Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Chlorine solution in the final rinse Location: In the dishmachine
Problem: Not provided
-
Employee(s) Location: At the employees
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Exhaust ventilation hood system(s) filters Location: Not defined
Problem: Not defined
-
Food item(s) cooled Location: On the shelf
Problem: Improperly In large container
-
Food-contact surface(s) Equipment can openers Location: On the can opener
Problem: Soiled
|
Oct 5, 2009
|
83 |
-
Chlorine solution in the final rinse Location: In the dishmachine
Problem: Not provided
-
Cold food item(s) Location: At the pizza condiment cooler
Problem: Stored above 41 degrees f
-
Exhaust ventilation hood system(s) hood(s) Location: At the ventilation hood
Problem: Soiled
-
Food item(s) in bulk containers Location: At the bulk food barrels
Problem: Not identified
-
Food-contact surface(s) Equipment can openers Location: On the can opener
Problem: Soiled
-
Hair restraint hair/beard net Location: At the employee
Problem: Not worn on head/hair
-
Hot food item(s) Location: On the Counter
Problem: Stored below 135 degrees F
-
Ready-to-eat food(s) Location: At the prep cooler
Problem: Handled with bare hands
-
Reheated food(s) Location: In the hot holding unit
Problem: Longer than two hours to reach 165 degrees f
|
Apr 7, 2010
|
67 |
-
Air gap between supply line and flood rim of Equipment Location: At the spray rinse nozzle
Problem: Not provided
-
Beverage container Location: On the shelf
Problem: Not covered
-
Chlorine solution in the final rinse Location: In the dishmachine
Problem: Not provided
-
Food item(s) cooled Location: inside the upright cooler
Problem: Improperly In large container
-
Hot food item(s) Location: On the Counter
Problem: Stored below 135 degrees F
-
Single-use glove(s) Location: At the employee(s)
Problem: Used for multiple purposes
-
Working containers-toxics Location: By the dishwashing area
Problem: Not labeled as to content
|
Oct 18, 2010
|
73 |
-
Air gap between supply line and flood rim of Equipment Location: At the spray rinse nozzle
Problem: Not provided
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the cooler(s)
Problem: Without date of consumption marking
-
Ready-to-eat food(s) Location: At the make table
Problem: Handled with bare hands
|
Mar 28, 2011
|
85 |
-
Cold food item(s) Location: At the pizza condiment cooler
Problem: Stored above 41 degrees f
-
Food-contact surface(s) Equipment can openers Location: On the can opener
Problem: Soiled
-
Raw animal food(s) Location: At the upright cooler
Problem: Stored over/next to
|
Sep 7, 2011
|
85 |
-
Equipment Doors Location: At the Flip top cooler
Problem: In poor repair
-
Exhaust ventilation hood system(s) hood(s) Location: At the ventilation hood
Problem: Soiled
-
Food item(s) in storage Location: Not defined
Problem: Stored on floor or less than 6 inches above floor
-
Outer opening(s) Door(s) Location: At the back door
Problem: Not self-closing
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to Ready-to-eat food(s)
|
Mar 8, 2012
|
91 |
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