Washtenaw County Planning & Environment inspects each restaurant and food service establishment once every six months. The purpose of conducting these inspections is to protect the public from foodborne illness, and also to protect the food service establishments from being the cause of a foodborne illness.

• Food Code
• Common Critical Violations
• Foodservice Definitions   
• Educational Materials
• Employee Health Forms  
• ServSafe Food Safety Training Opportunities
• Food Security
• Opening or Remodeling a Restaurant in Washtenaw County
• Washtenaw County Food Code Enforcement Procedures

Helpful Links:

• Online Restaurant Inspection Reports
• Foodservice License Application
• Temporary Foodservice Licensing Information
• HACCP: Hazard Analysis and Critical Control Point  
• Food Safety Information in Other Languages
• Food Service License Fees
• Restaurant Smoking Regulation
• Food Service Licensing Guide
• Michigan Food Law of 2000
• FDA Food Code
• Norovirus Clean-up Guidelines 

Food Code

In November 2000, the State of Michigan adopted the 1999 Food and Drug Administration (FDA) Food Code. This change was significant, in part because prior to this time, Michigan had been operating under the same food laws for over 20 years. Many aspects of the "new" code remain the same. However some very important changes have been made. These changes have come about due to scientific research and general consensus from food safety professionals. The requirements of the Food Code help ensure the safety of the food that consumers are eating.

Foodservice establishments, including restaurants, churches, schools, or any other place that serves food to the public, must be inspected by Environmental Health staff once once every six months.  (Although certain establishments that are open fewer than 9 months a year are inspected yearly.)  During inspections, Sanitarians, otherwise known as Health Inspectors, evaluate the establishment for food safety violations. Violations are classified as "critical" and "non-critical".  Critical violations are those that, if not corrected, could easily lead to foodborne illness. These violations must be corrected on site during the initial inspection, or during a follow-up inspection within 10 days. Non-critical violations, although important, are those that are not likely to cause immediate illness. Examples include missing ceiling tiles, dirty floors, lack of covers on food containers, etc.

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Common Critical Violations:   

1. Person-in-charge not available, not able to demonstrate knowledge of food safety practices, and/or not able to prove ability through compliance with code. A knowledgeable person in charge must be available during all hours of operation. This person must have food safety knowledge and skills, and must be practicing proper food safety procedures that pertain to his/her establishment. 

2. Unapproved food source, food spoilage, and food contamination. Unapproved food source includes, but is not limited to, uninspected wild mushrooms, unpasteurized dairy products, home canned foods, and products from an unlicensed kitchen. Spoilage of food refers to swollen, leaking or rusty cans, and any spoiled, adulterated, moldy or putrefied foods. This violation also includes improper handling of shell stock.
    
3. Potentially Hazardous food does not meet temperature requirements during storage, preparation, display, service, and transportation. Metal Stem thermometer not calibrated/used.  The temperature rule requires that foods be kept outside the danger zone (41°F – 140°F) during transportation, display and service. During preparation foods must reach the internal temperature specified for that food type. An accurate metal stem thermometer must be readily available and routinely used by employees.
   
   
4. Meats, fish, and eggs not cooked to proper temperatures. To prevent illness, foods must be cooked to minimum internal temperatures. However, these items may be served raw or undercooked (sushi, rare hamburger) if the establishment has properly posted a consumer advisory warning the consumer of the potential danger associated with eating the food.
      
5. Hot or Cold food storage or transportation equipment not functioning due to mechanical problems. Improper design or capacity available to store food. In order to maintain the correct temperatures required for foods, equipment must be functioning properly and be large enough to contain the quantities that you produce. Refrigerators must be able to operate at 41°F or below.
   
   
6. Foods improperly cooled.  Hot foods must cool from 140°F to 70°F within the first two hours, and from 70°F to 41°F within the next four hours.
    
7. Cross-Contamination: Storage of raw animal products above or immediately adjacent to any ready-to-eat food.  If raw animal products (meats, eggs, etc.) are stored next to ready-to-eat food they may pass on the disease-causing micro-organisms. The ready-to-eat food may not be heated to the correct temperature to destroy the micro-organisms prior to service.
    
8. Personnel working with open cuts, burns, infections, abrasions, communicable illness or unprotected band aids/wound dressing. Many diseases are communicable through human to food and human to human pathways. Employees with vomiting, diarrhea, or other illnesses should not work.  In addition, employees with any of the "Big 4 Illnesses" (E. coil 0157:H7, Salmonella Typhi, Hepatitis A, and Shigella) must not work until approved by a physician, and the establishment must notify Environmental Health of the illness.  In addition, any open wound or infection that may possibly cause contamination of food must be covered with a bandage and glove. In some cases an employee may have to be restricted to non-food handling duties.
    
9. Employees not washing hands when necessary.   This leads to contamination of food and equipment. Any activity that results in hands becoming contaminated with bacteria or viruses (coughing, sneezing, using a handkerchief or tissue, using the restroom, smoking, eating, drinking, or touching soiled utensils) must be followed by correct hand washing.
    
10. Equipment not properly sanitized. It is required that all utensils, dishes, etc., be washed, rinsed, and sanitized. This may be achieved through the proper operation of a commercial dishwashing machine or a three compartment sink. Test strips must be used to monitor the concentration of sanitizer.
     
11. Insufficient water volume, pressure, or temperature to a fixture. Improper well construction.   All hand washing, dishwashing, and other water using fixtures must be able to perform properly by demonstrating sufficient volume, pressure, and temperature.
     
12. Failure of sewage and wastewater disposal.   Wastes that are disposed of into the sewer can cause disease outbreaks and contaminate food. Any blockage, backing up, or slow drainage will result in a violation.
     
13. Cross connection between potable water supply/public water supply and any other water source. Direct connection existing between sewage and a drain origination from equipment in which foods are stored or placed. Vacuum breakers, when required, must be properly installed and maintained. Drain lines from food service equipment cannot be directly connected to the sewer line. Connecting pipes or conduit between drinking water (this includes water used for food preparation and cleaning of equipment) and non-drinking water source is not allowed.
     
14. Absence of hand sinks, blocked or inaccessible hand sinks, not conveniently located for use by employees, lack of adequate number of hand sinks. Employees must be able to wash their hands regularly as required by #6. Handwashing sinks must be functional, accessible and available at food serving, food preparation, dish washing and lavatory locations.
     
15. Presence of animals, other than personal assist animals, observed in facility. Observance of insects, rodents, or rodent droppings. Animals carry diseases that can be spread to humans. They are also an indication of unsanitary conditions.
     
16. Cleaners stored with food, utensils or single services articles. Use of chemicals in a manner that could contaminate food, utensils, or single service articles. Many cleaners and insecticide/rodenticides contain chemicals which can affect human health. These products must not come in direct contact with food, be used/stored around food or food preparation areas or be used/stored around utensils that will be used in food service. Bottles and containers of cleaners and toxic compounds must be clearly labeled.

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Foodservice Definitions:

• Person in Charge: "Persons in charge (PIC) means the individual present at the establishment who is responsible for the operation at the time of the inspection." Section 1-201.10(B)(54)

• Potentially Hazardous Food: "Potentially hazardous food (PHF) includes any animal food that is raw or heat treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, and garlic-in-oil mixtures. ..." Section 1-201.10(B)(61)

• Ready-to-eat Food: "Ready-to-eat food (RTE) includes potentially hazardous food that is unpackaged and cooked at the proper time and temperature; raw, washed cut fruits and vegetables; whole, raw fruits and vegetables that are presented for consumption without the need for further washing; and any other food for consumption which further washing or cooking is not required...." Section 1-201.10(B)(66)

• No Bare Hand Contact: "Except when washing fruits and vegetables...food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment." Section 3-301.11(B)

• Handwashing Procedure: "....Food employees shall clean their hands and exposed portions of their arms with a cleaning compound... by vigorously rubbing together the surfaces of their lathered hands and 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. Section 2-301.12(A)

• Artificial Fingernails or Nail Polish: "Unless wearing intact gloves in good repair, a food (handler) employee may not wear fingernail polish or artificial fingernails when working with exposed food." Section 2-302.11(B)

• Jewelry: "While preparing food, food (handler) employees may not wear jewelry on their arms or hands. This section does not apply to a plain ring such as a wedding band." Section 2-303.11

• Hair Restraints: "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 form contacting exposed food, clean equipment, utensils and linen, and unwrapped single-service use articles." Section 2-402.11(A)

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Educational Materials

The following documents are PDF format, which is easy for you to download and print. Use these sheets in your restaurant or food service establishment to remind employees how to prevent foodborne illness outbreaks.

• Wash Your Hands
• Wash Your Hands II
• Safe Handwashing
• Correct Use of the Three Compartment Sink
• Cooling Foods
• Datemarking
• Food Temperatures
• Proper Glove Use

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Employee Health Forms

• Form 1 - Applicant and Food Employee Interview
• Form 2 - Food Employee Reporting Agreement
• Form 3 - Applicant and Food Employee Medical Referral
• Exclusions and Restrictions for Sick Employees 

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ServSafe Food Safety Training Opportunities

Michigan State University Extension is partnering with Washtenaw County Environmental Health to bring you ServSafe. ServSafe is a program developed by the National Restaurant Association (NRA) to address the growing food safety concerns of consumers. Two types of ServSafe training classes are offered:

• For Managers:

  This 16-hour certification program provides food managers with thorough training in all areas of food safety relevant to a food service establishment. Upon successful completion of an exam, participants will receive a certificate verifying that they are a certified ServSafe Food Protection Manager. Managers with this certification meet the Michigan Food Law of 2000 requirement for a knowledgeable "Person in Charge."

• For Employees:

  This four hour general course provides front line food handlers with up-to-date information on food safety basics, including: foodborne illnesses; personal hygiene; food storage and receiving; food preparation, cooking and serving; and cleaning and sanitizing. Upon successfully passing an exam at the end of the course, participants will receive a certificate of completion.

• Brochure of Summer/Fall 2007 ServSafe Classes

For current class prices or to register for a ServSafe class, contact Washtenaw County MSU Extension at (734) 997-1678.

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Food Security

In recent years, attention has been focused on the potential increased risk of intentional contamination of our nation's food supply.  The following links will help you identify the kinds of preventive measures you may take to minimize the risk that food under your control will be subject to tampering or other malicious, criminal, or terrorist actions. 

For questions or concerns regarding food security or food safety, please contact the Washtenaw County Department of Planning & Environment at (734) 222-3800.

U.S. Food & Drug Administration Food Security Guidelines

Michigan Department of Agriculture Food Security News

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page updated 6/11/07