Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employee(s) Location: At the employee
Problem: Did not wash hands During food prep to prevent cross contamination
-
Food thermometer(s) probe Location: At the probe thermometer
Problem: Not calibrated
-
Hot food item(s) Location: On the Counter
Problem: Stored below 135 degrees F
-
Nonfood contact surface(s) Location: At the storage racks
Problem: With accumulation of debris
-
Ready-to-eat food(s) Location: At the employee
Problem: Handled with bare hands
|
Sep 21, 2009
|
83 |
-
Cold food item(s) Location: In the refrigerated make table
Problem: Stored above 41 degrees f
-
Equipment cold holding Location: Through out
Problem: Inadequate
-
Time controlled food(s) potentially hazardous food(s) before cooking Location: On the Counter
Problem: No written procedures
|
Mar 1, 2010
|
89 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Employee(s) Location: Not defined
Problem: Did not wash hands
-
Equipment Location: Near the grill
Problem: Not properly cleaned and sanitized Prior to food contact
-
Food-contact surface(s) Equipment Location: At the ice machine
Problem: Soiled
-
Handwashing signage Location: At the hand sink
Problem: Not provided
-
Time controlled food(s) Ready-to-eat food(s) Location: On the shelf
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Aug 11, 2010
|
78 |
-
Cold food item(s) Location: At the cook line
Problem: Stored above 41 degrees f
-
Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles Location: Not defined
Problem: Not cleaned when contaminated
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the 2-door cooler
Problem: Without date of consumption marking
-
Nonfood contact surface(s) Location: Not defined
Problem: Soiled
-
Raw animal food(s) Location: At the cook line
Problem: Stored over/next to Ready-to-eat food(s)
|
Jan 31, 2011
|
83 |
-
Cold food item(s) Location: On the floor
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the employee
Problem: Did not wash hands During food prep to prevent cross contamination
-
Employee(s) Location: At the employee/s
Problem: Improperly washed hands Rinsed hands only
-
Employee(s) Location: Not defined
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Frozen food(s) for thawing Location: On the Counter
Problem: Stored above 41 degrees f thawed or partially thawed at room temperature
-
Ice Machine interior component(s) -deflector Location: inside the ice machine
Problem: Soiled
-
In house prepared ready-to-eat potentially hazardous food(s) Location: Through out
Problem: Without date of consumption marking
-
Ready-to-eat food(s) Location: Not defined
Problem: Handled with bare hands
-
Time controlled food(s) potentially hazardous food(s) before cooking Location: On the Counter
Problem: Without time control mark Indicating time that is 4 hours past removal from temperature control
|
Jul 21, 2011
|
63 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 25 ppm
-
Cold food item(s) Location: At the 2-door cooler
Problem: Stored above 41 degrees f
-
Equipment and utensil(s) Location: At the prep area
Problem: Not durable Designed To retain characteristic qualities under normal use conditions
|
Jan 19, 2012
|
89 |
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