Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Clean equipment and utensil(s) pots/pans Location: On the storage racks
Problem: Stored/stacked wet
-
Cold food item(s) Location: In a domestic refrigerator
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: On the shelf
Problem: Stored above 41 degrees f
-
Food Location: Under the condenser
Problem: Adulterated/contaminated
-
Food item(s) cooled Location: In the prep sink
Problem: Improperly In large container Stock pot
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Handwashing sink(s) Location: In the hand sink
Problem: Not easily accessible Items stored In
-
Poisonous/toxic material(s) Location: On the storage racks
Problem: Stored over/with Food
-
Single-use glove(s) Location: Through out
Problem: Used for multiple purposes
|
Sep 15, 2009
|
75 |
-
Cold food item(s) Location: In a domestic refrigerator
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the roll top cooler
Problem: Stored above 41 degrees f
-
Person-in-charge Location: Through out
Problem: Not ensuring compliance
-
Poisonous/toxic material(s) Location: Next to food equipment
Problem: Stored over/with Equipment/utensils
|
Mar 25, 2010
|
84 |
-
Clean utensil(s) and food-contact surface(s) Location: At the beverage dispenser
Problem: Not sanitized
-
Cold food item(s) Location: In the flip top cold holding unit(s)
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: On the shelf
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: In lexan food containers
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Food Location: Next to water heater
Problem: Not protected
|
Oct 19, 2010
|
79 |
-
Air-drying wiping cloths Location: Through out
Problem: Stored improperly With clean equipment/utensils/linens
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the sandwich prep cooler
Problem: Without date of consumption marking
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Raw ready-to-eat food(s)
-
Raw animal product(s) Location: In the reach-in cooler
Problem: Not separated from each other
-
Reheated food(s) Location: In the soup warmer/s
Problem: Reheated to less than 165 degrees f
|
Apr 14, 2011
|
79 |
-
Cold food item(s) Location: In the roll top cooler
Problem: Stored above 41 degrees f
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Ready to eat, potentially hazardous food(s) Location: On the food
Problem: Beyond consume by date
-
Sanitizer test kit chlorine Location: At the dish machine
Problem: Not provided
|
Nov 10, 2011
|
88 |
-
Beverage container Location: Over food
Problem: Stored improperly With exposed food
-
Cold food item(s) Location: In lexan container(s)
Problem: Stored above 41 degrees f
-
Cooked food(s) cooled Location: In lexan food containers
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Food item(s) in storage Location: On the floor
Problem: Stored on floor or less than 6 inches above floor
-
Ice Machine interior component(s) -deflector Location: In the ice machine
Problem: Soiled
-
Raw animal food(s) Location: In a make table
Problem: Stored over/next to Ready-to-eat food(s)
|
Jun 7, 2012
|
78 |
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