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Great Lakes Coffee Beanery
3990 John R St.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number062430
OwnerDennis J. Zoma
Complexity levelMedium
Review frequencyEvery 335 days

7 Inspections
Since 8-1-2016

07-20-2022
Routine Inspection

OutcomeCompliant
6 violations cited :
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 7-21-2022
Code 6-301.11
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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 7-21-2022
Code 6-301.12
Expand for full food code definition
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 7-21-2022
Code 4-501.11
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FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Corrected on 11-01-2022
Code 3-501.11
Expand for full food code definition
FULL FOOD CODE:
Stored frozen FOODS shall be maintained frozen.
Core
Corrected on 11-01-2022
Code MFL289.2129
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 11-01-2022

03-22-2020
COVID19-phone-low

OutcomeCompliant
0 violations cited

01-22-2020
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 3-101.11
Food dishonestly presented
FULL FOOD CODE:
FOOD shall be safe, unADULTERATED and honestly presented. (P)
Priority
Corrected on 1-23-2020
Code 3-307.11
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
Corrected on 1-23-2020
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 1-23-2020

01-07-2019
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 3-501.17
Commercially processed ready to eat potentially hazardous food(s)
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 1-08-2019
Code 4-602.13
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
Code 3-307.11
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
Corrected on 1-08-2019

12-12-2017
Routine Inspection

OutcomeCompliant
0 violations cited

01-05-2017
Routine Inspection

OutcomeCompliant
2 violations cited :
Code 4-602.11
Food-contact surface(s) and utensil(s) not cleaned at least every 4 hours during continual use
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.
Priority
Corrected on 1-06-2017
Code 3-101.11
Food
FULL FOOD CODE:
FOOD shall be safe, unADULTERATED and honestly presented. (P)
Priority
Corrected on 1-06-2017

10-20-2016
Preopening/New

OutcomeCompliant
3 violations cited :
Code 4-402.11
Fixed equipment not sealed to adjoining wall s
FULL FOOD CODE:
EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT or sealed as required, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT .
Core
Corrected on 10-21-2016
Code 4-903.11
Clean equipment/utensil(s) exposed to dust splash or other contaminates
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
Corrected on 1-27-2017
Code 6-305.11
Locker(s)/designated storage area(s) not provided
FULL FOOD CODE:
(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Core
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