Like to eat out - Check It !!!
https://data.detroitmi.gov/Public-He...ions/kpnp-cx36
The records in this data table provide information on inspections that were conducted by the Detroit Health Department since 8/1/2016
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Like to eat out - Check It !!!
https://data.detroitmi.gov/Public-He...ions/kpnp-cx36
The records in this data table provide information on inspections that were conducted by the Detroit Health Department since 8/1/2016
Plenty of data sets for people to use
https://data.detroitmi.gov/browse
Plenty of data sets for people to usehttps://data.detroitmi.gov/browse
Thanks=O3H
I'm not sure that giving people raw statistical data is going to help them make restaurant choices, when they have YELP for that...
Take Slows Barbeque as an example...
1,966 reviews... with over 1000 images...
https://www.yelp.com/biz/slows-bar-bq-detroit
:o
Some people are smarter than others - and prefer it UNfiltered
Slows BBQ
02/16/2017
Routine Inspection
6 PRIORITY VIOLATIONS -- direct from Detroit Health Department
Inspector Id # 130
Took me 10 seconds - 5 look up, 5 typing
Yelp all you want - I'll take a Health Inspectors report anyday
How do you view the exact details of what the violations were?
- PRIORITY VIOLATIONS are the most serious category of violations. They are the violations that directly contribute to foodborne illness or food poisoning. Examples include food at unsafe temperature [[warmer than 41 degrees F and colder than 135 degrees F) and employees failing to wash hands before handing food.
- PRIORITY FOUNDATION VIOLATIONS [[labeled Foundation in this dataset) are violations that indirectly contribute to foodborne illness or food poisoning. Examples include not having a food product thermometer or no paper towel at the hand sink.
- CORE VIOLATIONS are the least serious category of violation and do not significantly contribute to foodborne illness or food poisoning, but are violations of other legal requirements. Examples include a dirty floor or a dirty dumpster area.
For additional details about the violations cited during an inspection, visit: https://data.detroitmi.gov/d/6kry-5abc
You can still have a very clean restaurant that serves crappy food, has poor choices in menu items, or rude wait staff.Quote:
Originally Posted by O3H
Looking up if they have any code violations would be just your first step [[if you feel the need). All the other important items I just mentioned still require a visit to Yelp or elsewhere to see reviews.
You might just end with a blind choice between a greasy spoon restaurant that is spotless... or a 4 star restaurant that had a dirty dumpster violation.
Without more details, inspection metrics alone don't cut it for a restaurant choice. :eek:
Tough system to use,hold your finger on the violation and a little drop down box gives a brief vague description.On mobile anyways.Quote:
Originally Posted by One Shot
One priority was listed as improper air gap on the 3 compartment sink.
It is a bit deceptive and not clear as to testing methods being used,on refrigeration are they measuring cabinet temperature or actually useing a thermometer and direct testing of the product.
If a owner goes to the supply house and picks up product,by the time they bring it back it will be over 41 temps,if they are busy the product will be sold before it reaches the 41 temp.
It takes a commercial cooler 24 hours to bring everything in the cooler to proper temp,just like home refrigeration,they have strong circulation fans that when the doors are opened it will raise cabinet temperature up to room temperature in seconds,but the product will still be at 41 temps.
So if they are testing at cabinet temperature during a rush everybody will fail.
Sounds crazy but it took 3 years for me to have our health department change their testing methods.
If an inspector shows up during a rush,it will be dirty/messy but is not indicative of how clean they are as a whole.
Say for instance the cook grabs a hamburger patty to throw on the grill and drops it on the floor.
The correct thing would be to pick it up and throw it in the trash but then they would have to either wash their hands afterwards or change gloves and lose time in between orders.
So it may sit on the floor and get stepped on and create a mess until the rush is over,if an inspector pops in during that time it may be viewed as messy.
I agree with the above poster.
Without more details as to testing methods and time of inspection it is hard to really get a grasp on decision making.
The biggest ones would be sea food not at proper temperature,cross contamination and critters.
When has anybody ever recieved a hamburger from a national chain the was at 140 temps?
Take it for what its worth - a database - from the health department
Is it the end all , beats all others, super duper , A+ , number 1 ?
Of course you could just go based on hype, hooplah, media coverage....
Some people are lazy, some are too dumb, others have "other" issues,
and so it goes on down the chain of humanity.
Without checks and balances, your food might not be all that awesome.
PLEASE look at the dates, many places improved over time.