Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Handwashing signage Location: In the hand sink
Problem: Not provided
-
Thermometer(s) Location: Under the Cook line cooler
Problem: Not provided
-
Ventilation system Location: At the ventilation hood
Problem: Filter(s) not changed
-
Wet mop(s) storage Location: By the mop sink
Problem: Improperly dried
|
Sep 22, 2009
|
96 |
-
Clean equipment and utensil(s) Location: On the Wire rack
Problem: Stored/stacked wet
-
Food-contact surface(s) Equipment Slicer Location: On the prep table
Problem: Soiled
-
Raw animal food(s) Location: On the shelf
Problem: Stored over/next to Ready-to-eat food(s)
-
Wet mop(s) storage Location: By the mop sink
Problem: Improperly dried
|
Apr 21, 2010
|
88 |
-
Cold food item(s) Location: inside the prep cooler
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: inside the walk in cooler
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly
-
Food-contact surface(s) Location: At the can opener table
Problem: With accumulation of debris
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the prep cooler
Problem: Without date of consumption marking
-
Poisonous/toxic material(s) Location: At the prep table
Problem: Not separated from Food
-
Raw animal food(s) Location: inside the prep cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Oct 26, 2010
|
69 |
-
Cold food item(s) Location: inside the prep cooler
Problem: Stored above 41 degrees f
-
Employee washed/rinsed hands Location: At the prep sink
Problem: In prep sink
-
Employee(s) Location: At the employee/s
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Exhaust ventilation hood system(s) filters Location: At the ventilation hood
Problem: Soiled
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly
-
Food(s) stored Location: Drain Line drain line
Problem: In prohibited area(s) Under sewer line(s)
-
Food-contact surface(s) Equipment Cutting board Location: At the prep sink
Problem: Soiled
-
Frozen food(s) for thawing Location: At the microwave oven
Problem: Thawed in microwave without continuing the cooking process
-
Hair restraint Location: At the grill
Problem: Not worn on head/hair
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the prep cooler
Problem: Without date of consumption marking
-
Poisonous/toxic material(s) Location: At the dishmachine area
Problem: Not separated from
-
Raw animal food(s) Location: inside the prep cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Apr 21, 2011
|
64 |
-
Employee(s) Location: At the employee/s
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Hot food item(s) Location: At the grill
Problem: Stored below 135 degrees F
-
Hot water sanitizer Location: At the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f
-
Single-service/single-use article(s) Location: On the palates
Problem: Exposed to dust, splash, or other contaminates
|
Oct 20, 2011
|
84 |
-
Employee(s) Location: At the drainboard
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly
-
Maintenance tool storage Location: On the prep cooler
Problem: Contaminates Equipment
-
Single-service/single-use article(s) Location: On the palates
Problem: Exposed to dust, splash, or other contaminates
-
Working containers-toxics Location: On the storage racks
Problem: Not labeled as to content
|
May 10, 2012
|
87 |
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