Domino’s Pizza, 701 E. Broadway

Routine inspection: Nov. 3

Violations: One critical, six non-critical

Critical — Animal food products (sausage) being stored over ready-to-eat vegetables. Correct immediately.

Non-critical — Working containers must have common name of food with date marking. 48 hours to correct.

Non-critical — Wiping cloths must be stored in a chemical sanitizer. Correct immediately.

Non-critical — Light is not shielded in box storage area. Three days to correct.

Non-critical — Rear door is missing large portions of weather stripping. Door should be sealed with a tight fit. Seven days to correct.

Non-critical — Employee restroom must have a covered waste receptacle. Three days to correct.

Non-critical — Refuse receptacle must have all doors and lids closed. Correct immediately.



McClure Oil 64, 3706 E. U.S. 24

Routine inspection: Nov. 3

Violations: Two critical, five non-critical

Critical — Establishment using bleach not approved for retail food use as sanitizer. Correct immediately.

Critical — Hose in service sink positioned in drain, potential for back siphonage. Correct immediately.

Non-critical — Ready-to-eat food (ice) being stored on the floor in the freezer. 24 hours to correct.

Non-critical — Temperature measuring devices must be present and readily accessible. Three days to correct.

Non-critical — No test kit provided for testing sanitizer concentration. Three days to correct.

Non-critical — Light bulbs in reach-in refrigerator need to be shielded. Seven days to correct.

Non-critical — Mop must be stored to facilitate air drying when not in use. Correct immediately.



McClure Oil 63, 436 Michigan Ave.

Routine inspection: Nov. 5

Violations: Two critical, four non-critical

Critical — Dumping sewage (mop water) behind establishment. Correct immediately.

Critical — Must demonstrate knowledge of safe food handling. 30 days to correct.

Non-critical — Ice is being stored on floor in walk-in freezer. 24 hours to correct.

Non-critical — Single service articles (cups) must be off floor to prevent contamination. Seven days to correct.

Non-critical — Employee’s drink stored on top of food products. Correct immediately.

Non-critical — No service sink is provided nor utilized to clean mops and other tools. Correct upon remodel.

Note: Utilize first bay of three-bay sink. Clean and sanitize prior to food prep or food storage cleaning.



The Dog Shed, 506 N. Main St., Walton

Pre-operational inspection: Nov. 7

Noted: Sanitizer approved for retail food establishment and corresponding test strips. Trash bin must be placed on a smooth, sloping and easily cleanable surface. Storage of ready-to-eat foods and raw animal products must be separated to prevent cross contamination. Employees must wash hands prior to putting on gloves and handling ready-to-eat foods.



Bubba’s Smoke Shack, 20th and Market streets

Pre-operational inspection: Nov. 7

Violations: None



Foxes Den Steakhouse, 106 E. May St., Walton

Routine inspection: Nov. 7

Violations: 12 critical, 14 non-critical

Critical — Employees must wash hands in a hand-washing sink, not a sink used for food preparation. Correct immediately.

Critical — Raw chicken being stored over three-bay sink. Correct immediately.

Critical — Raw hamburger stored over turkey deli slices. Correct immediately.

Critical — Fish being stored with broccoli in freezer. 24 hours to correct.

Critical — Chicken in walk-in cooler stored over onions. Correct immediately.

Critical — Ready-to-eat rolls stored under sausage and other raw meat products. Correct immediately.

Critical — Potentially hazardous foods measured above 41 degrees: butter at 54 degrees; sour cream at 48 degrees; cheese at 46 degrees. Correct immediately.

Critical — Open container of milk in bar cooler was not date marked. Correct immediately.

Critical — Ribs, uncooked bacon, chicken, fish and ground beef in pre-table cooler were not date marked. Correct immediately.

Critical — Prime rib and fish in walk-in cooler were not date marked. Correct immediately.

Critical — Hand-washing sink was being used to store dishes. Correct immediately.

Critical — Working containers of poisonous or toxic chemicals shall be clearly identified with the common name of the material. 24 hours to correct.

Non-critical — Employees observed in food prep area without hair restraint. Correct immediately.

Non-critical — Ready-to-eat salads were not covered or wrapped to prevent contamination. 24 hours to correct.

Non-critical — Potatoes were stored in original shipping container. Must be stored where the food is not exposed to splash, dust or other contamination. 24 hours to correct.

Non-critical — Ice scoop handle stored in contact with ice. Corrected.

Non-critical — Wet wiping cloth must be stored in a chemical sanitizer. 24 hours to correct.

Non-critical — Temperature measuring device was not accurate. 48 hours to correct.

Non-critical — No temperature measuring device in refrigerator. 48 hours to correct.

Non-critical — Holster for beverage dispensing nozzles was heavily soiled. 24 hours to correct.

Non-critical — Exhaust filters over grill were heavily soiled. Five days to correct.

Non-critical — Each hand-washing sink must provide disposable towels or other acceptable means of hand drying. 48 hours to correct.

Non-critical — Restrooms utilized by females must provide a covered trash receptacle. Five days to correct.

Non-critical — Employee restroom opening into food prep area did not have a self-closing door. Five days to correct.

Non-critical — Refuse receptacle must have lids covering container. Correct immediately.

Non-critical — Mop must be stored in a manner to facilitate air drying.



Dutch Mill, 101 Burlington Ave.

Routine inspection: Nov. 10

Violations: One critical, two non-critical

Critical — Pulled pork BBQ in container is not date marked. Corrected.

Non-critical — Toilet rooms must be provided with a tight fitting and self-closing door. Three days to correct.

Non-critical — Outer opening must be protected against the entry of insects and rodents. If left open for ventilation, it must be protected by either a screen, properly designed and installed air curtains or other effective means. Three days to correct.



The Dessert Haus Bake Shoppe, 919 N. Sixth St.

Routine inspection: Nov. 10

Violations: One non-critical

Non-critical — No test kit provided to test strength of sanitizer. 24 hours to correct.



Baptist Temple, 700 E. Broadway

Routine inspection: Nov. 12

Violations: Two critical, two non-critical

Critical — A food-establishment-approved sanitizer used for manual ware washing must be present in accordance with manufacturer’s label. 24 hours to correct.

Critical — Working containers of poisonous or toxic materials must be clearly identified with common name. 24 hours to correct.

Non-critical — Food handlers shall wear hair restraints while in food prep area. 48 hours to correct.

Non-critical — Wet wiping cloth shall be stored in chemical sanitizer. 24 hours to correct.



Foxes Den Steakhouse, 106 E. May St., Walton

Follow-up inspection: Nov. 12

Violations: One critical, four non-critical

Critical — Chicken and steak in walk-in cooler must be date marked. 24 hours to correct.

Non-critical — Applesauce was not wrapped or covered to prevent contamination. Corrected.

Non-critical — Single-service articles (tableware) shall be stored as to not expose to splash, dust or other contamination. 24 hours to correct.

Non-critical — Door joist and exposed insulation in walk-in cooler back door may not be exposed to moisture. 30 days to correct.

Non-critical — Ice scoop at bar had handle in contact with ice. Corrected.