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. s 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. UMH Cafeteria SFE :00:00 AM Aramark Last Routine: 12/07/ E. Medical Center Dr. Ann Arbor, MI Person In Charge (PIC): Chip Curci / Jeffrey Cassell Establishment Phone: (734) INSPECTION TYPE: Routine Inspection Manager Certified License Posted Antichoking Poster CO2 Tanks Secured This Facility was inspected by David Peters, a representative from University of Michigan, on to determine the level of compliance with the Michigan Food Law, P.A. 92 of 2000, as amended. Dishroom Repeat EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. Item(s): equipment Location: dish machine(s) Problem(s): In poor repair Correction(s): Repair/replace. THE DISH MACHINE LEAKS (WATER POOLS ON THE FLOOR IN SPOTS IN THE DISH ROOM), THE MOTOR EMITS STRANGE SOUNDS WHILE RUNNING, THE CONVEYOR CHAIN NO LONGER MOVES DISH RACKS AROUND THE CONTINUOUS CAROUSEL, AND THE DISH MACHINE IN GENERAL APPEARS TO BE AT THE END OF IT'S USABLE LIFESPAN. REPLACEMENT PARTS ARE EITHER NO LONGER AVAILABLE OR HAVE TO BE FABRICATED. THE DISH MACHINE NEEDS REPLACING AND THE DISH ROOM RE-WORKED. A PROJECT WAS SUPPOSED TO OCCUR TO RENOVATE THE DISH ROOM, BUT CANCELED FOR UNKNOWN REASON(S) Repeat PHYSICAL FACILITIES shall be maintained in good repair. Item(s): Physical facilities wall(s) Problem(s): In poor repair Chipped Correction(s): Repair/replace. THE WALL AT THE DIRTY POTS AND PANS DROP-OFF ACROSS FROM THE DISH MACHINE IS HEAVILY CHIPPED, DAMAGED, AND WITH MISSING/BROKEN TILING. REPAIR THE WALL. Dishwashing Area Page 1 of 5

2 2:17:42 PM Dishwashing Area A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required. Item(s): Warewashing equipment dishmachine Location: dish machine(s) Problem(s): Not cleaned Through out the day as necessary Correction(s): Clean as specified above. OBSERVED A LARGE AMOUNT OF FOOD RESIDUES AND OTHER FOOD SOILS ON THE "CLEAN" END OF THE CHAIN-DRIVEN DISH CONVEYOR OF THE DISH MACHINE. GUEST RESTAURANT OPERATORS AND OTHERS DISCARD FOOD SOILED POTS AND PANS AT THIS SPOT, WITHOUT FIRST DUMPING, SCRAPPING, AND RINSING THE CONTAINERS BEFORE THEY ARE PLACED ON THE CONTINUOUS LOOP TO ENTER THE MACHINE ON THE "DIRTY" END. THE DISH ROOM WORKERS SHUT DOWN THE DISH MACHINE, DRAINED IT, AND CLEANED IT AT THE TIME OF THE INSPECTION. MAKE SURE SOILED POTS AND PANS ARE MANUALLY SCRAPED, RINSED IN THE DIRTY DISH TROUGH, THEN PUT IN RACKS TO ENTER THE DISH MACHINE. THE DISH MACHINE SHOULD NOT BE USED TO SOAK-OFF OR REMOVE FOOD MATTER STUCK ON POTS AND PANS. KEEP THE DISH MACHINE CLEAN, DELIMED, THE SPRAYER ARMS FREE OF BLOCKAGES, AND THE "CLEAN" END FREE OF FOOD MATTER. CORRECTED. Dry Goods Storage Room (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (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 SWEEP, PICK UP, AND REMOVE DROPPED ITEMS AND OTHER DEBRIS ON THE FLOOR AREAS UNDER THE STORAGE RACKS AND SHELVING. Line # EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. Item(s): equipment Location: Soup station Problem(s): Do not meet requirements of rule Correction(s): Repair/replace to meet requirements of rule. AT THE FIRST SOUP STATION ON LINE #1, THE BUILT-IN HOT COUNTER USED WITH SOUP INSERTS WAS FOUND TO BE NOT WORKING. THE SOUPS IN THE WELLS WERE Page 2 of 5

3 2:17:42 PM Line #1 STILL ABOVE 135 DEGREES, BUT IT DID NOT APPEAR ANYONE WAS AWARE THE HOT WATER BATH WELLS WERE NOT WORKING. THE PIC REMOVED THE SOUPS FOR REHEATING IN THE MAIN KITCHEN, FOUND A POWER PANEL AND RESET THE BREAKERS FOR THIS HOT COUNTER. THE WELLS APPEARED TO RESUME WORKING, ALTHOUGH NONE OF THE HEATING UNIT LIGHTS WERE OBSERVED "ON". THE PIC DECIDED TO NOT USE THE HOT WELLS UNTIL THEY COULD BE CONFIRMED AS WORKING. LATER DURING THE INSPECTION, STEAM WAS OBSERVED RISING FROM THE WELLS. MAKE SURE THEY ARE IN GOOD WORKING ORDER BEFORE RESUMING THEIR USE FOR SOUPS. CORRECTED. Line # FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts Item(s): Location: Problem(s): Food hand wash sink(s) Not protected From contamination THE HAND WASHING SINK ON LINE #3 IS IMMEDIATELY NEXT TO THE PIZZA OVEN CONVEYOR WHERE COOKED PIZZAS EXIT. SPLASH FROM HAND WASHING CAN POTENTIALLY CONTACT COOKED PIZZAS WAITING TO BE PICKED UP OFF THE CONVEYOR. EITHER ENSURE THE PIZZA OVEN IS MOVED AWAY FROM THE HAND SINK, BETTER CENTERED UNDER THE EXHAUST HOOD, AND/OR ADD A STAINLESS STEEL SPLASH GUARD TO THE WALL ON THE RIGHT EDGE OF THE HAND SINK. Line # Except during preparation, cooking, or cooling, or when time is used as the public Priority health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE 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 below 135 degrees F Correction(s): Store above 135 degrees F. A PAN OF FRIED RICE ON THE SERVING LINE FROM THE GUEST RESTAURANT, BANGKOK CUISINE, WAS FOUND TEMPING AT DEGREES. THE PAN WAS REPLACED WITH A FRESH PAN OF FRIED RICE FROM THE WARMING UNIT, BUT WAS ALSO TEMPING JUST UNDER 135 DEGREES, THE REQUIRED MINIMUM HOT HOLDING TEMPERATURE. A 2ND NEW PAN OF FRIED RICE WAS TAKEN FROM THE WARMER, FOUND TO BE ABOVE 140 DEGREES, AND PUT INTO SERVICE. THE OTHER PANS OF FRIED RICE WERE TAKEN TO THE MAIN KITCHEN FOR REHEATING IN THE OVENS. CORRECTED. Main Kitchen Page 3 of 5

4 2:17:42 PM Main Kitchen (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to Priority Foundationsight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Item(s): Food-contact surface(s) equipment OBSERVED THE INTERIOR SURFACES OF THE THREE DRY INGREDIENTS (FLOUR, SUGAR, RICE) WHITE ROLLING BINS WITH VARIOUS FOOD SOILS, CRUMBS, ETC., INSIDE THE BINS. THE BINS NEED CLEANING, INSIDE AND OUTSIDE, EVEN THOUGH THE DRY INGREDIENTS STORED IN THEM ARE KEPT IN THEIR ORIGINAL BAGS/PACKAGING (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to Priority Foundationsight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Item(s): Food-contact surface(s) equipment mixer Location: mixer Problem(s): Soiled OBSERVED SOME FOOD RESIDUES ON THE SPLASH GUARD AND ROTATING CAGE OF THE HOBART FLOOR MIXER. CLEAN (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (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 CLEAN THE FLOOR AREAS UNDER EQUIPMENT, THE COUNTERS, COOLERS, AND BLAST CHILLERS TO REMOVE ACCUMULATED FOOD SOILS, DEBRIS, AND GREASY RESIDUES. Closing Comments: Page 4 of 5

5 2:17:42 PM UM EH&S is now listing routine inspection reports for all campus food establishments on-line. Reports can be viewed at 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 5 of 5