Detroit Daycare Health Inspection Checklist

What Detroit Health Inspectors Check in Daycares

MDHHS inspectors evaluate food storage, preparation surfaces, and employee hygiene practices during unannounced visits. They verify that raw foods (especially proteins and produce) are stored separately from ready-to-eat items, refrigerators maintain temperatures at 41°F or below, and hot foods are held at 135°F or higher. Inspectors also document handwashing station functionality, including hot water access, soap, and disposable towels in meal preparation and diaper-changing areas. Cross-contamination prevention—such as separate cutting boards for raw meat and vegetables—is a critical focal point. Finally, they check for proper pest control measures, clean storage of cleaning chemicals away from food, and documentation of food supplier information.

Common Daycare Food Safety Violations in Detroit

Frequent violations include improper refrigerator temperatures (often caused by overstocking or broken seals), failure to date and label prepared foods, and inadequate handwashing between diaper changes and food preparation. Detroit inspectors regularly cite daycares for storing ready-to-eat foods above raw proteins, missing food thermometer calibrations, and insufficient cleaning of high-touch surfaces (door handles, light switches, toy bins). Another common issue is serving food beyond safe timeframes—foods left at room temperature for more than 2 hours must be discarded. Lack of written food safety policies and staff training documentation also triggers violations, even if practices are otherwise sound. MDHHS emphasizes that children in daycare settings are a vulnerable population, so compliance margins are narrow.

Daily and Weekly Self-Inspection Tasks

Establish a daily log checking refrigerator and freezer temperatures at open and close, verifying all foods are labeled with date and time prepared. Weekly, inspect all food storage areas for expired items, pest evidence, or unsealed containers, and test handwashing stations for water temperature and soap availability in all required locations. Schedule monthly deep cleans of sanitizable toys, high-touch surfaces, and food prep areas using EPA-approved sanitizers. Assign staff to review meal prep procedures weekly, ensuring no cross-contamination during food handling, and maintain training records showing all employees completed food safety certification (such as ServSafe). Document any repairs to refrigeration units immediately and keep supplier delivery receipts for 30 days to demonstrate traceability. Use a checklist tied to MDHHS standards and photograph areas of concern to create an audit trail before inspections arrive.

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