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.
FOOD ESTABLISHMENT INSPECTION REPORT
University of Michigan
EH&S
(734)647-1142
Ann Arbor, MI 48109-1010
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
INSPECTION TYPE:
Ann Arbor, MI 48109
Person In Charge (PIC):
Mike Dorer / Allan Sheldon
Establishment Phone:
(734) 764-0136
Corrected
3-302.11
04/11/22
Base
04/11/22
Basement walk-in cooler
04/11/2022
04/11/2022
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.
04/11/2022
(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)
3-501.16
05/10/22
Signa
04/25/22
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)
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