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DETROIT RESTAURANT INSPECTIONS

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St. Leos Soup Kitchen
4800 Grand River Ave.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number247182
OwnerSt. Leo's Soup Kitchen
Complexity levelHigh
Review frequencyEvery 335 days

4 Inspections
Since 8-1-2016

04-05-2022
Routine Inspection

OutcomeCompliant
0 violations cited

07-06-2021
Routine Inspection

OutcomeCompliant
0 violations cited

02-02-2020
Routine Inspection

OutcomeCompliant
2 violations cited :
Code 3-501.17
Commercially processed 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 2-03-2020
Code 6-501.12
Physical facilities/structures not clean
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

07-08-2019
Routine Inspection

OutcomeCompliant
2 violations cited :
Code 4-102.11
Single-service/use articles constructed from materials that are not allow migration of deleterious substances
FULL FOOD CODE:
Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A) May not: (1) Allow the migration of deleterious substances,(P) or (2) Impart colors, odors, or tastes to FOOD; and (B) Shall be: (1) Safe,(P) and (2) Clean.
Priority
Corrected on 7-09-2019
Code 3-501.17
Commercially processed 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 7-09-2019
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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