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An inspection report for the university of michigan's east quad dining facility, which outlines various food safety violations and the corrective actions required to address them. The report includes details on issues related to cross contamination, temperature control, sanitization, and hand washing, as well as deadlines for correction.
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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 (§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.
University of Michigan EH&S
(734)647-
Ann Arbor, MI 48109-
East Quad Dining SFE 5081 029136 04/25/2022 10:45 am East Quad 701 E. University
Violation Category (^) Repeat Violation Description/Remarks/Correction Schedule Correct By Corrected
Follow Up Critical
Ann Arbor, MI 48109 Person In Charge (PIC):Mike Dorer / Allan Sheldon Establishment Phone: (734) 764-
Corrected
Base
04/11/
Basement walk-in cooler
04/11/ 04/11/
Food shall be protected from cross contamination by storing raw animal food below or away from ready to eat food and by storing raw animal foods based on final cooking temperature (ready-to-eat foods above seafood/fish above whole cuts of pork/beef above ground beef above poultry/eggs).
Basement Kitchen Walk-in Cooler - Observed poultry stored above beef on shelving unit.
Correct by storing raw animal foods below or away from ready to eat foods and storing raw animal foods based on final cooking temperature.
CORRECTED ONSITE - Poultry was moved to be stored below pork and beef.
(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, (P) or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, (P) and (c) Preparing each type of FOOD at different times or in separate areas; (P)
Signa
04/25/
Signature
Except during preparation, cooking, or cooling, or when time is used as the public 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)
Critical / Non-crit (^) Repeat Violation Description/Remarks/Correction Schedule Correct By Corrected
04/25/ 04/25/
Item(s): Cold food item(s) Problem(s):^ Stored above 41 degrees F Correction(s):^ Store below 41 degrees F.
Potentially hazardous foods being held cold shall be held at 41 degrees F or below to prevent the growth of pathogens.
Signature Station - Observed cut leafy greens at 50 degrees F in top rail open-air cooler.
Correct immediately by cold-holding potentially hazardous foods at 41 degrees F or below at all times.
Alternately, time as a public health control may be used, but potentially hazardous foods must be visually time marked to indicate 4 hour mark from the time the potentially hazardous food items were taken out of refrigeration. At the end of the 4 hour mark of being out of temperature control, then the above foods must either be used or discarded. Additionally, written procedures must be provided that includes directions how to properly use time as a public health control and which potentially hazardous foods it will be used for.
Signature Station - The cut leafy greens were moved to the walk-in cooler at the time of the routine inspection and no leafy greens were observed stored in the open-topped cold holding unit at the time of the follow-up. Corrected.
(B) At 41ºF or less (P)
Base
04/11/
Basement kitchen
04/11/ 04/11/
Item(s): Quaternary ammonia solution Problem(s): Not immersed in A concentration specified on manufacturers label
Quaternary ammonia shall be between 100-400 ppm in sanitizing buckets when used for sanitizing food-contact surfaces.
Observed quaternary ammonia to be at less than 50 ppm in sanitizing buckets basement kitchen. Employee stated that the buckets had been filled more than 4 hours previously.
Correct immediately by replacing the sanitizer with fresh product that is diluted to the correct concentration
CORRECTED ON SITE - Quaternary ammonia buckets refilled to achieve proper sanititization (100-400 ppm) as evidenced by test strip.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH< 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifications. (P)
Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet manufacturers use directions. (P)
Pulpe
04/25/
Pulper Room
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or