Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: In the make table
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the open top cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Equipment components seals Location: In the make table
Problem: In poor repair
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the prep cooler
Problem: Without date of consumption marking
-
In house prepared ready-to-eat potentially hazardous food(s) Location: Next to salad prep cooler
Problem: Improperly date marked
-
Plumbing system drain line(s) Location: Not defined
Problem: Not repaired according to law
-
Raw animal food(s) Location: Next to raw product
Problem: Stored over/next to Ready-to-eat food(s)
-
Ready-to-eat food(s) Location: At the make table
Problem: Handled with bare hands
-
Reheated food(s) Location: At the soup kettle
Problem: Reheated to less than 165 degrees f
-
Sanitizer test kit quaternary ammonia Location: Not defined
Problem: Not defined
-
Time controlled food(s) Location: At the coffee makers
Problem: No written procedures
-
Utensil(s) sanitized multi-use Location: Next to soup kettle
Problem: Stored with food-contact portion exposed
|
Dec 21, 2009
|
46 |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice machine
Problem: Not provided on Drain line
-
Cold food item(s) Location: In the make table
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the open top cooler
Problem: Stored above 41 degrees f
-
Food Location: On the self service counter
Problem: Not protected from contamination
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly Covered
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the prep cooler
Problem: Without date of consumption marking
-
Raw animal food(s) Location: Next to raw product
Problem: Stored over/next to Ready-to-eat food(s)
-
Ready-to-eat food(s) Location: At the make table
Problem: Handled with bare hands
-
Sanitizer test kit chlorine Location: Through out
Problem: Not provided
-
Soap Location: At the employee handsink
Problem: Not provided At hand sink
-
Thermometer(s) Refrigeration Location: Through out
Problem: Not provided
|
Jun 29, 2010
|
65 |
-
Cold food item(s) Location: Not defined
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the reach-in cooler
Problem: Without date of consumption marking
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly Covered
|
Dec 14, 2010
|
89 |
-
Cold food item(s) Location: In the salad prep cooler
Problem: Stored above 41 degrees f
-
Food item(s) cooled Location: At the reach-in cooler
Problem: Improperly Covered
-
Food-contact surface(s) and utensils Location: At the shelving
Problem: Constructed from materials that are not Finished to be smooth & easily cleanable
-
Pest(s) gnats Location: At the dishmachine
Problem: Present in facility
-
Pest(s) gnats Location: Through out
Problem: Present in facility
-
Plumbing system drain line(s) Location: Not defined
Problem: Not maintained
-
Soap at handsink Location: Next to dishmachine
Problem: Not provided
|
Jun 27, 2011
|
77 |
-
Backflow/backsiphonage prevention device(s) Location: At the beverage station
Problem: Not provided on Drain line
-
Cold food item(s) Location: In the walk-in cooler
Problem: Stored above 41 degrees f
-
Equipment components seals Location: In the make table
Problem: In poor repair
-
Handwashing sink(s) Location: At the handsink
Problem: Used for culinary purposes
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the make table
Problem: Without date of consumption marking
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the prep cooler
Problem: Without date of consumption marking
-
Person-in-charge Location: At the Cooler
Problem: Not ensuring compliance
-
Raw Fruits Location: At the salad preparation area
Problem: Not washed prior to prep, cooking or service
-
Raw animal food(s) Location: In the Cooler
Problem: Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
-
Reheated food(s) Location: At the soup warmer/s
Problem: Reheated to less than 165 degrees f
-
Sanitary hand drying provisions disposable, paper towels Location: Near the 3-compartment sink
Problem: Not provided At hand sink
-
Sanitizer test kit chlorine Location: Through out
Problem: Not provided
-
Wiping cloth(s) dry Location: At the coffee machine
Problem: Stored on Counter
|
Dec 8, 2011
|
63 |
-
Cold food item(s) Location: In the make table
Problem: Stored above 41 degrees f
-
Food-contact surface(s) Utensil(s) Location: Over the make table
Problem: Soiled
-
Food-contact surface(s) used for nonpotentially hazardous food(s) Location: In the make table
Problem: Not cleaned At least every 24 hours
-
Menu advisories for raw or undercooked food(s)/ingredient(s) eggs Location: On the menus
Problem: Not provided
-
Raw animal food(s) Location: In the make table
Problem: Stored over/next to Ready-to-eat food(s)
-
Unwashed fruit(s) and vegetable(s) Location: In the 2-door cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Jun 14, 2012
|
65 |
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