Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Beverage dispenser nozzle(s) Location: At the Pop Machine
Problem: Soiled
-
Dispensing utensil(s) Location: At the dipper well
Problem: Improperly stored in standing water Dipper well turned off
-
Food-contact surface(s) Utensil(s) Knives Location: Near the dry goods storage room
Problem: Soiled
-
Handwashing facility Location: Through out
Problem: Soiled
-
Handwashing sink(s) Location: Through out
Problem: Not easily accessible Items stored In front of
-
Hot water sanitizer Location: At the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
-
Nonfood contact surface(s) Location: Through out
Problem: Soiled
-
Plumbing system Location: By the smoker
Problem: Not repaired according to law
|
Aug 3, 2009
|
80 |
-
Dispensing utensil(s) Location: At the dipper well
Problem: Improperly stored in standing water Dipper well turned off
-
Physical facilities Floor(s) Location: At the floor
Problem: In poor repair Broken
-
Plumbing system drain line(s) Location: At the hand sink
Problem: Not maintained
-
Soap at handsink Bar Location: Through out
Problem: Not provided
-
Wet mop(s) storage Location: In the mop sink
Problem: Improperly dried
-
Working containers-toxics Location: Through out
Problem: Not labeled as to content
|
Jan 15, 2010
|
80 |
-
Cooking of raw animal food(s) Location: At the cook line
Problem: Not cooked to 165 degrees F for 15 seconds Poultry
-
Food-contact surface(s) Utensil(s) Knives Location: Near the dry goods storage room
Problem: Soiled
-
Handwashing lavatories Location: Near the cook line
Problem: Not provided
-
Physical facilities Floor(s) Location: At the floor
Problem: In poor repair Broken
-
Plumbing system Location: By the smoker
Problem: Not repaired according to law
-
Thermometer(s) Location: On the cook line
Problem: Not provided
|
Aug 2, 2010
|
78 |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice machine
Problem: Not provided on Ice machine
-
Clean equipment and utensil(s) Location: Through out
Problem: Stored/stacked wet
-
Hot water sanitizer Location: At the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Meat Location: On the Menu(s)
Problem: Do not meet code requirements
-
Physical facilities Floor(s) Location: At the floor
Problem: In poor repair Broken
-
Plumbing system drain line(s) Location: At the hand sink
Problem: Not maintained
-
Sanitary hand drying provisions disposable, paper towels Location: At the hand sink
Problem: Not provided
-
Ventilation system exhaust air ducts Location: Through out
Problem: Not clean
|
Jan 18, 2011
|
80 |
-
Cold food item(s) Location: At the salad cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the employee/s
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Food item(s) cooled Location: On the shelf
Problem: Improperly In large container
-
Food-contact surface(s) Equipment Slicer Location: At the slicer
Problem: Soiled
-
Food-contact surface(s) used for nonpotentially hazardous food(s) Location: At the Cobra gun holder
Problem: Not cleaned At least every 24 hours
-
Physical facilities/structures Walls Location: At the wall
Problem: With accumulation of debris
-
Single-service/single-use items Location: At the hot holding unit
Problem: Reused
|
Jul 12, 2011
|
81 |
-
Food-contact surface(s) Utensil(s) Knives Location: At the knife rack
Problem: With accumulation of debris
|
Jan 19, 2012
|
95 |
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