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DETROIT RESTAURANT INSPECTIONS

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Detroit Public Safety Academy
1250 Rosa Parks Blvd.

Non-Public School

StatusOpen
License typeFixed Establishment
State license number077869
OwnerGuinevere Hovey
Complexity levelUnknown
Review frequencyEvery 150 days

15 Inspections
Since 8-1-2016

01-26-2023
Routine Inspection

OutcomeCompliant
0 violations cited

02-16-2022
Routine Inspection

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

09-14-2021
Routine Inspection

OutcomeCompliant
0 violations cited

03-22-2021
Covid19 Positive

OutcomeCompliant
0 violations cited

03-16-2021
Routine Inspection

OutcomeCompliant
0 violations cited

09-20-2020
Routine Inspection

OutcomeCompliant
1 violation cited :
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

03-22-2020
COVID19-temp closed

OutcomeCompliant
0 violations cited

10-20-2019
Routine Inspection

OutcomeNot compliant
2 violations cited :
Code 4-302.12
Food thermometer(s) probe 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
Not corrected
Code 4-501.11
Equipment in poor repair
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Not corrected

05-07-2019
Routine Inspection

OutcomeCompliant
0 violations cited

11-19-2018
Routine Inspection

OutcomeCompliant
0 violations cited

06-20-2018
Routine Inspection

OutcomeCompliant
0 violations cited

02-14-2018
Routine Inspection

OutcomeCompliant
0 violations cited

09-13-2017
Routine Inspection

OutcomeCompliant
0 violations cited

03-19-2017
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 7-204.11
Sanitizer(s)
FULL FOOD CODE:
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (P)
Priority
Corrected on 3-20-2017

09-27-2016
Routine Inspection

OutcomeNot compliant
2 violations cited :
Code 4-502.11
Food thermometer(s) probe not calibrated
FULL FOOD CODE:
(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
Priority Foundation
Corrected on 9-28-2016
Code 4-204.112
Thermometer(s) refrigeration not provided
FULL FOOD CODE:
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display (EXCEPT, heat lamps, cold plates, steam tables, or other equipment where it is not practical). (C) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (D) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (Pf)
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.
Built using open data | Last updated 2023-04-25