city of detroit logo

DETROIT RESTAURANT INSPECTIONS

HOMEABOUT
This site is deprecated, please go to detroitrestaurantinspections.netlify.app to view the maintained site.

Great Panda Garden Chinese Restaurant
7930 Vernor St. W.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number061801
OwnerShu Ling Lee
Complexity levelUnknown
Review frequencyEvery 150 days

9 Inspections
Since 8-1-2016

04-17-2022
Routine Inspection

OutcomeCompliant
8 violations cited :
Code 3-305.12
Food(s) stored in prohibited area s under sewer line s
FULL FOOD CODE:
FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.
Core
Corrected on 4-18-2022
Code 4-401.11
Equipment stored under other source of contamination
FULL FOOD CODE:
EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located in an unsuitable areas or where exposed to possible contamination.
Core
Not corrected
Code 6-202.15
Outer opening(s) door s not sealed to prevent pest entry
FULL FOOD CODE:
Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law.
Core
Not corrected
Code 6-501.12
Physical facilities/structures walls cleaned when food items are exposed
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 4-101.19
Cardboard constructed from materials that are not
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Core
Not corrected
Code 5-501.11
Waste receptacle(s) stored over gravel
FULL FOOD CODE:
An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
Core
Not corrected
Code 6-301.14
Handwashing signage not provided
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected
Code 4-602.13
Nonfood contact surface(s) with accumulation of debris
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Not corrected

09-26-2021
Routine Inspection

OutcomeCompliant
9 violations cited :
Code 3-501.19
Expand for full food code definition
FULL FOOD CODE:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGULATORY AUTHORITY upon request.(Pf) (2) The FOOD shall be marked to indicate the time that is 4 hrs past the point in which food is removed from temperature control, or 6 hrs if the temperature is maintained below 70°F. (Pf) (3) Food in unmarked containers or in containers that exceed the time limit are to be discarded. (P)
Priority
Corrected on 10-15-2021
Code 6-501.111
Expand for full food code definition
FULL FOOD CODE:
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions.
Priority Foundation
Corrected on 11-23-2021
Code 4-101.19
Expand for full food code definition
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Core
Not corrected
Code 6-202.15
Expand for full food code definition
FULL FOOD CODE:
Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law.
Core
Not corrected
Code 4-401.11
Expand for full food code definition
FULL FOOD CODE:
EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located in an unsuitable areas or where exposed to possible contamination.
Core
Not corrected
Code 6-301.14
Expand for full food code definition
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected
Code 6-501.12
Expand for full food code definition
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 3-305.11
Expand for full food code definition
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
Not corrected
Code 5-501.11
Expand for full food code definition
FULL FOOD CODE:
An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
Core
Not corrected

02-16-2021
Routine Inspection

OutcomeCompliant
8 violations cited :
Code 4-702.11
Clean utensil(s) and food-contact surface(s) not sanitized
FULL FOOD CODE:
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P)
Priority
Corrected on 3-02-2021
Code 6-301.12
Sanitary hand drying provisions 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 3-02-2021
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in front of
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
Corrected on 3-02-2021
Code 5-501.11
Waste receptacle(s) stored over gravel
FULL FOOD CODE:
An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
Core
Not corrected
Code 4-401.11
Equipment stored under other source of contamination
FULL FOOD CODE:
EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located in an unsuitable areas or where exposed to possible contamination.
Core
Not corrected
Code 3-305.11
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
Not corrected
Code 6-501.12
Physical facilities/structures walls cleaned when food items are exposed
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 6-301.14
Handwashing signage not provided
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected

08-12-2020
Routine Inspection

OutcomeCompliant
9 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 8-13-2020
Code 3-301.11
Ready-to-eat food(s) handled with bare hands
FULL FOOD CODE:
(A) To prevent food contamination FOOD EMPLOYEES shall properly wash their hands. (B) FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. (P) (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. (Pf)
Priority
Corrected on 9-01-2020
Code 6-301.12
Sanitary hand drying provisions 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 9-01-2020
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in front of
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
Corrected on 9-01-2020
Code 6-501.12
Physical facilities/structures walls cleaned when food items are exposed
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 4-401.11
Equipment stored under other source of contamination
FULL FOOD CODE:
EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located in an unsuitable areas or where exposed to possible contamination.
Core
Not corrected
Code 5-501.11
Waste receptacle(s) stored over gravel
FULL FOOD CODE:
An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
Core
Not corrected
Code 6-202.15
Outer opening(s) door s not provided with screening that is sixteen mesh to the inch or greater
FULL FOOD CODE:
Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law.
Core
Not corrected
Code 5-502.11
Pick up frequency for refuse inadequate
FULL FOOD CODE:
REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Core
Not corrected

09-25-2019
Routine Inspection

OutcomeNot compliant
7 violations cited :
Code 3-501.19
Time controlled food(s) potentially hazardous food s before cooking without time control mark indicating time that is 4 hours past removal from temperature control
FULL FOOD CODE:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGULATORY AUTHORITY upon request.(Pf) (2) The FOOD shall be marked to indicate the time that is 4 hrs past the point in which food is removed from temperature control, or 6 hrs if the temperature is maintained below 70°F. (Pf) (3) Food in unmarked containers or in containers that exceed the time limit are to be discarded. (P)
Priority
Corrected on 10-16-2019
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 10-16-2019
Code MFL289.2129
Person-in-charge missing
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
Corrected on 10-16-2019
Code 6-202.15
Outer opening(s) door s not provided with screening that is sixteen mesh to the inch or greater
FULL FOOD CODE:
Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law.
Core
Not corrected
Code 6-501.12
Physical facilities/structures walls cleaned when food items are exposed
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 5-501.11
Waste receptacle(s) stored over gravel
FULL FOOD CODE:
An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
Core
Not corrected
Code 4-601.11
Non-food contact surface(s) shelves with accumulation of debris
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.
Core
Not corrected

03-05-2019
Routine Inspection

OutcomeCompliant
5 violations cited :
Code 4-501.114
Other chemical sanitizing solution concentration(s) not approved for use
FULL FOOD CODE:
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifications. (P) Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet manufacturers use directions. (P)
Priority
Corrected on 3-23-2019
Code 4-302.12
Food thermometer(s) not provided
FULL FOOD CODE:
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
Priority Foundation
Corrected on 3-23-2019
Code 3-501.15
Food item(s) cooled improperly
FULL FOOD CODE:
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Adding ice as an ingredient; (Pf) or (7) Other effective methods. (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Priority Foundation
Corrected on 3-06-2019
Code 4-501.16
Warewashing sink used for thawing food not sanitized
FULL FOOD CODE:
(A) A WAREWASHING sink may not be used for handwashing. (B) A WAREWASHING sink used to wash wiping cloths, wash produce, or thaw FOOD, shall be cleaned and SANITIZED before and after each use.
Core
Not corrected
Code MFL289.2129
Person-in-charge missing
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

10-01-2018
Routine Inspection

OutcomeNot compliant
5 violations cited :
Code 3-501.17
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 10-02-2018
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in
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
Corrected on 10-02-2018
Code 6-303.11
Lighting intensity not maintained
FULL FOOD CODE:
Light of the proper intensity shall be provided as specified.
Core
Not corrected
Code MFL289.2129
Person-in-charge missing
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
Code 4-601.11
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.
Core
Not corrected

08-02-2017
Routine Inspection

OutcomeNot compliant
5 violations cited :
Code 3-302.11
Raw animal product(s) not separated from each other
FULL FOOD CODE:
(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, (P) or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, (P) and (c) Preparing each type of FOOD at different times or in separate areas; (P)
Priority
Corrected on 8-03-2017
Code 4-302.14
Sanitizer test kit not provided
FULL FOOD CODE:
A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)
Priority Foundation
Not corrected
Code 3-501.17
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
Not corrected
Code 2-102.11
Person-in-charge not ensuring compliance
FULL FOOD CODE:
The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (Pf)
Priority Foundation
Not corrected
Code MFL289.2129
Person-in-charge missing
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

01-26-2017
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 3-302.11
Expand for full food code definition
FULL FOOD CODE:
(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, (P) or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, (P) and (c) Preparing each type of FOOD at different times or in separate areas; (P)
Priority
Corrected on 1-27-2017
Code 3-501.16
Expand for full food code definition
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 1-27-2017
Code 5-205.11
Expand for full food code definition
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
Corrected on 1-27-2017
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