Russ' Restaurant Alpine, 3531 Alpine Avenue NW, Grand Rapids, MI - Restaurant inspection findings and violations

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Business Info

Restaurant: Russ' Restaurant Alpine
Address: 3531 Alpine Avenue NW, Grand Rapids, MI
Total inspections: 6
Last inspection: Dec 27, 2011
Score
(the higher the better)
92
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Backflow/backsiphonage prevention device(s) Location: At the prep cooler Problem: Not provided on
  • Food Location: At the walk-in cooler Problem: Not protected from contamination
  • Food-contact surface(s) Utensil(s) Location: The storage drawers Problem: Soiled
  • In house prepared ready-to-eat potentially hazardous food(s) Location: In the refrigerator Problem: Without date of consumption marking
  • Light shielding Location: Above the 3-compartment sink Problem: Not provided In dishwash area
  • Microwave oven door seals and cavities Location: At the microwave oven Problem: Not cleaned Through out the day as necessary
  • Poisonous/toxic material(s) restricted use Location: At the mop sink Problem: Not used according to manufacturer's label instructions
  • Ready-to-eat food(s) Location: At the Counter Problem: Handled with bare hands
  • Sanitizer test kit quaternary ammonia Location: At the 4-compartment sink Problem: Not provided
Jul 15, 2009 71
  • Cold food item(s) Location: At the prep cooler Problem: Stored above 41 degrees f
  • Commercially processed ready to eat potentially hazardous food(s) Location: In the refrigerator Problem: Without date of consumption marking
  • Food Location: At the walk-in cooler Problem: Not protected from contamination
  • Food-contact surface(s) Equipment can openers Location: At the can opener Problem: Soiled
  • Poisonous/toxic material(s) Location: Next to food prep table Problem: Not separated from Food
  • Raw animal food(s) Location: Not defined Problem: Stored over/next to Raw ready-to-eat food(s)
  • Single-service/single-use items portion cups Location: Through out bulk food barrels Problem: Reused
Jan 7, 2010 73
  • Cold food item(s) Location: At the salad prep cooler Problem: Stored above 41 degrees f
  • Employee(s) Location: At the prep cooler Problem: Did not wash hands After other activities
  • Equipment Location: At the floor Problem: In poor repair Pits
  • Hot food item(s) Location: At the cook line Problem: Stored below 135 degrees F
  • Outer opening(s) Door(s) Location: At the back door Problem: Not tight-fitting Gaps greater than 1/16 of an inch
  • Physical facilities/structures Location: inside the freezer Problem: With accumulation of debris
  • Single-use glove(s) Location: At the prep cooler Problem: Used for multiple purposes
  • Thermometer(s) Location: At the prep cooler Problem: Not accurate To plus or minus 2 degrees f
Jun 10, 2010 80
  • Contaminated food(s) Location: inside the microwave oven Problem: Not discarded
  • Employee(s) Location: Not defined Problem: Did not wash hands During food prep to prevent cross contamination
  • Food item(s) in storage Location: inside the walk in cooler Problem: Stored on floor or less than 6 inches above floor
  • Hot food item(s) Location: At the hot holding unit Problem: Stored below 140 degrees f
  • Microwave oven door seals and cavities Location: At the microwave oven Problem: Not cleaned Through out the day as necessary
  • Physical facilities/structures Floors Location: Through out Problem: With accumulation of debris
  • Poisonous/toxic material(s) Location: By the utensil storage racks Problem: Not separated from Utensils
  • Raw animal food(s) Location: Not defined Problem: Stored over/next to Raw ready-to-eat food(s)
  • Sanitizer test kit chlorine Location: At the dish machine Problem: Not provided
  • Single-service/single-use article(s) Location: Through out kitchen Problem: Stored with food-contact portion exposed
Dec 23, 2010 70
  • Cold food item(s) Location: At the prep table Problem: Stored above 41 degrees f
  • Distressed merchandise for return/credit Location: On the storage racks Problem: Not separated from Food
  • Employee(s) Location: By the prep table Problem: Eating
  • Food Location: At the walk-in cooler Problem: Not protected from contamination
  • Frozen food(s) for thawing Location: At the prep sink Problem: Stored above 41 degrees f thawed or partially thawed
  • Hot food item(s) Location: At the hot holding unit Problem: Stored below 140 degrees f
  • Thermometer(s) Location: At the cook line Problem: Not provided
Jul 8, 2011 81
  • Exhaust ventilation hood system(s) Location: Above the grill Problem: Soiled
  • Kitchenware and tableware Location: On the Counter Problem: Allows for contamination of food-contact/lip-contact surfaces During dispensing
  • Ready-to-eat food(s) Location: At the Counter Problem: Handled with bare hands
  • Wiping cloth(s) Location: On the tables Problem: Stored in Less than 100-200 ppm quaternary ammonia
Dec 27, 2011 92

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