University of Michigan EH&S 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. Radrick Farms GC Clubhouse & SFE 5081 029131 1:00:00 PM Radrick Farms Golf Course Last Routine: 06/22/2017 4875 Geddes Ann Arbor, MI 48105 Person In Charge (PIC): Ciara / Danielle Sanna Establishment Phone: (734) 998-7040 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. Yes Yes Yes N/A Basement kitchen 4-501.14 Repeat A WAREWASHING machine; the compartments of sinks, basins, or other receptacles Core 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. 09/24/18 Item(s): Warewashing equipment three compartment sink basins Location: 3-compartment sink Problem(s): Not cleaned Correction(s): Clean as required above. OBSERVED THE SINK COMPARTMENTS OF THE 3-COMPARTMENT SINK AND DIRTY/CLEAN DRAINBOARD SURFACES AT BOTH ENDS OF THE SINK WITH SOME FOOD DEBRIS AND HARD WATER STAINS. USE A GREEN 3M SCOTCH BRITE PAD AND DETERGENT TO CLEAN AND "SCRATCH-DOWN" THE 3-COMP SINK SURFACES TO REMOVE SOILS AND HARD WATER STAINS. KEEP THE 3-COMPARTMENT SINKS AND DRAINBOARDS CLEAN. CLEAN DAILY OR MORE OFTEN IF NEEDED. 4-903.11 Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE Core and SINGLE-USE ARTICLES shall be stored in an approved manner and location. 09/24/18 Item(s): Clean equipment/utensil(s) Location: Storage shelves Problem(s): Stored with food-contact portion exposed Correction(s): Store inverted. OBSERVED SOME CLEAN HOTEL PANS AND OTHER CLEAN FOOD EQUIPMENT STORED ON A WIRE SHELF IN THE BASEMENT KITCHEN WITH THEIR FOOD CONTACT SURFACES EXPOSED. MAKE EVERY ATTEMPT TO STORE EQUIPMENT THAT CAN COME INTO CONTACT WITH FOOD UPSIDE DOWN OR INVERTED TO PROTECT THE FOOD CONTACT SURFACES FROM DUST, ETC. FLIP ANY CLEAN EQUIPMENT STORED Page 1 of 6
2:51:59 PM Basement kitchen UPRIGHT ON THE SHELVES UPSIDE DOWN. 2-301.12 FOOD EMPLOYEES shall properly wash their hands and exposed portions of their Priority arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (P) Item(s): Employee(s) Location: hand wash sink(s) Correction(s): Hands shall be washed for at least 20 seconds with hot water and soap. THE EMPLOYEE APPEARED UNSURE HOW TO USE THE PORTABLE HAND WASHING STATION AND HOW TO PROPERLY WASH THEIR HANDS WHEN ASKED TO CLEAN THEIR HANDS AT THE STATION. THEY WERE VERBALLY WALKED THROUGH THE PROPER HAND WASHING PROCEDURE OF WETTING THEIR HANDS, APPLYING SOAP, SCRUB FOR 10-15 SECONDS, RINSE THEIR HANDS, THEN DRY WITH PAPER TOWEL. MAKE SURE ALL FOOD SERVICE STAFF ARE TAUGHT THE PROPER WAY TO WASH THEIR HANDS. CORRECTED. 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) Problem(s): Did not wash hands Correction(s): Hands shall be washed with hot water and soap for at least 20 seconds after contamination. THE PORTABLE HAND WASHING STATION APPEARED DRY AND UNUSED AT THE TIME OF THE INSPECTION. WHEN ASKED WHERE THEY WAS THEIR HANDS, THE FOOD WORKER IN THE FOOD STAND SAID, "IN THE CLUBHOUSE". THE FOOD WORKERS ASSIGNED TO THE FOOD STAND MUST USE THE PORTABLE HAND WASHING STATION TO CLEAN HANDS PRIOR TO WORKING WITH FOOD AND CLEAN EQUIPMENT/UTENSILS, BEFORE AND AFTER GLOVE CHANGES, AFTER CLEANING SURFACES, HANDLING MONEY, OR ANY OTHER TASK DONE THAT MAY CONTAMINATE Page 2 of 6
2:51:59 PM THEIR HANDS. THE CLUBHOUSE IS NOT CONVENIENT ENOUGH TO CLEAN HANDS AS FREQUENTLY AS MAY BE REQUIRED. MAKE SURE ALL FOOD SERVICE STAFF KNOW THEY HAVE TO USE THE HAND WASHING STATION FOR HAND CLEANING WHEN WORKING AT THE FOOD STAND. THE FOOD WORKER WASHED THEIR HANDS AT THE PORTABLE HAND WASHING STATION UPON REQUEST AT THE TIME OF THE INSPECTION. CORRECTED. 4-602.11 (A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: Priority (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; (P) and (5) At any time during the operation when contamination may have occurred. (P) (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (P) (D) Except when dry cleaning methods are used as specified under 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Item(s): Food-contact surface(s) and utensil(s) Problem(s): Not cleaned At least every 4 hours during continual use Correction(s): Clean as specified above. WHEN ASKED HOW OFTEN THE TONGS USED TO HANDLE/REMOVE THE COOKED HOT DOGS AND BRATS FROM THE ROLLER GRILL ARE WASHED, RINSED, AND SANITIZED, THE FOOD WORKER STATED "DAILY" OR ONCE A DAY. THIS IS NOT FREQUENT ENOUGH FOR A UTENSIL THAT CONTACTS READY-TO-EAT FOODS LIKE Page 3 of 6
2:51:59 PM THE SAUSAGES. THE TONGS/UTENSILS NEED TO BE SWITCHED OUT FOR CLEANING AND SANITIZING WITH NEW TONGS/UTENSILS AT LEAST ONCE EVERY FOUR HOURS DURING CONTINUAL USE. THE TONGS IN USE AT THE TIME OF TODAY'S INSPECTION WERE REPLACED WITH AN UNUSED AND CLEAN SET OF TONGS. THE FOOD WORKER WAS TOLD THEY SHOULD START WITH A CLEAN SET OF TONGS FOR EACH 4-HOUR SHIFT, AT A MINIMUM. CORRECTED. 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. ONE TUB OF BRATS IN THE GLASS DISPLAY COOLER WAS MISSING IT'S EXPIRATION DATE MARK. A DATE MARK STICKER WITH TODAY'S EXPIRATION DATE WAS ADDED TO THE STORAGE CONTAINER AT THE TIME OF THE INSPECTION. CORRECTED. 4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a Priority Foundationtest kit or other device. (Pf) Item(s): Sanitizer test kit Problem(s): Not used Correction(s): Use test kit to verify sanitizer concentration. THE PERSON WORKING THE FOOD STAND DID NOT KNOW HOW TO VERIFY THE PROPER CONCENTRATION OF THE BLEACH AND WATER SANITIZER IN THE SPRAY BOTTLE USING THE CHLORINE TEST STRIPS, OR EVEN WHERE/WHAT THE CHLORINE TEST STRIPS ARE LOCATED/USED FOR. THE WORKER WAS SHOWN HOW TO USE THE TEST STRIPS AND WHERE THEY ARE KEPT AT THE TIME OF THE INSPECTION. THE WORKER WAS SHOWN THE ROPER SHADE OF PURPLE (50-100 PPM) THE TEST STRIP HAS TO TURN WHEN WETTED WITH THE SANITIZING SOLUTION FROM THE SPRAY BOTTLE. CORRECTED. 4-502.11 Repeat (A) UTENSILS shall be maintained in a state of repair or condition that complies with Priority Foundationthe requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range Page 4 of 6
2:51:59 PM of use. Item(s): Food thermometer(s) probe Problem(s): Not calibrated Correction(s): Calibrate in accordance with manufacturer specifications. WHEN ASKED, THE FOOD WORKER AT THE FOOD STAND STATED THEY DID NOT KNOW HOW TO CHECK THE ACCURACY/CALIBRATION OF THE FOOD THERMOMETERS USED TO CHECK THE FINAL COOK TEMPERATURES OF THE HOT DOGS AND BRATS. THEY WERE SHOWN HOW TO USE THE ICE WATER METHOD TO CHECK THE THERMOMETERS CALIBRATIONS. ALL THREE FOOD THERMOMETERS WERE CHECKED FOR PROPER CALIBRATION OF 32 DEGREES USING ICE AND WATER IN A CUP. ONLY ONE THERMOMETER OUT OF THREE NEEDED SLIGHT ADJUSTMENT TO BE PROPERLY CALIBRATED. MAKE SURE ALL FOOD SERVICE STAFF KNOW HOW TO CHECK AND ADJUST THE FOOD THERMOMETERS USING THE ICE WATER METHOD TO VERIFY THEY ARE PROPERLY CALIBRATED. CHECK THERMOMETER CALIBRATION ROUTINELY. CORRECTED. 5-204.11 A HANDWASHING SINK shall be located: Priority Foundation(A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; (Pf)and (B) In, or immediately adjacent to, toilet rooms. (Pf) 07/06/18 Item(s): Handwashing sink(s) Location: hand wash sink(s) Problem(s): Not conveniently located Correction(s): Make convenient by relocating. THE PORTABLE HAND WASHING STATION HAS BEEN POSITIONED OUT FRONT IN THE STAND AGAINST A BEVERAGE COOLER. THE HAND WASHING STATION APPEARS TO BE FOR CUSTOMER USE AND NOT DEDICATED TO, OR USED BY, THE FOOD WORKERS AT THE STAND, AS INTENDED. MOVE THE HAND WASHING STATION BACK BEHIND THE DISPLAY COOLER NEXT TO THE STAFF DOOR TO THE STAND. 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) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(pf) 07/06/18 Item(s): Sanitary hand drying provisions disposable, paper towels Location: hand wash sink(s) paper towel dispenser Problem(s): Not provided At hand sink Correction(s): Provide THE PAPER TOWEL DISPENSER AT THE PORTABLE HAND WASHING STATION IN THE FOOD STAND WAS FOUND EMPTY AT THE TIME OF THE INSPECTION. A ROLL OF PAPER TOWEL FOUND IN A STORAGE CABINET IN THE STAND WAS TOO LARGE IN Page 5 of 6
2:51:59 PM DIAMETER TO FIT ON THE DISPENSER. THE PIC STATED THEY HAVE BEEN UNABLE TO FIND THE PROPER SIZE ROLL TOWELS TO FIT IN THE DISPENSER. DO A GOOGLE SEARCH OF THE HAND WASHING STATION MANUFACTURER TO FIND OUT WHAT SIZE ROLL PAPER TOWEL FITS IN THE DISPENSER AND ORDER A SUFFICIENT QUANTITY TO GET THROUGH THE GOLF SEASON, AT THE LEAST. THE ROLL OF PAPER TOWEL THAT DOES NOT FIT THE DISPENSER WAS PLACED ON THE TOP OF THE COOLER BEHIND THE HAND WASHING STATION FOR FOOD WORKER USE TO DRY HANDS AS A TEMPORARY SOLUTION. Radrick Farms G.C. 2-103.11 The PERSON IN CHARGE shall ensure that employees, practices and policies are in Priority Foundationcompliance with the code. (Pf) 07/06/18 Item(s): Person-in-charge Problem(s): Not ensuring compliance Correction(s): Person-in-charge must ensure compliance with items listed above. THE SUPERVISOR OF THE FOOD SERVICE STAFF THAT WORKS AT THE FOOD STAND AND CLUBHOUSE KITCHEN NEEDS TO ENSURE ALL NEW AND EXISTING FOOD WORKERS POSSESS THE APPLICABLE FOOD SAFETY KNOWLEDGE AND DEMONSTRATE/USE ALL THE REQUIRED AND CORRECT FOOD SAFETY PRACTICES/PROCEDURES WHEN WORKING AT THE FOOD STAND AND/OR CLUBHOUSE KITCHEN. MAKE ROUTINE CHECKS OF ALL STAFF TO ENSURE THEY ARE FOLLOWING THE PROPER FOOD SAFETY PRACTICES APPLICABLE TO THE FOOD OPERATIONS AT THE GOLF COURSE. I CAN PROVIDE FOOD SAFETY TRAINING TO THE STAFF UPON REQUEST. Closing Comments: UM EH&S is now listing routine inspection reports for all campus food establishments on-line. Reports can be viewed at http://ehs.umich.edu/campus-life-safety/food-safety/inspections/ 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 6 of 6