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DETROIT RESTAURANT INSPECTIONS

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Pie-Sci Pizza
5163 Trumbull

Food Service Establishment

StatusPlan Review
License typeFixed Establishment
State license number203366
OwnerJeremy Damaske
Complexity levelUnknown
Review frequencyEvery 150 days

14 Inspections
Since 8-1-2016

12-07-2022
Routine Inspection

OutcomeCompliant
0 violations cited

08-07-2022
Routine Inspection

OutcomeCompliant
0 violations cited

02-15-2022
Routine Inspection

OutcomeCompliant
1 violation cited :
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

09-12-2021
Routine Inspection

OutcomeCompliant
0 violations cited

04-05-2021
Routine Inspection

OutcomeCompliant
0 violations cited

09-22-2020
Routine Inspection

OutcomeCompliant
0 violations cited

04-21-2020
COVID19/phone- low

OutcomeCompliant
0 violations cited

10-30-2019
Routine Inspection

OutcomeCompliant
0 violations cited

04-30-2019
Routine Inspection

OutcomeCompliant
0 violations cited

11-28-2018
Routine Inspection

OutcomeNot compliant
3 violations cited :
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 6-501.12
Physical facilities/structures floors 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 4-903.11
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 11-29-2018

05-14-2018
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 5-203.14
Backflow prevention backflow backsiphonage device vacuum breaker 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
Corrected on 5-17-2018
Code 3-501.17
In house prepared ready-to-eat potentially hazardous food(s) improperly date marked longer than 7 days stored at 41 degrees f after preparation
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 5-15-2018
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
Code 4-501.11
Equipment components 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

10-03-2017
Routine Inspection

OutcomeCompliant
0 violations cited

03-07-2017
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 3-08-2017

08-30-2016
Routine Inspection

OutcomeCompliant
4 violations cited :
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 8-31-2016
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
Corrected on 9-09-2016
Code 4-501.19
Manual warewash wash solution below 110 degrees f
FULL FOOD CODE:
The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110 F or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
Priority Foundation
Corrected on 8-31-2016
Code 2-402.11
Hair restraint hair beard net not worn on head hair
FULL FOOD CODE:
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
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.

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