Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: At the pizza condiment cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the sautż cooler
Problem: Stored above 41 degrees f
-
Exhaust ventilation hood system(s) filters Location: At the pizza oven
Problem: Soiled
-
Food item(s) cooled Location: On the shelf
Problem: Improperly In plastic container
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: Soiled
-
Ready-to-eat food(s) Location: At the grill
Problem: Handled with bare hands
-
Reheated food(s) Location: At the hot holding unit
Problem: Reheated to less than 165 degrees f
-
Sanitary hand drying provisions disposable, paper towels Location: At the hand sink
Problem: Not provided At hand sink
|
Oct 2, 2009
|
72 |
-
Chlorine solution in the final rinse Location: At the dishmachine
Problem: Not provided
-
Cold food item(s) Location: At the salad cooler
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the employees
Problem: Did not wash hands After other activities
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Exhaust ventilation hood system(s) filters Location: At the pizza oven
Problem: Soiled
-
Food-contact surface(s) Equipment can openers Location: At the can opener
Problem: Soiled
-
Nonfood contact surface(s) Location: At the ice machine
Problem: Soiled
-
Physical facilities/structures Floors Location: Under the cook line
Problem: Not clean
-
Poisonous/toxic material(s) Location: At the prep table
Problem: Not used according to manufacturer's label instructions
-
Working containers-toxics Location: In the spray bottle(s)
Problem: Not labeled as to content
|
Apr 5, 2010
|
66 |
-
Cold food item(s) Location: At the pizza condiment cooler
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: On the shelf
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Employee(s) Location: At the employees
Problem: Did not wash hands After other activities
-
Harborage conditions Location: At the floor drain
Problem: Not eliminated
-
In house prepared ready-to-eat potentially hazardous food(s) Location: On the food container(s)
Problem: Without date of consumption marking
-
Mechanical ventilation hood Location: At the ventilation hood
Problem: Inadequate
-
Physical facilities/structures Floors Location: Under the cook line
Problem: Not clean
-
Ready-to-eat food(s) Location: At the salad station
Problem: Handled with bare hands
-
Reduced oxygen packaging process Location: On the shelf
Problem: Does not have approved haccp plan
-
Wet mop(s) storage Location: At the mop sink
Problem: Improperly dried
-
Working containers-toxics Location: In the spray bottle(s)
Problem: Not labeled as to content
|
Oct 13, 2010
|
61 |
-
Backflow/backsiphonage prevention device Location: On the mop sink
Problem: Not properly constructed
-
Cold food item(s) Location: At the condiment table
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the pizza condiment cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the salad cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the sautż cooler
Problem: Stored above 41 degrees f
-
Poisonous/toxic material(s) Location: Above the water heater
Problem: Not separated from
-
Ready-to-eat food(s) Location: Through out
Problem: Handled with bare hands
-
Working containers-toxics Location: In the spray bottle(s)
Problem: Not labeled as to content
|
Apr 5, 2011
|
59 |
-
Backflow/backsiphonage prevention device Location: On the mop sink
Problem: Not properly constructed
-
Cold food item(s) Location: At the salad cooler
Problem: Stored above 41 degrees f
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Handwashing signage Location: At all of the Hand Sink(s)
Problem: Not provided At hand sink
-
Raw animal food(s) Location: In the walk-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Oct 24, 2011
|
87 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Cold food item(s) Location: At the Counter
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the condiment table
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the salad cooler
Problem: Stored above 41 degrees f
-
Hair restraint Location: At the employee/s
Problem: Not worn on face
-
Handwashing signage Location: At all of the Hand Sink(s)
Problem: Not provided At hand sink
-
Hot food item(s) Location: In the hot holding unit
Problem: Stored below 140 degrees f
-
Raw animal food(s) Location: In the walk-in cooler
Problem: Stored over/next to Raw ready-to-eat food(s) Fish for sushi
|
Apr 20, 2012
|
68 |
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