Outcome | Compliant |
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Old Redford Academy Elementary School17195 Redford Ave.
Non-Public School
Status | Open |
License type | Fixed Establishment |
State license number | 046757 |
Owner | Old Redford Academy |
Complexity level | Unknown |
Review frequency | Every 180 days |
15 InspectionsSince 8-1-2016
04-24-2023Routine Inspection
11-17-2022Routine Inspection
Outcome | Compliant |
0 violations cited
06-01-2022Routine Inspection
Outcome | Compliant |
0 violations cited
10-13-2021Routine Inspection
Outcome | Compliant |
0 violations cited
06-16-2021Routine Inspection
Outcome | Compliant |
0 violations cited
10-28-2020Routine Inspection
Outcome | Compliant |
0 violations cited
05-20-2020COVID19/phone- low
Outcome | Compliant |
0 violations cited
03-22-2020COVID19-temp closed
Outcome | Compliant |
0 violations cited
10-08-2019Routine Inspection
Outcome | Compliant |
0 violations cited
04-29-2019Routine Inspection
Outcome | Compliant |
0 violations cited
09-26-2018Routine Inspection
Outcome | Compliant |
0 violations cited
04-09-2018Routine Inspection
Outcome | Compliant |
0 violations cited
09-19-2017Routine Inspection
Outcome | Not compliant |
1 violation cited :
Code 5-205.15
Plumbing system water line s not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Core
Not corrected
05-23-2017Routine Inspection
Outcome | Compliant |
2 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)
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 5-24-2017
Code 4-501.114
Chlorine solution concentration below 100 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)
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 5-24-2017
11-08-2016Routine Inspection
Outcome | Compliant |
0 violations cited
Establishments nearby
Built using open data | Last updated 2023-04-25