Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow/backsiphonage prevention device(s) Location: At the ice bin
Problem: Not provided on Ice holding bin
-
Commercially processed ready to eat potentially hazardous food(s) Location: At the upright cooler
Problem: Without date of consumption marking
-
Food item(s) in bulk containers Location: At the walk-in cooler
Problem: Not identified
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: With accumulation of debris
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the prep cooler
Problem: Improperly date marked
-
Outer opening(s) Door(s) Location: At the entry
Problem: Not self-closing
-
Physical facilities Ceiling(s) Location: At the ventilation hood
Problem: In poor repair Open seams
-
Sanitizer test kit Location: At the dishmachine
Problem: Not provided
|
Sep 1, 2009
|
76 |
-
Commercially processed ready to eat potentially hazardous food(s) Location: At the upright cooler
Problem: Without date of consumption marking
-
Dispensing utensil(s) Location: At the bulk food barrels
Problem: Improperly stored
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: With accumulation of debris
-
Food-contact surface(s) and utensil(s) Location: At the prep table
Problem: Not cleaned At least every 4 hours during continual use
-
Ready-to-eat food(s) Location: At the prep table
Problem: Handled with bare hands
-
Sanitary hand drying provisions Location: At the hand sink
Problem: Not provided At hand sink
-
Sanitizer test kit chlorine Location: At the 3-compartment sink
Problem: Not provided
-
Thermometer(s) Location: In the prep cooler
Problem: Not provided
|
Feb 12, 2010
|
71 |
-
Backflow/backsiphonage prevention device(s) Location: At the ice bin
Problem: Not provided on Ice holding bin
-
Beverage container Location: At the Counter
Problem: Not covered
-
Food Location: Through out microwave oven
Problem: Not covered
-
Handwashing sink(s) Location: At the hand sink
Problem: Not accessible
-
Hot food item(s) Location: At the hot holding unit
Problem: Stored below 135 degrees F
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the prep cooler
Problem: Improperly date marked
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: On the menus
Problem: Do not meet code requirements
-
Microwave oven door seals and cavities Location: inside the microwave oven
Problem: Not cleaned Through out the day as necessary
-
Physical facilities/structures Location: Through out hot holding unit
Problem: With accumulation of debris
-
Poisonous/toxic material(s) Location: Above the Cooler
Problem: Stored over/with Food
-
Ready to eat, potentially hazardous food(s) Location: Through out microwave oven
Problem: Beyond consume by date
-
Single-use glove(s) Location: At the prep area
Problem: Used for multiple purposes
-
Soap Location: At the hand sink
Problem: Not provided At hand sink
-
Working containers-toxics Location: Near the hand sink
Problem: Not labeled as to content
|
Sep 4, 2010
|
54 |
-
Beverage container Location: On the prep table
Problem: Not covered
-
Beverage dispenser nozzle(s) Location: At the cobra cup
Problem: Soiled
-
Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Exhaust ventilation hood system(s) Location: Above the fryer(s)
Problem: Soiled
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: With accumulation of debris
-
Fruit(s) and vegetable(s) Location: inside the walk-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
-
In house prepared ready-to-eat potentially hazardous food(s) Location: inside the 2-door cooler
Problem: Without date of consumption marking
-
Sanitary hand drying provisions Location: At the hand sink
Problem: Not provided At hand sink
-
Sanitizer test kit chlorine Location: At the 3-compartment sink
Problem: Not provided
-
Working containers-toxics Location: Near the hand sink
Problem: Not labeled as to content
|
Feb 22, 2011
|
66 |
-
Chlorine solution concentration Location: At the dish machine
Problem: Below 25 ppm
-
Commercially processed ready to eat potentially hazardous food(s) Location: At the upright cooler
Problem: Without date of consumption marking
-
Exhaust ventilation hood system(s) Location: Above the fryer(s)
Problem: Soiled
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: With accumulation of debris
-
Ready to eat, potentially hazardous food(s) Location: inside the walk-in cooler
Problem: Beyond consume by date
|
Aug 24, 2011
|
79 |
-
Beverage dispenser nozzle(s) Location: At the cobra cup
Problem: Soiled
-
Equipment Location: At the prep cooler
Problem: Broken
-
Maintenance tool storage Location: On the tables
Problem: Contaminates Equipment
-
Poisonous/toxic material(s) Location: Above the Cooler
Problem: Stored over/with Food
|
Mar 9, 2012
|
92 |
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