Rikshaw House

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Status	Open
License type	Fixed Establishment
State license number	035645
Owner	Lewis Lee
Complexity level	High
Review frequency	Every 150 days

Outcome

Compliant

Food item(s) in storage stored on floor or less than 6 inches above floor

FULL FOOD CODE:
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved.

Core

Corrected on 3-17-2022

Nonfood contact surface(s) soiled

FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Core

Not corrected

Outcome

Compliant

Nonfood contact surface(s) soiled

FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Core

Not corrected

Physical facilities ceiling s in poor repair

FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.

Core

Not corrected

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

Food Protection Manager

FULL FOOD CODE:
A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).

Core

Not corrected

Outcome

Compliant

Outcome

Compliant

Outcome

Not compliant

Food-contact surface(s) 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

Not corrected

Handwashing sink(s) not accessible

FULL FOOD CODE:
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)

Priority Foundation

Not corrected

Physical facilities/structures with accumulation of debris

Core

Not corrected

Nonfood contact surface(s) soiled

FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Core

Not corrected

Door propped open

FULL FOOD CODE:
Toilet room doors shall be kept closed except during cleaning and maintenance operations.

Core

Not corrected

Physical facilities ceiling s in poor repair

FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.

Core

Not corrected

Food not protected from contamination

FULL FOOD CODE:
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

Core

Not corrected

Expand for full food code definition

FULL FOOD CODE:
The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no longer used and free of litter.

Core

Not corrected

Food Protection Manager

Core

Not corrected

Unnecessary item(s) not removed from facility

Core

Not corrected

Outcome

Not compliant

Cooked food(s) cooled from 135 degrees f to 70 degrees f for more than 2 hours

FULL FOOD CODE:
(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours, from 135ºF to 70ºF; and (P) (2) Within 4 hours, from 70ºF to 41ºF or less (P) (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41F or less. (P) (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a temperature above 41ºF during shipment from the supplier shall be cooled within 4 hours to 41ºF or less. (P)

Priority

Corrected on 3-05-2019

Hot 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 3-05-2019

Food-contact surface(s) soiled

Priority Foundation

Corrected on 3-05-2019

Physical facilities ceiling s in poor repair

FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.

Core

Not corrected

Physical facilities/structures with accumulation of debris

Core

Not corrected

Unnecessary item(s) not removed from facility

Core

Not corrected

Outcome

Not compliant

Unnecessary item(s) not removed from facility

Core

Not corrected

Door propped open

FULL FOOD CODE:
Toilet room doors shall be kept closed except during cleaning and maintenance operations.

Core

Not corrected

Non-food contact surface(s) not clean

Core

Not corrected

Mat(s)/duckboard(s) not easily cleanable

FULL FOOD CODE:
Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

Core

Not corrected

Outcome

Compliant

Physical facilities ceiling s in poor repair

FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.

Core

Not corrected

Outcome

Compliant

Hot food item(s) stored above 41 degrees f

Priority

Corrected on 1-31-2018

Food-contact surface(s) soiled

Priority Foundation

Corrected on 2-21-2018

Unnecessary item(s) not removed from facility

Core

Not corrected

Single-service/single-use article(s) stored on floor or less than 6 inches above floor

FULL FOOD CODE:
Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location.

Core

Not corrected

Physical facilities/structures with accumulation of debris

Core

Not corrected

Physical facilities ceiling s in poor repair

FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.

Core

Not corrected

Nonfood contact surface(s) soiled

FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Core

Not corrected

Wiping cloth(s) stored on counter

FULL FOOD CODE:
(A) Cloths that are in use for wiping FOOD spills on TABLEWARE shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution, and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions shall be free of FOOD debris or visible soil. (E) Containers of chemical sanitizing solutions shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (E) SINGLE-USE disposable sanitizer wipes shall be used in accordance lable instructions.

Core

Corrected on 1-31-2018

Linen(s) not laundered in mechanical washer

FULL FOOD CODE:
(A) Except as specified in ¶ (B) of this section, LINENS shall be mechanically washed. (B) In FOOD ESTABLISHMENT in which only wiping cloths are laundered as specified in ¶ 4-301.15(B), the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a WAREWASHING or FOOD preparation sink that is cleaned as specified under § 4-501.14.

Core

Not corrected

Outcome

Not compliant

In house prepared ready-to-eat potentially hazardous food(s) without date of consumption marking

FULL FOOD CODE:
(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which the FOOD shall be consumed. (Pf) A date marking system that does not exceed 7 days, including date of preparation, or opening is to be used. (Pf)

Priority Foundation

Corrected on 7-18-2017

Non-food contact surface(s) not clean

Core

Not corrected

Unnecessary item(s) not removed from facility

Core

Not corrected

Person-in-charge

FULL FOOD CODE:
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.

Core

Not corrected

Physical facilities/structures floors cleaned when food items are exposed

Core

Not corrected

Outcome

Compliant

Cooked food(s) cooled above 194 degrees f

Priority

Corrected on 12-06-2016

Physical facilities/structures not clean

Core

Not corrected

Door propped open

FULL FOOD CODE:
Toilet room doors shall be kept closed except during cleaning and maintenance operations.

Core

Not corrected

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.

14249 Greenfield Rd.

14104 Greenfield Rd.

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14213 Whitcomb St.

15418 Schoolcraft

Built using open data | Last updated 2023-04-25

Rikshaw House14135 Greenfield Rd.

Food Service Establishment

11 InspectionsSince 8-1-2016

03-16-2022Routine Inspection

2 violations cited :

Code 3-305.11

Code 4-602.13

02-10-2021Routine Inspection

4 violations cited :

Code 4-602.13

Code 6-501.11

Code 6-501.12

Code 2-102.20

05-19-2020COVID19-not inspect

0 violations cited

04-28-2020COVID19-temp closed

0 violations cited

11-06-2019Routine Inspection

10 violations cited :

Code 4-601.11

Code 5-205.11

Code 6-501.12

Code 4-602.13

Code 6-501.19

Code 6-501.11

Code 3-307.11

Code 6-501.114

Code 2-102.20

Code 6-501.114

03-04-2019Routine Inspection

6 violations cited :

Code 3-501.14

Code 3-501.16

Code 4-601.11

Code 6-501.11

Code 6-501.12

Code 6-501.114

08-28-2018Routine Inspection

4 violations cited :

Code 6-501.114

Code 6-501.19

Code 4-601.11

Code 6-201.15

02-20-2018Complaint

1 violation cited :

Code 6-501.11

01-30-2018Routine Inspection

9 violations cited :

Code 3-501.16

Code 4-601.11

Code 6-501.114

Code 4-903.11

Code 6-501.12

Code 6-501.11

Code 4-602.13

Code 3-304.14

Code 4-803.12

07-17-2017Routine Inspection

5 violations cited :

Code 3-501.17

Code 4-601.11

Code 6-501.114

Code MFL289.2129

Code 6-501.12

12-05-2016Routine Inspection

3 violations cited :

Code 3-501.14

Code 6-501.12

Code 6-501.19

Rikshaw House14135 Greenfield Rd., Detroit, MI, 48227

Establishments nearby

Rikshaw House
14135 Greenfield Rd.

11 Inspections
Since 8-1-2016

03-16-2022
Routine Inspection

02-10-2021
Routine Inspection

05-19-2020
COVID19-not inspect

04-28-2020
COVID19-temp closed

11-06-2019
Routine Inspection

03-04-2019
Routine Inspection

08-28-2018
Routine Inspection

02-20-2018
Complaint

01-30-2018
Routine Inspection

07-17-2017
Routine Inspection

12-05-2016
Routine Inspection

Rikshaw House
14135 Greenfield Rd., Detroit, MI, 48227