Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice bin
Problem: Not provided on Ice holding bin
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the prep sink
Problem: Not provided on Drain line
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Cold food item(s) Location: At the 3-door cooler
Problem: Stored above 41 degrees f
-
Cutting surface(s) cutting board(s) Location: Not defined
Problem: With deep cuts/grooves
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the 3-door cooler
Problem: Without date of consumption marking
-
Light shielding Location: Near the 4-compartment sink
Problem: Not provided
-
Ready to eat, potentially hazardous food(s) Location: In the 3-door cooler
Problem: Beyond consume by date
-
Ready-to-eat food(s) Location: At the food employee
Problem: Handled with bare hands
-
Ventilation system intake air ducts Location: Near the equipment
Problem: Not clean
|
Nov 19, 2009
|
62 |
-
Dispensing utensil(s) Location: In the ice machine
Problem: Improperly stored With handle in product
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Food-contact surface(s) used for nonpotentially hazardous food(s) Location: At the cobra-head cup holders
Problem: Not cleaned At least every 24 hours
-
Handwashing sink(s) Location: Near the cook line
Problem: Used for culinary purposes
-
Non-food contact surface(s) outsides of equipment Location: At the fan
Problem: With accumulation of debris
-
Poisonous/toxic material(s) Location: On the bread rack(s)
Problem: Stored over/with Food
-
Ready to eat, potentially hazardous food(s) Location: In the 3-door cooler
Problem: Beyond consume by date
-
Ready-to-eat food(s) Location: At the prep table
Problem: Handled with bare hands
-
Sanitary hand drying provisions Location: At the hand sink
Problem: Not provided
|
May 7, 2010
|
79 |
-
Clean equipment/utensil(s) Location: Above the prep table
Problem: Stored Under unshielded sewer lines
-
Cold food item(s) Location: In the pantry cooler
Problem: Stored above 41 degrees f
-
Dispensing utensil(s) Location: In the dry goods storage room
Problem: Improperly stored
-
Food-contact surface(s) Utensil(s) Location: Not defined
Problem: Soiled
|
Nov 2, 2010
|
92 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Clean equipment/utensil(s) Location: Through out
Problem: Stored in soiled, wet conditions
-
Cold food item(s) Location: At the 3-door cooler
Problem: Stored above 41 degrees f
-
Dispensing utensil(s) Location: In the sanitizer buckets
Problem: Improperly stored
-
Equipment components seals Location: At the beer cooler
Problem: In poor repair Cracked
-
Food-contact surface(s) Equipment can openers Location: On the can opener
Problem: Soiled
-
Food-contact surface(s) used for nonpotentially hazardous food(s) Location: At the cobra-head cup holders
Problem: Not cleaned At least every 24 hours
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
Medication(s) Location: Near the Espresso Machine
Problem: Stored over/with Equipment/utensils
-
Ready to eat, potentially hazardous food(s) Location: In the 3-door cooler
Problem: Beyond consume by date
|
May 5, 2011
|
70 |
-
Clean equipment/utensil(s) Location: inside the walk-in freezer
Problem: Stored with food-contact portion exposed
-
Cold food item(s) Location: At the 3-door cooler
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: In the basement
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Dispensing utensil(s) Location: In the sanitizer buckets
Problem: Improperly stored
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: Not defined
Problem: Not provided
-
Nonfood contact surface(s) Location: At the beer cooler
Problem: Soiled
|
Nov 1, 2011
|
81 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Clean equipment/utensil(s) Location: Not defined
Problem: Exposed to dust, splash, or other contaminates
-
Cold food item(s) Location: In the domestic refrigerator
Problem: Stored above 41 degrees f
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
Handwashing sink(s) Location: At the handsink/s
Problem: Not easily accessible Items stored In
-
Not defined Location: At the employee/s
Problem: Used for ready-to-eat food(s) Without having smooth, durable, non-absorbent outer surface
-
Ready-to-eat food(s) Location: At the food employee
Problem: Handled with bare hands
|
May 3, 2012
|
77 |
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