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Facility Information
Name: AMERICAN CHAR Map to Facility
Address: 6394 ADAMS ST
City: ZEELAND
Phone: 616-688-7400
Inspection Information

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

10/12/2023 - ROUTINE INSPECTION
  3-501.16 - PRIORITY
 Violation Comments:Large sections of pork and ribs were measured between 100-130F in the upright warmer near the pizza oven. The person in charge indicated the meat finished cooking and was placed in the warmer 1 hour prior to the time of the inspection. Potentially hazardous foods (time and temperature controlled for safety) held hot must be held at or above 135F to limit the growth of harmful bacteria and production of toxins. For immediate correction the person in charge removed the meat and reheated to above 160F. See violation 4-501.11 for equipment repair.
  4-501.11 - CORE
 Violation Comments:The upright warmer near the pizza oven was holding potentially hazardous foods from 100-130F at the time of the inspection. All equipment must be maintained in good repair and proper adjustment. Equipment holding potentially hazardous foods hot must be able to hold at or above 135F at all times. The person in charge discovered the unit was accidentally set at 100F for hot holding. The unit was readjusted immediately.
03/14/2023 - ROUTINE INSPECTION
09/16/2022 - ROUTINE INSPECTION