University of Michigan OSEH Ann Arbor, MI 48109-1010 (734)647-1142 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 ( 8-405.11) or 90 days for core items ( 8-406.11). 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. UM Football Stadium SFE 5081 029160 7:30:00 PM UM Athletics Last Routine: 10/01/2016 1000 S. State Street Ann Arbor, MI 48109 Person In Charge (PIC): Jon Collier / Brad Stanbridge Establishment Phone: (734) 615-5507 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 Michigan Act 92, P.A. 2000. 4th Jack Roth Club Level 3-305.11 FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. Item(s): Food item(s) in storage Problem(s): Stored on floor or less than 6 inches above floor Correction(s): Store at least 6 inches above the floor. STAND 4075 - OBSERVED A BULK PLASTIC BAG OF POPCORN SITTING ON THE FLOOR. A FOOD WORKER PICKED UP THE BAG OF POPCORN AND PLACED IT ON A STORAGE RACK SHELF UPON REQUEST. CORRECTED. Commissary Kitchen 2-402.11 FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES. Item(s): Hair restraint hair/beard net Problem(s): Not worn on head/hair Correction(s): Provide hat or hair net. VOLUNTEERS ENTERING THE KITCHEN TO PICK UP FOOD FOR DISTRIBUTION DID NOT HAVE PROPER HAIR RESTRAINT. SODEXO STAFF INTENDED TO HANDLE THIS PROBLEM BY SPEAKING WITH THE VOLUNTEER MANAGER DIRECTLY. 3-501.13 Page 1 of 7
11:30:00 PM Commissary Kitchen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70 F), or as part of cooking process, and total accumulated time above 41 F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. Item(s): Frozen food(s) for thawing Problem(s): Stored above 41 degrees F thawed or partially thawed At room temperature Correction(s): Store under refrigeration. AN ENTIRE SPEED RACK OF PREVIOUSLY FROZEN CHICKEN WAS FOUND NEXT TO THE FRYERS. THE OPERATORS WERE ATTEMPTING TO SLACK THE CHICKEN AND IT WAS FOUND AT TEMPERATURES RANGING FROM 28-45 DEGREES F. THAW FROZEN FOOD IN THE WALK IN COOLER OR AS PART OF THE COOKING PROCESS. THE CHICKEN WAS PLACED IN THE WALK IN COOLER DURING THE INSPECTION. VIOLATION CORRECTED. 4-501.14 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 Correction(s): Clean as required above. CLEAN THE EXTERIOR EDGES OF THE DISH MACHINE AS THEY ARE SOILED. 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as Priority specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); (P). (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (P) (E) After handling soiled EQUIPMENT or UTENSILS; (P) (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (P) (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (P) (H) Before donning gloves for working with FOOD; (P) and (I) After engaging in other activities that contaminate the hands. (P) Item(s): Employee(s) Page 2 of 7
11:30:00 PM Problem(s): Did not wash hands Before handling ready to eat foods Correction(s): Hands shall be washed with hot water and soap for at least 20 seconds after contamination. FOOD WORKERS WERE OBSERVED NOT WASHING THEIR HANDS PRIOR TO PUTTING ON DISPOSABLE FOOD GLOVES AND/OR WORKING WITH FOODS AND BEVERAGES. HANDS MUST BE WASHED WITH SOAP AND WATER AT THE PORTABLE HAND WASHING STATIONS PRIOR TO DOING ANY OF THE ABOVE ACTIONS. IN ALL CASES, THE FOOD WORKERS WERE INSTRUCTED TO WASH THEIR HANDS BEFORE PUTTING ON GLOVES OR DOING OTHER FOOD/BEVERAGE HANDLING. STAND 1027 STAND 1031 3-301.11 (A) To prevent food contamination FOOD EMPLOYEES shall properly wash their Priority hands. (B) FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. (P) (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. (Pf) Item(s): Ready-to-eat food(s) Problem(s): Handled with bare hands Correction(s): Suitable utensils or single-use gloves are to be utilized. FOOD WORKERS OBSERVED BOXING POPCORN AND/OR BUNNING AND PACKAGING HOT DOGS WITHOUT FOOD GLOVES ON. UPON REQUEST THEY WASHED THEIR HANDS AND PUT ON FOOD GLOVES BEFORE RESUMING BOXING POPCORN AND/OR BUNNING AND PACKAGING HOT DOGS. CORRECTED. STAND 1012 STAND 1027 3-501.16 Repeat 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. - THE HOT DOG TEMPERATURES WERE 95-108 DEGREES F. THE HOT DOGS WERE REHEATED. THE PULLED PORK WAS 98-104 DEGREES F. THE PORK WAS REHEATED. CORRECTED. 10/16/2010 10/01/2011 10/13/2012 10/19/2013 10/11/2014 10/10/2015 10/01/2016 Page 3 of 7
11:30:00 PM 3-501.17 (A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE Priority FoundationCONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which the FOOD shall be consumed. (Pf) A date marking system that does not exceed 7 days, including date of preparation, or opening is to be used. (Pf) Item(s): Commercially processed ready to eat potentially hazardous food(s) Problem(s): Without date of consumption marking Correction(s): Provide proper date marks as stated above. STAND 1028 - THE JALAPENO GALLON JUG WAS NOT DATED AND WAS CRACKED. THE OPERATORS THREW IT OUT UPON REQUEST. WRITE THE DATE ON THE CONTAINER OF JALAPENOS WHEN IT IS FIRST OPENED, KEEP REFRIGERATED, AND DISCARD AFTER 30 DAYS IF NOT COMPLETELY USED UP. CORRECTED. 4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily Priority Foundationaccessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) 10/17/17 Item(s): Food thermometer(s) probe Problem(s): Not available Correction(s): Make available at all times. THE NEW POCKET DIGITAL FOOD THEREMOMETERS WERE NOT AVAILABLE AND IN-USE BY THE FOOD WORKERS AT THE TIME OF THE INSPECTION. COOKING/GRILLING OF FOODS SHOULD NOT BE OCCURRING WITHOUT HAVING A FOOD THERMOMETER TO VERIFY THE PROPER FINAL COOK TEMPERATURES OF FOOD. STAND 1031 STAND 2036 STAND 2038 6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be Priority Foundationprovided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(pf) or (C) A heated-air hand drying device.(pf) 10/17/17 Page 4 of 7
11:30:00 PM (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(pf) Item(s): Sanitary hand drying provisions disposable, paper towels Problem(s): Not provided Correction(s): Provide. THE FOLLOWING CONCESSION STANDS DID NOT HAVE PAPER TOWELS AT THEIR PORTABLE HAND WASHING STATIONS. PROVIDE PAPER TOWELS FOR HAND DRYING AT HAND WASHING STATIONS. STAND 1020 2-401.11 Repeat (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Item(s): Employee(s) Problem(s): Drinking Correction(s): Drink only in designated areas as resticted above. OPEN BEVERAGE CUPS AND DRINKING IN THE CONCESSION STANDS WERE OBSERVED AT THE FOLLOWING LOCATIONS. IN EACH CASE, THE OPEN BEVERAGE CUPS WERE DISCARDED AND THE FOOD STAFFS INSTRUCTED TO LEAVE THE CONCESSION STAND TO TAKE BEVERAGE BREAKS AND THROW AWAY THEIR DRINKING CUPS BEFORE RETURNING TO THE STAND. STAND 1012 STAND 2036 STAND 2037 09/25/2004 10/15/2005 11/04/2006 10/27/2007 10/25/2008 10/24/2009 10/16/2010 10/01/2011 2-402.11 Repeat FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES. Item(s): Hair restraint hair/beard net Problem(s): Not worn on face Correction(s): Provide beard net. Page 5 of 7
11:30:00 PM STAND 1017 - FOOD WORKER REQUIRES A BEARD NET. 2-402.11 Repeat FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES. Item(s): Hair restraint hat Problem(s): Not properly Worn Correction(s): Hair restraints are to cover hair. OBSERVED FOOD WORKERS NOT WEARING HATS OR HAVING OTHER EFFECTIVE MEANS OF HAIR RESTRAINT WHILE WORKING WITH FOOD AND BEVERAGES AT THE FOLLOWING CONCESSION STANDS. STAND 1026 STAND 1028 STAND 2035 STAND 2038 4-501.11 EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. Item(s): equipment Problem(s): Broken Correction(s): Repair/replace. STAND 2035 - THE DIGITAL FOOD THERMOMETER WAS NOT FUNCTIONING. REPAIR/REPLACE. N. End Zone Bldgs. Concessions 3-501.16 Repeat 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. 1443 VICTORS GRILL HOT DOGS IN THE WARMER WERE FOUND AT 128 DEGREES F. THE HOT DOGS WERE REHEATED. 1462 BODACIOUS BURGERS THE HOT DOGS WERE FOUND AT 110-120 DEGREES F IN THE SMALL WARMERS. THEY WERE REHEATED. Page 6 of 7
11:30:00 PM N. End Zone Bldgs. Concessions 1482 BIG HOUSE GRILL THE HOT DOG WARMER WAS SET AT 128 DEGREES F. UPON REQUEST, IT WAS TURNED UP. 10/16/2010 10/01/2011 10/13/2012 10/19/2013 10/11/2014 10/10/2015 10/01/2016 Closing Comments: COMMISSARY KITCHEN: SANDWICH PREPARATION OCCURS IN THE MORNING PRIOR TO THE GAME. SANDWICH PRODUCTION IS CONDUCTED ON A STAINLESS STEEL TABLE RATHER THAN ON A COLD HOLDING UNIT. THIS RESULTS IN FOOD SITTING OUT AT IMPROPER TEMPERATURES FOR LONG PERIODS OF TIME WITHOUT THE OPPORTUNITY TO COOL TO 41 DEGREES F OR BELOW PRIOR TO BEING SHIPPED TO THE SUITES. ONCE IN THE SUITES THE SANDWICHES ARE HELD WITHOUT TEMPERATURE CONTROL FOR UP TO FIVE HOURS MORE HOURS. THIS IS A FOOD SAFETY CONCERN. THE SANDWICHES ARE ALLOWED TO BE HELD AND SERVED FOR A TOTAL OF SIX HOURS WITHOUT TEMPERATURE CONTROL BEFORE THEY MUST BE DISCARDED. IT IS UNLIKELY THE STAFF MEMBERS SERVING THE SUITES WOULD KNOW WHAT TIME THE SANDWICHES WERE PREPARED SO THEY COULD EVALUATE THE SAFETY OF THE FOOD. THE STAFF WOULD ALSO BE RELUCTANT TO REMOVE THE SANDWICHES FROM THE SUITE PRIOR TO THE PREVIOUSLY DESIGNATED TIME. THIS OFFICE WOULD LIKE TO SEE A REMEDY FOR THE PROBLEM. SOLUTIONS MAY INCLUDE CHANGES IN PRODUCTION SCHEDULE OR STAFFING DURING SANDWICH PRODUCTION. OF COURSE, USE OF COLD HOLDING UNIT DURING PRODUCTION WOULD BE HELPFUL. MORE THAN A FEW CONCOURSE CONCESSION STANDS WERE OBSERVED NOT FILLING OUT THEIR HACCP FOOD SAFETY LOGS. REMIND SUPERVISORS AND NPO LEADS THEY NEED TO MAKE SURE THE HACCP LOGS ARE USED TO LOG FINAL FOOD COOK TEMPERATURES AND HOT AND COLD HOLDING FOOD TEMPERATURES. OSEH is now listing routine inspection reports for all campus food establishments on-line. Reports can be viewed at http://www.oseh.umich.edu/food/reports.shtml 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