The Food Safety Program seeks to prevent food borne illnesses. This is accomplished through monitoring, education and enforcement in licensed food service facilities.
Inspection Reports for Restaurants in Wayne County
To keep Wayne County citizens safe, the Environmental Health Section maintains a comprehensive list of inspection reports for restaurants in Wayne County. Inspection Reports for restaurants can be seen at http://swordsolutions.com. Once on the Sword Solutions website, please click on inspections and follow the instructions that are provided.
Michigan Food Law 2000 changed and the terms 'critical violation' and 'noncritical violation' are no longer used by a regulatory authority to classify violations of the Food Code as of October 1, 2012. The new violation citation terminology established in the FDA 2009 Food Code is Priority, Priority Foundation, and Core.
"Priority item" means a provision in the Food Code whose application contributes directly to the elimination, prevention, or reduction to an acceptable level of hazards associated with foodborne illness or injury. Priority item includes an item with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, or hand washing.
"Priority Foundation item" means a provision in the Food Code whose application supports, facilitates, or enables one or more priority items. Priority Foundation item includes an item that requires the purposeful incorporation of specific actions, equipment, or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure, or necessary equipment, HACCP plans, documentation or record-keeping, and labeling.
"Core item" means a provision in the Food Code that is not designated as a Priority item or a Priority Foundation item. Core item includes an item that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
- Food Service Licensing
- Plan Review
- Temporary, STFU & Mobiles
- Foodborne Outbreaks
- Food Safety Classes
The Emergency Action Plan for Retail Food Establishments is a practical guidance for Foodservice Establishments to plan and respond to emergencies that create the potential for an imminent health hazard such as loss of power, fire, flood and other emergencies.
Food Service Facility Handouts:
- Employee Health Poster
- Employee Health Training Form 1- A
- Employee Health Training Form 1-B
- Employee Health Training Form 1-C
- Norovirus Cleaning Guidlines
- Food Allergen Information
- Person-In-Charge Daily Checksheet
- Risk Control Plan
- Clean & Sanitize a Three-Compartment Sink
- Five Keys to Safer Food
- Cleaning vs. Sanitizing
- Consumer Advisory
- Cook Temps
- Date Marking Guide for Food Establishments
- Gloves USDA
- Guide for Use of Wiping Cloths
- Hold temps
- NFSEM Equipment
- NFSEM Thaw
- NFSEM Trash
- Raw Meat Storage
- Time as a Public Health Control
Recommendations for Licensed Food Establishments Using Highland Park Water
Wayne County Health, Veterans & Community Wellness
Health Admin Building
Wellness Services Division
Environmental Health Section
EAST WING (Parking at Venoy Road Entrance)
33030 Van Born Road
Wayne, MI 48184
Phone (734) 727-7400
Email: For Foods, including restaurant complaints - firstname.lastname@example.org
Hours of Operation
Mon-Fri: 8:00AM - 4:30PM
Closed For Lunch: 11:30AM - 12:30PM