Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Chlorine solution Location: At the dishmachine
Problem: Not provided For at least 7 seconds
-
Cold food item(s) Location: In the reach-in cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the upright cooler
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: Next to heat lamp
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the roll top cooler
Problem: Without date of consumption marking
|
Sep 10, 2009
|
75 |
-
Backflow/backsiphonage prevention device Location: At the mop sink
Problem: Not properly constructed
-
Backflow/backsiphonage prevention device(s) Air gap Location: At the ice bin
Problem: Not provided on Drain line
-
Beverage container Location: On the Counter
Problem: Not covered
-
Cold food item(s) Location: In the cooler(s)
Problem: Stored above 41 degrees f
-
Cutting surface(s) cutting board(s) Location: At the cutting board
Problem: With deep cuts/grooves
-
Equipment components seals Location: At the prep cooler
Problem: In poor repair
-
Food-contact surface(s) Equipment Slicer Location: At the meat slicer
Problem: With accumulation of debris
-
Hair restraint hair/beard net Location: At the employee
Problem: Not worn on head/hair
-
Light shielding light shield(s) Location: In the walk-in cooler
Problem: Not provided
-
Outer opening(s) Door(s) Location: At the side door
Problem: Not sealed to prevent pest entry
-
Physical facilities/structures Floors Location: Under the fryer(s)
Problem: Soiled
-
Ready-to-eat food(s) Location: At the employee
Problem: Handled with bare hands
-
Sanitary hand drying provisions disposable, paper towels Location: At the hand sink
Problem: Not provided
-
Wiping cloth(s) wet Location: On the Counter
Problem: Not completely submerged in sanitizing solution
-
Working containers-toxics Location: Through out spray bottle
Problem: Not labeled as to content
|
Mar 30, 2010
|
61 |
-
Cold food item(s) Location: In the upright cooler
Problem: Stored above 41 degrees f
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the reach-in cooler
Problem: Without date of consumption marking
-
Raw animal food(s) Location: In the reach-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Oct 13, 2010
|
85 |
-
Ready-to-eat food(s) Location: At the make table
Problem: Handled with bare hands
-
Reheated food(s) Location: At the steam table
Problem: Reheated to less than 165 degrees f
|
Mar 31, 2011
|
90 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 50 ppm And/or water temperature less than 100 degrees f
-
Ready to eat, potentially hazardous food(s) Location: In the walk-in cooler
Problem: Beyond consume by date
|
Oct 26, 2011
|
90 |
-
Cold food item(s) Location: In the refrigerator
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the waitress condiment refrigerator
Problem: Stored above 41 degrees f
-
Food-contact surface(s) Equipment Slicer Location: On the slicer
Problem: Soiled
-
Time controlled food(s) potentially hazardous food(s) before cooking Location: At the make table
Problem: Without time control mark
|
May 16, 2012
|
80 |
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