Brandywine Restaurant, 1345 Lake Drive SE, Grand Rapids,
MI - Restaurant inspection findings and violations
- Michigan small cities
- Michigan smaller cities
- Michigan
- Kent County, MI Restaurants
Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Beverage container Location: On the shelf
Problem: Not covered
-
Clean equipment and utensil(s) Location: On the shelf
Problem: Stored/stacked wet
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the reach-in cooler
Problem: Without date of consumption marking
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the shelf(s)
Problem: Without date of consumption marking
-
Employee(s) Location: At the dish machine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Employee(s) Location: At the make table
Problem: Did not wash hands After other activities
-
Handwashing sink(s) Location: In the hand sink
Problem: Not easily accessible Items stored In
-
Sanitizer test kit chlorine Location: At the dish machine
Problem: Not provided
-
Working containers-toxics Sanitizer Location: On the wipe cloth buckets
Problem: Not labeled as to content
|
Nov 16, 2009
|
67 |
-
Chlorine solution in the final rinse Location: In the dish machine
Problem: Not provided
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the shelf(s)
Problem: Without date of consumption marking
-
Cooked food(s) cooled Location: On the floor
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Employee(s) Location: At the cook line
Problem: Eating
-
Employee(s) Location: At the make table
Problem: Did not wash hands After other activities
-
Food-contact surface(s) Equipment can openers Location: On the prep table
Problem: Soiled
-
Hair restraint hair/beard net Location: Through out kitchen
Problem: Not worn on head/hair
-
Hot food item(s) Location: At the make table
Problem: Stored above 41 degrees f
-
Person-in-charge Location: Through out kitchen
Problem: Not ensuring compliance
-
Ready to eat, potentially hazardous food(s) Location: On the floor
Problem: Beyond consume by date
-
Sanitizer test kit chlorine Location: At the dish machine
Problem: Not provided
|
Jun 8, 2010
|
48 |
-
Employee(s) Location: Through out employee/s
Problem: Did not wash hands After other activities
-
Sanitizer test kit chlorine Location: At the dish machine
Problem: Not provided
-
Wet mop(s) storage Location: In the mop bucket
Problem: Improperly dried
|
Jan 3, 2011
|
93 |
-
Beverage container Location: On the shelf
Problem: Not covered
-
Cold food item(s) Location: At the cold well
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the reach-in cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: At the walk-in cooler
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: On the shelf(s)
Problem: Without date of consumption marking
-
Equipment Location: At the reach-in cooler
Problem: In poor repair
-
In house prepared ready-to-eat potentially hazardous food(s) Location: At the reach-in cooler
Problem: Without date of consumption marking
-
Raw animal food(s) Location: At the reach-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Jul 11, 2011
|
59 |
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice machine
Problem: Not provided on Drain line
-
Equipment Location: At the stove
Problem: In poor repair
-
Non-food contact surface(s) Location: At the bread bins
Problem: Soiled
-
Reheated food(s) Location: In the hot food holding unit
Problem: Reheated to less than 165 degrees f
|
Feb 1, 2012
|
83 |
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