Coffee Beanery/Vito's (#5), Metro Airport-Mcnamara-C, Gate C11, Romulus, MI 48242 - 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: COFFEE BEANERY/VITO'S (#5)
Address: Metro Airport-Mcnamara-C, Gate C11, Romulus, MI 48242
Permit #: 054197
Non-smoking facility: No
Last inspection: 03/11/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Coffee Beanery/Vito's (#5), Metro Airport-Mcnamara-C, Gate C11, Romulus, MI 48242 »


Inspection findings

Inspection date

Type
  • Critical: Food Labels
    Comment:
    CORRECTED: THE CARD LABELS ATTACHED TO THE BASKETS WITH COOKIES AND BROWNIES HAVE ALL THE REQUIRED INFORMATION WITH COMMON NAME, INGREDIENTS, MAJOR ALLERGENS AND THE MANUFACTURER WEBSITE. CORRECTION SENT BY EMAIL.
    General violation description:
    3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
 03/11/2015Follow-up
  • Critical: Food Labels
    Comment:
    NOT CORRECTED: FACILITY HAS CARD LABELS WITH COMMON NAME AND INGREDIENTS OF THE COOKIES AND BROWNIES, BUT MISSING ALLERGENS AND MANUFACTURER NAME. EMAIL REVISED LABELS. CORRECTED FOR THE GRAB N GO COOLER BY PUTTING INDIVIDUAL LABELS ON FRONT OF CASE WITH COMMON NAME, INGREDIENTS AND MAJOR ALLERGENS. THE ITEMS THEMSELVES HAVE MANUFACTURER NAME.,
    General violation description:
    3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
 02/25/2015Follow-up
  • Critical: Food Labels
    Comment:
    OBSERVED SELF SERVE FOOD ITEMS NOT PROPERLY LABELED WITH INGREDIENTS OR ALLERGENS. PROVIDE PROPER LABELS FOR ALL SELF SERVE FOOD ITEMS. , ,
    General violation description:
    3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
  • Cleaning, Frequency and Restri
    Comment:
    OBSERVED FOOD AND OTHER DEBRIS ON THE FLOOR OF THE BASEMENT STORAGE AREAS. CLEAN THE STORAGE AREA AT REGULAR INTERVALS TO PREVENT THE ACCUMULATION OF DEBRIS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Food Storage
    Comment:
    OBSERVED CASES OF FOOD AND BEVERAGES STORED ON THE FLOOR. STORE FOOD PROPERLY A MINIMUM OF 6" ABOVE THE GROUND. PROVIDE PROPER STORAGE RACKS OR DUNNAGE RACKS FOR THE STORAGE FOOD AND OTHER ITEMS. OBSERVED BOXES OF FOOD STORED ON THE GROUND IN THE LARGE REACH-IN COOLERS IN BASEMENT STORAGE AREA CLEAN REACH-IN COOLERS AND PROVIDE SHELVING FOR THESE UNITS. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Repairing
    Comment:
    OBSERVED THE CABINETS AT THE BACK SERVICE COUNTER IN POOR SHAPE WITH MISSING LAMINATE AND EXPOSED BARE WOOD. REPAIR / REPLACE CABINETS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/09/2015Routine
  • Critical: Backflow Prevention
    Comment:
    CORRECTED. THE DRAIN LINE FROM THE DIPPER WELL HAS BEEN SHORTENED TO PROVIDE AN ADEQUATE AIR GAP.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Equipment Food-Contact Surface
    Comment:
    CORRECTED. BLENDER CARAFES ARE NOW WASHED, RINSED, SANITIZED, AND AIR DRIED AT LEAST EVERY 4 HOURS.
    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
  • Critical: Hot Water and Chemical
    Comment:
    CORRECTED. STAFF HAS BEEN TRAINED ON PROPER WARE WASHING PROCEDURES. WARES ARE WASHED, RINSED, SANITIZED AND AIR DRIED AS REQUIRED.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
 03/21/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Dipper well
    Corrections:
    Provide adequate air gap.
    Comment:
    DIPPER WELL DRAINLINE PIPE GOES DOWN INTO THE DRAIN BOWL. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN THE DRAIN PIPE AND DRAIN BOWL.,
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    IT WAS STATED THAT THE BLENDER CARAFES ARE ONLY RINSED OUT. MUST WASH, RINSE, SANITIZE AND AIR DRY FOOD CONTACT SURFACES AT LEAST EVERY 4 HOURS.,
    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
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    REAR HANDWASH SINK DID NOT HAVE ANY PAPER TOWEL. PROVIDE PAPER TOWEL AT ALL TIMES., CORRECTED BY PROVIDING PAPER TOWEL AT HANDWASH SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP AT FRONT HANDWASH SINK. PROVIDE SOAP AT ALL TIMES., CORRECTED DURING INSPECTION BY PROVIDING SOAP.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Hot Water and Chemical
    Items:
    Chlorine solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    IT WAS STATED THAT FOOD CONTACT SURFACES ARE WASHED AND RINSED IN THE 3-COMPARTMENT SINK THEN TOWEL DRIED. FOOD CONTACT SURFACES MUST BE SANITIZED (CHLORINE 50-100PPM) AFTER BEING WASHED AND RINSED. ,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FACILITY NOT CLEAN. CLEAN AND KEEP CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    OBSERVED MOP IN MOP SINK. MUST HANG MOP TO DRIP DRY.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED ICE SCOOP WITH HANDLE IN ICE IN THE ICE BIN OF ICE MACHINE. STORE SCOOP WITH HANDLE UP AND OUT OF PRODUCT.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED WET WIPING CLOTHS STORED ON COUNTER. STORE WIPING CLOTHS IN SANITIZER (CHLORINE 50-100PPM).
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 02/24/2014Routine
No violation noted during this evaluation. 02/20/2013Routine
  • Storing Equip./Uten./Lin./Sing
    Comment:
    CLEAN ITEMS AT THE CLEAN DISH TABLE OF THE 3-COMPARTMENT SINK ARE BEING STORED IN CLOSE PROXIMITY TO THE HAND SINK. KEEP CLEAN DISHES AND UTENSILS AWAY FROM POSSIBLE SOURCES OF CONTAMINATION (HAND SINK). PROVIDE A LARGER AND MORE EFFECTIVE SPLASH GUARD. CORRECT BY NEXT ROUTINE VISIT.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
 02/29/2012Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    under counter
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Papers, trash in cubby under broken steamer. Cubbies underneath registers also dirty. Clean.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
 03/10/2011Routine Inspection
No violation noted during this evaluation. 02/25/2010Routine Inspection
  • Critical: Time as a Public Health Contro
    Comment:
    WRITTEN PROCEDURE IS AVAILABLE AND THE DISCARD TIMES ARE RECORDED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
09/16/2009Follow-up
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    No written procedures
    Corrections:
    Written procedures shall be made available upon request.
    Comment:
    No records are maintained for milk in the flasks. Prepare the written procedure and maintain the records. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
08/18/2009Routine Inspection
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 2 door in rail cooler in the back room was at 44f and the yoghurt was at 44.2f. Potentially hazardous food shall be stored under 41f. Make sure all the potentially hazardous food that is above 41f should be discarded. A follow up inspection will be conducted with in 10 days., ,
    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)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
 02/17/2009Routine Inspection
No violation noted during this evaluation. 08/20/2008Routine Inspection

Do you have any questions you'd like to ask about COFFEE BEANERY/VITO'S (#5)? Post them here so others can see them and respond.

×
COFFEE BEANERY/VITO'S (#5) 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 COFFEE BEANERY/VITO'S (#5) to others? (optional)
  
Add photo of COFFEE BEANERY/VITO'S (#5) (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
COFFEE BEAN AND TEA LEAF
CHICK-FIL-A
QDOBA/ZINGERMANS KIOSK
BUDWEISER
BOAR'S HEAD DELI
ASAP
COFFEE BEANERY (#16) (Waterworks sat)
CHILIS TOO (#7)

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