STATE OF MICHIGAN RICK SNYDER, DEPARTMENT OF CORRECTIONS DANIELH. HEYNS. ‘GOVERNOR LANSING bmRECTOR March 28, 2014 G. Klander District Manager Aramark Correctional Services Division 423 Ionia Lansing, Michigan 48933, RE: Saginaw Correctional Facility Review Dear Mr. Klander A review of Saginaw Correctional Facility was completed on March 27, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Some prisoner workers were not wearing hat/hairnets properly. Two prisoner workers "rolling" plastic-ware had their hairnets pulled back. Food Code Section 2-402.11 hair restraints "designed and worn to effectively keep their hair from contacting exposed ...Single use articles.” Recommendation: Instruct prisoner workers to properly wear hair restraints at all times while working in Food Service. Explain the importance of during prisoner workers orientation and hold accountable through documentation on CAJ 900 form CAJ 363 form if needed. Observation #2: Sanitizing Solution for wiping cloths needed to be changed as it had food particles floating on the surface, which could cause the sanitizer to lose its effectiveness. Recommendation: Provide a schedule for changing sanitizer solution buckets including an instruction stating; “as needed.” [GRANDVIEW PLAZA - P.0. BOX 20003 - LANSING, MICHIGAN 48908 ‘ww michigan gov» (517) 335-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS. DANIEL H. HEYNS ‘GOVERNOR LANSING DIRECTOR, Observation #3: Cooling Log portion of daily production sheets are not being completed consistently. (second report) Recommendation: Document any and all food items (leff-over) designated for re-use at the required time frames as stated in the HACCP plan. (from holding temperature to 70 degrees (F) or below within two hours; and to 41 degrees (F) or below in the remaining four hours) If no left-over, or leftovers will be discarded, please document on production form. Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please provide a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. Sincerely, Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors ce: Kevin Weissenborn Andrew Johnson A/Warden Winn, B. Scherf M. Flesch File GRANDVIEW PLAZA -P.0, BOX. 90003 - LANSING, MICHIGAN 48609 ‘wor michigan gow = (517) 395-1426 i | iSTATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS: GOVERNOR ‘LANSING ‘DIRECTOR, April 23, 2014 Mr. Glenn Klander, District Manager Aramark Correctional Services Division 423 Tonia Lansing, Michigan 48933, RE: Saginaw Correctional Facility Review Dear Mr. Klander A review of Saginaw Correctional facility was completed on April 17, 2014. The primary objective Of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Hot holding units show signs of built up grease and food deposits, and the oven carts have heavy grease build up. Recommendation: Review and update housekeeping plans as needed to ensure proper cleaning of all equipment and both Food and Nonfood Contact surfaces. Instruct / Train both Civilian and prisoner in the cleaning and sanitizing of all food surfaces and follow up daily. Section 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils of the 2009 Food Code states: (A) Equipment Food Contact Surfaces and Utensils shall be clean to sight and touch - (This refers to the food and grease build-up of the hot holding units and oven carts). Observation #2: Observed all hood systems with heavy signs of grease and dust build up. Also, observed mold growth on walls and grout areas in dish tank area. Recommendation: Review and update housekeeping plans as needed to ensure proper cleaning of all ‘equipment including hood systems and dish tank area. Instruct / Train both Civilian and prisoner ‘workers in the cleaning and sanitizing of all food surfaces and follow up daily. Section 4-6 of 2009 Food Code 4-601.11 (A) Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Observation #3: Main freezer floor shows signs of food debris build up. [GRANDVIEW PLAZA -P.0. BOX 20008 + LANSING, MICHIGAN 48909 ‘ww michigan gov = (647) 335.1426,STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR ‘LANSING DIRECTOR Recommendation: Review and update housekeeping plan as necessary to ensure that freezer floor is cleaned on a routine and as needed basis. Follow up with weekly sanitation inspections and make corrections as needed. Section 4-601.11 Equipment, Food-Contact Surfaces. Nonfood-Contact ‘Surfaces and Utensils of 2013 Food Code: (A) Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Observation #4: Found inconsistent cooling log documentation. Recommendation: Review, instruct, and train all staff and workers on food safety as it pertains to temperatures and temperature documentation. Hold staff accountable for following proper procedures. Observation #5: Final cooking temperatures are not documented on a consistent basis. Recommendation: Train and hold accountable staff completing food production worksheets to ensure HACCP steps are being followed and recorded. Daily review of all production forms is needed. Section 3-501.14 Cooling of the 2009 Food Code states: (A) Cooked Potentially Hazardous Food (Time/Temperature Control for Safety Food shall be cooled: (1) Within 2 hours from 57 C (135 F) to 21 C (70 F); and (2) Within a total of 6 hours from 57 C (70 F) to 5 C (41 F) or less. Instruct and Train all staff to document all final cooking temperatures using a calibrated thermometer on production forms. Per MDOC HACCP plan, final cooking temperatures are to be documented on the production form. Observation #6: Observed in use caustics being inventoried as part of total inventory. Recommendation: Chapter 12 states Once hazardous materials are placed in secure dispensing cages, further inventory is not required (i.e. 5 gallon container attached to automatic dispensing equipment). ‘Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. Sincerely, John Righter John Righter ‘MDOC Contract Monitor Scott Smith (GRANDVIEW PLAZA + P.0. BOX 20003 * LANSING, MICHIGAN 48608 ‘war michigan gov (517) 398-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING biREGTOR MDOC Contract Monitor ce: Kevin Weissenbom Andrew Johnson Becky Scherf O’Bell Winn, M. Flesch, File GRANDVIEW PLAZA = P.0. BOX 30003 * LANSING, MICHIGAN 48900 ww michigan gov (517) 336-1428,S ‘STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS (GOVERNOR ‘LANSING DIRECTOR May 6, 2014 G. Klander, District Manager Aramark Correctional Services Division 423 Ionia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Klander A review of the Saginaw Correctional facility was completed on May 6, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Three hot holding units show signs of food build up and lack of general cleaning. Recommendation: Clean all hot holding units on a per shift basis and as needed. Review and update housekeeping plan if necessary to ensure all equipment is properly cleaned. Review "Food Code" 4- 601.11 (B) for further clarification. Observation #2: ‘The underside of the serving line sneeze guard shows signs of food build up. Recommendation: Update housekeeping plan (if necessary) and follow up with staff and workers to ensure ALL food contact surfaces are clean each shift and as needed. Review "Food Code" Section 4-601.11 (AB) and 4-602.11 (A 5) Observation #3: Three secondary bottles were full and not labeled. Recommendation: Label or dispose of secondary bottles; Review "Food Code" section 7-102.11 “working containers used for storing poisonous or Toxic materals such as cleaners and sanitizers taken from bulk shall be clearly and individually identified with the common name of the material.” Observation #4: Work surfaces could not be effectively sanitized as the solution concentration was 100 ppm GRANDVIEW PLAZA -P.0. BOX 20008 - LANSING, MICHIGAN 48909 wor michigan gov» (517) 335-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING ‘BIREGTOR Recommendation: Review "Food Code" section 4-501.114 © and contact ECO-LAB to service all sanitizer mixing station to bring the dilution to 200 ppm. This is necessary to reduce the opportunity for food bore illness. District Manager Klander was contacted and informed of this. Currently, the ‘Aramark Associates will need to manually add sanitizer to ensure proper concentration. Observation #5: Eggs were being improperly thawed in a pan of water. ‘Recommendation: Proper thawing procedures must be used to reduce food borne illness. If an item is being force thawed using water, it must be running water at 70 degrees or below. Review "Food Code" 3-501.13 (B) Observation #6: Temperature holding logs were not filled out consistently Recommendation #6: Document Food (Serving line) temperatures throughout the meal service. Per MDOC HACCP plan, food temperatures are to be documented throughout the serving of the meal. Observation #7: Clean pitchers were being stored in milk crates in production area. Recommendation #7: Do not use or store anything in milk crates for they are not an easily cleanable surface. Storing anything food or utensil in a milk crate will then constitute a "Food Contact” surface, Review "Food Code” 4-202.11 (A) Observation #8: There were no cooling logs filled out for leftovers during review period, however there were leftover food items in the cooler. Recommendation #8: Complete a cooling log any time food is to be cooled down for later use. Per MDOC HACCP and "Food Code" food is to be cooled to 70 degrees or below in two hours and to 41 degrees or below in the remaining four hours. Observation #9: All tools are accounted for and inventories are accurate ‘Recommendation #9: In review of the past five days, many tools were not signed back in. Observation #10: The CAJ 346 form is not being completed each shift. Of ten shifts, three days were not completed. ‘Recommendation #10: All tools must be returned to tool room when finished and document all tools have been returned with the time returned. GRANDVIEW PLAZA--P.0. BOX 80009 - LANSING, MICHIGAN. 48600 ‘wore michigan gov» (517) 835-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR LANSING DIREGTOR Other: SRF is currently two staff short, one Associate and one Food Service Manager. ‘The Associate position has been vacant for eight days; the Food Service Manager has been vacant for five days. Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. Please contact, me by E-Mail when the sanitizer has been corrected. If there are any questions regarding this review, please contact me. Sincerely, Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors CC: Kevin Weissenborn ‘Andrew Johnson A/Warden Winn Administrative Officer Scherf M, Flesch. File [GRANDVIEW PLAZA - P.0, BOX 20009 = LANSING, MICHIGAN 48900 ‘wera michigan gov + (517) 335-1425,8 STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING DIRECTOR, May 15, 2014 Mr. Glenn Klander, District Manager ‘Aramark Correctional Services Division 423 Ionia Lansing, Michigan 48933 RE: ‘aginaw Correctional Facility Review Dear Mr. Klander: A review of the Saginaw Correctional Facility was completed on May 15, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Observed raw ground turkey stored directly on top of a pan of fruit. Aramark must follow the State of Michigan Food Code as it pertains to food safety and cross contamination. This issue was corrected immediately. This issue had the potential of creating a serious contamination/foodborne outbreak. Also, observed Cole slaw stored in the serving line reach-in cooler (left side) which was not working and registering a temperature of 58 degrees. The intemal ‘temperature of the product was 48 degrees. Also, observed sliced turkey ham left on counter in cutting room while workers went to lunch/count. The internal temperature of the meat product was 49 degrees. | instructed Aramark associate's to immediately properly store both of these products. Again, all of these issues had the potential of creating a serious contamination/foodbome outbreak. Recommendation: Review “Food Code” storage procedures: Raw meat product shell not be stored above ready-to-eat food. Also review "Food Code" section 3-501.16. Cold food is to be held at 41 degrees or less. Train/Instruct staff and prisoner workers on proper food safety and cross contamination possibilities within your facility. Be vigilant with monitoring all possible areas of concern and hold all persons accountable for food safety in their areas of control. Observation #2: Observed hood systems with heavy signs of grease and dust build up within and around hood areas. Hood light fixtures showed heavy signs of dust. Area walls behind ovens also showed dust and grease buildup. [GRANDVIEW PLAZA «P.0, BOX 30003 LANSING, MICHIGAN 48000, ‘wow michigan gov « (817) 35-1428ox eS STATE OF MICHIGAN RICK SNYDER. DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS (GOVERNOR. LANSING DIRECTOR Recommendation: Review and update housekeeping plans as needed to ensure proper cleaning of all equipment including hood systems. Instruct/train both staff and prisoner workers in the cleaning and sanitizing of all food surfaces and follow up daily. Hold staff and workers accountable for the sanitation of their areas of control. Section 4-6 of 2009 Food Code 4-601.11 (A) Equipment Food- Contact Surfaces and Utensils shall be clean to sight and touch. Observation #3: Observed both enter and exit doors to the kitchen with heavy signs of finger prints and food debris. Recommendation: Review and update housekeeping plans as needed to ensure proper cleaning of all equipment of both Food and Non Food Contact surfaces. Instruct/train staff and prisoner in the cleaning and sanitizing of all food surfaces and follows up daily. Hold all persons accountable for sanitation in their areas of control. Observation #4: Turkey ham was being thawed in cutting room in standing water in the prep sink. Recommendation: Proper thawing procedures must be used to reduce food bore illness. If an item is being force thawed using water, it must be running water at 70 degrees or below. Review "Food Code" 3-501.13 (B) It is recommended to properly thaw all food under refrigeration. Train/Instruct staff and workers in proper thawing methods of TCS Foods. ‘Observation #5: The cooling logs are not being filled out on a daily basis. Example: On 05-12-14 production records documented 306 portions of scalloped potatoes leftover, 512 portions of green ‘beans leftover and 183 potions of hot turkey leftover. None of these products showed any evidence of cooling process through documentation. Section 3-501.14 Cooling of the 2013 Food Code states: (A) Cooked Potentially Hazardous Food (Time/Temperature Control for Safety Food shall be cooled: (1) Within 2 hours from 57 C (135 F) to 21 C (70 F); and (2) Within a total of 6 hours from 57 C (70 F) to 5 C (41 F) or less. Per MDOC policies and procedure HACCP procedures must be followed as they pertain to monitoring and documentation. Recommendation: Train all staff on effective HACCP food cooling procedures then follow up to ensure proper compliance. Observation #6: Sanitizer concentration was tested in the kitchen and serving area, two sanitizer buckets that were tested did not-register any chemical. Food Contact surfaces in the kitchen and serving line could not be effectively sanitized due to the lack of buckets and improper use of, or lack of cleaning and sanitizing solution, Section 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization- Temperature, PH, Concentration and Hardness of the 2013 Food Code states: A quatemary ammonium compound solution shall. Have a concentration as specified ‘under 7-204.11 and as indicated by the manufacturers use directions included in the labeling. GRANDVIEW PLAZA -P.0. 80X 20003 - LANSING, MICHIGAN 48000, wor michigan gow + (517) 385-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS, ‘GOVERNOR ‘LANSING DIRECTOR Recommendation: Train all staff to ensure cleaning and sanitizing buckets are issued and monitor proper testing and usage. Observation #7: Observed several production records not completed. Example: On 05-11-14, nothing was documented on the entire dinner shift record. Recommendation: Review MDOC HACCP — Based SOP on food production documentation. Train/Instruct all staff on the proper recording of food production procedures then follow-up to ensure proper compliance. Observation #8: There were four pans of what appeared to be canned fruit in the walk in cooler that were not labeled with a date, use by date or staff identification. Recommendation: MDOC HACCP plan states all food items (leftovers) need to be date labeled. Review MDOC HACCP-Bases SOP's "Date Marking Ready-to-Eat, Potentially Hazardous Food" #4 and "Food Code” Section 3-501.17. It is recommended to label any food item (leftover or removed from original container) with product name, date, time, and use by date. Train/Instruct staff and workers about proper labeling procedures. Observation #9: Observed many tools not logged with a time tool went out or a time when it was checked back in on the dates of 05-10-14 thru 05-14-14, Recommendation: All tools must be accounted for in accordance with MDOC policy at all times. ‘Train and hold staff accountable for proper tool control and the safety of the facility. Observation #10: Facility has been without a Food Service Director since 05-02-14. Recommendation: Recruit, hire and train capable replacement. Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me, Sincerely, John Righter MDOC Contract Monitor Scott Smith GRANDVIEW PLAZA P.0, BOX 0003 = LANSING, MICHIGAN 42909, wera michigan gov (517) 335-1426S STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS GOVERNOR, LANSING DIRECTOR MDOC Contract Monitor CC: Kevin Weissenborn Andrew Johnson A/Warden Winn Administrative Officer Scherf M. Flesch File | [GRANDVIEW PLAZA :P.0. BOX 20003 * LANSING, MICHIGAN 48009, ‘wane michigan.gov» (517) 338-1426,STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS GOVERNOR, ‘LANSING DIRECTOR June 12, 2014 Mr. Glenn Klander, District Manager ‘Aramark Correctional Services Division 423 Tonia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Klander: A review of Saginaw Correctional fa ty was completed on June 12, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Final prep temperatures were not documented for ten meals during the audit period 6/1-6/11/14. Final prep temperatures are needed to ensure all food products have been cooked to the proper internal temperatures as to avoid the opportunity of a food borne illness. Recommendation: It is recommended to complete all food production worksheets as stated in the MDOC HACCP Plan. For additional information, review MDOC HACCP - Based SOPs "Cooking Potentially Hazardous Foods." ‘Observation #2: The “clean” pan shelf shows signs of dirt build up. This is the shelf to the right of PovPan sinks. Recommendation: Review / amend (if necessary) Food Service Housekeeping plan and follow up with staff and prisoner workers to ensure all food contact surfaces are cleaned and sanitized each shift, and as needed. For additional information, review 2013 "Food Code" section 4-601 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (A). Observation #3: The filters for the exhaust hood show signs of dirt / grease build up. Recommendation: Review / Amend (if necessary) Food Service Housekeeping plan and follow up with staff and prisoner workers to ensure the hood filters are cleaned on a regular / routine basis. For additional information, review section 4-601.11 - (C) Nonfood-Contact surfaces. [GRANDVIEW PLAZA - P.0, BOX 20008 LANSING, MICHIGAN. 48909 ‘wor michigan gov = (817) 385-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR LANSING DIRECTOR. ‘Observation #4: It was observed the "underside" of the table shelf along the far wall of the kitchen (bakery area?) shows signs of food splash and food build up. A food contact surface is defined as “a surface of equipment or a utensil form which food may drain, drip, or splash..." Recommendation: Instruct / Train staff and prisoner workers of the importance of properly cleaning and sanitizing all food contact surfaces. Review "housekeeping plan" and change to specifically include the undersides of tables, shelves and all other items which would be considered a food contact surface per 2013 "Food Code," pg. 8 (definitions). Observation #5: There is no documentation for Holding Logs for 10 meals during the audit period of 6/1-6/11/14. This record will aid in informing prisoners that food is being held at the proper ‘temperature. Recommendation: It is recommended to complete all food production worksheets as stated in the MDOC HACCP Plan. For additional information, review MDOC HACCP - SOPs "Holding Hot and Cold Potentially Hazardous Foods". Observation #6: It was observed there was no internal thermometer available in cooler #6. Recommendation: Purchase and install a thermometer for this cooler. Observation #7: The cooling logs are not being completed on a consistent basis. Recommendation: It is recommended to complete cooling logs a stated in MDOC HACCP Plan and 2013 "Food Code” For additional information, review 2013 Food Code, section 3-501.14 Cooling (A) and MDOC HACCP - Based SOP's Cooling Potentially Hazardous Foods. Observation #8: Soap and sanitizer buckets were being stored on the floor in the serving line area. There was no sanitizer bucket visible in the production area. ‘Recommendation: Review 2013 Food Code 3-0304.14 (E) It is recommended to either store the ‘buckets on the bottom shelf ofthe serving line or in a place on bottom level of a shelving unit that is accessible to the area in which they are used. Observation #9: The outside (side) door the dining room was propped open with a trash can. Leaving doors open to the outside gives both pests and rodents the opportunity to enter the building. ‘Recommendation: It is recommended to keep all doors closed unless a screen is installed. For additional information, review 2013 Food Code section 6-202.15 (C). [GRANDVIEW PLAZA - P.O. BOX 20003 - LANSING, MICHIGAN 48900, war michigan gov» (517) 335-1426,STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GovERNOR ‘LANSING DIRECTOR Observation #10: Production Forms are incomplete for the audit period 6/1 - 6/11/14. Final Prep Temperatures were not documented ten meal period; Holding Logs temperatures were either incomplete or not documented for eleven meals. Cooling logs were not available for ten meals. Recommendation: It is recommended to re-train all staff in the importance of completing all production forms to ensure proper documentation of food safety. Please review MDOC HACCP plan, Observation #11: Four pans in the Walk in Cooler were not labeled. Recommendation: It is recommended to train staff and prisoner workers to properly label all food ‘items when prepped or removed from the original container. Review MDOC HACCP - Based SOPs "Date Marking Ready-to-cat, Potentially Hazardous Food" and "Food Code" section 3-01.17. Observation #12: The CAH 160 is not accurate as the MSI Degreaser and hand soap are not included. Also, the CAH 159 forms do not have "Maximum Storage" listed. ‘Recommendation: It is recommended to contact Facility Hazardous Material Coordinator to update the CAH 160 form and add the missing Safety Data Sheets (SDS) to the SDS Book. It is also recommended to review ordering procedures and determine and list your maximum storage amount. Aramark associate stated the Facility Hazardous Material Coordinator is to meet with Aramark staff next week in an effort to complete. Observation #13: Tool issue / return are not accurate. 6/10/14; many tools were not signed in as returned. Also, it appears that certain prisoner workers have tools signed out for the entire day (ex 0500-2025 hours). Recommendation: It is recommended to re-train all staff on the importance of tool control for the safety of all staff. For additional information, please review MDOC PD 04.04.120: Tool Accountability S & T. ‘Observation #14: SDS was not available for MSI degreaser and MSI hand soap. Recommendation: It is recommended to contact Facility Hazardous Material Coordinator and copy the missing SDS's to place in the SDS Book. Observation #15: Saginaw Correctional Facility has been an Aramark Manager short for approximately six weeks. Recommendation: Interview, hire, train qualified candidate. GRANDVIEW PLAZA - P.O, BOX 30003 « LANSING, MICHIGAN 48909 ww michigan gov + (517) 335-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING DIRECTOR. Conelusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. Please contact me by E-Mail when the sanitizer has been corrected. If there are any questions regarding this review, please contact me, Sincerely, Scott Smith, MDOC Contract Monitor Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors | CC: Kevin Weissenborn Andrew Johnson A/Warden Winn Administrative Officer Scherf M. Flesch, File (GRANDVIEW PLAZA «P.O. BOX 30003 LANSING, MICHIGAN 48009, we micigan gov» (517) 336-1428& STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR ‘LANSING DIRECTOR June 24, 2014 Mr. Glenn Klander, District Manager ‘Aramark Correctional Services Division 423 Ionia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review ‘Dear Mr. Klander: A review of Saginaw Correctional facility was completed on June 23, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review Process. Corresponding recommendations or required actions are also provided. Observation #1: Production Forms are incomplete. In review of dates 6/15-6/19/14 Final Prep ‘Temperatures were not documented for four meal periods, Holding Log temperatures were either incomplete or not documented for five meals. Cooling logs were not available for any of meals reviewed. Thermometer Calibrations Logs and Surface Sanitizing Logs were not available. HACCP inspections were incomplete for 6/14, 6/15, 6/16. Recommendation: It is recommended to re-train all staff in the importance of completing all production forms to ensure proper documentation of food safety. Please review MDOC HACCP plan. Observation #2: The pans in the reach in cooler in the production area were not labeled. Recommendation: It is recommended to train staff and prisoner workers to properly label all food items when prepped or removed from the original container. Review MDOC HACCP - Based SOPs "Date Marking Ready-to-eat, Potentially Hazardous Food" and "Food Code" section 3-501.17. GRANDVIEW PLAZA - P.0..80X 20009 - LANSING, MICHIGAN. 48900 wor michigan. gov» (517) 236-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HENS. GOVERNOR ‘LANSING DIRECTOR Observation #3: The caustic inventory is accurate; however, Caustic items in dispensing units do not need to be inventoried. Doing so shows inaccuracy with the Unit of Issue section of CAH 159, The Maximum storage section of the CAH 159 is blank on many forms. Recommendation: Per Chapter 12 Hazardous Material Control: "Once hazardous materials are placed in secure dispensing cages, further inventory is not required.” It is recommended to review ordering procedures and determine and indicate the maximum storage amount. Observation #4: Numerous drinking cups were observed on the window sill in the production area, pot / pan area and on paper towel dispenser in dish room, Recommendation: Instruct / Train all staff and prisoners not to eat or drink in the "production / serving line" areas. For additional Information, review 2013 Food Code Section 2-401.11 Eating, Drinking, Using Tobacco. Observation #5: There were no cooling logs available for the dates reviewed. Recommendation: It is recommended to complete cooling logs a stated in MDOC HACCP Plan and 2013 "Food Code” For additional information, review 2013 Food Code, section 3-501.14 Cooling (A) and MDOC HACCP - Based SOP’s Cooling Potentially Hazardous Foods. Observation #6: Soap and sanitizer buckets were being stored on the floor in the serving line area. There was no sanitizer bucket visible in the production area. Recommendation: Review 2013 Food Code 3-0304.14. It is recommended to either store the buckets on the bottom shelf of the serving line or in a place on bottom level of a shelving unit that is accessible to the area in which they are used. Also it is recommended to have properly diluted soap and sanitizer buckets available in each production area. Observation #7: The outside (side) door the dining room was propped open with a trash can. Leaving doors open to the outside gives both pests and rodents the opportunity to enter the building. Recommendation: It is recommended to keep all doors closed unless a screen is installed. For additional information, review 2013 Food Code section 6-202.15 (C). Observation #8: The temperature of cooler #4 was at 70 degree (F) at 1015 hours, and again at 1130 hours. There was a rack of "coleslaw" stored in this cooler. Recommendation: It is recommended to contact SRF Maintenance staff to evaluate the refrigerator and repair as needed. It is also recommended not to store potentially hazardous foods in a refrigerator not maintaining proper temperature. (product was removed) (GRANDVIEW PLAZA «P.O. BOX 30003 LANSING, MICHIGAN 48909, ‘wan michigan gov» (517) 395-1426STATE OF MICHIGAN RICK SNYDER, DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING DIRECTOR, Observation #9: The two (roll in rack) ovens and one stack oven show signs of baked on food and grease items. The racks show signs of baked on grease and food items. The exterior of all ovens show signs of grease and dust build up. ‘Recommendation: Review and update housekeeping plans as needed to ensure proper cleaning of all equipment and both Food and Non Food-Contact surfaces. Instruct / Train both Civilian and prisoner in the cleaning and sanitizing of all food surfaces and follow up daily. Review Section 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils of the 2013 Food Code. Observation #10: The underside of the shelf above the "bakery" table shows signs of food splash, and the "clean end" table of the dish washer shows signs of food and soil build up. Recommendation: Instruct prisoner workers, civilian staff of the importance of properly cleaning and sanitizing all food contact surfaces. Review "housekeeping" plan and change to specifically include undersides of tables and shelves which would be considered a food contact surface per 2013 Food Code, pg. 8 (definitions) Observation #11: Tool Log for issuing tools is not accurate. Numerous tools were not signed in as returned. Also, it appears that certain prisoner workers have tools signed out for the entire day (ex 0500-2000 hours). A dough cutter is currently missing from the tool inventory. ‘Recommendation: It is recommended to re-train all staf on the importance of tool control for the safety ofall staff. It is also recommended to retrieve prisoner ID's for tools assigned, and complete an accurate inventory each shift. For additional information, please review MDOC PD 04.04.120: Tool Accountability $ & T. Observation #12: Milk crates were observed being used as shelving on the serving line, and in the production area. ‘Recommendation: Remove milk crates as they cannot be properly cleaned and sanitized, for additional information, review Section 4-2 of 2013 "Food Code" Design and Construction 4-202.11 Food Contact Surfaces (A) Multiuse Food-Contact Surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, crack, chips, inclusion, pits, and similar imperfections" Observation #13: A stryofoam cup was observed in a pan of applesauce. Recommendation: Use only specified scoops or other handled utensils while working with food. Review 2013 Food Code, Section 3-304.12 In-Use Utensils, Between-Use Storage and MDOC HACCP Base SOPs "Using Suitable Utensils when Handling Ready to Eat Foods" GRANDVIEW PLAZA = P.©. BOX 30003 LANSING, MICHIGAN 48900 ww.micigan gov (517) 335-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS. ‘GOVERNOR LANSING biRecTOR Observation #14: The pans in the reach in reftigerator (production area) were not labeled. Recommendation: It is recommended to label any food item (leftover or removed from original container) with product name, date, time, and use by date. For additional information review MDOC HACCP-Bases SOP's "Date Marking Ready-to-Eat, Potentially Hazardous Food" #4 and "Food Code" Section 3-501.17. Observation #15: Scale build up was observed in the final rinse section of the dish washer. Recommendation: [tis recommended to follow up with prisoner workers after any cleaning duty to ensure items are properly cleaned. Scale build up in the dishwasher may reduce the effectiveness of the unit. Observation #16: Numerous garbage cans were not covered when not in use. Recommendation: Train staff and prisoner workers to keep lids on all garbage cans when not in immediate use. For additional information, review 2013 Food Code, section 5-501.113 Covering Receptacles. Observation #17: Small flying insects were observed on the serving line near the "side" wall on both sides. Recommendation: Review and update housekeeping plan as necessary to ensure that walls / ‘baseboards are cleaned on a routine and as needed basis. It may be helpful to pour water down the drains in this area. Follow up with weekly sanitation inspections and make corrections as needed. For additional information review 2013 Food Code (C). Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. Sincerely, Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors GRANDVIEW PLAZA P.O, BOX 30008 - LANSING, MICHIGAN 48909 ‘wena michigan gov» (517) 338-1428STATE OF MICHIGAN DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS RICK SNYDER, DIRECTOR ‘GOVERNOR Pana CC: Kevin Weissenbor ‘Andrew Johnson AlWarden Winn Administrative Officer Scherf M. Flesch, File GRANDVIEW PLAZA - P.0, BOX 30009 - LANSING, MICHIGAN 48908 ‘worasmichigan gov (517) 335-1428x. S STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS, ‘GOVERNOR LANSING oF July 09, 2014 Mr. Glenn Klander, District Manager ‘Aramark Correctional Services Division 423 Tonia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Klander: A review of Saginaw Correctional facility was completed on July 08, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between, ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: Food Production forms for Lunch and Dinner on 7/5/14 do not include final prep temperatures. Recommendation: It is recommended to require staff to complete final temperature documentation ofall food items as this is required to ensure proper internal temperature is met. Observation #2: Aramark uses 138 count oranges as opposed to 113 count oranges as specified in the MDOC Nutritional Guidelines. Recommendation: Per MDOC Dieticians, it is recommended serve two 138 count oranges to ensure. proper nutritional requirements are met. Observation #3: There has been improvement with tool control from the last visit, however, there are still days all tools are not signed in as returned. It is essential that proper accountability of tools is, completed at all times. Recommendation: It is recommended to daily monitor all Aramark staff on tool control procedures for the safety of all staff. For additional information, please review MDOC PD 04.04.120: Tool Accountability S & Observation #4: The caustic inventory is accurate, however, staff continue to attempt counting items on an automatic dispensing unit in the "Caustic Closet.” [GRANDVIEWPLAZA «P.O. BOX 20008 LANSING, MICHIGAN 48009 ‘wera michigan gov (547) 338-1426‘STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HENS. ‘GOVERNOR LANSING IREGTOR. Recommendation: It is recommended to stop attempting to inventory caustics on dispensing lines. Per Chapter 12 Hazardous Material Control: "Once hazardous materials are placed in secure dispensing cages, further inventory is not required." Observation #5: The no cooling logs available for the dates reviewed, however, leftover food items ‘were indicated on production forms. ‘Recommendation: It is recommended to complete cooling logs a stated in MDOC HACCP Plan and 2013 "Food Code” For additional information, review 2013 Food Code, section 3-501.14 Cooling (A) and MDOC HACCP - Based SOP's Cooling Potentially Hazardous Foods. 6/23/14 Letter Observation #6: Food items in storage areas were not dated as to when they were received. ‘Recommendation: In an effort to rotate food inventories properly (FIFO), it is recommended to date all food items upon receipt. For additional information, review MDOC HAACP Based SOP “Receiving Deliveries.” ‘Observation #7: The outside (side) door the dining room was propped open with a trash can. Leaving doors open to the outside gives both pests and rodents the opportunity to enter the building ‘Recommendation: It is recommended to keep all doors closed unless a screen is i additional information, review 2013 Food Code section 6-202.15 (C). 6/23/14 Letter Observation #8: The "clean end" of the table (under rollers) at the dish machine shows signs of poor cleaning practice, Recommendation: It is recommended to clean this table on a per shift and as needed basis to remove the build-up. ‘The definition of a food contact surface from 2013 Food Code states, "A surface of equipment or a utensil from which food may drain, drip, or splash: a. into food, or b. onto a surface normally in contact with food.” Observation #9: The gaskets on the reach in cooler in the prep area shows signs of food build up and. possibly mold. Recommendation: Review and amend housekeeping plan to include cleaning of gaskets on all refrigerator and hot holding units. These gaskets can be kept clean by using a sanitizing cloth and carefully wiping down the folds of the gasket. This cleaning will add life to the gasket. Observation #10: The underside of the shelf above the "bakery" table shows signs of food splash, and the "clean end” table of the dish washer shows signs of food and soil build up. [GRANDVIEW PLAZA «P.O. BOX 30003 + LANSING, MICHIGAN 48009 ‘wor mlehigan gov» (517) 336-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING. DIRECTOR, Recommendation: Instruct prisoner workers, civilian staff of the importance of properly cleaning and sanitizing all food contact surfaces. Review "housekeeping" plan and change to specifically include undersides of tables and shelves which would be considered a food contact surface per 2013 Food Code, pg. 8 (definitions) 6/23/14 Letter Observation #11: There were no test strips for the dishwasher final rinse and pot/pan sanitizer verification available since 6/24/14. The strips are used to verify proper temperature and chemical dilution of sanitizer. Recommendation: It is recommended to require staff to verify temperature and proper chemical dilution and document both on the "Food Contact Surfaces Cleaning and Sanitizing Log" as stated in MDOC HACCP plan. Observation #12: Milk crates were observed being used as shelving on the serving line. Recommendation: Remove milk crates as they cannot be properly cleaned and sanitized, for additional information, review Section 4-2 of 2013 "Food Code" Design and Construction 4-202.11 Food Contact Surfaces (A) Multiuse Food-Contact Surfaces shall be: (1) Smooth; (2) Free of breaks, ‘open seams, crack, chips, inclusion, pits, and similar imperfections” Observation #13: Numerous garbage cans were not covered when not in use. Recommendation: Train staff and prisoner workers to keep lids on all garbage cans when not in immediate use. For additional information, review 2013 Food Code, section 5-501.113 Covering Receptacles. 6/23/14 Letter Observation #14: The General Manager continues to work the day to day operations at SRF Food Service Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. Sincerely, Scott Smith MDOC Contract Monitors [GRANDVIEW PLAZA P.0. BOX 20003 LANSING, MICHIGAN 48009 ‘ww michigan gev (517) 335-426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS ‘SovenNon LANSING John Righter MDOC Contract Monitors CC: Kevin Weissenborn Andrew Johnson A/Warden Winn Administrative Officer Scherf M. Flesch, File GRANDVIEW PLAZA + P.0, BOX 30008 - LANSING, MICHIGAN 48000 ‘wor michigan gov» (517) 335-1425 DANIEL H. HEYNSsom. S STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING ‘DIRECTOR. July 23, 2014 Mr. Glenn Klander, District Manager Aramark Correctional Services Division 423 lonia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Klander: A review of Saginaw Correctional facility was completed on July 22, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: SRF had three reported menu substitutions from 7/13 - 7/19/14. Recommendation: Review production plans to ensure enough food is purchased and prepared for the number of prisoners to be served. Observation #2: There were no cooling logs available for review; however, leftover food items were evident in cold storage. Recommendation: t is recommended to discard all leftovers that are not documented as being properly cooled. Re-train staff and hold accountable for proper record keeping of cooling foods. For additional information, review MDOC HACCP Plan based SOPs "Cooling Potentially Hazardous Foods." Observation #3: Observed two partially filled secondary containers with no labels to identify contents. Chapter 12 states Hazardous Materials Storage - Caustic, corrosive and toxic hazardous ‘materials will be stored in clearly labeled containers and stored in a secure locked and labeled cabinet or room. The trade name and description of each corrosive or toxic product must be clearly displayed on the exterior of each container. Recommendation: It is recommended additional staff and worker training that will address specific MDOC policies as they pertain to Chapter 12 caustic controls. Work with supplier to obtain proper product labels. [GRANDVIEW PLAZA -P.0. ROX 20008 - LANSING, MICHIGAN 48900, wera michigan gor + (517) 335-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS (GOVERNOR, LANSING ee Observation #4: Numerous prisoner workers were observed not wearing uniform properly, some had top section of jumpsuit off having only their t-shirt. Recommendation: Instruct prisoner workers to wear the Food Service uniform properly. No personal clothing should be worn if Food Service. Observation #5: The no cooling logs available, however, leftover food items were indicated on production forms. Recommendation: It is recommended to complete cooling logs a stated in MDOC HACCP Plan and 2013 "Food Code” For additional information, review 2013 Food Code, section 3-501.14 Cooling (A) and MDOC HACCP - Based SOP's Cooling Potentially Hazardous Foods. 6/23/14 & 7/8/14 Letter Observation #6: Food items in storage areas were not dated as to when they were received. Recommendation: In an effort to rotate food inventories properly (FIFO), it is recommended to date all food items upon receipt. For additional information, review MDOC HAACP Based SOP "Receiving Deliveries." 7/8/14 Letter Observation #7: Numerous prisoner workers were observed not wearing hair restraints. Recommendation: Instruct all prisoner workers when working in Food Service they must wear hair restraints and proper uniform as issued. For additional information, review Food Code Section 2- 401.11 (A) and Policy Directive 04.07.103. Observation #8: Drinking cups were observed in dish tank area, cutting room area, and production area. Section 2-401.11 Eating, Drinking, Using Tobacco of the 2013 Food Code (A) Except as specified in paragraph (B) of this section, an Employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean Equipment, Utensil, and Linens; Unwrapped Single-Service and Single Use Articles; or other item needing protection cannot result. Recommendation: Instruct Staff and prisoner workers eating and drinking are allowed only in designated areas. Since there are no closed beverage containers available for prisoner workers, (in the kitchen) it is suggested to allow for extra water breaks in hot weather. GRANDVIEW PLAZA + P.0. BOX 20008 * LANSING, MICHIGAN 48009 ‘wera michigan gov» (517) 295-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR ‘LANSING DIRECTOR Observation #9: The interior of the ovens is exceptionally clean; however, the exterior shows signs of food splash and dust. Recommendation: review, update, and amend (if necessary) the Housekeeping Plan to include cleaning the exterior of all equipment. Per 2013 Food Code, non-food contact surfaces are to be clean to sight and touch. Section 4-601.11 © Observation #10: Food items in the storage refrigerators are not all dated with a receiving date, (produce, margarine, etc.) For additional information, MDOC HACCP based SOP #10. "Food shall be marked with the date of arrival..." ‘Recommendation: t is recommended to date all food items with the date they are received to ensure proper rotation (FIFO) at all times. For additional information, review MDOC HACCP based SOP "Receiving Deliveries" Observation #11: In review of the Thermometer Calibration Log, the log is not completed on a daily basis. ‘Recommendation: It is recommended to test each thermometer daily by using the ice point or boiling point methods to ensure accuracy. By ensuring the accuracy, it will greatly reduce the opportunity of a food borne illness. Observation #12: Soap and sanitizer containers are being stored on the floor in dish room. Section 3-304.14 Wiping Cloths, Use Limitation states: "Containers of chemical sanitizing solutions specified in Subparagraph (B)(¥) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of Food, Equipment, Utensils, Linens, Single-service or Single-use articles." Recommendation: Retrain staff and prisoner workers to not store cleaning containers on the floor. It is suggested to use a dunnage rack, cart, or other easily cleanable surface. Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. [GRANOVIEW PLAZA «P.O. BOX 30003 LANSING, MICHIGAN 48609, vue iichigan gov» (517) 335-1425STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS ‘Sovernon LANSING Sincerely, Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors CC: Kevin Weissenborn Andrew Johnson A/Warden Winn Administrative Officer Scherf S. Linder M. Flesch M. Williamson File GRANDVIEW PLAZA P.0. 8X 20008 - LANSING, MICHIGAN 48909, ‘worwsmichigan gov + (517) 336-1426 DANIEL H. HEYNSSTATE OF MICHIGAN RICK SNYDER, DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR ‘LANSING OWRECTOR July 31, 2014 ‘Mr. Glenn Klander, District Manager Aramark Correctional Services Division 423 Tonia Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Klander: ‘A review of Saginaw Correctional facility was completed on July 30, 2014, The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Corresponding recommendations or required actions are also provided. Observation #1: The gaskets on the hot holding and some refrigeration units are in need of cleaning. There appears to be food debris and mold like substance on these gaskets. The proper way of cleaning these gaskets was demonstrated to a prisoner worker. Recommendation: It is recommended to enforce the housekeeping plan to ensure all equipment and storage units are properly cleaned and sanitized. Inform staff and prisoner workers of the expectations and review 2013 Food Code section 4-601.11. Proper cleaning will extend the life of the gasket. Observation #2: A container was observed with a blue chemical stored in the "dirty dish" receiving area of dish room, The container was not properly labeled to state what was in the container. is recommended to hold additional staff and worker training that will address ies as they pertain to Chapter 12 caustic control. Work with supplier to obtain proper product labels. Hold staff accountable for following proper procedures Observation #3: The small "dessert" plates were not inverted on one side of the serving line, allowing possible contamination of the eating surface of the plate. Recommendation: All food storage or service ware needs to be upside down to prevent contamination of those items listed above. Train / instruct all staff and prisoner workers in proper GRANOVIEWPLAZA -P.0. 80X 20003 - LANSING, MICHIGAN 48009, ww michigan gov « (617) 836-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH, HEYNS ‘GOVERNOR ‘LANSING DIRECTOR storage procedures. Review 2013 Food Code: 4-903.11 Equipment, Utensils, Linens, and Single- Service and Single-Use Articles. (B-2) Observation #4: Sanitizer Containers: Sanitizer Containers were observed on the floor near serving line, and in the “dish” receiving area of the dish room. (7/22/14) Sanitizer Containers were empty in the Prep, Diet, Cook, and Baking areas. Recommendation: Review "Food Code" 3-304.14 (E). It is recommended to either store the buckets on the bottom shelf of the serving line, or place on bottom level of shelving unit that is accessible to the area in which they are used, Itis also recommended to have soap and sanitizer containers available in all areas to ensure proper cleaning and sanitizing Observation #5: Cooling logs were not completed on dates there were documented leftovers: 7/24, 7125, 1/27, and 7/28. (6/23; 7/85 7/22/14) Recommendation: It is recommended to discard any leftover food items in the refrigerator and properly complete a cooling log for any TSC food item that is "leftover" or discard the item. Itis also recommended to review and document staff training in regards to MDOC HACCP Plan; "Cooling Potentially Hazardous Foods," and 2013 Food Code Section 3-501.14 "Cooling." Observation #6: Tool Room: The CAJ 346 form was not completed on the AM shift, 7/25 & 76/14. The CAJ 346 form was not completed on the PM shift 7/27, 7/28, and 7/29/14. Tools were not all signed back in on the following dates: 7/22, 7/23, 7/24, 7/25, 7/26, 7/27, 7/28, and 7R9/14. Recommendation: It is recommended to retrain and document tool training and hold staff accountable for training. Review MDOC Tool Control Policy 04.04.120. The CAJ 346 is to be completed when a staff person access the "tool room." Itis recommended to retrain and document training in regards to PD 04.04.120. Tools are to be logged in when returned. Observation #7: Prisoner workers in the Pot / Pan area were observed not wearing hair restraints. Recommendation: Instruct all prisoner workers when working in Food Service they must wear hair restraints and proper uniform as issued. For additional information, review Food Code Section 2- 401.11 (A) and Policy Directive 04.07.103. (7/22/14) Observation #8: Aramark has three associate vacancies at this time. Recommendation: Interview and hire qualified candidates. (GRANDVIEW PLAZA - P.0. BOX 20008 - LANSING, MICHIGAN 48908 wunanichigan gov» (517) 335-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H, HENS. ‘GOVERNOR ‘LANSING IRECTOR Observation #9: Two substitutions were reported for this audit period. One reported by Aramark staff, the other by Facility staff. Recommendation: Review forecasting and ordering to ensure there is enough product on hand to prepare and serve the number of meals needed. Report all substitutions as they occur to Contract Monitors. It is suggested to work with custody staff to ensure both are reporting accurate menu. changes as occurred. Conclusion: Please prepare a “Plan of Correction” for all observations with-in five business days. Please include a planned date of completion, and documentation showing completion. If there are any questions regarding this review, please contact me. Sincerely, Scott Smith MDOC Contract Monitors John Righter MDOC Contract Monitors CC: Kevin Weissenborn Andrew Johnson A/Warden Winn Administrative Officer Scherf S. Linder M. Flesch M. Williamson File (GRANDVIEW PLAZA -P-0. BOX 20009 « LANSING, MICHIGAN 48909, ‘werwmichigan gov + (517) 336-1426STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR LANSING ‘RECTOR August 29, 2014 Mr. Kevin Weissenborn, Contract Compliance Inspector Grand View Plaza Bldg, - Finance Division 206 E. Michigan Ave Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Weissenborn: A review of Saginaw Correctional facility was completed on August 29, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between ‘Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Observation #1: Noncompliant MDOC Safety and Security Requirements (contract 1.020) ‘© During a routine tool audit it was observed that tool accounting is not meeting MDOC policy or standards. Reviewed log book dated 08-19-14 thru 08-29-14 and observed many deficiencies. Tool issuing information such as dates, prisoner name, prisoner number, time checked out and time checked in were missing for most days audited. During actual tool inventory verification (08-29-14) I observed tools KD5S7, KO75, KO86, KO34, KD96, KD97 and KD98 missing from shadow board and not logged into tool book. I notified Warden Winn ‘of my observation. To protect the facility, all tools must be properly accounted for at all times. This includes proper documentation. '* Observed all main coolers and freezers left unlocked and unsupervised during truck delivery. Aramark staff was observed supervising the prisoners in the dock area, but no supervision was paid to storage areas where prisoners were free enter and exit. * During a routine caustic inventory check of the" Perpetual Hazardous Material Inventory Checklists (CAH-159) several deficiencies were observed. The product Island Shower stated 13 units but actual inventory was 2.5 units. Also no SDS was available for this product. The product Zep Drain and Disposal Cleaner (16 oz.) was not accounted for on the CAH 159 and no SDS was available. The product Ultra Dry showed an inventory of 1.5 but no unhooked unit was in stock. Chapter 12 caustic accounting: A perpetual (running) inventory list (CAH- 159, Hazardous Material Inventory Checklist) must be maintained and SDS available to protect the safety of the facility. (GRANDVIEW PLAZA - P.0. 80X 20003 - LANSING, MICHIGAN 48909 wane michigan gov + (517) 336-1428STATE OF MICHIGAN RICK SNYDER, DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS. ‘GOVERNOR LANSING DIRECTOR Observation #2: Noncompliant Michigan Food Code /HACCP Sanitation Requirements (contract 1.020). + Kitchen area: Upon entrance into kitchen I observed prisoner sitting on top of a food preparation table/food contact surface. «Kitchen area: Observed several prisoners in food preparation areas without hair restraints + Kitchen area: Hood system filters show a heavy build-up of dust and grease. The filters appear clogged and not functioning to capacity. + Kitchen area: Ovens show a heavy build-up of grease and old food debris. © Coolers: Observed racks of food product in both walk-in coolers stored directly under cooler condenser units, Both condensers units were sweating fluid onto food product. * Coolers: Observed uncovered and not labeled food product in walk-in cooler. Products consisted of spaghetti noodles and several pans of what appeared to be meat sauce. Reviewed production records from 08-28-14 and found that these products were on the menu and Ieftovers were noted, but on HACCP required cooling documentation was completed. © Cooler: Observed heavy mold like substance attached to light fixtures in walk-in cooler located next to caustic room, Substance was also attached to areas on the ceiling, * Serving line: Front face of serving line at beverage station on both right and left sides show a build-up of juice spillage attached to surface. Flies were observed landing and sitting on affected areas. Note Michigan Food code/HACCP definitions related to the above issues. ‘A. Section 3-305.11 Food Storage (A) except as specified in paragraphs (B) & (C) of this section, Food shall be protected from contamination by storing the Food; (2) where itis not exposed to splash, dust, or other contamination B, Section 4.601.11 Equipment, Food-Contact Surfaces. Nonfood-Contact Surfaces and Utensils (A) Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. C. MDOC HACCP plan states all food items need to be date labeled for the purpose of preventing ingredient/preparation errors and spoilage D. Section 2-402.11 Effectiveness: (A) except as provided in paragraph B of this section, food service employees shall wear hair restraints such as hats, hair coverings or nets. Also, as stated in the 2010 MDOC Prisoner Work Rules "SAFE FOOD HANDLING" PD 04.07.103 Food Service Sanitation and Safety Standards January 2010, prisoner workers must wear a clean hat or other hair restraint. A hair restraint will keep hair away from food and keep the food handler from touching it. Food handlers with facial hair MUST also wear beard restraints. Observation #3: Noncompliant MDOC HACCP Records, Documentation and Reports Requirements (contract 1.042). GRANDVIEW PLAZA = P.O. BOX 30003 - LANSING, MICHIGAN 48009, ‘nn michigan gov» (517) 335-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING ‘RECTOR. * Reviewed production packets dated 08-26-2014 and 08-28-2014 and found missing HACCP required cooling temperature documentation for the following meal dates and food items 08-27-14: Breakfast: 64 portions of Ralston Lunch-132 portions of potatoes and 128 portions of green beans Dinner: 41 portions of meatballs, 512 portions of gravy, 88 portions of noodles and 64 portions of carrots. 08-28-14: Breakfast: 128 portions of grits Dinner: 85 portion of meat sauce, 44 portions of noodles, and 160 portions of spinach. Note: No other records were available for review - No manager on site. © Temperature holding logs were not completed on 08-26-14. Only one reading was documented. © Ambient air temperatures are only being documented for freezers and walk-in coolers once per day. Also, the four reach-in coolers and commissary are not monitored at all. All storage units must be monitored once per shift. ‘* Building 400 food service production packet was not completed for 08-28-14. No production sheets, no holding logs and no cooling logs were used. ‘* Reviewed Aramark Red Book from 08-21-14 thru 08-29-14 and found multiple documents (Thermometer calibration logs, surface sanitizer logs and HACCP safety and sanitation checklist) were incomplete or not used. Conclusion: Noted many areas of concern, but none revested itself more than the disregard for tool control. Tools within a correctional facility must be strictly maintained and accounted for at all times to ensure both staff and prisoner safety. If there are any questions regarding this review, please contact us. Sincerely, John Righter MDOC Contract Monitor Scott Smith ‘MDOC Contract Monitor ce: A, Johnson ‘Warden Winn GRANDVIEW PLAZA = P.0. BOX 30003 - LANSING, MICHIGAN 48900 ‘wor michigan gov + (597) 335-4‘STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR LANSING DIRECTOR Administrative Officer Scherf M. Williamson S. Linder File: GRANOVIEW PLAZA P.0. BOX 20003 - LANSING, MICHIGAN. 48900 ‘wane ichigan gov « (517) 396-1428STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H, HEYNS ‘GOVERNOR LANSING DIRECTOR, September 18, 2014 Mr. Kevin Weissenborn, Contract Compliance Inspector Grand View Plaza Bldg, - Finance Division 206 E. Michigan Ave Lansing, Michigan 48933 RE: Saginaw Correctional Facility Review Dear Mr. Weissenbor: A review of Saginaw Correctional facility was completed on September 18, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Observation #1: Daily and Weekly Food Safety Required Documentation © SRF is documenting Thermometer Calibration logs weekly. Per MDOC HACCP plan, the ‘Thermometer Calibration Log is to be filled out once per shift. Temperature holding logs were not completed for: Dinner 9/1/14 Lunch 9/2/14 Unit 400 Breakfast / Lunch 9/2/14 There was no final prep temperatures taken for dinner meal on 9/12/14. No production paperwork was completed for the dinner meal on 9/2/14 © Cooling procedures have improved, however they are not being completed on a consistent basis. ‘The final four hour temperature documentation is not being recorded consistently. Proper documentation will demonstrate knowledge of the “Person In Charge” as required by MDOC. HACCP, U.S. Public Health Service 2013 Food Code, or the ServSafe Certification requirements. Observation #2: Daily & Weekly Safety and Security Required Documentation ‘The tool inventory procedure has greatly improved for accountability of tools. It was observed the CAT 346 form has not been completed since 09/05/14 on either shift. The CAJ 346 form is to be completed by the "tool mgr.” for each shift as stated in PD 04.04.120 4 Y...."A tool report CAJ 346 shall be used to document the inspection." Also, the SRF OP 04.04.120 W..."Tool manager shall record their inspection on the tool report form CAJ 346. GRANDVIEW PLAZA + P.0. BOX $0003 * LANSING, MICHIGAN 48900, ‘wore michigan gov + (517) 398-1628STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR ‘LANSING piRecTOR Improper tool control measures are security concems that can affect the safety of staff/ prisoners. This is a violation of MDOC Policy / Procedure. Observation #3: General Cleaning and Sanitation Concerns: The hand sink in the "cutting" room was filled with opened cans rendering the sink no useable. Per 2013 Food Code, section 5-205.11 (A) A hand washing sink shall be maintained so that itis accessible at all times for employee use. The "rotating" ovens in the kitchen / baking area show signs of baked on grease and food debris. Section 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils of the 2013 Food Code states: (A) Equipment Food Contact Surfaces and Utensils shall be clean to sight and touch. The underside of the mixer and the underside of the shelving on the serving line both show signs of dried food particles and food splash. The definition of a food contact surface from 2013 Food Code states, "A surface of equipment or a utensil from which food may drain, drip, or splash: a, into food, or b. onto a surface normally in contact with food." ‘Two of the three sanitizing solution buckets in the kitchen area and one in the serving line area were not diluted properly. Solution was reading below 100 ppm while the standard is 200 ppm. The solution was changed at the time of discovery. ‘Small flying insects were observed at the ends of the serving lines. It is believed the "fruit drink" spill is drawing the insects, however the Aramark Mgr. stated they are spending more time with cleaning and sanitizing of this area. A drain type sanitizer has been purchased and is being used to help control this concern. Conclusion: It is apparent the Aramark Staff at SRF is making great strides in correcting any deficiencies found. The kitchen is clean and well organized and the staff, appear to be engaged in the day to day operation, If there are any questions regarding this review, please contact us. Sincerely, John Righter MDOC Contract Monitor Scott Smith MDOC Contract Monitor (GRANDVIEW PLAZA -P.0, BOX 30003 « LANSING, MICHIGAN 48000, ‘wera michigan gov + (517) 395-1428‘STATE OF MICHIGAN DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS RICK SNYDER ‘GOVERNOR LANSING ce: A. Johnson Warden Winn Administrative Officer Scher J. Righter M. Williamson S. Linder A. Crawford file (GRANDVIEW PLAZA « P.0. BOX 30003 LANSING, MICHIGAN 48900 ‘wor michigan gov (517) 338-1428am S STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIEL H. HEYNS ‘GOVERNOR ‘LANSING DIRECTOR October 10, 2014 Mr. Kevin Weissenborn Grand View Plaza Bldg, - Finance Division 206 E. Michigan Ave Lansing, Michigan 48933 RE: ‘aginaw Correctional Facility Review Dear Mr. Weissenborn: ‘A review of Saginaw Correctional facility was completed on October 09, 2014. The primary objective of the review is to ensure compliance with the provisions of the contractual agreement between Aramark and the Michigan Department of Corrections. Detailed below are a summary of the findings or observations that were identified during the review process. Observation #1: Daily and Weekly Food Safety Required Documentation ‘*Final prep temperatures were not documented on the following dates / meals: (audit period 9/24 - 10/05/14) 9/24: Breakfast / Lunch 9/25: Dinner 9/26: Lunch / Dinner 9/28: Dinner 9/29: Dinner 10/01: Dinner 10/05: Dinner (Casserole item only) The final prep temperature for chicken salad, soy salad, bean salad, and hot carrots were all documented at 65 degrees (F) 10/4/14. Per MDOC HACCP Plan and 2013 Food Code, cold foods are to be held at 41 degrees (F) or below in an effort to reduce the opportunity for Food Borne Ilness. Holding log temperatures were not documented for the following dates/meals: (audit period of 9/24-10/05/14) 9/25/14; Dinner 9/26/14: Breakfast / Lunch Production forms are a requirement of MDOC HACCP Plan. The final prep temperatures and the holding logs are prepared to ensure all food items are cooked and held at the ‘minimum intemal temperatures for those items. GRANDVIEW PLAZA -P.0. BOX 20003 - LANSING, MICHIGAN 48909 ‘wuwiehigan gov = (517) 335-1425‘STATE OF MICHIGAN RICK SNYDER DEPARTMENT OF CORRECTIONS DANIELH. HEYNS ‘GOVERNOR LANSING DIRECTOR Proper documentation will demonstrate knowledge of the “Person In Charge” as required by MDOC HACCP, U.S. Public Health Service 2013 Food Code, or the ServSafe Certification requirements. Observation #2: Daily & Weekly Safety and Security Required Documentation ‘Master tool inventory is not signed / approved by Aramark FSD. Work place manager must verify and sign inventory each time it is updated. eNot all CAJ 159 forms that have a maximum storage amount match the CAJ 160. Both MDOC forms must have matching maximum limits. The CAJ 160 form needs to be posted outside the room. Contact facility Hazardous Material Coordinator to correct CAJ 160 form to ensure maximum storage amounts match. Contact maintenance to remove previous CAJ 160 form and install updated CAT 160. Review Ch. 12 Hazardous Material Control (B-1,2) Improper tool control measures are security concems that can affect the safety of staff / prisoners. This is a violation of MDOC Policy / Procedure. Observation #3: General Cleaning and Sanitation Concerns: Numerous full and partially filled unprotected drinking cups observed stored on counter and cart surfaces creating a possible food contamination concern. Section 2-401.11 Eating, Drinking, Using Tobacco of the 2013 Food Code (A) Except as specified in paragraph (B) of this section, an Employee shall cat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean Equipment, Utensil, and Linens; Unwrapped Single-Service and Single Use Articles; or other item needing protection cannot result. Food warmers in the kitchen area show signs of food and grease build-up within inner storage compartment creating a food contamination concem. Also, gaskets are damaged with grease and food debris impacted into damaged areas. ‘Section 3-305.11 Food Storage (A) Except as specified in paragraphs (B) & (C) of this section, Food shall be protected from contamination by storing the Food; (2) Where it is not exposed to splash, dust, or other contamination. This refers to a half bag of soy in the commissary being open and not covered. ‘Freezer floors show a heavy build-up of food and dirt debris. . Section 4-601.11 Equipment, Food- Contact Surfaces. Nonfood-Contact Surfaces and Utensils (A) Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Laundry area: Found evidence of mo ‘observed in the wall next to overhead door. ‘Equipment wash area next to caustic room shows evidence of a heavy mold like substance attached to the floor base area. Area requires complete cleaning and sanitizing. Section 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils of the 2013 Food Code states: (C) ‘Non-Food Contact Surfaces shall be kept free of an accumulation of dust, dirt, Food residue, and other debris. use_ dropping under shelving units. A small hole was (GRANDVIEW PLAZA = P.0, BOX 30003 - LANSING, MICHIGAN 48900 wor michigan gov» (517) 335-1426STATE OF MICHIGAN RICK SNYDER, DEPARTMENT OF CORRECTIONS. GOVERNOR LANSING DANIEL. HEYNS DIRECTOR Observed prisoner coat area unsecured. This practice increases the opportunity for product smuggling. Personal clothing should be kept in a secure area away from these areas. For further information, review PD 04.07.103 (P). Conclusion: Aramark at SRF continue improve the operation by implementing and clarifying additional procedures. Completing additional MDOC Caustic and Tool training with Aramark Associate staff will be helpful to all. If there are any questions regarding this review, please contact us. Sincerely, Scott Smith MDOC Contract Monitor John Righter MDOC Contract Monitor ce: A. Johnson Warden Winn ‘Administrative Officer Scherf J. Righter M. Williamson S. Linder file GRANDVIEW PLAZA -P.0. BOX 30003 + LANSING, MICHIGAN 48009 ‘worm michigan gov» (517) 298-1428