Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold food item(s) Location: In the prep cooler
Problem: Stored above 41 degrees f
-
Dispensing utensil(s) Location: Next to Shake Machine
Problem: Improperly stored in standing water
-
Employee(s) Location: Through out
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Utensil(s) single-use gloves Location: At the employees
Problem: Used for ready-to-eat food(s) after handling raw meats, seafood, or poultry
-
Wet mop(s) storage Location: At the mop sink
Problem: Improperly dried
|
Sep 1, 2009
|
83 |
-
Air gap between supply line and flood rim of Equipment Location: At the spray sink
Problem: Not provided
-
Equipment components seals Location: Through out cooler(s)
Problem: In poor repair
-
Ready-to-eat food(s) Location: At the employee
Problem: Handled with bare hands
-
Time controlled food(s) Location: On the Counter
Problem: Without time control mark
-
Wiping cloth(s) wet Location: On the Counter
Problem: Stored on Counter
|
Feb 24, 2010
|
83 |
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Light shielding light shield(s) Location: At the Light
Problem: Not provided In walk in cooler
-
Time controlled food(s) Location: On the Counter
Problem: Held past time control mark
|
Sep 8, 2010
|
89 |
-
Chlorine solution concentration Location: At the dish machine
Problem: Below 25 ppm
|
Mar 23, 2011
|
95 |
-
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
-
Soap Location: At the hand sink
Problem: Not provided
|
Sep 6, 2011
|
94 |
-
Equipment components seals Location: At the reach-in cooler
Problem: Broken
-
Handwashing sink(s) Location: At the Hand Sink(s)
Problem: Not easily accessible
-
Light shielding Location: Above the cook line
Problem: Not provided
|
Mar 29, 2012
|
97 |
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