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DETROIT RESTAURANT INSPECTIONS

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Yacht Club Exclusive
7059 Michigan

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number246032
OwnerVincent Spica
Complexity levelHigh
Review frequencyEvery 150 days

11 Inspections
Since 8-1-2016

08-07-2022
Cease and Desist

OutcomeCompliant
0 violations cited

03-31-2022
COVID19-temp closed

OutcomeCompliant
0 violations cited

04-05-2021
Routine Inspection

OutcomeNot compliant
6 violations cited :
Code MFL289.6149
Expand for full food code definition
FULL FOOD CODE:
Definitions; satisfaction of section 3-603.11 of food code; statement; disclosures and reminders; text; exemptions.* Sec. 6149. (1) As used in this section: (P) (a) " Publicly available" means accessible to consumers, without their having to request it, before their placing food orders or making their selections. (b) " Selection information" means whatever consumers read to make their order selections, such as menu, table tent, placard, chalkboard, or other written means. (2) To satisfy section 3-603.11 of the food code, the food establishment may provide the following statement on selection information so that it is publicly available: " Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness".(P) (4) The language for the menu items shall match the language used for the disclosure and the reminder.  The disclosure and reminder may also be in additional languages.(P) (5) The text for disclosures and reminders shall meet the following requirements: (P) (a) The text size for statements on handheld menus or table tents shall be visually equivalent to at least 11-point font size or may be visually equivalent to the font size of menu item descriptions. (b) Text color provides a clear contrast to background. (6) Table tents, placards, or chalkboards that are used exclusively to list food items that are offered as daily, weekly, or temporary specials are exempt from the requirements of this section when those food items also appear in the primary selection information that contains the disclosures and reminders meeting the requirements of this section.(S)
Priority
Corrected on 4-23-2021
Code 4-301.12
Alternative warewashing equipment/procedure(s) not approved for use
FULL FOOD CODE:
(A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used. (Pf) (C) Before a 2-compartment sink is used the PERMIT HOLDER shall have its use APPROVED. (D) A 2-compartment sink may not be used for WAREWASHING operations where cleaning and SANITIZING solutions are used for a continuous or intermittent flow of KITCHENWARE or TABLEWARE in an ongoing WAREWASHING process.
Priority Foundation
Corrected on 4-06-2021
Code MFL289.4119
Food Service License not displayed
FULL FOOD CODE:
Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be conspicuously displayed on each vending machine.
Core
Not corrected
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
Code 6-301.14
Handwashing signage not provided
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected
Code MFL289.6141
Expand for full food code definition
FULL FOOD CODE:
Sec. 6141. (1) A food service establishment in which solid foods are sold and consumed on the premises shall prominently display a poster in the kitchen area of the food service establishment diagramming and explaining the antichoking techniques safe for both adults and children approved by the department for dislodging foreign obstacles caught in the throat of a choking person.
Core
Not corrected

03-29-2021
Closed - left messag

OutcomeCompliant
0 violations cited

02-15-2021
Closed - left messag

OutcomeCompliant
0 violations cited

09-23-2020
Complaint

OutcomeCompliant
0 violations cited

08-17-2020
Complaint

OutcomeCompliant
0 violations cited

08-09-2020
Complaint

OutcomeCompliant
0 violations cited

07-20-2020
Complaint

OutcomeCompliant
0 violations cited

12-12-2019
Routine Inspection

OutcomeNot compliant
10 violations cited :
Code MFL289.6149
Expand for full food code definition
FULL FOOD CODE:
Definitions; satisfaction of section 3-603.11 of food code; statement; disclosures and reminders; text; exemptions.* Sec. 6149. (1) As used in this section: (P) (a) " Publicly available" means accessible to consumers, without their having to request it, before their placing food orders or making their selections. (b) " Selection information" means whatever consumers read to make their order selections, such as menu, table tent, placard, chalkboard, or other written means. (2) To satisfy section 3-603.11 of the food code, the food establishment may provide the following statement on selection information so that it is publicly available: " Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness".(P) (4) The language for the menu items shall match the language used for the disclosure and the reminder.  The disclosure and reminder may also be in additional languages.(P) (5) The text for disclosures and reminders shall meet the following requirements: (P) (a) The text size for statements on handheld menus or table tents shall be visually equivalent to at least 11-point font size or may be visually equivalent to the font size of menu item descriptions. (b) Text color provides a clear contrast to background. (6) Table tents, placards, or chalkboards that are used exclusively to list food items that are offered as daily, weekly, or temporary specials are exempt from the requirements of this section when those food items also appear in the primary selection information that contains the disclosures and reminders meeting the requirements of this section.(S)
Priority
Corrected on 3-06-2020
Code 7-204.11
Sanitizer(s) not approved for use
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 1-11-2020
Code 6-301.11
Soap not provided
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 1-11-2020
Code 6-301.12
Sanitary hand drying provisions not provided
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 1-11-2020
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in
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 12-13-2019
Code 6-301.14
Handwashing signage not provided
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected
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
Code MFL289.6141
Expand for full food code definition
FULL FOOD CODE:
Sec. 6141. (1) A food service establishment in which solid foods are sold and consumed on the premises shall prominently display a poster in the kitchen area of the food service establishment diagramming and explaining the antichoking techniques safe for both adults and children approved by the department for dislodging foreign obstacles caught in the throat of a choking person.
Core
Not corrected
Code 6-201.11
Floor(s)
FULL FOOD CODE:
Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Core
Not corrected
Code 6-201.13
Floor(s) juncture not coved
FULL FOOD CODE:
(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
Core
Not corrected

11-04-2019
Preopening/New

OutcomeNot compliant
4 violations cited :
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
Not corrected
Code 4-302.12
Food thermometer(s) not provided
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 6-201.11
wall(s) not constructed designed installed to be easily cleanable
FULL FOOD CODE:
Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Core
Not corrected
Code 6-201.13
Floor(s) juncture not coved
FULL FOOD CODE:
(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
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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Built using open data | Last updated 2023-04-25