Restaurant Inspection Report

Restaurant Inspection Report
Gi Youl Han (A43063715) [e-mail] * Five Guys Burgers and Fries 623 East Grand River Avenue, East Lansing, MI 48823

August 19, 2014
Routine Inspection
February 28, 2014
Follow-up Inspection
January 27, 2014
Routine Inspection
July 31, 2013
Follow-up Inspection
July 24, 2013
Routine Inspection
January 28, 2013
Follow-up Inspection
January 9, 2013
Routine Inspection

* Chipotle Mexican Grill 538 East Grand River Avenue, East Lansing, MI 48823

October 17, 2014
Follow-up Inspection
August 28, 2014
Routine Inspection
March 3, 2014
Follow-up Inspection
February 5, 2014
Routine Inspection
August 23, 2013
Follow-up Inspection
August 22, 2013
Follow-up Inspection
July 30, 2013
Routine Inspection
February 13, 2013
Follow-up Inspection
January 28, 2013
Follow-up Inspection
January 14, 2013
Routine Inspection

* MSU Brody Complex Dining Services Harrison Road, East Lansing, MI 48824

July 8, 2014
Follow-up Inspection
June 26, 2014
Routine Inspection
January 17, 2014
Follow-up Inspection
December 20, 2013
Routine Inspection
July 1, 2013
Follow-up Inspection
June 12, 2013
Routine Inspection

Routine Inspection
* TCF: Time Controlled Foods * PHF: Potentially Hazardous Foods
Restaurant Name
Routine Inspection Date
List of Priority or Priority Foundations from restaurant inspection histories

Five Guys
January 9, 2013
* (Priority Foundation) Paper towels are not provided at hand-washing sink

July 24, 2013
* (Priority) TCF and PHF are not clearly marked or identified with time control.
* (Priority Foundation) Hand washing sink is not accessible for use.

January 27, 2014
* (Priority Foundation) Sanitizer test kit is not available.
* (Priority Foundation) Hand washing sink is not accessible for use.

August 19, 2014
N/A

Chipotle
January 14, 2013
* (Priority) PHF are stored below 135 °F.

July 30, 2013
* (Priority Foundation) Raw or undercooked foods/ingredients are not provided on menu.
* (Priority Foundation) Steak and chicken are not cooled properly.
* (Priority) PHF are stored above 41 °F.

February 5, 2014
* (Priority) PHF are stored above 41 °F.

August 28, 2014
* (Priority Foundation) Hand washing cleaner is not provided at hand sink.
* (Priority) PHF are stored below 135 °F.
* (Priority Foundation) One toilet in women’s restroom is not functional.

MSU Brody Complex
June 12, 2013
* (Priority) Chipped, burned and rusted items are found.
* (Priority Foundation) Lack of cold water in hand washing facility.
* (Priority) PHF are stored below 135 °F.
* (Priority) PHF are stored above 41 °F.
* (Priority Foundation) Date of consumption for Ready-to-Eat and PHF is not marked.
* (Priority Foundation) Sanitizer test kit is not provided.

December 20, 2013
* (Priority) Backflow prevention device at the soak stations are not provided.

June 26, 2014
* (Priority) PHF are stored above 41 °F.

Follow-up Inspection
* TCF: Time Controlled Foods * PHF: Potentially Hazardous Foods
Restaurant Name
Follow-up Inspection Date
List of Priority or Priority Foundations
Corrected
List of Priority or Priority Foundations
Not Corrected

Five Guys
January 28, 2013
N/A

July 31, 2013
* TCF and PHF are not clearly marked or identified with time control.
* Hand washing sink is not accessible for use.

February 28, 2014
* Sanitizer test kit is not available.
* Hand washing sink is not accessible for use.

Chipotle
January 28, 2013

* PHF are stored below 135 °F.

February 13, 2013
* PHF are stored below 135 °F.

August 22, 2013
* Raw or undercooked foods/ingredients are not provided on menu.
* Steak and chicken are not cooled properly.
* PHF are stored above 41 °F.

August 23, 2013
* PHF are stored above 41 °F.

March 3, 2014
* PHF are stored above 41 °F.

October 17, 2014
* Hand washing cleaner is not provided at hand sink.
* PHF are stored below 135 °F.
* One toilet in women’s restroom is not functional.

MSU Brody Complex
July 1, 2013
* Chipped, burned and rusted items are found.
* Lack of cold water in hand washing facility.
* PHF are stored below 135 °F.
* PHF are stored above 41 °F.
* Date of consumption for Ready-to-Eat and PHF is not marked.
* Sanitizer test kit is not provided.

January 17, 2014
N/A

July 8, 2014
N/A
1-2) Five Guys Burgers and fries
There have been 4 routine inspections and 1 follow-up inspection each after routine inspection since 2013.
On first inspection (January 9, 2013), the restaurant had violated priority foundation for not providing paper towels at the hand-washing sink. Wet hands transfer bacteria more readily than dry hands. There was a follow-up inspection about two weeks later. However, it doesn’t provide any information about correction.
On second inspection (July 24, 2013), the restaurant had violated a priority and a priority foundation. They did not clearly mark or identify for time-controlled foods and potentially hazardous foods, which will be eventually a risk of time-temperature abuse. Also, hand-washing sink was not easily accessible for employees. It is important for employees to wash their hands in order to prevent chain contamination from the hands of food employees to food to food-contact surfaces. The restaurant fixed both problems on follow-up inspection.
On third inspection (January 27, 2014), the restaurant didn’t have a sanitizer test kit. Providing sanitizer test kit is vital to strengthen effectiveness of sanitizer. They got a similar priority foundation for hand-washing sink from the second inspection. On the follow-up inspection, they fixed both priority foundations.
Last inspection was held on August 19, 2014. There were no major violations found on this routine inspection.

1-3) Chipotle Mexican Grill
There have been 4 routine inspections and 6 follow-up inspections since 2013. First inspection (January 14, 2013) had one priority violation. There was a prepped cooked chicken that was found ranging from 122-137 °F which violate the time-temperature abuse. It’s important to keep potentially hazardous foods above 135 °F. if the temperature drops below 135 °F, food must be reheated to 165 °F. When the inspector came after two weeks for follow-up inspection, there was prepped cooked brown rice that was found ranging from 113-116 °F, which is not a proper temperature range for cooked rice. The restaurant fixed it after another follow-up inspection. Second inspection (July 30, 2013) had two priority foundations and one priority. Inspector observed the steak cubed in front service line that is red or pink interior. Inspector also observed steak and chicken that was cooled the night before. It’s important to cool down food properly in order to prevent the growth of microorganism. There was lettuce in ice bath that was 52 °F. Ready to eat foods such as lettuce should be stored above 41°F. On follow-up inspection, they fixed two priority foundations but failed to fix priority. Priority violation was fixed after another follow-up inspection. On third inspection (February 5, 2014), the restaurant violated same priority problem. Lettuce was found ranging from 45-46 °F which is supposed to be stored below 41 °F. However, it was fixed on the follow-up inspection. Last inspection (August 28, 2014) violated two priority foundations and one priority. There was no hand soap available at hand washing sink in men’s restroom. Poor personal hygiene could eventually cause foodborne outbreak. In women’s restroom, one toilet was not functioning. There were also foods that were held in wrong temperature. All of them were fixed on follow-up inspection.

1-4) Brody Complex Dining Services
There have been three routine inspections and three follow-up inspections.
Brody dining hall violated three priorities and three priority foundations on first inspection that was held on June 12, 2013. Ready-to-eat foods and Potentially hazardous foods were not stored properly. They were stored on Temperature danger zone (41-135 °F), which is suitable temperature for microorganism to grow faster. Therefore, those foods should be stored out of TDZ. Inspector also found Chipped, burned and rusted items on dishwashing area. Those items should be replaced to prevent possible contamination. There was a hand-washing sink that had no cold water available. It needs to be fixed in order to encourage frequent and proper hand washing for employees and customers. Date of consumption for Ready-to-Eat and PHF was not marked properly. Any foods that is opened or moved from original container must be marked its consumption date to avoid misuse. There was no sanitizer test kit available for use to monitor the dish machine sanitizer. It’s important to always have test kit for sanitizer. Right concentration is a key for sanitizing properly, because too much sanitizer could be toxic. All of them were corrected on follow-up inspection.
Second inspection (December 20, 2013) had one priority violation. Backflow at the soak stations was not provided which was fixed properly according to follow-up inspection on January 17, 2014.
On last inspection (June 26, 2014), inspector found that several areas had issues keeping cold food below 41 °F. There is neither explanation nor correction on follow-up inspection that was held after a week.

Question 2: Food Safety Training Needs/Corrective Actions
2-1) Five Guys Burgers and fries
Five guys burgers and fries practice pretty good food safety program. They have violated only one priority due to not marking and identifying time controlled foods and potentially hazardous foods. Their major priority foundation is related to personal hygiene such as no paper towels and no easy access to hand washing sink. This could be easily avoided with proper equipments in restroom. Hand washing sink issue has been fixed after two routine inspections. The manager could create a daily rotation for an employee to serve as a restroom inspector to ensure restroom facilities are clean and properly stocked with soap and tissue paper.

2-2) Chipotle Mexican Grill
Chipotle Mexican Grill has been having a lot of problems with food safety practice. Every routine inspection contains the time and temperature control violation. It seems like they only care about it right after they have been inspected. I believe the reason why is because its employees either do not know the importance of storing food on proper temperature or simply not care. Educating the employees about the foodborne disease, microorganism, and outbreak should be the first priority thing the manager should do. I would recommend the manager to make a written instruction about the proper cooking temperature for each food and educate all the employees with demonstrating. Fast food restaurants like chipotle have a high turnover rate, which means they will constantly see employees leaving and receiving new employees. Therefore, a written instruction for every employee while they are on job training would help employees to understand better about the food safety.

2-3) Brody Complex Dining Services
Since MSU brody complex dining services is a university cafeteria, it requires tremendous amount of food, employees, and storage space, which can be a challenge to maintain a good condition. It has been facing problems with storing food out of temperature danger zone. Because they deal with bigger customers, food safety practice should be priority than

Question 3: Restaurant Loyalty
3-1) Summary Table: Comparing food safety results among three restaurants

Status of Food Safety *
Comparative Ranking of Food Safety **
Violation(s) bothered and disappointed you most

Five guys

5

1st
TCF and PHF are not clearly marked or identified with time control.

Chipotle

2

3rd
Storing food in wrong temperature “frequently” even after inspector pointed out
Brody complex
4
2nd
Storing food in wrong temperature.
* 1 =extremely poor, 2 = poor, 3 = satisfactory/okay, 4 = good, or 5 = excellent).
** “1” represents the BEST while “3” represents the WORST among three restaurants in terms of comparative ranking of food safety.

3-2) Five Guys Burgers and fries I honestly didn’t expect much from fast food restaurant. I was surprised by how clean they keep their ingredients and food on storage. Their employees also seemed like they are well aware of how to storage on right temperature. Because the way five guys make their hamburger processes mostly happen right after the order has made, I expected to find most food safety issues on time temperature abuse. However, it was not the case for five guys. Their violations mainly had to do with restroom and hand washing sink. After looking at inspection comments and results, I have a positive feeling toward to five guys and I would definitely recommend others to check out this restaurant.

3-3) Chipotle Mexican Grill I am not a big fan of Mexican food, so I have only tried chipotle once or twice. However, I’ve heard so much positive comments from friends. As I looked into their inspection comments and results, I felt like the restaurant doesn’t care much about its food safety. They constantly made same violations relating to time temperature abuse. The restaurant didn’t make any significant changes even after they have been inspected and told to change. Since chipotle is very famous restaurant among college students, I expected them to take food safety more seriously. It was very disappointing to find out how disorganizing their food safety system is. I would tell others about what I have discovered from inspection report.

3-4) Brody Complex Dining Services Brody complex is where I live so this is where I usually have my meals during the day. Since the beginning of semester, I was unsatisfied with how they handle their foods. They mostly use same gloves to do multiple tasks, which is a fundamental risk of cross-contamination. But, surprisingly there was no mention about it on inspection reports. They were mostly related to do with storing the foods on wrong temperature and non-functional equipments. I was impressed with how quickly they take the issues and fix them. Most of violations were fixed within 2 weeks after routine inspection. I believe that brody dining service tries its best to serve the safest food possible. Time temperature abuse is unavoidable, since they are dealing with massive amount of foods and people. It will be a challenge to minimize any possibility of chain-contamination. I would share with others about what I have found from inspection report. Question 4: Redesign Restaurant Inspection Reports/Systems In my opinion, the restaurant health inspection report system in Ingham County, Michigan is not very user-friendly and confusing somewhat. I would have not been able to figure out the differences above priority, priority foundations, and core items, if I didn't take this course. Even if I know how to read the restaurant inspection report, it is very time consuming to find what I am looking for. Unlike NYC’s ABC grading system or San Francisco’s point-based system, there is no specific grading system for restaurants. Therefore, good and bad restaurants all depend on how people perceive on what they read on report, and each person would have different point of views toward same restaurant. Another problem I struggled with while searching through Michigan’s inspection system was that its search engine is not accurate. Consumers must know the restaurants’ exact name in order to find them. For example, when I searched for OMI, a Japanese restaurant in Grand River Avenue, Domino Pizza would show up on restaurant inspection report, because it has same alphabets on restaurant name. NYC’s restaurant inspection site provides a Google map that people can find restaurants easily by just zooming the map in. What I find positive about Michigan’s system is that it shows every detail about what went wrong and how it can be fixed in the future. Then again, because there is too much information for every single violation, I believe many people might find it overwhelming. If I have authority to redesign the restaurant health inspection report system, I would change several things. I would take positive systems, NYC’s easy access and easy identification, San Francisco’s user engaging system, and Ingham County’s detail description, from each city and merge them into a better grading system. The new restaurant inspection report would take 4 main grading parts, time and temperature abuse, cross-contamination, personal hygiene, and cleaning and sanitizing, These 4 parts are identified as common food safety issues or persistent food-handling challenges. Inspector will grade them separately from 1 to 5. The grade from each part will be added at the end of inspection, and restaurant will receive their final food safety performance grade. Underneath grade, there will be a description part about what the violations were for details.

Here is an example.
Restaurant A

Time and Temperature Abuse
Cross-Contamination
Personal Hygiene
Cleaning and Sanitizing

Total
Grade*
4
3
5
5
17/20

Description
* Lettuce was stored above 41 °F

* Chipped, burned and rusted on washing machine.

N/A
N/A

* 1 =extremely poor, 2 = poor, 3 = satisfactory/okay, 4 = good, or 5 = excellent).

This will not only make easily for users to understand grading, but also .

Question 5: Main Lessons and Your Attitude/Practices toward Food Safety
5-1) Main lessons learned

5-2) Your attitude/practices toward food safety