Detroit Food Service Health Inspection Preparation Checklist

Detroit-Specific Licensing & Documentation Requirements

The Detroit Health Department requires all food service establishments to maintain a valid Food Service License and display it prominently. Keep current documentation including your HACCP plan (if required by facility size), temperature logs for refrigeration units, and pest control service records. Ensure staff have valid Food Safety Certificates—Detroit requires at least one certified food protection manager on duty during operating hours. Before inspection, verify your license hasn't expired and that all required permits for your specific operation type (commissary, catering, temporary event) are current. Document all corrections from your last inspection with dates and signatures.

Common Detroit Health Department Violation Areas

The Detroit Health Department frequently cites violations in temperature control, cross-contamination prevention, and employee hygiene practices. Raw proteins must be stored below ready-to-eat foods in refrigerators; inspectors physically verify shelf placement. Hand-washing stations require hot water (at least 100°F), soap, and single-use towels—a common failing point during unannounced inspections. Food contact surfaces must be clean and sanitized between uses; inspectors swab for ATP (adenosine triphosphate) levels. Ensure thermometers are calibrated monthly and staff can document food temperatures at cooking, cooling, and holding stages. Address pest activity immediately—evidence of rodents or insects results in critical violations.

Pre-Inspection Walkthrough & Documentation Checklist

Conduct a full facility walkthrough 1–2 weeks before your scheduled inspection (or monthly for unannounced readiness). Check that all refrigeration units maintain 41°F or below and freezers are 0°F or below; photograph temperature displays. Verify cleaning schedules are posted and staff sign-off sheets are complete. Inspect your grease trap and ensure it's been serviced within required intervals. Review employee training records and confirm current certifications are on file. Test all hand-washing stations, verify adequate lighting in food prep areas, and document that soiled equipment is separated from clean items. Create a checklist spreadsheet linked to Panko Alerts' real-time health department notice feed so you catch emerging local violations affecting similar operations.

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