Johnny Carino's Country Italian, 2183 East Beltline Avenue NE, Grand Rapids, MI - Restaurant inspection findings and violations



Business Info

Restaurant: Johnny Carino's Country Italian
Address: 2183 East Beltline Avenue NE, Grand Rapids, MI
Total inspections: 6
Last inspection: Feb 22, 2012
Score
(the higher the better)

91

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Air gap between supply line and flood rim of Equipment Location: Over the spray sink Problem: Not provided
Oct 12, 2009 95
  • Non-food contact surface(s) Shelves Location: Above the Range top Problem: With accumulation of debris
  • Physical facilities Floor(s) Location: in front of the Range top Problem: In poor repair
Apr 8, 2010 98
  • Cooked food(s) cooled Location: Not defined Problem: From 70 degrees f to 41 degrees f for more than 4 hours
  • Equipment Location: At the prep cooler Problem: In poor repair
  • Equipment Location: At the stove Problem: Not properly cleaned and sanitized Between raw animal food(s) and ready-to-eat food(s)
  • Food item(s) in bulk containers Location: In the bulk food containers Problem: Not identified
  • Frozen food(s) for thawing Location: In the prep sink Problem: Stored in water That is standing
  • Handwashing sink(s) Location: At the hand sink Problem: Used for culinary purposes Dishwashing
  • Non-food contact surface(s) Location: At the ventilation hood Problem: Greasy
  • Non-food contact surface(s) Shelves Location: In the walk-in cooler shelving Problem: With accumulation of debris
Oct 21, 2010 84
  • Air gap between supply line and flood rim of Equipment Location: Over the spray sink Problem: Not provided
  • Clean equipment and utensil(s) pots/pans Location: At the storage shelving Problem: Stored/stacked wet
  • Cold food item(s) Location: At the soup warmer/s Problem: Stored above 41 degrees f
  • Cold food item(s) Location: At the steam line Problem: Stored above 41 degrees f
  • Cooked food(s) cooled Location: Not defined Problem: From 70 degrees f to 41 degrees f for more than 4 hours
  • Cutting surface(s) cutting board(s) Location: Not defined Problem: With deep cuts/grooves
  • Equipment Location: At the salad cooler Problem: In poor repair
  • Ready-to-eat food(s) Location: At the employee/s Problem: Handled with bare hands
Mar 18, 2011 72
  • Chlorine solution concentration Location: At the dish machine Problem: Below 25 ppm
  • Cold food item(s) Location: At the 3-door make table Problem: Stored above 41 degrees f
  • Cold food item(s) Location: At the cold hold well Problem: Stored above 41 degrees f
  • Cold food item(s) Location: At the steam line Problem: Stored above 41 degrees f
  • Cold food item(s) Location: In the bottom of the make table Problem: Stored above 41 degrees f
  • Cutting surface(s) cutting board(s) Location: Not defined Problem: With deep cuts/grooves
  • Equipment Location: Under the Hood Problem: Broken
  • Food item(s) cooled Location: On the shelving Problem: Improperly Covered
  • Food item(s) in bulk containers Location: In the bulk food containers Problem: Not identified
  • Raw animal food(s) Location: Through out Problem: Stored over/next to Ready-to-eat food(s)
  • Utensil(s) Location: Through out Problem: In poor repair Cracked
Aug 30, 2011 65
  • Clean equipment and utensil(s) pots/pans Location: Not defined Problem: Stored/stacked wet
  • Handwashing sink(s) Location: At the hand sink Problem: Not used according to manufacturer's label instructions
  • Hot food item(s) Location: At the hot food holding unit Problem: Stored below 135 degrees F
  • Physical facilities Floor(s) Location: At the floor Problem: In poor repair Open seams
  • Sanitizer test kit chlorine Location: At the dishmachine Problem: Not provided
Feb 22, 2012 91

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