Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food-contact surface(s) and utensil(s) Location: On the prep table
Problem: Not cleaned At least every 4 hours during continual use
-
Laundered linen(s) Location: In the linens
Problem: Stored
-
Not defined Location: Not defined
Problem: Did not wash hands During food prep to prevent cross contamination
|
Aug 24, 2009
|
93 |
-
Food-contact surface(s) and utensil(s) Location: On the prep table
Problem: Not cleaned At least every 4 hours during continual use
-
Frozen food(s) for thawing Location: On the prep table
Problem: Stored above 41 degrees f thawed or partially thawed at room temperature
-
Laundered linen(s) Location: In the linens
Problem: Stored
-
Light shielding Location: On the buffet
Problem: Not provided
|
Mar 19, 2010
|
96 |
-
Cold food item(s) Location: On the Counter
Problem: Stored above 41 degrees f
-
Food Location: At the bulk food containers
Problem: Not covered
-
Food Location: inside the walk-in cooler
Problem: Not protected from contamination
-
Food item(s) in bulk containers Location: At the bulk food barrels
Problem: Not identified
-
Food item(s) in storage Location: In the walk in freezer
Problem: Stored on floor or less than 6 inches above floor
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: Soiled
-
Handwashing sink(s) Location: At the hand sink
Problem: Not accessible
-
Ice Machine interior component(s) -deflector Location: inside the ice storage bin
Problem: Soiled
-
Laundered linen(s) Location: Through out ice storage bin
Problem: Exposed to dust, splash, or other contaminates
-
Liquid waste(s) Location: inside the walk-in cooler
Problem: Not disposed according to law
-
Menu advisories Location: At the Counter
Problem: Not provided
-
Outer opening(s) Door(s) Location: At the back door
Problem: Not tight-fitting Gaps greater than 1/16 of an inch
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
-
Time controlled food(s) Location: Not defined
Problem: No written procedures
|
Sep 30, 2010
|
61 |
-
Cold food item(s) Location: At the prep table
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Food Location: At the bulk food containers
Problem: Not covered
-
Food Location: At the prep table
Problem: Not protected from contamination
-
Food Location: On the tables
Problem: Not covered
-
Food item(s) in bulk containers Location: At the bulk food barrels
Problem: Not identified
-
Food item(s) in storage Location: Not defined
Problem: Stored on floor or less than 6 inches above floor
-
Handwashing sink(s) Location: At the hand sink
Problem: Not accessible
-
Hot food item(s) Location: At the Buffet line
Problem: Stored below 135 degrees F
-
Physical facilities/structures Floors Location: beneath the cook line
Problem: Not clean
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
-
Sanitary hand drying provisions disposable, paper towels Location: At the hand sink
Problem: Not provided At hand sink
-
Soap at handsink Location: At the hand sink
Problem: Not provided
-
Soiled linen(s) Location: along the prep table
Problem: Stored improperly With exposed food
-
Utensil(s) Location: Not defined
Problem: Allows for hand contact with food
|
Mar 16, 2011
|
69 |
-
Chlorine solution concentration Location: inside the 3-compartment sink
Problem: Below 25 ppm
-
Dead/trapped pest(s) Flies Location: Above the back door
Problem: Not removed from facility
-
Employee(s) Location: At the cook line
Problem: Did not wash hands After other activities
-
Exhaust ventilation hood system(s) Location: Above the wok line
Problem: Soiled
|
Sep 27, 2011
|
88 |
-
Beverage container Location: At the cook line
Problem: Not covered
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the walk-in cooler
Problem: Without date of consumption marking
-
Covered waste receptacle(s) Location: inside the Restroom
Problem: Not provided
-
Cutting surface(s) cutting board(s) at prep cooler Location: At the prep cooler
Problem: With deep cuts/grooves
-
Dispensing utensil(s) Location: inside the bulk food containers
Problem: Improperly stored To prevent contamination of food or food related items
-
Food Location: On the storage shelf
Problem: Not safe
-
Food Location: inside the walk-in cooler
Problem: Not protected from contamination
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Time controlled food(s) Location: On the prep table
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
-
Utensil(s) Location: inside the utensil storage racks
Problem: Stored jumbled
|
Apr 23, 2012
|
48 |
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