New Beginnings, 6209 28th Street SE, Grand Rapids, MI - Restaurant inspection findings and violations

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Business Info

Restaurant: New Beginnings
Address: 6209 28th Street SE, Grand Rapids, MI
Total inspections: 6
Last inspection: Jan 19, 2012
Score
(the higher the better)
89
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Employee(s) Location: At the employee Problem: Did not wash hands During food prep to prevent cross contamination
  • Food thermometer(s) probe Location: At the probe thermometer Problem: Not calibrated
  • Hot food item(s) Location: On the Counter Problem: Stored below 135 degrees F
  • Nonfood contact surface(s) Location: At the storage racks Problem: With accumulation of debris
  • Ready-to-eat food(s) Location: At the employee Problem: Handled with bare hands
Sep 21, 2009 83
  • Cold food item(s) Location: In the refrigerated make table Problem: Stored above 41 degrees f
  • Equipment cold holding Location: Through out Problem: Inadequate
  • Time controlled food(s) potentially hazardous food(s) before cooking Location: On the Counter Problem: No written procedures
Mar 1, 2010 89
  • Chlorine solution concentration Location: At the dishmachine Problem: Below 25 ppm
  • Employee(s) Location: Not defined Problem: Did not wash hands
  • Equipment Location: Near the grill Problem: Not properly cleaned and sanitized Prior to food contact
  • Food-contact surface(s) Equipment Location: At the ice machine Problem: Soiled
  • Handwashing signage Location: At the hand sink Problem: Not provided
  • Time controlled food(s) Ready-to-eat food(s) Location: On the shelf Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
Aug 11, 2010 78
  • Cold food item(s) Location: At the cook line Problem: Stored above 41 degrees f
  • Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles Location: Not defined Problem: Not cleaned when contaminated
  • In house prepared ready-to-eat potentially hazardous food(s) Location: In the 2-door cooler Problem: Without date of consumption marking
  • Nonfood contact surface(s) Location: Not defined Problem: Soiled
  • Raw animal food(s) Location: At the cook line Problem: Stored over/next to Ready-to-eat food(s)
Jan 31, 2011 83
  • Cold food item(s) Location: On the floor Problem: Stored above 41 degrees f
  • Employee(s) Location: At the employee Problem: Did not wash hands During food prep to prevent cross contamination
  • Employee(s) Location: At the employee/s Problem: Improperly washed hands Rinsed hands only
  • Employee(s) Location: Not defined Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
  • Frozen food(s) for thawing Location: On the Counter Problem: Stored above 41 degrees f thawed or partially thawed at room temperature
  • Ice Machine interior component(s) -deflector Location: inside the ice machine Problem: Soiled
  • In house prepared ready-to-eat potentially hazardous food(s) Location: Through out Problem: Without date of consumption marking
  • Ready-to-eat food(s) Location: Not defined Problem: Handled with bare hands
  • Time controlled food(s) potentially hazardous food(s) before cooking Location: On the Counter Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
Jul 21, 2011 63
  • Chlorine solution concentration Location: At the dishmachine Problem: Below 25 ppm
  • Cold food item(s) Location: At the 2-door cooler Problem: Stored above 41 degrees f
  • Equipment and utensil(s) Location: At the prep area Problem: Not durable Designed To retain characteristic qualities under normal use conditions
Jan 19, 2012 89

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