Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Chlorine solution Location: At the dishmachine
Problem: Not provided
-
Commercially processed ready to eat potentially hazardous food(s) Location: At the sushi cooler
Problem: Without date of consumption marking
-
Hot food item(s) Location: In the steam table
Problem: Stored below 135 degrees F
-
Ice Location: In the ice bin
Problem: Not defined
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the salad cooler
Problem: Without date of consumption marking
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Meat Location: On the menus
Problem: Not provided
-
Person-in-charge Location: At the sushi cooler
Problem: Not ensuring compliance
-
Sanitary hand drying provisions disposable, paper towels Location: Through out
Problem: Not provided
|
Dec 2, 2009
|
72 |
-
Chlorine solution in the final rinse Location: Next to 3-compartment sink
Problem: Not provided For at least 10 seconds
-
Dispensing utensil(s) Location: Next to cook's line prep table
Problem: Improperly stored in standing water
-
Food-contact surface(s) Equipment Location: On the storage racks
Problem: Soiled
-
Handwashing sink(s) Location: At the hand sink
Problem: Not accessible
-
Harborage conditions Location: In the bottle room
Problem: Not eliminated
-
Ice Location: In the ice bin
Problem: Not defined
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the walk-in cooler
Problem: Without date of consumption marking
-
Linen(s) and napkin(s) Location: In the expo area
Problem: In contact with food(s)
-
Not defined Location: Not defined
Problem: Not defined
-
Ready-to-eat food(s) Location: on prep table
Problem: Handled with bare hands
-
Specialized processing methods -curing Location: inside walk-in cooler
Problem: Does not have a variance
|
Jun 23, 2010
|
56 |
-
Cold food item(s) Location: On the cook line
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: At the sushi cooler
Problem: Without date of consumption marking
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the walk-in cooler
Problem: Without date of consumption marking
-
Food-contact surface(s) Utensil(s) Location: In the ice machine
Problem: Soiled
-
Food-contact surface(s) Utensil(s) Location: On the beverage dispenser
Problem: Soiled
-
Ready to eat, potentially hazardous food(s) Location: At the salad station
Problem: Beyond consume by date
-
Soap at handsink Location: At the hand sink
Problem: Not provided
-
Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Location: At the sushi station
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Dec 21, 2010
|
59 |
-
Ready to eat, potentially hazardous food(s) Location: At the 2-door cooler
Problem: Beyond consume by date
-
Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Location: At the sushi station
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Jul 6, 2011
|
90 |
-
Distressed merchandise for return/credit spoiled Location: In the walk-in cooler
Problem: Not separated from Food
-
Food item(s) cooled Location: In the waitress condiment refrigerator
Problem: Improperly In plastic container
-
Ice Machine interior component(s) -deflector Location: In the ice machine
Problem: Soiled
-
Time controlled food(s) potentially hazardous food(s) before cooking Location: On the racks
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Dec 21, 2011
|
92 |
-
Cold food item(s) Location: In the make table
Problem: Stored above 41 degrees f
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the make table
Problem: Improperly date marked Longer than 7 days stored at 41 degrees f
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the make table
Problem: Without date of consumption marking
-
Ready-to-eat food(s) Location: At the beverage dispenser
Problem: Handled with bare hands
-
Time controlled food(s) Location: In the make table
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
-
Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Location: On the Counter
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
-
Time controlled food(s) potentially hazardous food(s) before cooking Location: On the racks
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Jun 27, 2012
|
55 |
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