Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the roll top cooler
Problem: Without date of consumption marking
-
Light shielding Location: In the storage area
Problem: Not provided
-
Raw animal food(s) Location: In the roll top cooler
Problem: Stored over/next to Raw ready-to-eat food(s)
-
Thermometer(s) probe Location: Not defined
Problem: Not accurate To plus or minus 2 degrees f
-
Wood other soft wood Location: In the hallway
Problem: Used as food-contact surface
|
Sep 17, 2009
|
87 |
-
Beverage container Location: Not defined
Problem: Not covered
-
Frozen food(s) for thawing Location: At the 3-compartment sink
Problem: Stored above 41 degrees f thawed or partially thawed
-
Hot food item(s) Location: In the steam table
Problem: Stored below 135 degrees F
-
Poisonous/toxic material(s) Location: In the chemical storage area
Problem: Stored over/with Food
-
Raw animal food(s) Location: In the 2 - door cooler
Problem: Stored over/next to Ready-to-eat food(s)
-
Sanitary hand drying provisions Location: At the employee handsink
Problem: Not provided
-
Sanitizer test kit chlorine Location: Through out
Problem: Not provided
|
Mar 15, 2010
|
77 |
-
Equipment Location: Next to prep cooler
Problem: Broken
-
Harborage conditions litter/garbage Location: At the beverage rack
Problem: Not eliminated
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the roll top cooler
Problem: Without date of consumption marking
-
Locker(s)/employee storage area(s) Location: At the shelving
Problem: Contaminates Food
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: On the menus
Problem: Not provided
-
Person-in-charge Location: Not defined
Problem: Does not demonstrate required knowledge
-
Unnecessary item(s) Location: Through out
Problem: Not removed from facility
|
Sep 13, 2010
|
77 |
-
Cold food item(s) Location: In the upright refrigerator
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: On the prep table
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: Not defined
Problem: Without date of consumption marking
-
Person-in-charge Location: Through out
Problem: Not ensuring compliance
-
Wall(s) Location: Not defined
Problem: Not constructed, designed, installed to be Easily cleanable
|
Mar 16, 2011
|
83 |
-
Cooked food(s) cooled Location: In the reach-in cooler
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
|
Sep 27, 2011
|
95 |
-
Cold food item(s) Location: In the make table
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: In the make table
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Person-in-charge Location: In the make table
Problem: Not ensuring compliance
-
Ready to eat, potentially hazardous food(s) Location: In the make table
Problem: Beyond consume by date
|
Mar 5, 2012
|
84 |
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