The City of St. Joseph released its Food Safety Inspections for the month of August 2018.
FAIRFIELD INN AND SUITES
4779 Tuscany Drive
No observations.
SPANKY & BUCKWHEAT’S SMOKE PIT
302 Illinois
Observations:
Repairing
-Floor tiles are damaged
-The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination.
JOE TOWN MINI GOLF
5320 N. Belt Hwy
No observations.
COLD STONE CREAMERY
4101 N Belt Hwy
No observations.
NEIGHBORHOOD TAVERN
2112 S 10th St
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
-Empty the ice machine, clean and sanitize
LONG JOHN SILVERS
1701 N Belt Hwy
No observations.
JPs Kettle Corn
2216 S. Leonard
No observations.
IMPERIAL GAS
811 S 6th St
Observations:
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
-Cappuccino and coffee maker/pot are dirty
-All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use
-Surfaces that come into contact with food must be clean and sanitized daily
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
-Air vents in the beer cooler and ceiling are dirty. Other air vents in the store are dirty
-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, ventilation systems may not create a public health hazard or nuisance or unlawful discharge
Repairing
-Damaged floor tiles
-The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination
MITCHELL AVENUE NUTRITION
3709 Mitchell Ave Suite A
No observations.
TNT’S BAR
2602 N Belt Hwy
Observations:
Washing,Rinsing,Sanitizing Procedures
-Glasses rinsed after sanitizing
-Proper order for washing wares in a 3 compartment sink is WASH, RINSE, SANITIZE -Wash-rinse-sanitize-air dry
JACKSON’S TAVERN
1701 Garfield Ave
No observations.
MENARDS
4320 Commonwealth Dr
No observations.
HY VEE INC GROCERY, HY VEE SALAD BAR
201 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
*According to the report, issues noted in this section were corrected.
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
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.
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
Cleaning, Frequency and Restrictions*
-Clean walls, floors, ceiling on a regular basis
*According to the report, issues noted in this section were corrected.
HY VEE INC GROCERY, HY VEE DELI
201 N Belt Hwy
No observations.
SPEEDYS CONVENIENCE #6
1310 S Riverside Rd
Observations:
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.
-Supply soap at handsinks at all time
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 shall be maintained so that it is accessible at all times for employee use
SPEEDYS CONVENIENCE #1
4007 Frederick Ave
Observations:
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
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.
-Supply soap at handsinks at all time
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 shall be maintained so that it is accessible at all times for employee use.
Cleaning, Frequency and Restrictions
-Clean walls, floors, ceiling on a regular basis.
-1. Beer walk in cooler
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. Reach in freezer temping above zero, also needs to be defrost
HICKORY TAVERN
2301 S 11th
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 at least once a week
*According to the report, issues noted in this section were corrected.
SMOOTHIE KING
3508 N Belt Hwy Suite B
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
POPS PLACE
238 Illinois
Observations:
Repairing
-Damaged floor tiles. The doors facing east has a hole near the 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
-Replace damaged floor tiles. Replace the damaged door to keep off pests
Cooling, Heating, and Holding Capacities.
-Walk in cooler is out of order. It is not being used
-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 and turn temperature to 41.0 degrees.
PIZZA HUT KING HILL
6942 King Hill Ave
No observations.
FORDS DRIVE IN
5028 Lake Ave
Observations:
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
-Dirty air vents in the walk in freezer
-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, ventilation systems may not create a public health hazard or nuisance or unlawful discharge
-Clean vents regularly
Cleaning, Frequency and Restrictions
-Walk in cooler floors are dirty
-Clean walls, floors, ceiling on a regular basis.
-Must be cleaned regularly and only washable mats layed on the floor
CLAUDIA’S KITCHEN
Basement at Courthouse
Observations:
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
-Movable electric air fan is dirty
-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, ventilation systems may not create a public health hazard or nuisance or unlawful discharge
-Clean fan to prevent contamination of food
PAPA MURPHYS PIZZA
2115 N Belt Hwy
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.
AUNTIE ANNE’S
3702 Frederick Ave
No observations.
GAMBINO’S PIZZA
5430 Frederick Ave
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
ADAMS BAR & GRILL
1612 Commercial
Observations:
Cleaning, Frequency and Restrictions.
-Stained wall in the kitchen
-Clean walls, floors, ceiling on a regular basis.
-Clean walls
TAQUERIA HUARACHERIA
3830 King Hill
Observations:
Eating, Drinking, or Using Tobacco*
-Employee drinking from an open bottle without a straw
-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.
-Lid and straw required
*According to the report, issues noted in this section were corrected.
Cooling.
-Hot foods on steam table are cooled by turning down the temperature.
-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. Be careful not to overload a cooling unit. If after 2 hours you are not at 70F you must either rethermalize to 165F then recooled or discard and denatyre product. You only rethermalize ONCE!!
-Use ice or freezer to cool food faster
Cleaning, Frequency and Restrictions
-Floor is restroom is damaged -Clean walls, floors, ceiling on a regular basis.
-Repair before the next inspection
PEPPERJAX GRILL
1908 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. Had be primed, line had lots air bubbles in it, took 5 runs before it met code
*According to the report, issues noted in this section were corrected.
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
Hair Restraint Effectiveness*
-Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles.
*According to the report, issues noted in this section were corrected.
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.
CASEY’S GENERAL STORE #2468
2332 S 22nd St
Observations:
Wiping Cloths, Use Limitation*
-Wiping cloths left on prep tables
-Keep wiping clothes in sanitizer when not in use
-Store wiping cloths in sanitizer buckets to keep off flies
*According to the report, issues noted in this section were corrected.
Covering Receptacles
-Inside trash cans not covered
-Dumpster must have a tight-fitting lids or doors if kept outside the food establishment for pest control and odors
-Cover waste receptacles to limit flies
McDONALDS RIVERSIDE
1310A S Riverside Rd
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
*According to the report, issues noted in this section were corrected.
Hair Restraint Effectiveness.
-Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles.
-1. Several employees are not using hair restraints
Wiping Cloths, Use Limitation
-Keep wiping clothes in sanitizer when not in use
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. Leak come from ceiling, do not do any prep work in this area until fully repaired
CASEY’S GENERAL STORE #2470
401 E Hyde Park
No observations.
HARDEES
3911 N Belt Hwy
Observations:
Cleaning, Frequency and Restrictions*
-Clean walls, floors, ceiling on a regular basis
*According to the report, issues noted in this section were corrected.
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
CAFE ACOUSTIC INC – D & G Pub and Grub
2605 Frederick Ave
Observations:
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
-Unsanitized food contact surfaces shall not be used. Check the sanitizer levels using test strips
Cleaning, Frequency and Restrictions*
-Dirty floor in the walk in cooler
-Clean walls, floors, ceiling on a regular basis.
-Clean floor more regularly to prevent growth of pathogens
*According to the report, issues noted in this section were corrected.
GENEO’S PIZZA
811 Francis
No observations.
BARBOSA’S CASTILLO
906 Sylvanie
No observations.
GALVINS
3619 N. Belt
Observations:
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
-Dirty grill due to grease spills; grease running down on the sides
-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Clean sides, scrape off accumulating grease and food debris
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
-Several air vents are dirty and rusting 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, ventilation systems may not create a public health hazard or nuisance or unlawful discharge
-Clean and paint using light color
Cleaning, Frequency and Restrictions
-Dirty floor underneath the broiler and grill
-Clean walls, floors, ceiling on a regular basis
TEXAS ROADHOUSE
925 N Belt
Observations:
Eating, Drinking, or Using Tobacco*
-Employee cup with no straw
-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.
-Must have a straw in every cup
*According to the report, issues noted in this section were corrected.
SOTELO MEXICAN RESTAURANT
2110 Francis
No observations.
EL MAGUEY
4225 Commonwealth
Observations:
Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding*
-Hot beef held out of temperature (121.4 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
-Reheat to 165.0 and return to proper hot holding
*According to the report, issues noted in this section were corrected.
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
-Do not use dishwasher until it’s been fixed. Must have test strips to confirm sanitizer concentration
SODEXO-BOEHRINGER INGELHEIM E-CAMPUS
3902 Genefield Rd
No observations.
MOSAIC LIFE CARE
5325 Faraon
No observations.
JAKES RESTAURANT
620 Edmond
Observations:
Eating, Drinking, or Using Tobacco*
-Employee cup has no lid
-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.
-Lids and straws are required
*According to the report, issues noted in this section were corrected.
Using a Handwashing Facility*
-Hand sink in the bar is used to store dirty glasses and paper towel
-A handwashing facility may not be used for any purposes other than handwashing
-Use sinks for intended purposes
*According to the report, issues noted in this section were corrected.
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
-Air vents in the kitchen are dirty
-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, ventilation systems may not create a public health hazard or nuisance or unlawful discharge
-Clean air vents regularly
Cleaning, Frequency and Restrictions
-Basement floor by the bag in box pop is dirty due to spilled pop
-Clean walls, floors, ceiling on a regular basis.
-Clean up pop spills to prevent fruit flies infestation
Repairing
-Kitchen floor is chipped
-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 repaired within 90 days
WAFFLE HOUSE
4223 Commonwealth Ct
Observations:
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
-Dirty cooler due to leaks from soaking hash rounds
-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Contain leaks in a tub or other container
Repairing -Damaged floor tiles in food prep 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
-Must replace floor tiles before the next inspection
OLIVE GARDEN
5312 N Belt Hwy
No observations.
BENTON CLUB
402 N 7th St
Observations:
Using a Handwashing Facility.
-Hand sink is used to wash utensils
-A handwashing facility may not be used for any purposes other than handwashing
-Use for hand washing only. Dirty utensils must be washed, rinsed and sanitized in dishwasher or 3-compartment sink
Good Repair and Proper Adjustment.
-Paper towels 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
-Equipment must be repaired
COUNTRY CAFE EXPRESS
802 Mitchell
No observations.
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
-1. Cut carrots and celery out of temperature, going to use time as their control.
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
*According to the report, issues noted in this section were corrected.
LEAN KITCHEN
3500 N Village Dr Ste 152
No observations.
ST JO FRONTIER CASINO
777 Winners Circle
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
-It’s in the process of being emptied and cleaned. Sanitize it after cleaning
Cleaning, Frequency and Restrictions
-Wet floor in the dishroom
-Clean walls, floors, ceiling on a regular basis.
-Wet and dirty floors harbor pathogens and must be cleaned regularly
FAST GAS PRODUCTION – Fresh Fare
1702A St Joseph Ave
No observations.
54TH STREET GRILL & BAR
5103 N Belt Hwy
No observations.
INTERSERV COMMUNITY CENTER
5400 King Hill
No observations.
