Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 03/26/2024 - ROUTINE INSPECTION
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4-602.11 - CORE
Violation Comments:The ice machine was in need of cleaning at the time of the inspection.
Equipment, surfaces, and utensils must be kept clean and free of debris to prevent contamination of food or equipment.
To correct: Have the ice machine cleaned and increase frequency in which it is serviced/cleaned.
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4-501.11 - CORE
Violation Comments:The "deep fried" rail cooler across from the fryers was broken at the time of the inspection and was not holding the contents at a temperature of 41F or below.
Equipment must be kept in good working repair according to manufacturer standards in order to function as intended.
To correct: Have the equipment repaired or replaced.
Immediate correction: The person in charge discontinued the use of the equipment and let all employees know where its usual contents were to be alternately stored.
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3-501.16 - PRIORITY
Violation Comments:At the time of the inspection foods were found to be out of temperature in two locations:
1) Hamburger patties in the front half of the cook line drawer had a temperature of 45F.
2) All of the contents of the "deep fried" rail cooler had a temperature of 44-47F.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected on site:
1) All hamburger patties that had a temperature above 41F were discarded as it is unknown how long they were above 41F. It is believed the drawer was left cracked open as the contents in the back of the drawer were proper temperature.
2) All of the contents were discarded from the cooler.
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| 09/27/2023 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:At the time of the inspection there were two instances of ready to eat foods not properly protected form raw foods:
1) In the walk in cooler raw chicken was stored in two tubs on the bottom shelf. A third tub containing cooked ribs was stored between the two tubs of raw chicken.
2) Raw eggs were stored in the cook line cooler next to cheese slices.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site:
1) The person in charge moved the cooked ribs to the proper location in the walk in cooler on a higher shelf with other ready to eat foods.
2) The person in charge moved the sliced cheese away from the raw eggs.
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3-501.16 - PRIORITY
Violation Comments:At the time of the inspection raw chicken stored in the walk in cooler in a deep metal pan covered with a lid had a temperature of 52F near the middle of the pan.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected on site: the person in charge indicated that the chicken had been prepped only 3 hours prior. He instructed an employee to separate the chicken into multiple pans, so it was not so thick, remove the lids, and put it on ice and it was able to reach 41F within the next hour.
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| 03/02/2023 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:Raw shell eggs on the cook line were stored in a preparation cooler drawer directly adjacent to uncovered swiss and american cheese. This is a potential for cross contamination to occur. Also, the raw steak was also directly next to raw potatoes for hashbrowns, which get cooked to a lower cook temperature requirement. Uncovered steak and steak drippings could accidentally drip onto hashbrown area.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected during the inspection: Ready to eat cheeses were moved away from the shell eggs, and person in charge retrained staff regarding cross contamination precautions. The raw steak was covered and staff were retrained by the person in charge.
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3-602.11 - CORE
Violation Comments:Observed soup in containers for later consumption. The soup made in house at the other Grandville Rainbow Grill location was
observed without a food labeling system indicating allergens, common names, ingredient list.
Food labels: Packaged soups should be labeled to indicate the items utilized to make the food with common names, an
ingredient list to ensure allergens are listed for the person buying the food for later consumption.
To correct: Prepare a label within 10 days for review by Ottawa County Department of Public Health. Common name of food,
ingredients, quantity, name place of manufacture, allergen warning, and nutritional information should all be listed for review.
This is a repeat violation, note repeat violations may lead to enforcement upon the food license. Person in charge ordered labels that are arriving soon.
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| 09/09/2022 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The ventilation system on the make line needs to be cleaned as there were observed debris on the vents.
Ventilation must be cleaned, and air ducts monitored to ensure they do not become a source of contamination.
To correct: Within 10 days clean the vents at the cook line. Maintain an increased cleaning frequency.
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6-202.11 - CORE
Violation Comments:The light bulbs at the walk in freezer were not protected/exposed.
Light bulbs should be shielded when there is exposed food nearby to protect from contamination.
To correct: Within 10 days provide a protection for these light bulbs.
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3-602.11 - CORE
Violation Comments:Observed soup in containers for later consumption. The soup made in house at the other Grandville Rainbow Grill location was observed without a food labeling system indicating allergens, common names, ingredient list.
Food labels: Packaged soups should be labeled to indicate the items utilized to make the food with common names, an ingredient list to ensure allergens are listed for the person buying the food for later consumption.
To correct: Prepare a label within 10 days for review by Ottawa County Department of Public Health. Common name of food, ingredients, quantity, name place of manufacture, allergen warning, and nutritional information should all be listed for review.
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