University of Michigan EH&S Ann Arbor, MI (734)

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1 University of Michigan EH&S Ann Arbor, MI (734) FOOD ESTABLISHMENT INSPECTION REPORT Based on an evaluation this day, the items marked below are violations of the Michigan Food Law. Violations cited in this report shall be corrected within the time frames specified below, but within a period not to exceed 10 calendar days for priority or priority foundation items ( ) or 90 days for core items ( ). Failure to comply with this notice may result in license suspension and/or other legal action. You have the right to appeal any violations listed. The Healthy Heart Cafe SFE :00 am UM Cardiovascular Center 1500 E. Medical Center Dr. Ann Arbor, MI Person In Charge (PIC): Rob Childs / Al Smith Establishment Phone: (734) INSPECTION TYPE: Follow Up Critical Violation Category Repeat Violation Description/Remarks/Correction Schedule Correct By Corrected UnCorrected The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this 08/24/18 The The Healthy Hea Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (Pf) Item(s): Person-in-charge Problem(s): Does not demonstrate required knowledge Correction(s): Knowledge is to be obtained through an approved training program. THE NEW PERSON-IN-CHARGE WAS ABLE TO PROPERLY DESCRIBE VARIOUS REQUIRED FOOD SAFETY PRACTICES, BUT STRUGGLED WITH OTHER ASPECTS AND KNOWLEDGE REQUIRED FOR A PERSON-IN-CHARGE, SUCH AS THE CORRECT SEQUENCE, METHODS, AND IMPORTANCE FOR WASHING, RINSING, AND SANITIZING SURFACES, AMONG OTHERS. THERE DIRECT SUPERVISOR OF THE ASSIGNED PERSON-IN-CHARGE NEEDS MAKE SURE THE ONBOARDING PROCESS FOR A NEW HIRE OF THIS LEVEL KNOWS, UNDERSTANDS, AND CAN PROPERLY DEMONSTRATE ALL THE REQUIRED FOOD SAFETY PRACTICES AND PROCEDURES BEFORE BEING ALLOWED TO RUN A FOOD OPERATION INDEPENDENTLY. THE NEW PIC HAS BEEN SCHEDULED TO TAKE A CERTIFIED FOOD SAFETY MANAGER TRAINING CLASS. MFL Sec (1) All of the following food establishments shall employ a minimum of 1 The The Healthy Hea managerial employee who is currently certified under a personnel certification program accredited by the American national standards institute, utilizing the conference for food protection standards: (a) A food service establishment that is not any of the following: (i) Operating under a temporary food service establishment license. (ii) A vending machine location. (b) An extended retail food establishment. (c) Operated within a retail grocery. (2) An individual certified under subsection (1) shall be recognized with full faith and credit by the state and all local units of government throughout the state. (3) The department may promulgate rules to do all of the following: (a) Develop requirements for retail food establishments to follow when employing certified food safety managers or personnel. (b) Set a reasonable date for compliance with the requirements under subdivision (a) taking into consideration existing local personnel certification requirements. (c) Establish certification fees necessary to implement, maintain, and track certified individuals directly or by contract. The department may annually adjust the schedule of fees to provide that the fee Page 1 of 7

2 09:00 am charged is sufficient to cover the cost of the certification tracking program. (d) Implement and enforce the requirements described in subdivision (a). (4) The certification program developed by the American national standards institute, as it exists on April 1, 2008, is incorporated by reference. The department may adopt updates to the certification program accreditation standards in subsection (1) by rule. (5) This section does not prohibit any local legislative body from implementing a food handler program, an employee health certification program, or a manager certification program, if it is not in conflict with this section. Corrected THE NEW PERSON-IN-CHARGE STATED THEY ARE SERVSAFE CERTIFIED OR EQUIVALENT, BUT DID NOT HAVE THEIR CFSM CERTIFICATE. PROVIDE A COPY OF THE PIC'S CURRENT CFSM CERTIFICATE. THE PERSON-IN-CHARGE IS REQUIRED TO HAVE ALLERGEN TRAINING THAT IS CERTIFIED AND APPROVED BY THE MICHIGAN FOOD LAW. PROVIDE PROOF THE CURRENT PIC HAS TAKEN THIS TRAINING, SUCH AS PROVIDING A CURRENT SERVSAFE ALLERGEN TRAINING CERTIFICATE. OTHERWISE, THE PIC NEEDS TO TAKE THE SERVSAFE ALLERGEN TRAINING COURSE OFFERED ONLINE VIA THE MICHIGAN RESTAURANT ASSOCIATION. THE NEW PIC HAS BEEN SCHEDULED TO TAKE CERTIFIED FOOD SAFETY MANAGER AND ALLERGEN AWARENESS TRAINING CLASSES Except during preparation, cooking, or cooling, or when time is used as the public Front health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE Front service are CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Item(s): Hot food item(s) Problem(s): Stored above 41 degrees F Correction(s): Store above 135 degrees F. A BAIN OF SOME FORM OF BROTH-BASED SOUP WAS FOUND IN A COVERED CAYENNE FOOD WARMER ON THE BACK COUNTER IN FRONT SERVICE AREA AT 113 DEGREES. THE PIC WAS UNAWARE THE BAIN OF SOUP WAS IN THE WARMER AND STATED THE SOUP HAD BEEN MIS-DELIVERED FROM THE KITCHEN AT NICK'S AS IT CONTAINED SALT/SODIUM. THE SOUP WAS THROWN AWAY BY THE PIC AT TIME OF THE INSPECTION. CORRECTED UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Kitchen Item(s): Clean utensil(s) and food-contact surface(s) Problem(s): Not sanitized Correction(s): Equipment/utensils must be sanitized after cleaning. AN EMPTY RED SANI PAIL WAS OBSERVED ON A COUNTER ABOVE THE DISH WASHER IN BACK KITCHEN AREA. AS WAS DETERMINED BY FINDING TWO WET WIPING CLOTHS LAYING ON A COUNTER AND SHELF IN THE BACK KITCHEN, EMPLOYEES WERE WIPING OFF SURFACES TO REMOVE FOOD SOILS AND DEBRIS, BUT IT COULD NOT BE DETERMINED IF THEY WERE SANITIZING THESE SAME SURFACES AFTER CLEANING/WIPING WHERE AND WHEN REQUIRED. THE UNUSED AND EMPTY RED SANI PAIL INDICATES THIS PROCESS IS NOT OCCURRING. MAKE Page 2 of 7

3 09:00 am SURE A SANI PAIL WITH THE CORRECT CONCENTRATION OF QUAT-BASED SANITIZER IS SET UP AND IN-USE TO SANITIZE SURFACES AFTER CLEANING/WIPING IN BOTH THE BACK AND FRONT OF THE HOUSE AREAS DURING ALL HOURS OF OPERATION. THE PIC WILL ENSURE RED SANI PAILS WITH CORRECT CONCENTRATION OF THE QUAT-BASED SANITIZER ( PPM) ARE SET UP AND IN-USE TO SANITIZE SURFACES AFTER CLEANING DURING ALL HOURS OF OPERATION. THE RED SANI PAILS WERE SET UP AND AT THE PROPER CONCENTRATION AT THE TIME OF THE FOLLOW-UP INSPECTION. CORRECTED (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for 08/24/18 EMPLOYEE use and used for no other purpose. (Pf) Kitchen (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Item(s): Handwashing sink(s) Problem(s): Used for culinary purposes Correction(s): Discontinue use of hand sink for this use and use appropriate sink. A SMALL WIRE STRAINER WAS OBSERVED IN THE DRAIN OF THE BACK HAND SINK WITH A WHOLE GARBANZO BEAN IN IT AND OTHER FOOD RESIDUES. THE PRESENCE OF THE LITTLE WIRE STRAINER AND THE FOOD ITEM(S) APPEARS TO INDICATE THE HAND SINK IS BEING USED FOR PURPOSES (FOOD RINSING?) OTHER THAN JUST HAND WASHING. THE PIC WAS TOLD TO ENSURE THE SINK IS ONLY USED FOR HAND WASHING AND NO OTHER PURPOSE. THE WIRE STRAINER WAS REMOVED AND THROWN AWAY. CORRECTED (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for 08/24/18 EMPLOYEE use and used for no other purpose. (Pf) Kitchen (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Item(s): Handwashing sink(s) Problem(s): Not easily accessible Items stored In front of In front of Correction(s): Remove items from handsink. Do not store items at handsink. OBSERVED 2 OR 3 PLASTIC MILK CRATES WITH CLEAN WIPING CLOTH STORED IN THE TOP CRATE PLACED IN FRONT OF THE BACK HAND WASHING SINK. DO NOT STORE ITEM IN FRONT OF A HAND WASHING SINK THAT MAY DETER OR BLOCK SOMEONE FROM USING THE HAND SINK. THE PIC MOVED THE CRATES AWAY FROM THE SINK AT THE TIME OF THE INSPECTION. CORRECTED (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for 08/24/18 Front EMPLOYEE use and used for no other purpose. (Pf) Front service are (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Item(s): Handwashing sink(s) Problem(s): Not easily accessible Items stored In front of In front of Correction(s): Remove items from handsink. Do not store items at handsink. Page 3 of 7

4 09:00 am OBSERVED BROOMS AND OTHER BRUSHES ON LONG HANDLES PILED IN FRONT OF THE HAND SINK IN THE FRONT SERVICE AREA. THERE WAS ALSO A SPRAY BOTTLE OF CLEANER STORED IN THE BOWL OF THE HAND SINK. DO NOT STORE ITEMS IN FRONT OF OR IN THE HAND SINK BLOCKING ACCESS AND USE OF THE SINK. THE SINK NEEDS TO ALWAYS BE READILY ACCESSIBLE FOR HAND WASHING. THE PIC REMOVED THE ITEMS FROM IN FRONT OF AND IN THE HAND SINK AT THE TIME OF THE INSPECTION. CORRECTED (A) Cloths that are in use for wiping FOOD spills on TABLEWARE shall be maintained dry and used for no other purpose. Kitchen (B) Cloths in-use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution, and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions shall be free of FOOD debris or visible soil. (E) Containers of chemical sanitizing solutions shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (E) SINGLE-USE disposable sanitizer wipes shall be used in accordance lable instructions. Item(s): Wiping cloth(s) wet Problem(s): Stored on Counter Correction(s): Store wiping cloths completely submersed in sanitizer. OBSERVED TWO WET WIPING CLOTHS LAYING ON A COUNTER AND SHELF. THE PIC STATED THEY WERE USED TO WIPE SURFACES. WET WIPING CLOTHS MUST BE STORED IN AN IN-USE SANITIZER OR DETERGENT PAIL BETWEEN USES. THE WET WIPING CLOTHS WERE PUT INTO THE SOILED LINEN BAG AT THE TIME OF THE INSPECTION. CORRECTED (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical Kitchen means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. (B) The washing procedures selected shall be based on the type and purpose of the EQUIPMENT or UTENSIL, and on the type of soil to be removed. Item(s): Washing agent(s) detergents with wetting agents and emulsifiers Problem(s): Not utilized Correction(s): Utilize cleaning agents as specified above. WHEN ASKING WHY THERE WAS A WET WIPING CLOTH LAYING ON THE STAINLESS STEEL PREP TABLE IN THE BACK KITCHEN, THE PIC STATED AN EMPLOYEE HAD WETTED THE CLOTH WITH WATER TO CLEAN THE TABLE. THE TABLE CANNOT BE CLEANED WITH JUST A WET CLOTH. CLEANING HAS TO BE DONE WITH DETERGENT AND WATER. PURCHASE GREEN DETERGENT PAILS AND/OR ENSURE ALL EMPLOYEES UNDERSTAND THE CORRECT PROCESSES AND CHEMICALS TO USE TO CLEAN SURFACES. THE PIC HAS STATED THEY WILL USE A READY-TO-USE GENERAL PURPOSE SPRAY CLEANER TO CLEAN SURFACES. AT LEAST ONE SPRAY BOTTLE OF THIS CLEANER WAS OBSERVED IN THE ESTABLISHMENT AT THE TIME OF THE FOLLOW-UP INSPECTION. CORRECTED. Page 4 of 7

5 09:00 am PHYSICAL FACILITIES shall be maintained in good repair. Front Front service are Item(s): Physical facilities Location: cabinet(s) door Problem(s): In poor repair Broken Correction(s): Repair/replace. OBSERVED A CABINET DOOR HAS FALLEN/BROKEN OFF IT'S HINGES IN THE FRONT SERVICE AREA. REPAIR/REPLACE THE HINGES AND RE-MOUNT THE DOOR TO THE CABINET. MAKE ANY OTHER REPAIRS TO DOORS, HINGES, CABINETS, ETC. THROUGHOUT THE ESTABLISHMENT WHERE NECESSARY. THE CABINET DOOR HAS BEEN RE-ATTACHED TO THE CABINET WITH NEW HINGES OR OTHERWISE REPAIRED. CORRECTED The presence of insects, rodents, and other pests shall be controlled to minimize their Front presence on the PREMISES. by: Front service are (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(pf) (D) Eliminating harborage conditions. Item(s): Routine inspections of premises for evidence of pests Problem(s): Not performed Correction(s): Inspections must be performed as stated above. OBSERVED TWO DUSTY VINEGAR FRUIT FLY TRAPS ON THE COUNTER NEXT TO THE PREP/DUMP SINK IN THE FRONT SERVICE AREA. MAKE SURE OLD VINEGAR TRAPS ARE REMOVED/THROWN AWAY IF THEY BECOME DRY AND MAKE SURE THE ASSIGNED CAMPUS PEST CONTROL OPERATOR IS MAKING ROUTINE VISITS TO REPLACE PEST CONTROL DEVICES WHEN THE EXISTING ONE'S ARE FULL AND/OR NO LONGER EFFECTIVE. THE PIC WAS THROWING AWAY THE DRIED-UP AND DUSTY VINEGAR FRUIT FLY TRAPS AT THE TIME OF THE FOLLOW-UP INSPECTION. THE PIC AND/OR GM WILL ENSURE A CAMPUS PEST CONTROL OPERATOR WILL BE SCHEDULED FOR A VISIT AND APPLY NEW CONTROL DEVICES AND/OR TREATMENTS WHERE APPLICABLE. CORRECTED The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no Kitchen longer used and free of litter. Item(s): Unnecessary item(s) old/broken equipment Problem(s): Not removed from facility Correction(s): Remove from facility/premises. OBSERVED A BROKEN DUST PAN WITHOUT IT'S HANDLE AND A METAL CEILING VENT/DIFFUSER PANEL SITTING ON THE FLOOR IN THE BACK KITCHEN AREA. THE PIC STATED THEY WERE INTENDING TO THROW AWAY THE BROKEN DUST PAN AND DIDN'T KNOW WHAT OR WHERE THE VENT/DIFFUSER PANEL CAME FROM. A THE BROKEN DUST PAN WAS THROWN AWAY AND A BUILDING CUSTODIAN ARRIVED FOR ROUTINE GARBAGE PICKUP DURING THE INSPECTION AND THEY WERE GIVEN THE VENT/DIFFUSER PANEL TO THROW AWAY. DO NOT ALLOW UNUSED AND/OR Page 5 of 7

6 09:00 am BROKEN ITEMS TO ACCUMULATE. REMOVE OR THROW AWAY THESE ITEMS PROMPTLY. CORRECTED (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Item(s): Physical facilities/structures counters/cabinets Problem(s): Not clean Correction(s): Keep clean OBSERVED THE COUNTERS, SHELVES, 3-COMPARTMENT SINK, DRAINBOARDS AND OTHER SURFACES DIRTY OR WITH FOOD SOILS IN THE BACK KITCHEN AREA. THE PIC ASSIGNED AN EMPLOYEE TO START CLEANING ALL THESE SURFACES DURING THE INSPECTION. ALL SURFACES REQUIRE ROUTINE CLEANING AND ALL POTENTIAL FOOD CONTACT SURFACES AND SURFACES THAT CLEAN EQUIPMENT AND UTENSILS CAN CONTACT ALSO REQUIRE SANITIZING AFTER CLEANING. THE COUNTERS, SHELVES, THE 3-COMPARTMENT SINK, AND DRAINBOARDS HAVE BEEN CLEANED. CORRECTED (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them Entire clean. Entire establishm (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Item(s): Physical facilities/structures floors Location: floor Problem(s): Soiled Correction(s): Keep clean. OBSERVED THE FLOOR VERY DIRTY THROUGHOUT THE ENTIRE ESTABLISHMENT. THE NEW PIC STATED THEY DID NOT HAVE A MOP AND MOP BUCKET OR ACCESS TO A MOP SINK AND DID NOT KNOW WHO WAS RESPONSIBLE FOR CLEANING THE FLOOR. THE FLOOR PROBABLY HADN'T BEEN PROPERLY CLEANED SINCE THE NEW PIC STARTED TWO WEEKS AGO. THE PIC MADE A FEW PHONE CALLS TO HIS SUPERVISOR(S) AND FOUND OUT THE BUILDING'S CUSTODIAL STAFF IS SUPPOSED TO SWEEP AND MOP THE FLOORS DAILY. RESOLVE WHO IS ULTIMATELY RESPONSIBLE FOR CLEANING THE FLOORS AND PROPERLY SWEEP AND WET MOP THE FLOORS DAILY. THE FLOORS HAVE BEEN CLEANED AND AN AGREEMENT HAS BEEN REACHED WITH THE CVC HOSPITAL CUSTODIAL DEPARTMENT ENSURING THE FLOORS ARE SWEPT AND MOPPED DAILY BY THE IN-HOUSE CUSTODIAL STAFF. CORRECTED (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them Front clean. Front service are (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Item(s): Physical facilities/structures Problem(s): Not clean Correction(s): Keep clean CLEAN THE FLOOR SINK, SURROUNDING FLOOR SURFACES AROUND THE FLOOR Page 6 of 7

7 09:00 am SINK, AND THE CABINET INTERIOR UNDER THE FOOD PREP/DUMP SINK IN THE FRONT SERVICE AREA. KEEPING THE FLOOR SINK, FLOOR, AND INTERIOR CABINET SURFACES CLEAN WILL REDUCE THE ATTRACTION FOR DRAIN/FRUIT FLIES. THE UM HEALTH INSPECTOR AND PICASSO GM ASSISTED THE PIC WITH CLEANING THE FLOOR SINK, SURROUNDING FLOOR SURFACES AROUND THE FLOOR SINK, AND THE CABINET INTERIOR UNDER THE FOOD PREP/DUMP SINK IN THE FRONT SERVICE AREA AT THE TIME OF THE FOLLOW-UP INSPECTION. KEEPING THE FLOOR SINK, FLOOR, AND INTERIOR CABINET SURFACES CLEAN AND AS DRY AS POSSIBLE WILL REDUCE THE ATTRACTION FOR DRAIN/FRUIT FLIES. CORRECTED PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Kitchen Item(s): Handwashing facility back Problem(s): Soiled Correction(s): Keep clean. OBSERVED THE BACK HAND WASHING SINK SOILED. CLEAN THE HAND SINK ROUTINELY TO PREVENT HANDS FROM BECOMING CONTAMINATED DURING THE HAND WASHING PROCESS. THE HAND WASHING SINK HAS BEEN CLEANED. CORRECTED PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be Front cleaned as often as necessary to keep them clean. Front service are Item(s): Handwashing facility front Problem(s): Soiled Correction(s): Keep clean. Closing Comments: OBSERVED THE FRONT HAND WASHING SINK SOILED. CLEAN THE HAND SINK ROUTINELY TO PREVENT HANDS FROM BECOMING CONTAMINATED DURING THE HAND WASHING PROCESS. THE HAND WASHING SINK HAS BEEN CLEANED. CORRECTED. Person in charge (Name and Title) Inspected By (Name and Title) This signature does not imply agreement or disagreement with any violation noted. David Peters Page 7 of 7