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DETROIT RESTAURANT INSPECTIONS

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New Paradigm/Glazer Elementary
2001 LaBelle

Public School

StatusOpen
License typeFixed Establishment
State license number243140
OwnerKeys Grace Academy
Complexity levelUnknown
Review frequencyEvery 150 days

15 Inspections
Since 8-1-2016

10-17-2022
Routine Inspection

OutcomeCompliant
0 violations cited

07-01-2022
Routine Inspection

OutcomeCompliant
0 violations cited

03-08-2022
Routine Inspection

OutcomeCompliant
0 violations cited

07-05-2021
Routine Inspection

OutcomeCompliant
0 violations cited

12-01-2020
Routine Inspection

OutcomeCompliant
0 violations cited

10-19-2020
Routine Inspection

OutcomeCompliant
0 violations cited

06-21-2020
Routine Inspection

OutcomeCompliant
0 violations cited

03-22-2020
COVID19-temp closed

OutcomeCompliant
0 violations cited

10-14-2019
Routine Inspection

OutcomeCompliant
0 violations cited

05-08-2019
Routine Inspection

OutcomeCompliant
0 violations cited

11-27-2018
Routine Inspection

OutcomeCompliant
2 violations cited :
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 6-303.11
Lighting intensity not maintained
FULL FOOD CODE:
Light of the proper intensity shall be provided as specified.
Core
Corrected on 11-28-2018

05-21-2018
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 4-501.11
Equipment broken
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Not corrected

09-19-2017
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 9-20-2017
Code 4-601.11
Cooking equipment oven soiled
FULL FOOD CODE:
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Priority Foundation
Corrected on 9-20-2017
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided at hand sink
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 9-20-2017
Code 3-202.15
Food package(s) cans dented dented on seam or swollen
FULL FOOD CODE:
FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (Pf)
Priority Foundation
Corrected on 9-20-2017

06-18-2017
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 6-19-2017
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided at hand sink
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 6-19-2017
Code 4-601.11
Food-contact surface(s) equipment can openers soiled
FULL FOOD CODE:
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Priority Foundation
Corrected on 6-19-2017

10-31-2016
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 11-01-2016
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.
Built using open data | Last updated 2023-04-25