Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Chlorine solution concentration Location: At the sanitizer buckets
Problem: Below 25 ppm
-
Cold food item(s) Location: At the prep table
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the grill
Problem: Did not wash hands During food prep to prevent cross contamination
-
Food item(s) in storage Location: At the walk-in cooler
Problem: Exposed to dust, splash, or other contaminates
-
Hair restraint Location: At the grill
Problem: Not worn on head/hair
|
Oct 3, 2009
|
83 |
-
Clean equipment/utensil(s) Location: Under the 2-compartment sink
Problem: Stored on floor or less than 6 inches above floor
-
Food item(s) Location: In the walk-in cooler
Problem: Not identified
-
Food item(s) in storage Location: At the walk-in cooler
Problem: Exposed to dust, splash, or other contaminates
-
Poisonous/toxic material(s) Location: At the chemical storage area
Problem: Stored over/with Equipment/utensils
-
Raw animal food(s) Location: In the 2-door cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Apr 10, 2010
|
87 |
-
Cooked food(s) cooled Location: inside the walk in cooler
Problem: From 135 degrees f to 70 degrees F for more than 2 hours
-
Food item(s) Location: In the walk-in cooler
Problem: Not identified
-
Food item(s) cooled Location: inside the walk in cooler
Problem: Improperly In plastic container
-
Hot food item(s) Location: inside the hot food holding unit
Problem: Stored below 135 degrees F
-
Raw animal food(s) Location: In the 2-door cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Oct 25, 2010
|
78 |
-
Plumbing system drain line(s) Location: At the hand sink
Problem: Not maintained
-
Wet mop(s) storage Location: At the mop sink
Problem: Improperly dried
|
Apr 23, 2011
|
98 |
-
Raw animal food(s) Location: inside the walk-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
|
Nov 7, 2011
|
95 |
-
Chlorine solution concentration Location: At the dishmachine
Problem: Below 100 ppm
-
Food item(s) cooled Location: inside the walk-in cooler
Problem: Improperly Covered
-
Food-contact surface(s) Equipment can openers Location: At the can opener table
Problem: Soiled
-
Hot food item(s) Location: At the steam table
Problem: Stored above 41 degrees f
-
Wiping cloth(s) Location: Under the Counter
Problem: Not completely submerged in sanitizing solution
|
Mar 4, 2012
|
83 |
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