Checker's #6256, 9247 Middlebelt, Romulus, MI 48174 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: CHECKER'S #6256
Address: 9247 Middlebelt, Romulus, MI 48174
Permit #: 043893
Non-smoking facility: No
Last inspection: 04/01/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Checker's #6256, 9247 Middlebelt, Romulus, MI 48174 »


Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Corrected Observed ice machine was cleaned and sanitized. ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
04/01/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Will return within 10 days for second follow-up to verify ice machine was properly cleaned on the inside.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    Corrected Observed items held under refrigeration longer than 24 hrs are date marked with date prepared.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Responsibility of Permit Holde
    Comment:
    Corrected Employees have been made aware of "Big 5" Foodborne Illnesses and what symptoms to look out for. A Foodborne Illness Guideline has been given and will be posted in the establishment as a reference.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
03/23/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Equipment food-contact surfaces must be clean to sight and touch. Observed the ice machine to have a heavy accumulation of mold on the inside walls and inside of the chute. Also the kickplate has some mold as well. Clean and sanitize the inside and of the ice machine to eliminate mold from contaminating the ice. , ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Potentially hazardous food that is held in a food establishment for more than 24 hours under refrigeration must be date marked to indicate when the item must be consumed, sold or discarded. Observed in the walk in cooler cooked, wrapped, beef patties from the night before, without a date mark indicating when they must be discarded. Date mark items that are held over 24 hours under refrigeration.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Responsibility of Permit Holde
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    The Person in charge must be knowledgeable of the "Big 5" foodborne illnesses or where the information can be found in case a situation arises where any employee is either exhibiting symptoms or have been diagnosed with one of the illnesses. Person in charge, at time of inspection, was interviewed and did not know the "Big 5" foodborne illnesses or where to find the information required by the food code. Employees must be trained to know that they are required to report if they have an illness diagnosed by a doctor due to: Norovirus, Hepatitis A Virus (HAV), Salmonella Typhi, Shigella or shiga toxin producing E-Coli. Train all employees to know these illnesses and the related symptoms that they need to be aware of. Will provide a poster with the above information when the Inspection Report is mailed. ,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Equipment must be maintained in a state of good repair. Observed the walk in freezer has a heavy accumulation of ice on the ceiling and walls. Defrost walk in freezer to keep running in good condition.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Repairing
    Items:
    Physical facilities
    Corrections:
    Repair/replace.
    Comment:
    Physical facilities must be maintained to keep them clean. Observed ceiling vent in the hallway to have an accumulation of dust. The walk in cooler also has an accumulation of dust or mold on the ceiling. A plastic panel is coming off of the wall and could cause injury of it catches on an employee's clothing. Keep facilities clean and in good repair.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Storage
    Items:
    Personal items
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Employees must store personal items away from food and food prep areas. Observed employee open containers of food in freezer with food meant for service. Relocate employee items as to not contaminate food for the establishment.
    General violation description:
    7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
  • Wall and Ceiling Coverings and
    Items:
    Wall/ceiling covering(s)
    Problems:
    Not attached
    Corrections:
    Securely attach to wall/ceiling.
    Comment:
    Ceiling covering materials must be attached so they are easily cleanable. Observed several ceiling tiles are out of place and exposing fixtures and dust work above. Re-attach ceiling panels and do not have have pipes exposed.
    General violation description:
    6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
 03/16/2015Routine
  • Equipment and Utensils, Air-Dr
    Items:
    Clean equipment and utensil(s) pots/pans
    Problems:
    Stored/stacked wet
    Corrections:
    Completely air dry all items prior to storage/use.
    Comment:
    OBSERVED PANS STACKED BEFORE AIR DRYING AT THE 3-COMPARTMENT SINK.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED 3 LOOSE/CRACKED FLOOR TILES NEAR THE SIDE DOOR AND WORN FLOOR TILE GROUT/ CRACKED FLOOR TILES AT THE COOK LINE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED A LEAK AT THE FRONT HAND WASH SINK HOT WATER SUPPLY LINE. REPAIR.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 03/17/2014Routine
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap
    Problems:
    Not provided
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    ICE MACHINE DRAIN LINE NOT AIR GAPPED., THIS WAS CORRECTED BY PROVIDING AN AIR GAP.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED UNCOVERED BEVERAGE IN KITCHEN., THIS WAS CORRECTED BY PROVIDING COVER FOR DRINK.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    ONIONS STORED ON FLOOR OF WALK IN COOLER.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
 03/29/2012Routine Inspection
  • Areas-Receptacles, Capacity/Av
    Items:
    Waste receptacle(s) outside dumpster
    Locations:
    dumpster(s)
    Problems:
    Too small to accommodate accumulation of Refuse Garbage
    Corrections:
    Provide larger or additional receptacles.
    Comment:
    DUMPSTER IS OVERFILLED AND LIDS ARE UNABLE TO CLOSE. PROVIDE LARGER DUMPSTER OR INCREASE FREQUENCY OF TRASH PICK-UP.
    General violation description:
    5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
 03/15/2011Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    walk in freezer
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FROST ACCUMULATION ON BOTTOM OF WALK-IN FREEZER DOOR AND INSIDE AROUND DOOR JAM. ADJUST.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 09/29/2010Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals, Equipment
    Locations:
    reach-in cooler, drive THRU window
    Problems:
    In poor repair, In poor repair
    Corrections:
    Repair/replace., Repair/replace.
    Comment:
    DRIVE THRU WINDOW DOORS ARE NOT CLOSING TOGETHER TIGHTLY, ALLOWING SPACE FOR INSECTS TO ENTER KITCHEN. REPAIR WINDOW., GASKET ON REACH-IN FREEZER BELOW SHAKE MACHINE IS CRACKED. DOOR IS NOT CLOSING TIGHTLY. REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    kitchen
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELD MISSING FROM FIXTURE IN KITCHEN, ABOVE PREP AREA. REPLACE.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 09/15/2009Routine Inspection
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    employee restroom
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    PROVIDE COVERED TRASH RECEPTACLE IN EMPLOYEE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 03/10/2009Routine Inspection
  • Critical:
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Popcorn machine(s) nozzle(s) and cap(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    POP NOZZLES ARE MOLDY. NOZZLES MUST BE REMOVED, CLEANED, AND SANITIZED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical:
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Popcorn machine(s) nozzle(s) and cap(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    POP NOZZLES ARE MOLDY. NOZZLES MUST BE REMOVED, CLEANED, AND SANITIZED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Popcorn machine(s) nozzle(s) and cap(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    POP NOZZLES ARE MOLDY. NOZZLES MUST BE REMOVED, CLEANED, AND SANITIZED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Locations:
    Ice machine(s)
    Problems:
    Not cleaned per manufacturers instructions
    Corrections:
    Clean according to manufacturer specifications
    Comment:
    INTERIOR OF ICE MACHINE (INCLUDING SPLASH GUARD AND INSIDE OF DOOR) IS BEGINNING TO BUILDUP MOLD. CLEAN ON A REGULAR BASIS TO PREVENT MOLD FROM CONTAMINATING ICE.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Items:
    Covered waste receptacle(s)
    Locations:
    employee restroom
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    PROVIDE COVERED TRASH RECEPTACLE IN EMPLOYEE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Locations:
    Ice machine(s)
    Problems:
    Not cleaned per manufacturers instructions
    Corrections:
    Clean according to manufacturer specifications
    Comment:
    INTERIOR OF ICE MACHINE (INCLUDING SPLASH GUARD AND INSIDE OF DOOR) IS BEGINNING TO BUILDUP MOLD. CLEAN ON A REGULAR BASIS TO PREVENT MOLD FROM CONTAMINATING ICE.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Items:
    Covered waste receptacle(s)
    Locations:
    employee restroom
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    PROVIDE COVERED TRASH RECEPTACLE IN EMPLOYEE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Locations:
    Ice machine(s)
    Problems:
    Not cleaned per manufacturers instructions
    Corrections:
    Clean according to manufacturer specifications
    Comment:
    INTERIOR OF ICE MACHINE (INCLUDING SPLASH GUARD AND INSIDE OF DOOR) IS BEGINNING TO BUILDUP MOLD. CLEAN ON A REGULAR BASIS TO PREVENT MOLD FROM CONTAMINATING ICE.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    employee restroom
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    PROVIDE COVERED TRASH RECEPTACLE IN EMPLOYEE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 09/16/2008Routine Inspection
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    warming drawers
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    ALL THREE PANS OF CHICKEN STRIPS MEASURING BELOW 140 F INTERNAL TEMPERATURE (110 F, 130 F, 132 F). FOOD MUST BE HOT HELD AT 140 F OR ABOVE., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components fasteners, Equipment components, Equipment components
    Locations:
    walk-in cooler(s) door(s), walk-in cooler(s) floor, warming drawers
    Problems:
    In poor repair, In poor repair, Broken
    Corrections:
    Repair/replace., Repair/replace., Repair/replace.
    Comment:
    HANDLE/CLOSER ON WALK-IN COOLER DOOR DOES NOT ALLOW DOOR TO FULLY CLOSE. REPAIR/REPLACE., WALK-IN COOLER FLOOR IN CAVING IN. REPAIR., COVING BELOW WALK-IN COOLER DOOR IS PARTIALLY REMOVED AND LAYING ON FLOOR. ADJUST/REPLACE., TEMPERATURE CONTROL KNOB ON WARMING KNOB IS BROKEN, CAUSING CHICKEN INSIDE DRAWER TO BE BELOW 140 F ON 2 STRAIGHT INSPECTIONS. REPAIR/REPLACE WARMING UNIT.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 03/05/2008Routine Inspection

Do you have any questions you'd like to ask about CHECKER'S #6256? Post them here so others can see them and respond.

×
CHECKER'S #6256 respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend CHECKER'S #6256 to others? (optional)
  
Add photo of CHECKER'S #6256 (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
MCDONALDS
WINGS BAR & GRILL
WENDYS INTERNATIONAL INC. #2036
DETROIT METRO AIRPORT MARRIOTT
VINNIES ITALIAN SUB SHOP
COURTYARD BY MARRIOTT
TIM HORTON'S
TIM HORTONS

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants