Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Food item(s) cooled Location: On the shelving
Problem: Improperly In large container
-
In house prepared ready-to-eat potentially hazardous food(s) Location: On the shelving
Problem: Without date of consumption marking
-
Microwave reheated food(s) Location: At the steam table
Problem: Reheated to less than 165 degrees f
-
Ready-to-eat food(s) Location: At the employee
Problem: Handled with bare hands
-
Sanitizer test kit chlorine Location: At the dishmachine
Problem: Not provided
-
Utensil(s) reused Location: Not defined
Problem: Allows for hand contact with food
-
Working containers-toxics Location: Through out spray bottle
Problem: Not labeled as to content
|
Aug 6, 2009
|
72 |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice bin
Problem: Not provided on Ice holding bin
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Food item(s) cooled Location: On the Counter
Problem: Improperly Not under refrigeration
-
Poisonous/toxic material(s) Location: On the ice machine
Problem: Stored over/with Equipment/utensils
-
Ready to eat, potentially hazardous food(s) Location: Through out cooler(s)
Problem: Beyond consume by date
-
Utensil(s) Location: At the serving planks
Problem: In poor repair Cracked
|
Feb 11, 2010
|
82 |
-
Cold food item(s) Location: At the sandwich prep cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the food employee
Problem: Did not wash hands During food prep to prevent cross contamination
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Food-contact surface(s) Utensil(s) Knives Location: At the knife rack
Problem: Soiled
-
Physical facilities Floor(s) Location: At the floor
Problem: In poor repair
-
Wiping cloth(s) wet Location: At the sanitizer buckets
Problem: Stored in Less than 100-200 ppm quaternary ammonia
|
Aug 19, 2010
|
82 |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice bin
Problem: Not provided on Ice holding bin
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the deli-meat
Problem: Without date of consumption marking
|
Feb 22, 2011
|
90 |
-
Food-contact surface(s) Equipment Slicer Location: At the slicer
Problem: With accumulation of debris
-
Microwave reheated food(s) Location: At the steam table
Problem: Reheated to less than 165 degrees f
-
Non-food contact surface(s) tables Location: At the ceiling
Problem: Soiled
-
Wet mop(s) storage Location: In the mop bucket
Problem: Improperly dried
|
Aug 29, 2011
|
88 |
-
Cold food item(s) Location: At the Counter
Problem: Stored above 41 degrees f
-
Handwashing sink(s) Location: At the hand sink
Problem: Not used according to manufacturer's label instructions
-
Physical facilities Location: At the floor
Problem: In poor repair
-
Reheated food(s) Location: At the steam line
Problem: Reheated to less than 165 degrees f
-
Utensil(s) Location: In the Flip top cooler
Problem: Allows for hand contact with food
|
Feb 10, 2012
|
87 |
Restaurant representatives - add corrected or new information about Bud & Stanley's Restaurant Llc, 1701 4 Mile Road NE, Grand Rapids, MI »