Arnies Bakery Restaurant, 3561 28th Street SE, Grand Rapids,
MI - Restaurant inspection findings and violations
- Michigan small cities
- Michigan smaller cities
- Michigan
- Kent County, MI Restaurants
Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: On the prep cooler
Problem: Stored above 41 degrees f
-
Equipment Location: In the ice machine
Problem: Broken
-
Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) Location: At the ice bin
Problem: Not cleaned when contaminated
-
Handwashing sink(s) Location: In the hand sink
Problem: Used for culinary purposes Cleaning
-
Raw animal food(s) Location: Not defined
Problem: Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
|
Sep 4, 2009
|
87 |
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the shelf(s)
Problem: Without date of consumption marking
-
Employee(s) Location: Not defined
Problem: Did not wash hands Before handling ready to eat foods
-
Equipment components Location: In the ice machine
Problem: Broken
-
Food-contact surface(s) Utensil(s) plates Location: At the Pass Through
Problem: With accumulation of debris
|
Mar 18, 2010
|
84 |
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the shelf(s)
Problem: Without date of consumption marking
-
Working containers-toxics Location: On the wipe cloth buckets
Problem: Not labeled as to content
|
Oct 12, 2010
|
90 |
-
Employee(s) Location: At the Salad prep area
Problem: Did not wash hands During food prep to prevent cross contamination
-
Hot water sanitizer Location: In the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
-
Light shielding light shield(s) Location: At the ceiling
Problem: Not provided In dishwash area
-
Single-use glove(s) Location: At the salad prep cooler
Problem: Used for multiple purposes
-
Utensil(s) single-service Location: At the Salad prep area
Problem: Used for ready-to-eat food(s) In direct contact
-
Working containers-toxics Location: At the prep table
Problem: Not labeled as to content
-
Working containers-toxics Sanitizer Location: Under the Counter
Problem: Not labeled as to content
|
Apr 28, 2011
|
73 |
-
Cooked food(s) cooled Location: On the shelf(s)
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Dispensing utensil(s) Location: By the ice cream freezer
Problem: Improperly stored in standing water
-
Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) Location: At the ice bin
Problem: Not cleaned when contaminated
-
Working containers-toxics Location: On the Wet Wiping Cloth Container
Problem: Not labeled as to content
|
Oct 24, 2011
|
84 |
-
Cold food item(s) Location: Not defined
Problem: Stored above 41 degrees f
-
Food thermometer(s) Location: Not defined
Problem: Not available
-
Light shielding plastic coated bulb(s) Location: Not defined
Problem: Not provided
-
Physical facilities Ceiling(s) Location: Not defined
Problem: In poor repair
-
Physical facilities Floor(s) Location: Not defined
Problem: In poor repair
-
Poisonous/toxic material(s) Location: Not defined
Problem: Stored over/with Equipment/utensils
-
Poisonous/toxic material(s) Location: Not defined
Problem: Stored over/with Food
-
Receptacle(s) waste Location: Not defined
Problem: In poor repair
-
Receptacle(s) waste Location: Not defined
Problem: Soiled
-
Single-service and single-use article(s) Location: Not defined
Problem: Stored Under unshielded sewer lines
-
Ventilation hood Location: Not defined
Problem: Inadequate
|
May 18, 2012
|
72 |
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