The State of Michigan has updated its Food Law and adopted the Michigan Modified Food Code. The most noticeable change is in the terminology used for violations in restaurant inspections. Previously, violations were Critical or Non-Critical. As of Oct. 1, they are categorized as Priority, Priority Foundation or Core.

Priority violations are the most serious. Correcting these eliminates or reduces a problem directly associated with foodborne illness. Examples include improper food temperatures and lack of hand washing. Priority violations were previously Critical violations.

Priority Foundation violations are problems that can lead to a Priority violation. Correcting these problems may keep Priority violations from occurring. Examples include not having am appropriate food thermometer, not having sanitizer test strips and not having soap or paper towel at a hand sink. The Priority Foundation category is made up of violations that were previously called Critical or Non-Critical Violations. Core violations are related to general sanitation and facility maintenance. Core violations were previously Non-Critical violations. Examples include dirty floors and improper facility lighting. . Priority and Priority Foundation violations must be corrected immediately at the time of inspection or within 10 days. Core violations must be corrected within 90 days of the inspection.

Where can I see the inspection results?

We post restaurant inspections monthly on Ann Arbor.com. The inspections posted were completed the month prior (i.e. January inspections are posted in February). You will now see three categories of violations instead of two. They will be designed as Priority, Priority Foundation and Core violations.

You can also search our online database of all restaurant inspections and detailed reports. Click here for access to all Washtenaw County restaurant inspections!

How frequent are inspections?

Routine inspections take place twice per year (or once per year if the business is only open seasonally). Routine inspections are typically unannounced. However, when there are changes to the Food Code or Food Law, like those that took place Oct. 1, the first routine inspection is scheduled. Key restaurant staff must be present so the Sanitarian can explain how the changes impact the establishment’s operations. The number of violations observed often decreases when inspections are announced. This may explain why the recent inspections appear somewhat better than usual.

Each inspection is a snapshot in time, and conditions found at the restaurant are not necessarily the conditions that could be found in the restaurant at other times. Sanitarians (otherwise known as health inspectors) ask many questions about the menu, operations and procedures to get the best possible idea of the day-to-day conditions of the restaurant. Environmental Health conducts additional inspections if a foodborne illness or other complaint is reported.

What if I have a complaint?

Environmental Health responds to general restaurant complaints as well as foodborne illness complaints. Please call our office at 734-222-3800 to file a complaint or to report a suspected foodborne illness.

January Report