Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Employee(s) Location: Through out area(s)
Problem: Did not wash hands During food prep to prevent cross contamination
-
Food item(s) cooled Location: On the shelving
Problem: Improperly Covered
-
Sanitizer test kit chlorine Location: At the dishmachine
Problem: Not provided
|
Jul 28, 2009
|
88 |
-
Wet mop(s) storage Location: Over the mop sink
Problem: Improperly dried
-
Wiping cloth(s) wet Location: On the prep table
Problem: Stored on Prep table
|
Jan 11, 2010
|
98 |
-
Clean equipment and utensil(s) pots/pans Location: On the storage racks
Problem: Stored/stacked wet
-
Cold food item(s) Location: In the condiment cooler
Problem: Stored above 41 degrees f
-
Food-contact surface(s) Equipment mixer Location: On the mixer
Problem: Soiled
-
Menu advisories for raw or undercooked food(s)/ingredient(s) eggs Location: In the menus
Problem: Do not meet code requirements
|
Jul 22, 2010
|
84 |
-
Beverage container Location: On the prep table
Problem: Not covered
-
Cooked food(s) cooled Location: On the shelving
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Handwashing facility Location: In the hand sink
Problem: Lack of hot water
-
Handwashing sink(s) Location: In the hand sink
Problem: Soiled
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
|
Jan 24, 2011
|
83 |
-
Employee(s) Location: Not defined
Problem: Did not wash hands Before handling ready to eat foods
-
Employee(s) Location: Not defined
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Food item(s) cooled Location: On the Counter
Problem: Improperly Not under refrigeration
-
Food item(s) in storage Location: Next to dishwashing area
Problem: Exposed to dust, splash, or other contaminates
-
Food source(s) Location: In the domestic refrigerator
Problem: Do not comply with law
-
Food thermometer(s) probe Location: Not defined
Problem: Not provided
-
Food-contact surface(s) Equipment Slicer Location: At the slicer
Problem: Soiled
-
Food-contact surface(s) and utensils Location: In the domestic refrigerator
Problem: Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
-
Outer opening(s) Door(s) Location: At the back door
Problem: Not self-closing
-
Poisonous/toxic material(s) Location: Not defined
Problem: Stored over/with Equipment/utensils
-
Poisonous/toxic material(s) Location: Not defined
Problem: Stored over/with Food
-
Refuse storage area(s)/enclosures Location: Not defined
Problem: Not clean
-
Reheated food(s) Location: In the hot food holding unit
Problem: Reheated to less than 165 degrees f
-
Sanitizer test kit chlorine Location: Not defined
Problem: Not provided At hand sink
-
Sanitizer test kit quaternary ammonia Location: Not defined
Problem: Not provided
-
Thermometer(s) Refrigeration Location: Not defined
Problem: Not provided
-
Waste container(s)/container(s) Outside dumpsters Location: Not defined
Problem: Not covered
-
Wiping cloth(s) wet Location: Not defined
Problem: Stored on Counter
|
Aug 3, 2011
|
49 |
-
Beverage container Location: On the prep table
Problem: Not covered
-
Cold food item(s) Location: In the condiment cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the employee/s
Problem: Did not wash hands After other activities
-
Food item(s) cooled Location: In the freezer
Problem: Improperly Covered
|
Feb 10, 2012
|
84 |
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