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Inspection History
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The inspection history you have selected is displayed below. What appears below the inspection date
are the items that were found to be out of compliance during that inspection,
and each inspection may have zero or more violations. Violations denoted in red represent critical violations.
Conditions posted here and noted on the inspection form represent violations found during the actual
inspection on the date listed. The facility's current condition may be different.
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Food Facility Details
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| Name |
ATHLETIC BOYS CLUB OF ST LOUIS COUNTY (FIELDHOUSE) |
| Address |
10050
LIVINGSTON
AVE
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SAINT ANN, MO 63074-2009 |
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Date
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Inspection Type
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Score
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Expand All
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02/06/2023
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 ROUTINE INSPECTION
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97%
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There is no food thermometer available for the internal temperature testing of foods.
CODE REFERENCE:
(4-302.12) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
CORRECTIVE ACTION: Provide at least one (1) unit which reads 0 F-220 F in 2-degree increments.
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(a) The sides of the kitchen fryer cabinets are soiled and
(b) the exterior surfaces of the cabinets in the middle of the kitchen are soiled (due to some food splashing).
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Clean these areas.
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The walls and floors on the left (open) side of the cooking line are soiled - this is between the side of the walk-in cooler and oven.
CODE REFERENCE:
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
CORRECTIVE ACTION: Clean these floors.
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01/11/2022
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ROUTINE INSPECTION
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97%
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(a) The sides of the kitchen fryer cabinets are soiled,
(b) the sides of the flat-top grill in the kitchen are soiled, and
(c) exterior cabinets surfaces in the middle of the kitchen where the warming lamp is stored are soiled.
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Clean these surfaces.
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There is no food thermometer available for the internal temperature testing of foods.
CODE REFERENCE:
(4-302.12) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
CORRECTIVE ACTION: Provide at least 1 unit which reads 0 F-220 F in 2-degree increments.
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The floors below the cooking equipment - stove/oven, fryers and flat-top grill are soiled.
CODE REFERENCE:
(6-501.12) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
CORRECTIVE ACTION: Clean these surfaces thoroughly.
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