Dpscd · Detroit, MI

Henderson Jemison Academy PK-8

Name: Henderson Jemison Academy PK-8
Address: 16101 Chicago W Rd, Detroit, MI

16101 Chicago W Rd

Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗

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Not in compliance

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Apr 6, 2026

Not in compliance

1 recorded violation

minorCode 4-204.112Food temperature

Official wording

(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)

Inspector’s notes

Not provided

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Apr 6, 2026 · Original Source

Routine Inspection

Sep 24, 2025

In compliance

1 recorded violation

minorCode MFL289.2129Permits, training, and postings

Official wording

Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.

Inspector’s notes

Missing

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Detroit Health Department, Sep 24, 2025 · Original Source

Routine Inspection

May 30, 2025

In compliance

1 recorded violation

minorCode 4-501.11Equipment and utensils

Official wording

EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.

Inspector’s notes

In poor repair

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Detroit Health Department, May 30, 2025 · Original Source

Routine Inspection

Sep 9, 2024

In compliance

1 recorded violation

minorCode 6-501.19Cleaning and sanitizing

Official wording

Toilet room doors shall be kept closed except during cleaning and maintenance operations.

Inspector’s notes

Propped open

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Detroit Health Department, Sep 9, 2024 · Original Source

Routine Inspection