Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: At the expo area
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the glass door cooler
Problem: Without date of consumption marking
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: At the sushi cooler
Problem: Not provided
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: On the Menu(s)
Problem: Not provided
-
Non-food contact surface(s) counters Location: Through out
Problem: Soiled
-
Person-in-charge Location: Not defined
Problem: Not ensuring compliance
-
Pest(s) Cockroaches Location: At the dishmachine
Problem: Present in facility Without use of trapping devices
-
Physical facilities/structures Location: Through out
Problem: Not clean
-
Shellstock Location: In the container
Problem: Identification Tag(s) not retained for 90 days
|
Nov 19, 2009
|
61 |
-
Cold food item(s) Location: On the floor
Problem: Stored above 41 degrees f
-
Food Location: In the garbage can
Problem: Not protected
-
Frozen food(s) for thawing Location: Next to dishmachine
Problem: Stored above 41 degrees f thawed or partially thawed at room temperature
-
Hair restraint Location: In the food prep area.
Problem: Not worn on head/hair
-
Non-food contact surface(s) counters Location: Through out
Problem: Soiled
-
Outer opening(s) Door(s) Location: At the door
Problem: Not sealed to prevent pest entry
|
May 25, 2010
|
86 |
-
Clean equipment and utensil(s) Location: At the dishmachine
Problem: Dried with a cloth towel
-
Food thermometer(s) probe Location: Through out
Problem: Not provided
-
Food-contact surface(s) Equipment Cutting board Location: On top of 3-compartment sink
Problem: With accumulation of debris
-
Food-contact surface(s) Equipment Cutting board Location: On top of prep sink
Problem: With accumulation of debris
-
Frozen food(s) for thawing Location: Next to dishmachine
Problem: Stored above 41 degrees f thawed or partially thawed at room temperature
-
Handwashing sink(s) Location: At the hand sink
Problem: Used for culinary purposes
-
Hot food item(s) Location: In the rice cooker
Problem: Stored below 135 degrees F
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the sushi station
Problem: Without date of consumption marking
-
Linen(s) and napkin(s) Location: In the rice cooker
Problem: In contact with food(s)
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: At the sushi cooler
Problem: Not provided
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Location: On the Menu(s)
Problem: Not provided
-
Non-food contact surface(s) counters Location: Through out
Problem: Soiled
-
Physical facilities/structures Location: Through out
Problem: Not clean
-
Sanitizer test kit chlorine Location: Through out
Problem: Not provided
|
Dec 7, 2010
|
57 |
-
Equipment cold holding Location: In the make table
Problem: Inadequate
-
Equipment cold holding Refrigerator Location: In the upright cooler
Problem: Inadequate
-
Food-contact surface(s) Equipment Location: Through out
Problem: Soiled
-
Hot water sanitizer Location: At the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f
-
Ready-to-eat food(s) Location: At the sushi station
Problem: Handled with bare hands
|
Apr 19, 2011
|
87 |
-
Food Location: In the bulk food containers
Problem: Not covered
-
Food-contact surface(s) Equipment Location: Through out
Problem: Soiled
-
Physical facilities/structures Location: Through out
Problem: With accumulation of debris
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
|
Nov 14, 2011
|
82 |
-
Food-contact surface(s) Equipment Location: Through out
Problem: Soiled
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
-
Ventilation system Location: Above the wok line
Problem: Not clean Creating source of contamination
|
Feb 23, 2012
|
89 |
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Food item(s) in storage Location: Through out
Problem: Exposed to dust, splash, or other contaminates Not covered
-
Food package(s) Cans Location: On the shelving
Problem: Dented, dented on seam or swollen
-
Food(s) stored Location: Through out
Problem: In prohibited area(s) Under sewer line(s)
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the sushi station
Problem: Without date of consumption marking
|
Apr 26, 2012
|
87 |
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