Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked food(s) cooled Location: In the 2-door cooler
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Food Location: Above the oven
Problem: Adulterated/contaminated
-
Food item(s) cooled Location: On the Counter
Problem: Improperly Not under refrigeration
-
Food-contact surface(s) and utensil(s) Location: On the Counter
Problem: Not cleaned At least every 4 hours during continual use
-
Person-in-charge Location: Not defined
Problem: Does not demonstrate required knowledge
-
Person-in-charge Location: Not defined
Problem: Not ensuring compliance
|
Sep 10, 2009
|
78 |
-
Beverage container Location: Not defined
Problem: Not covered
-
Cold food item(s) Location: In a make table cooling unit(s)
Problem: Stored above 41 degrees f
-
Food item(s) in storage Location: Next to hand sink
Problem: Exposed to dust, splash, or other contaminates
-
Kitchenware and tableware sanitized utensils Location: Through out
Problem: Allows for contamination of food-contact/lip-contact surfaces During handling
-
Poisonous/toxic material(s) Location: Over the prep sink
Problem: Stored over/with Food
-
Ready to eat, potentially hazardous food(s) Location: In a make table cooling unit(s)
Problem: Beyond consume by date
|
Mar 23, 2010
|
78 |
-
Beverage container Location: Not defined
Problem: Not covered
-
Clean utensil(s) and food-contact surface(s) Location: In the dish machine
Problem: Not sanitized
-
Cold food item(s) Location: In a make table cooling unit(s)
Problem: Stored above 41 degrees f
-
Food Location: In the make table
Problem: Not protected
|
Oct 12, 2010
|
84 |
-
Beverage container Location: Not defined
Problem: Not covered
-
Person-in-charge Location: Through out
Problem: Does not demonstrate required knowledge
-
Wiping cloth(s) wet Location: Not defined
Problem: Not completely submerged in sanitizing solution
|
Apr 6, 2011
|
89 |
No violation noted during this evaluation.
|
Nov 1, 2011
|
100 |
-
Beverage container Location: At the expediting area
Problem: Not covered
-
Food item(s) cooled Location: On top of boxes
Problem: Improperly In large container
-
Hot food item(s) Location: Above the tabletop hot holding unit
Problem: Stored above 41 degrees f
-
Ready-to-eat food(s) Location: At the expediting area
Problem: Handled with bare hands
-
Wiping cloth(s) wet Location: Not defined
Problem: Not completely submerged in sanitizing solution
|
May 17, 2012
|
83 |
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