Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Chlorine solution in the final rinse Location: At the dishmachine
Problem: Not provided
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Cutting surface(s) cutting board(s) Location: On the make table(s)
Problem: With deep cuts/grooves
-
Equipment Location: At the salad cooler
Problem: In poor repair
-
Equipment components seals Location: At the upright cooler
Problem: In poor repair
-
Food-contact surface(s) Equipment mixer Location: At the mixer
Problem: With accumulation of debris
-
Pest(s) Flies Location: Through out
Problem: Present in facility
-
Sanitizer test kit chlorine Location: Not defined
Problem: Not defined
-
Sanitizer test kit quaternary ammonia Location: Through out
Problem: Not provided
-
Shellstock Location: At the shell stock
Problem: Identification Tag(s) not retained for 90 days
|
Sep 21, 2009
|
64 |
-
Dispensing utensil(s) Location: On the Counter
Problem: Improperly stored in standing water
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
Outer opening(s) Location: At the back door
Problem: Not sealed to prevent pest entry
|
Mar 18, 2010
|
97 |
-
Chlorine solution concentration Location: At the dish machine
Problem: Below 25 ppm
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Food item(s) in storage Location: inside the dry goods storage
Problem: Stored on floor or less than 6 inches above floor
-
Nonfood contact surface(s) Location: Not defined
Problem: Soiled
-
Pest(s) Flies Location: Through out
Problem: Present in facility
-
Reheated food(s) Location: At the hot food holding unit
Problem: Reheated to less than 165 degrees f
|
Sep 3, 2010
|
82 |
-
Clean equipment/utensil(s) Location: inside the walk-in freezer
Problem: Not defined
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Food-contact surface(s) Location: At the can opener
Problem: Soiled
-
Pest(s) Flies Location: Through out
Problem: Present in facility
-
Raw animal food(s) Location: In the 2 - door reach-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
-
Ready-to-eat food(s) Location: At the employee/s
Problem: Handled with bare hands
-
Sanitary hand drying provisions disposable, paper towels Location: At the handsink/s
Problem: Not provided At hand sink
|
Feb 17, 2011
|
77 |
-
Chlorine solution concentration Location: At the dish machine
Problem: Below 25 ppm
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: On the Counter
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the end of employee/s
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Employee(s) Location: At the end of employee/s
Problem: Improperly washed hands Rinsed hands only
-
Food item(s) cooled Location: Not defined
Problem: Improperly Covered
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
In house prepared ready-to-eat potentially hazardous food(s) Location: Not defined
Problem: Without date of consumption marking
-
Microwave oven door seals and cavities Location: At the microwave oven
Problem: Not cleaned At least every 24 hours
-
Pest(s) Flies Location: Through out
Problem: Present in facility
-
Physical facilities/structures Floors Location: On the floor
Problem: Soiled
-
Ready-to-eat food(s) Location: At the sandwich make table
Problem: Handled with bare hands
|
Aug 16, 2011
|
60 |
-
Clean equipment and utensil(s) Location: On the storage racks
Problem: Stored/stacked wet
-
Cold food item(s) Location: At the 2-door cooler
Problem: Stored above 41 degrees f
-
Plumbing system water line(s) cold Location: At the hand sink
Problem: Not maintained
-
Single-service/single-use items Location: Near the chest freezer
Problem: Reused
-
Single-use glove(s) Location: At the employee/s
Problem: Washed or rinsed off
|
Mar 6, 2012
|
91 |
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