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

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

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.

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

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.

WALGREENS
3645 Frederick Ave

No observations

WALGREENS
4022 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.

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

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.

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

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.

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

CITY OF ST JOSEPH KRUG POOL

Observations
– System Maintained in Good Repair. -Water leaking around the base of the water heater -There should be no leaks, clogged/slow drains, properly installed -Clean water leaks must be repaired within 72 hours

BIG SKY BAKERY
3613 Faraon

No violations

MINI MART
4101 N Belt Hwy

No violations

HAMMER HEADS
1310 S Belt Hwy

No violations

HAMPTON INN
3928 Frederick Ave

No violations

AMERICAS BEST VALUE INN
4024 FREDERICK AVE

No violations

Moila Snack Shack
701 N Noyes Blvd

Observations
– 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 regularly

SHAKESPEARE CHATEAU
809 Hall

No violations

GREEN HILLS INC #2
3225 N Belt Hwy
Observations
– Food Labels -Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR – Labeling, Marking Devices, and Containers. -1. Must have ingredient labels on all products packaged for individual sale. Such sandwiches.
– 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
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

THE OFFICE
815 S Belt Hwy

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 -Dump ice in the ice machine. Clean and sanitize on a regular basis
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the bar prep area -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
– Repairing -Missing ceiling tiles in the back room -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 ceiling tiles

PIZZA HUT
915 Jonathan Lane

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

MR GOODCENTS SUBS & PASTA
2115 N Belt Hwy

No violations

PIZZA ROYAL
5723 Lake Ave

Observations
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Sanitizer concentration levels are too low -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -Quaternary sanitizer levels must be correctly measured. One ounce per gallon of water.

TACO JOHNS
2205 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
– 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

WAFFLE HOUSE
4223 Commonwealth Ct

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Temperature Control for Safety Food held above 41. 0 degrees. Ham is at 65.0 degrees -Foods that require Time/Temperature Control for Safety Food must be maintained at 41F or colder, if not, food must be discarded and denatured -Repair cooling unit and turn down temperature to 41. 0 degrees or below. Ham voluntarily discarded
– Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration, and Hardness* -Water temperature for sanitizing dishes is too low (142 degrees) -Chlorine 50-100ppm but not >200ppm Quaternary 200ppm but not >400ppm -High heat sanitizing for dishes must be 180.0 degrees or below. Do not use the dishwasher until it has been repaired
-Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty pop nozzles -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean all pop and ice tea nozzles every day
-Hand Drying Provision. -Hand dryer in women’s restroom is not working -Each hand washing sink or group of adjacent sinks shall be provided with disposable hand towels, dryer, or other acceptable means to dry hands. -Hand dryer has been purchased and ready to be installed as per manager
– Cleaning, Frequency and Restrictions -Dirty ceiling tiles in the kitchen -Clean walls, floors, ceiling on a regular basis. -Clean ceiling tiles more frequently
– Cooling, Heating, and Holding Capacities. -Reach in cooler is not maintaining temperature. Ambient air temperature is 65.0 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 -Food cooler must maintain required temperature of 41.0 degrees. Do not use until it is repaired

TACO JOHNS
3702 Frederick

No violations

ROBIDOUX LANDING PLAYHOUSE
124 S 8th

No violations

WENDYS
1601 N Belt Hwy

No violations

WENDYS
1411 S Belt Hwy

No violations

WALMART SOUTH BELT

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

WORD OF LIFE CHURCH
3902 N Riverside Rd

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.
– 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

TACO JOHNS
1315 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

HY VEE INC GROCERY, HYVEE CONVENIENCE
205 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.

HY VEE INC GROCERY, HYVEE-CARIBOU

Observations
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use

ADAMS BAR & GRILL
1612 Commercial

Observations
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Temperature Control for Safety Food (cooked meat) is not redated after removing from the freezer -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 Food that is ready to eat must be redated after removing from cold holding
– Food-Contact Surfaces.* -Ice scoop is cracked in the middle and is not smooth and easily cleanable -(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 -Purchase a new ice scoop

LONG JOHN SILVERS
6104 Lake Ave

Observations
-Controlling Pests.* -Food establishment has gnats -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 could spread foodborne illnesses and must be eliminated immediately. Clean food debris off all surfaces and especially inside of floor drains. Fax pest control paper work to 271-4764
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Air vents in the walk in cooler and 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, ventlation systems may not create a public health hazard or nuisance or unlawful discharge -Clean all air vents regularly

MAGOONS FAMOUS DELICATESSEN
632 S 8th

No violations

GARFIELD 66 LLC
1029 Garfield

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 -Clean and sanitize these food contact surfaces daily
-Food Storage -Ice in the ice machine is not covered -Must be kept covered except when in use to protect against possible contamination -Ice must be covered to prevent possible contamination
– Repairing -Condensation water from above the ceiling is dripping onto the floor at a rate of every other second. Water is accumulated on the floor both inside and outside of the walk in cooler -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination -Water drips must be eliminated to keep the floor dry and prevent contamination of food and drinks. Stagnant water could cause gnats and flies infestations
– Good Repair and Proper Adjustment -Ice machine cover is no longer in place -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Replace ice machine cover to prevent contamination of ice

PIZZA HUT
6942 King Hill Ave

Observations
– Light Bulbs, Protective Shielding -Unshielded light tubes in the kitchen -Lights must have shields, covers, or be shatter proof to prevent broken glass from contaminating food -Unshielded light tubes must be covered
– Cooling, Heating, and Holding Capacities. -Walk in freezer is not holding temperature of 32.0 degrees and below . Current ambient air temperature is 33.0. -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 -Walk in freezer must maintain required temperature of 32.0 degrees or below. Repair of the unit is ongoing at the of this inspection visit

SENIOR CENTER
100 S 10th ST

No violations

MI FAMILIA
2420 Frederick

Observations
– Hand Drying Provision. -No paper towels at hand sink in the kitchen -Each hand washing sink or group of adjacent sinks shall be provided with disposable hand towels, dryer, or other acceptable means to dry hands. -Supply enough paper towels during the shift

THE CAFE
4230 St Joseph Ave

Observations
– System Maintained in Good Repair. -Leaking water in the 3 – compartment sink -There should be no leaks, clogged/slow drains, properly installed -Water leaks must be fixed right away

CABBAGE ROLL
2641 Lafayette

No violations

LE PEEP
919 N Woodbine

Observations
– Cleaning Ventilation Systems, Nuisance and Discharge Prohibition -Dirty air vents in the men’s restroom -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 frequently
– Cleaning, Frequency and Restrictions -Dirty floor drains, dirty walls behind the dishwasher -Clean walls, floors, ceiling on a regular basis. -Clean floor drains and walls on a regular basis

PAPPY’S GRILL & PUB
2501 Messanie

Observations
– Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Hamburgers stored at 124.0 degrees instead of 135.0 and above in the hot holding pan -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 that has unexpectedly cooled down to a temperature below 135.0 must be reheated to 165.0 degrees and returned to proper hot holding. Hamburgers reheated

TRIUMPH-UNITED VENDING
5302 Stockyards

Observations
– Food Labels -Cookies packaged in the establishment are not properly labeled. Some of the ingredients are missing on the labels -Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. -Individually packaged food products must be labeled with all ingredients listed in order of prominence (quantity) from the highest to the lowest

BOUDREAUX LOUISIANA
224 N 4th St

Observations
-Packaged and Unpackaged Food – Separation, Packaging, and Segregation.* -Raw fish stored above ready to eat food (salad, sour cream) -(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; -All raw animal proteins must be stored below ready to eat food
– Hand Drying Provision. -No paper towels at second hand sink in the kitchen -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 times.
– Thawing. -Fish is thawed in stagnant water -Food must be thawed in walk-in-cooler or submerged in cold running water, or in microwave, NEVER at ROOM TEMPERATURE!! -Frozen food must be thawed in cold running water
– Food Storage -Ready to eat food in the reach in cooler is not covered -Must be kept covered except when in use to protect againist possible contamination -Cover all food in the coolers
– Linens and Napkins, Use Limitation -Food stored on a cloth towel in the cooler -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 bare-hand contact, as it can not cleaned in place and can retain possible contaminates -Food must not come into contact with cloth towel due to possible contamination

JC WYATT HOUSE LLC
1309 Felix

No violations

FREDERICK INN INC
1627 Frederick Ave.

Observations
– Packaged and Unpackaged Food – Separation, Packaging, and Segregation.* -Condensation water in the basement ceiling is dripping onto a freezer containing food -(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; -Food in storage must be protected from contamination of every kind. Drain lines must be wrapped properly to keep unsafe water from dripping. Fix condensation problems in the basement
– Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Cooked 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 -Any Temperature Control for Safety Food that is ready to eat must be dated if stored overnight

CHILI’S GRILL & BAR
5105 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
– 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.

GROUND ROUND
123 S 6th

Observations
– Food Storage -Food (ice cream) in the freezer is not covered -Must be kept covered except when in use to protect againist possible contamination -Food in the freezer must be covered. Ice tea must be covered

TACO BANDIDO
1601 St Joseph Ave

No violations

EL MAGUEY
2201 N Belt

Observations
– Using a Handwashing Facility. -A handwashing facility may not be used for any purposes other than handwashing

NOYES HOME
801 N Noyes

No violations

COUNTRY SQUIRE RET RES LLC
1602 Buckingham

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
– Wiping Cloths, Use Limitation -Keep wiping clothes in sanitizer when not in use

CRACKER BARREL OLD COUNTRY STORE
915 N Woodbine Rd

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

DENNYS RESTAURANT
4015 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.
– Cleaning, Frequency and Restrictions -Clean walls, floors, ceiling on a regular basis. -1. Clean, and remove ice from walk in freezer floor

BIGGINS SPORTS BAR & GRILL
408 Hickory

No violations

Y-LEAVE – Moila Country Club
701 N Noyes Blvd

Observations
– System Maintained in Good Repair. -Leaking water underneath the 3-compartment sink -There should be no leaks, clogged/slow drains, properly installed -Three-compartment sink must be fixed or replaced

MAREK CATERING, MAREK RESTAURANT
308 Illinois

No violations

UNIVERSAL TROPICAL MARKET
300 S Belt

No violations

IHOP #3267
3804 N Belt

No violations

RIB CRIB BARBECUE
3704 Faraon

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
– 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.
– 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. -1. Need to clean entire floor in walk in cooler

GREEN HILLS INC #2, GREEN HILLS DELI
3225 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.
– 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

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

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