Restaurant Inspections: Raising Cane's Chicken Fingers, Five Guys, Panda Express, California Pizza Kitchen

Restaurant inspections in Richmond Heights are conducted by the St. Louis County Department of Health. Patch has a summary of the public reports affecting area eating and drinking establishments reviewed March 1-31.

Grade rankings range from A (highest) to C (lowest). Report comments and explanations are provided in Patch's summary. Follow-up inspections are noted, other visits are routine.

Burger King, 1200 S. Brentwood Blvd.
Inspection date: March 27
Grade: A (97)
Comments: No other methods of hand drying were available when the machine dryer in the women’s bathroom was out of order. The ceiling in the back area near soda and sauce storage was crumbling, according to the report. An inspector recommended repair before their next routine inspection. 

California Pizza Kitchen, 1493 St. Louis Galleria St.
Inspection date: March  12
Grade: A (97)
Comments: The bathrooms did not have signage notifying employees to was their hands after restroom use, according to the report. An employee’s personal belongings were stored on a food contact surface.

Five Guys Famous Burgers & Fries, 1155 St. Louis Galleria St.
Inspection date: March 18
Grade: A (100)
No comments were included in this report. 

OR Smoothie and Cafe, 6654 Clayton Rd.
Inspection date: March 7
Grade: A (98)
Comments: The inspector noted that a light in the dry storage area didn’t work and a hand washing sink didn’t dispense hot water. Both items were recommended for repair before their next routine inspection. 

Panda Express, 1155 St. Louis Galleria St.
Inspection date: March 12
Grade: A (100)
No comments were included in this report. 

Raising Cane’s Chicken Fingers, 1155 St. Louis Galleria Blvd.
Inspection date: March 26
Grade: A (100)
This was an opening inspection. A follow-up is scheduled for April 26. 

Saint Louis Bread Co., 1445 St. Louis Galleria St.
Inspection date: March 25
Grade: A (98)
Comments: Chicken and other foods at a prep table were not holding their proper ‘cold’ temperatures; the items were stored in a cooler. Cutting boards and a microwave were recommended for repair or replacement before the next routine inspection. Wet wiping cloths weren’t properly stored in sanitizer solution.