Sundance Grill, 5755 28th Street SE, Grand Rapids, MI - Restaurant inspection findings and violations

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Business Info

Restaurant: Sundance Grill
Address: 5755 28th Street SE, Grand Rapids, MI
Total inspections: 6
Last inspection: Jan 24, 2012
Score
(the higher the better)
88
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Cold food item(s) Location: In the drawer cooler Problem: Stored above 41 degrees f
  • Cold food item(s) Location: In the egg cooler Problem: Stored above 41 degrees f
  • Cold food item(s) Location: Near the fryer(s) Problem: Stored above 41 degrees f
  • Food item(s) in bulk containers Location: In the dry goods storage room Problem: Not identified
Sep 1, 2009 84
  • Chlorine solution concentration Location: At the dish machine Problem: Below 50 ppm
  • Cold food item(s) Location: On the Counter Problem: Stored above 41 degrees f
  • Food item(s) cooled Location: Not defined Problem: Improperly Covered
  • Food-contact surface(s) Utensil(s) Knives Location: Through out Problem: Soiled
  • Frozen food(s) for thawing Location: Near the walk-in cooler Problem: Stored in water That is standing
  • Physical facilities/structures Walls Location: Through out Problem: Soiled
  • Poisonous/toxic material(s) Location: Near the utility closet Problem: Not used according to manufacturer's label instructions
Feb 8, 2010 77
  • Cooked food(s) cooled Location: Not defined Problem: From 140 degrees f to 70 degrees f for more than 2 hours
  • Employee(s) Location: At the expo window Problem: Did not wash hands After touching bare human body parts other than clean hands/arms
  • Pest(s) Flies Location: Through out Problem: Present in facility
  • Physical facilities/structures Walls Location: On the wall Problem: With accumulation of debris
  • Plumbing system Location: Near the ice machine Problem: Not maintained
  • Ready-to-eat food(s) Location: At the expo window Problem: Handled with bare hands
  • Reheated food(s) Location: inside the hot food holding unit Problem: Reheated to less than 165 degrees f
Aug 9, 2010 77
  • Chlorine solution concentration Location: At the dish machine Problem: Below 50 ppm
  • Clean equipment and utensil(s) pots/pans Location: At the utensil storage racks Problem: Stored/stacked wet
  • Cooked food(s) cooled Location: Not defined Problem: From 140 degrees f to 70 degrees f for more than 2 hours
  • Dispensing utensil(s) Location: At the make table Problem: Improperly stored Not clean
  • Nonfood contact surface(s) Location: At the reach-in cooler Problem: Soiled
  • Person-in-charge Location: At the person-in-charge Problem: Not defined
Jan 31, 2011 86
  • Chlorine solution concentration Location: At the dish machine Problem: Below 50 ppm
  • Cutting surface(s) cutting board(s) Location: On the refrigerated make table Problem: With deep cuts/grooves
  • Dispensing utensil(s) Location: Not defined Problem: Improperly stored With handle in product
  • Food-contact surface(s) Utensil(s) Knives Location: Through out Problem: Soiled
  • Wiping cloth(s) wet Location: Not defined Problem: Not completely summerged in sanitizing solution
Jul 18, 2011 87
  • Employee(s) Location: At the expo window Problem: Did not wash hands After touching bare human body parts other than clean hands/arms
  • Equipment Location: At the cooler(s) Problem: In poor repair
  • Handwashing signage Location: At the hand sink Problem: Not provided At hand sink
  • Hot food item(s) Location: In the hot holding unit Problem: Stored below 140 degrees f
Jan 24, 2012 88

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