June food inspection report

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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