Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the prep table
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly In plastic container
-
Food-contact surface(s) Location: At the meat slicer
Problem: With accumulation of debris
-
Food-contact surface(s) Location: At the prep cooler
Problem: With accumulation of debris
-
Insect control device(s) Location: At the prep table
Problem: Located over preparation area
-
Microwave oven door seals and cavities Location: At the microwave oven
Problem: Not cleaned Through out the day as necessary
-
Not defined Location: At the prep cooler
Problem: Not defined
-
Physical facilities/structures Location: On the floor
Problem: Not clean
-
Ready to eat, potentially hazardous food(s) Location: At the prep cooler
Problem: Beyond consume by date
-
Ready-to-eat food(s) Location: At the prep table
Problem: Handled with bare hands
-
Sanitary hand drying provisions disposable, paper towels Location: At the hand sink
Problem: Not provided At hand sink
-
Working containers-toxics Location: Under the 3-compartment sink
Problem: Not labeled as to content
|
Sep 2, 2009
|
55 |
-
Cold food item(s) Location: By the panini grill
Problem: Stored above 41 degrees f
-
Cutting surface(s) cutting board(s) at prep cooler Location: The cutting board
Problem: With deep cuts/grooves
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly In plastic container
-
Food-contact surface(s) Location: At the meat slicer
Problem: With accumulation of debris
-
Food-contact surface(s) Utensil(s) Location: By the pizza oven
Problem: With accumulation of debris
-
Hair restraint Location: At the Espresso Machine
Problem: Not worn on head/hair
-
Handwashing sink(s) Location: The employee handsink
Problem: Not accessible
|
Feb 16, 2010
|
62 |
-
Chlorine solution in the final rinse Location: At the dishmachine
Problem: Not provided
-
Cold food item(s) Location: At the 3-door cooler
Problem: Stored above 41 degrees f
-
Cutting surface(s) cutting board(s) at prep cooler Location: At the cutting board
Problem: With deep cuts/grooves
-
Equipment components Location: At the convection oven
Problem: In poor repair
-
Food-contact surface(s) Equipment Slicer Location: At the meat slicer
Problem: Soiled
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: With accumulation of debris
-
Food-contact surface(s) Equipment reach-in cooler interior Location: At the prep cooler
Problem: Soiled
-
Non-food contact surface(s) Location: At the hot holding unit
Problem: Soiled
-
Physical facilities/structures Floors Location: Through out floor
Problem: With accumulation of debris
-
Ready-to-eat food(s) Location: At the employee(s)
Problem: Handled with bare hands
-
Sanitary hand drying provisions disposable, paper towels Location: Through out handsink(s)
Problem: Not provided At hand sink
-
Sanitizer test kit quaternary ammonia Location: Through out
Problem: Not provided
|
Aug 30, 2010
|
64 |
-
Commercially processed ready to eat potentially hazardous food(s) Location: inside the reach-in cooler
Problem: Without date of consumption marking
-
Cooked food(s) cooled Location: inside the walk-in cooler
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Dispensing utensil(s) Location: inside the bulk food containers
Problem: Improperly stored To prevent contamination of food or food related items
-
Food Location: Next to hand sink
Problem: Not protected from contamination
-
Food item(s) cooled Location: In the walk-in cooler
Problem: Improperly In plastic container
-
Food(s) stored Location: On the storage racks
Problem: In prohibited area(s) Under sewer line(s)
-
In house prepared ready-to-eat potentially hazardous food(s) Location: inside the prep cooler
Problem: Without date of consumption marking
-
Physical facilities/structures Location: inside the walk-in cooler
Problem: With accumulation of debris
-
Plumbing system water line(s) Location: At the employee handsink
Problem: Not maintained
-
Raw animal food(s) Location: inside the prep cooler
Problem: Stored over/next to Ready-to-eat food(s)
-
Raw animal food(s) Location: inside the walk-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
-
Ready to eat, potentially hazardous food(s) Location: At the prep cooler
Problem: Beyond consume by date
-
Single-service/single-use article(s) Location: In the Storeroom
Problem: Stored on floor or less than 6 inches above floor
|
Feb 16, 2011
|
59 |
-
Cold food item(s) Location: In the prep cooler
Problem: Stored above 41 degrees f
|
Aug 25, 2011
|
95 |
-
Cold food item(s) Location: In the prep cooler
Problem: Stored above 41 degrees f
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the prep cooler/s
Problem: Without date of consumption marking
-
Menu advisories for raw or undercooked food(s)/ingredient(s) eggs Location: inside the menus
Problem: Do not meet code requirements
-
Pest(s) Flies Location: Through out
Problem: Present in facility Without use of trapping devices
-
Physical facilities Wall(s) Location: At the dry storage room
Problem: In poor repair Open seams
-
Plumbing system drain line(s) Location: In the basement food storage area
Problem: Not maintained
-
Ready to eat, potentially hazardous food(s) Location: At the prep cooler/s
Problem: Beyond consume by date
-
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 hand sink
Problem: Not provided At hand sink
-
Sanitizer test kit chlorine Location: Not defined
Problem: Not provided
-
Sanitizer test kit quaternary ammonia Location: At the establishment
Problem: Not provided
-
Soap at handsink prep area Location: At the hand sink
Problem: Not provided At hand sink
|
Feb 23, 2012
|
64 |
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