District Health Department #10 conducts periodic unannounced inspections of food service establishments as part of the facility’s licensing requirements. Inspections are conducted to determine compliance with the Michigan Modified Food Code.
Your Food Service Establishment Inspection Report is now accessible online. Use of the website for accessing food establishment inspection reports offers an opportunity to share information to assist the public in being a well informed food service consumer.
Food establishments are placed in one of the three risk categories depending on how extensive the menu is, the complexity of food preparation and whether they serve a highly susceptible population.
Risk Categorization of Food Establishments
Risk Category | Description | Frequency #/year |
|---|---|---|
| Low Risk (X) | Examples include most convenience store operations, hot dog carts, and coffee shops. Establishments that serve or sell only pre-packaged, non-potentially hazardous foods (nontime/temperature control for safety (TCS) foods). Establishments that prepare only non-potentially hazardous foods (non-TCS foods). Establishments that heat only commercially processed, potentially hazardous foods (TCS foods) for hot holding. No cooling of potentially hazardous foods (TCS foods). Establishments that would otherwise be grouped in Category 2 but have shown through historical documentation to have achieved active managerial control of foodborne illness risk factors. | 1 |
| Medium Risk (Y) | Examples may include retail food store operations, schools not serving a highly susceptible population, and quick service operations. Limited menu. Most products are prepared/cooked and served immediately. May involve hot and cold holding of potentially hazardous foods (TCS foods) after preparation or cooking. Complex preparation of potentially hazardous foods (TCS foods) requiring cooking, cooling, and reheating for hot holding is limited to only a few potentially hazardous foods (TCS foods). Establishments that would otherwise be grouped in Category 3 but have shown through historical documentation to have achieved active managerial control of foodborne illness risk factors. Newly permitted establishments that would otherwise be grouped in Category 1 until history of active managerial control of foodborne illness risk factors is achieved and documented. | 2 |
| High Risk (Z) | An example is a full-service restaurant. Extensive menu and handling of raw ingredients. Complex preparation including cooking, cooling, and reheating for hot holding involves many potentially hazardous foods (TCS foods). Variety of processes require hot and cold holding of potentially hazardous food (TCS food). Newly permitted establishments that would otherwise be grouped in Category 2 until history of active managerial control of foodborne illness risk factors is achieved and documented. | 3 |