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Brightmoor Artisans Collective
22735 Fenkell

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number217927
OwnerNeighbors Building Brightmoor
Complexity levelMedium
Review frequencyEvery 150 days

16 Inspections
Since 8-1-2016

04-11-2023
Closed - Temporary

OutcomeCompliant
0 violations cited

07-05-2022
Routine Inspection

OutcomeCompliant
0 violations cited

05-11-2022
Routine Inspection

OutcomeCompliant
0 violations cited

01-25-2022
Routine Inspection

OutcomeCompliant
0 violations cited

07-13-2021
Routine Inspection

OutcomeCompliant
0 violations cited

07-07-2021
Routine Inspection

OutcomeCompliant
0 violations cited

02-10-2021
Routine Inspection

OutcomeCompliant
0 violations cited

11-11-2020
Routine Inspection

OutcomeCompliant
0 violations cited

03-02-2020
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 3-302.11
Raw animal food(s) stored over next to raw ready to eat food s vegetable 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 3-03-2020

11-11-2019
QA Inspection

OutcomeCompliant
0 violations cited

08-14-2019
Routine Inspection

OutcomeCompliant
1 violation 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 8-15-2019

02-04-2019
Routine Inspection

OutcomeCompliant
0 violations cited

07-09-2018
Routine Inspection

OutcomeCompliant
0 violations cited

10-17-2017
Routine Inspection

OutcomeNot compliant
1 violation cited :
Code 5-202.13
Air gap between drain line and flood rim of receiving drain less than twice the diameter of supply line
FULL FOOD CODE:
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P)
Priority
Not corrected

04-18-2017
Routine Inspection

OutcomeCompliant
1 violation cited :
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

02-20-2017
Plan Review/Pre-Open

OutcomeCompliant
0 violations cited
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