city of detroit logo

DETROIT RESTAURANT INSPECTIONS

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

La Terraza
8445 Vernor St.W.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number075146
OwnerGabriel Garcia
Complexity levelUnknown
Review frequencyEvery 150 days

12 Inspections
Since 8-1-2016

08-02-2022
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 4-601.11
Food-contact surface(s) equipment 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.
Priority Foundation
Corrected on 8-20-2022
Code 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 6-202.14
Toilet room(s) womens not provided with self closing door
FULL FOOD CODE:
Except as otherwise allowed, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
Core
Not corrected
Code 6-101.11
Floor material(s) for repair not easily cleanable designed
FULL FOOD CODE:
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
Core
Not corrected

12-15-2021
Routine Inspection

OutcomeNot compliant
13 violations cited :
Code 3-501.16
Hot food item(s) stored below 135 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 12-16-2021
Code 3-302.11
Raw animal food(s) stored over next to ready to eat food s
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 1-07-2022
Code 4-302.14
Sanitizer test kit chlorine 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 4-302.12
Food thermometer(s) not available
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 1-07-2022
Code 4-601.11
Food-contact surface(s) equipment 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.
Priority Foundation
Corrected on 2-11-2022
Code 6-301.11
Soap at handsink not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
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 5-205.15
Plumbing system drain line s not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Core
Not corrected
Code 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code MFL289.4119
Food Service License not displayed
FULL FOOD CODE:
Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be conspicuously displayed on each vending machine.
Core
Not corrected
Code 6-501.112
Dead/trapped pest(s) flies not removed from facility
FULL FOOD CODE:
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Core
Not corrected
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
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

05-23-2021
Routine Inspection

OutcomeNot compliant
9 violations cited :
Code 3-302.11
Raw animal food(s) stored over next to ready to eat food s
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 6-07-2021
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 5-24-2021
Code 4-302.14
Sanitizer test kit quaternary ammonia 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 6-301.12
Sanitary hand drying provisions not provided
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 6-07-2021
Code 3-304.12
Dispensing utensil(s) improperly stored with handle in product
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
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 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
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 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected

03-14-2021
Covid19 Positive

OutcomeCompliant
0 violations cited

02-14-2021
Complaint

OutcomeCompliant
0 violations cited

11-04-2020
Routine Inspection

OutcomeCompliant
10 violations cited :
Code 4-501.114
Chlorine solution concentration below 50 ppm
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 11-06-2020
Code 3-501.16
Hot food item(s) stored below 135 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 11-05-2020
Code 4-601.11
Food-contact surface(s) equipment 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.
Priority Foundation
Corrected on 11-06-2020
Code 6-301.11
Soap at handsink not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 11-05-2020
Code 4-302.14
Sanitizer test kit chlorine 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
Corrected on 11-06-2020
Code 3-305.12
Food(s) stored in prohibited area s in or under other sources of contamination
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 11-05-2020
Code 6-202.15
Outer opening(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 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 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 3-304.12
Dispensing utensil(s) improperly stored with handle in product
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Core
Not corrected

11-04-2020
Complaint

OutcomeCompliant
0 violations cited

11-13-2019
Routine Inspection

OutcomeNot compliant
9 violations cited :
Code 5-203.14
Backflow prevention not provided
FULL FOOD CODE:
A PLUMBING SYSTEM shall be installed to preclude backflow of contaminants into the water supply system at each point of use at the FOOD ESTABLISHMENT by providing an air gap or installing an APPROVED backflow prevention device. (P)
Priority
Not corrected
Code 3-202.18
Shellstock tag s harvester tag missing
FULL FOOD CODE:
(A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or DEALER that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: (Pf) (1) Except as specified under ¶ (C) of this section, on the harvester's tag or label, the following information in the following order: (Pf) (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (Pf) (b) The date of harvesting, (Pf) (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (Pf) (d) The type and quantity of shellfish, (Pf) and (e) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days"; (Pf) and (2) Except as specified in ¶ (D) of this section, on each DEALER'S tag or label, the following information in the following order: (Pf) (a) The DEALER'S name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (Pf) (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (Pf) (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section,(Pf) and (d) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days." (Pf) (B) A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under ¶ (A) of this section shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). (C) If a place is provided on the harvester's tag or label for a dealer's name, address, and certification number, the dealer's information shall be listed first. (D) If the harvester's tag or label is designed to accommodate each dealer's identification as specified under Subparagraphs (A)(2)(a) and (b) of this section, individual dealer tags or labels need not be provided.
Priority
Corrected on 12-09-2019
Code 3-501.16
Hot food item(s) stored below 135 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 12-09-2019
Code 6-301.12
Sanitary hand drying provisions not provided
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 12-09-2019
Code 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-501.12
Cutting surface(s) cutting board s with deep cuts grooves
FULL FOOD CODE:
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Core
Not corrected
Code 6-202.15
Outer opening(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 3-304.12
Dispensing utensil(s) improperly stored
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
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

04-24-2019
Routine Inspection

OutcomeNot compliant
15 violations cited :
Code 4-501.114
Chlorine solution concentration below 25 ppm
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 5-09-2019
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 5-09-2019
Code 3-501.16
Hot food item(s) stored below 135 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 4-25-2019
Code 5-203.14
Backflow prevention not provided
FULL FOOD CODE:
A PLUMBING SYSTEM shall be installed to preclude backflow of contaminants into the water supply system at each point of use at the FOOD ESTABLISHMENT by providing an air gap or installing an APPROVED backflow prevention device. (P)
Priority
Not corrected
Code 5-205.15
Plumbing system not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Priority
Corrected on 5-09-2019
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.
Priority Foundation
Corrected on 5-09-2019
Code 6-301.11
Soap not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 4-25-2019
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 5-09-2019
Code 5-205.11
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
Corrected on 5-09-2019
Code 6-501.11
Physical facilities floor s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 3-304.12
Dispensing utensil(s) improperly stored
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Core
Not corrected
Code 6-202.15
Outer opening(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 MFL289.2129
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
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 6-202.11
Light shielding missing
FULL FOOD CODE:
Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Not corrected

11-14-2018
Routine Inspection

OutcomeNot compliant
18 violations cited :
Code 3-302.11
Raw animal food(s) stored over next to raw ready to eat food s molluscan shellfish
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
Not corrected
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 11-15-2018
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 6-501.111
Harborage conditions not eliminated
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
Not corrected
Code 3-203.12
Shellstock identification
FULL FOOD CODE:
SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty and tags shall be retained for 90 days after the container is empty. Retained tags shall be kept in chronological order and correlated to the date when shellstock are harvested. (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
Corrected on 11-15-2018
Code 5-203.11
Handwashing lavatories not provided
FULL FOOD CODE:
(A) A HANDWASHING SINK or an approved automatic handwashing unit shall be provided as necessary for their convenient use by EMPLOYEES in areas specified and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. (Pf) (B) If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
Priority Foundation
Not corrected
Code 6-301.11
Soap not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
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.
Priority Foundation
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 6-202.11
Light shielding missing
FULL FOOD CODE:
Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Not corrected
Code 6-501.11
Physical facilities in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code MFL289.2129
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
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 3-501.13
Frozen food(s) for thawing stored above 41 degrees f thawed or partially thawed at room temperature
FULL FOOD CODE:
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods.
Core
Corrected on 11-15-2018
Code 3-304.12
Dispensing utensil(s) improperly stored
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Core
Corrected on 11-15-2018
Code 6-501.12
Physical facilities/structures soiled
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 4-602.13
Expand for full food code definition
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Not corrected

07-29-2017
Routine Inspection

OutcomeNot compliant
7 violations cited :
Code 3-302.11
Raw animal food(s) stored over next to raw ready to eat food s
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 7-30-2017
Code 5-205.15
Plumbing system not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Priority
Not corrected
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 7-30-2017
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 8-14-2017
Code 4-602.11
Food-contact surface(s) and utensil(s) not cleaned
FULL FOOD CODE:
(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (P) (D) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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 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
Corrected on 8-14-2017

12-08-2016
Routine Inspection

OutcomeNot compliant
4 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 12-09-2016
Code 4-302.14
Expand for full food code definition
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
Corrected on 12-12-2016
Code 4-602.11
Expand for full food code definition
FULL FOOD CODE:
(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (P) (D) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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
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.

Establishments nearby

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