chutes with slime mold -Equipment food contact surfaces must be removed from service or cleaned and sanitized every hours at room temperature, longer times if temperatures are lower than 50F, code should be checked for these times -Wash, rinse and sanitize ice machine and ice chutes more frequently

GARFIELD SHELL
909 Alabama

Observations:
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine with slime mold and dirty ice chutes 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 all food contact surfaces daily
– Controlling Pests.* -The food establishment is infested with mice. There are mouse droppings in the back by the ice making machine -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 -Mice transmit diseases and parasites and must be eliminated using approved methods. You will need approved mouse traps that will contain the animal once inside. Live and dead mice must be kept in the box to prevent contamination of food and food service equipment or articles. Install approved traps and clean the floor of mouse droppings
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the walk in coolers -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 regularly
– Repairing -Damaged floor tiles in 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 or replace damaged floor tile

In a follow up report all critical violation had been corrected.

APPLE MARKET
2300 Mitchell Ave

Observations:
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in walk in coolers -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 regularly
– Cleaning, Frequency and Restrictions -Dirty ceiling in the walk in cooler -Clean walls, floors, ceiling on a regular basis. -Clean ceiling more frequently
-Good Repair and Proper Adjustment -Paper towel dispenser in the men’s restroom is broken. The door for the walk in cooler is not shutting completely -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Broken equipment must be repaired in a timely manner. Walk in cooler door must shut properly to ensure food does not go out of temperature

ALBRECHT KEMPER MUSEUM OF ART
2818 Frederick Ave
Observations:
-Mechanical Warewashing Equipment, Wash Solution Temperature* -Dishwasher sanitizer water is at a high temperature of only 167.0 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 that is used to sanitize dishes must reach 180.0 degrees at the minimum and less than 194.0 degrees.

In a follow-up report all critical violations had been corrected.

DAIRY QUEEN #2
2302 Mitchell Ave

In compliance

BURGER KING #12131
715 E Highland Ave
Observations:
– Time as a Public Health Control.* -Timers for cheese, tomatoes and onions are missing -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 -Timers for food that is on “Time as a Control for Safety” must be put on the food container each time it is removed from the cooler
– 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 regularly to prevent contamination of food by dust and mold
– Cleaning, Frequency and Restrictions -Dirty floors and ceiling in the kitchen -Clean walls, floors, ceiling on a regular basis. -Clean floors and ceiling everyday. Areas underneath equipment must be cleaned
– Good Repair and Proper Adjustment -Shake machine is leaking -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Food equipment must be repaired right away.

DAIRY QUEEN
4105 S 169 Hwy

In compliance

CHAUN’S CATERING
2635 Garfield

In compliance

McALISTER’S DELI
3815 Frederick Ave
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 -Walk in cooler vents must be cleaned more frequently.
-Good Repair and Proper Adjustment -Reach in cooler lids are not closing properly due to missing bolts -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Cooling unit must be repaired or replaced to prevent food from getting out of temperature
-Toilet Tissue, Availability. -No paper towels in men’s restroom -A supply of toilet tissue shall be available at each toilet at all times. -Supply paper towels in men’s restroom during all shifts

RIVERBEND TREATMENT CENTER
5910 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 -In order to maintain hot foods at 135F or above, heat lamps must be replaced or find another way to comply.

ST JOSEPH HAVEN
610 Olive

In compliance

MARK TWAIN ELEMENATRY SCHOOL
801 S 31st

In compliance

HOSEA ELEMENATRY SCHOOL
6401 Gordon

In compliance

BENTON HIGH SCHOOL
5655 S 4th St

In compliance

EDISON ELEMENATRY SCHOOL
515 N 22nd

Observations:
– Food Display -Sauce on the service line is not covered or put in a narrow neck bottle, and it is exposed to possible contamination -Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. -Food on the line for self service must be covered using lids or under the sneeze guards. Alternatively food can be put in narrow neck bottles or small packets

SKAITH ELEMENATRY SCHOOL
Saint Joseph, MO 64503

In compliance

FIELD ELEMENATRY SCHOOL
2602 Genefield Rd

In compliance

COLEMAN ELEMENATRY SCHOOL
3312 Beck Rd

In compliance

PARKWAY ELEMENATRY SCHOOL
2900 Duncan

In compliance

PICKETT ELEMENATRY SCHOOL
3923 Pickett Rd

In compliance

SMOKERZ OUTLET – S&Z VENTURES
1601 Frederick

Observations:
-Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -Dirty air vents in the walk in cooler -Hood vent and filters need to be cleaned to maintain proper air flow and to prevent grease dripping into foods. -Clean air vents regularly

FAMILY DOLLAR STORE #2445
809 N 22nd St

Observations:
-Package Integrity.* -Dented cans on food shelves -Open packages, dent or swollen cans, unlabeled products, leaking products, contaminated packaging must be removed from sale and placed in a area clearly marked for damaged/returns/unsalable items -Dented cans must be removed from the shelves and returned to vendors or discarded

COMFORT SUITES
917 N Woodbine Rd

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
-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

DAYS INN
4312 Frederick Ave

In compliance

DOLLAR GENERAL #2246
3420 S 22nd St

Observations:
-Package Integrity.* -Dented cans on shelves -Open packages, dent or swollen cans, unlabeled products, leaking products, contaminated packaging must be removed from sale and placed in a area clearly marked for damaged/returns/unsalable items -Dented cans must be removed from the shelves and returned to vendors or discarded

BREAK TIME
402 N Woodbine Rd.

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

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

In compliance

DOLLAR GENERAL #7111
6500 King HIll Ave

Observations:
-Package Integrity.* -Dented cans on the shelves -Open packages, dent or swollen cans, unlabeled products, leaking products, contaminated packaging must be removed from sale and placed in a area clearly marked for damaged/returns/unsalable items -Dented cans must be removed from the shelves and returned to vendors or discarded
-Repairing -Damaged floor and walls in the men’s and women’s’s restrooms. -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 damaged walls and floor to restore to a smooth and easily cleanable condition
-System Maintained in Good Repair. -Leaking water underneath the hand sinks in women’s restroom -There should be no leaks, clogged/slow drains, properly installed -Repair leaking plumbing lines

DOLLAR GENERAL #0219
3323 St Joseph Ave

Observations:
-Repairing -Damaged floor tiles in restroom and store aisles -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 damaged floor

DUNKIN DONUTS
1206 N Belt

In compliance

FAST GAS #7
1702 St Joseph Ave

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 -A person in charge must be present at all times when the store is open. When the manager leaves the store he or she must designate a person to be in charge. Failure to have a person in charge could lead to temporary closure of the store.
-Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Hot dogs held at 130.6 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 -Prepackaged precooked food must be heated to 135.0 and held at 135.0 degrees
-Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice tea nozzles with slime mold. This is a repeat priority violation -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize all food contact surfaces everyday
-Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the walk in cooler and above the coffee station -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 regularly

TIENDA La ESTRELLA
1201 Frederick Ave

In compliance

SAINT JAMES PAROCHIAL SCHOOL
120 Michigan

In compliance

KENTUCKY FRIED CHICKEN 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. -1. Dining area table tops are dirty, need to be addressed in a timely manner. 2. Clean outside of cooling unit in walk in cooler. See picture
-Nonfood-Contact Surfaces -Do not cover storage surfaces with contact paper, foil,rubber mats.
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis. -1. Clean behind the fryer 2. Kitchen floors are very dirty, staff commented short staffed.
– 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. Foul odor in men’s restroom, check gor causes.

BODE MIDDLE SCHOOL
720 N Noyes

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

OAK GROVE SCHOOL
4901 Cook Rd.

In compliance

HELEN DAVIS STATE SCHOOL
2900 Scott

In compliance

SAINT FRANCIS PAROCHIAL SCHOOL
2641 Seneca

In compliance

LAFAYETTE HIGH SCHOOL
412 E Highland

In compliance

LONG JOHN SILVERS
1701 N Belt

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 -1. Do not paint FRP walls, they will not hold paint, replace them. 2. Repair/replace all missing or broken tiles. This repeat is a repeat violation.
– Light Bulbs, Protective Shielding -Lights must have shields, covers, or be shatter proof to prevent broken glass from contaminating food
-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
-All repairs must be completed by next regular inspection, approximately 5-6 months

WEBSTER ADULT EDUCATION & CATERING
1211 N 18th

In compliance

PERSHING ELEMENATRY SCHOOL
2610 Blackwell Rd.

In compliance

CARDEN PARK ELEMENTARY
1510 Duncan

In compliance

ROBIDOUX MIDDLE SCHOOL
4212 St. Joseph Ave

In compliance

HUMBOLDT ELEMENATRY SCHOOL
1520 N 2nd

In compliance

DAN COLGAN ALTERNATIVE SCHOOL
3600 Frederick

In compliance

DELISHE LLC
114 N 7th

In compliance

BIGGINS SPORTS BAR & GRILL
408 Hickory

Observations:
-Packaged and Unpackaged Food – Separation, Packaging, and Segregation.* -Raw ground beef stored above ready to eat ham and sausage -(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; -Raw meats must be stored below ready to eat food. Raw poultry must be stored in the bottom shelf. Store ground beef in the second shelf just above raw poultry.
– Controlling Pests.* -Food establishment is infested with mice. Mouse droppings were found in the dry storage floor and shelves -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 -Set up additional mouse traps in suspected mouse paths. Use traps appropriate traps only. Holes in walls and floor must be sealed. Clean and sanitize all food pans and food contact surfaces that came into contact with mouse droppings. De-clutter the storage for better monitoring of any mouse activity
– Repairing -Holes in the walls and floor -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 walls and floor to control pests and make them smooth and easily cleanable

In a follow-up report critical violations for mouse problems still needed to be addressed.

Y-LEAVE – Moila Country Club
701 N Noyes

Observations:
-Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty food racks in the walk in cooler. Racks have mold growing on them -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Food racks in the walk in cooler must be cleaned more frequently. Clean and sanitize food rack

LA MESA RESTAURANT #2
3730 Mitchell Ave.

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.
– 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
– 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
-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. Ssaw 2 live roaches in kitchen, they are going to have pest control flush walls.
-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.
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

THE DINER AT ROSECRANS
100 NW Rosecrans

In compliance

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

Observations:
– Using a Handwashing Facility. -A handwashing facility shall be maintained so that it is accessible at all times for employee use.
– 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.

HY VEE INC GROCERY, HY VE
201 N Belt Hwy

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 -1. Can not store dirty/used utensils in water or sanitizing solution. If held in water must be kept at 140 degrees Can you sanitizer as it is not an approved food additive.
-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

CULVERS BUTTER BURGER
3910 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.
-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.

FAZOLI’S #1733
504 N Belt

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. Reach in cooler not maintaining proper temperature, some food was discarded. 2. Do not use till repaired or replaced.
– Using a Handwashing Facility. -A handwashing facility may not be used for any purposes other than handwashing
– 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

SAKURA
2209 N Belt

Observations:
-Controlling Pests.* -The restaurant is infested with mice. There are mouse droppings in the kitchen and all food storage areas -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 -Management must treat and prevent mouse infestation. Get a new backdoor and seal all cracks and holes in the walls and backdoor. Clean up mouse droppings in all areas and ensure that pest control supplies the right traps that will contain the animal once it gets inside. Clean around the dumpster
-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, -Management must treat and prevent pest infestation. Get a new backdoor and seal all cracks and holes in the walls and backdoor. Clean up mouse droppings in all areas and ensure that pest control supplies the right traps that will contain the animal once it gets inside. Clean around the dumpster and keep the lid closed. Backdoor must never be left wide open. It can only be left open after repairing the door screen.
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty sides of coolers -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Clean outside of cooling equipment
– Cleaning, Frequency and Restrictions -Dirty walls and floor due to food debris and mouse droppings -Clean walls, floors, ceiling on a regular basis. -Floors and walls must be cleaned on a daily basis. Failure to clean could cause contamination of food and proliferation of pests
– Repairing -Damaged back door and door frame that needs repair or replacement. There are cracks and holes in the walls and by the back door that are big enough to let mice through -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Holes in the walls and backdoor must be sealed using proper and durable material. Consider purchasing a new backdoor

In a follow-up report sides of cooling units still had to be addressed.

SPOT CAFE
5021 King HIll Ave

Observations:
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Ready to eat food in the cooler is more than 7 days old -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 -Discard Temperature for Safety Food within 7 days. Beans and green beans voluntarily discarded
– 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 women’s restroom sink -Supply soap at handsinks at all time -All sinks must have soap at all times during the shift
-Mechanical Ventilation -Excessive smoke due to a failure in the ventilation system -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 -Ventilation system must work properly to get rid of smoke and fumes without opening front or backdoor.

In a follow-up report ventilation system in the kitchen still needed to be addressed.

THE 99 CENT FAMILY STORE
3702 King Hill

In compliance

PARADOX THEATER
107 S 6th

Observations:
-Packaged and Unpackaged Food – Separation, Packaging, and Segregation.* -Raw eggs stored next to cheese 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; -Raw eggs must be separated from ready to eat food to prevent cross contamination

MINI MART
4101 N Belt

In compliance

CENTRAL HIGH SCHOOL
2602 Edmond

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

GOLDEN CORRAL #2631
715 N Belt

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

CITY OF ST JOSEPH CIVIC ARENA
100 N 4th St.

In compliance

DAIRY QUEEN #1
3202 St. Joseph Ave.

Observations:
-Light Bulbs, Protective Shielding -kitchen lights are not covered -Lights must have shields, covers, or be shatter proof to prevent broken glass from contaminating food -unshielded lights must be shatterproof

SKAITH ELEMENATRY SCHOOL
4701 Schoolside Ln

In compliance

PHIL WELCH STADIUM
2600 SW Parkway

Observations:
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Air vents in the walk in cooler and air fan in the kitchen are dirty -Clean air vents and air fan

SPEEDYS CONVENIENCE #4
2420 Frederick Ave.

Observations:
– Food-Contact Surfaces.* -Ice machine has rusty plate and washer -(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. Rusty surface is not cleanable and rust could possibly contaminate ice. Replace rusted metals
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice tea nozzles and ice machine. Ice tea nozzles and ice machine have slime mold -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize all food nozzles and ice machine

TRUMAN MIDDLE SCHOOL
3227 Olive

Observations:
-The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination
-System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

K-2 SMOKES & GIFT STORE
1602 St. Joseph Ave.

In compliance

CATHEDRAL PAROCHIAL SCHOOL
518 N 11th

In compliance

APPLEBEES NEIGHBORHOOD GRILL
4004 Frederick Ave.

In compliance

HYDE ELEMENTARY SCHOOL
509 Thompson

In compliance

IL LAZZARONE
1628 Frederick

In compliance

SPRING GARDEN MIDDLE SCHOOL
5802 S 22nd

In compliance

LINDBERGH ELEMENTARY SCHOOL
2812 St. Joseph Ave.

In compliance

LAKE CONTRARY ELEMENATRY SCHOOL
1800 Alabama

In compliance