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November 10, 2010 - Image 7

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The Michigan Daily, 2010-11-10

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The Michigan Daily - michigandaily.com Wednesday, November 10, 2010 - 7A

After citations, NYPD, Raja
Rani alter food preparation

Winfield: 'U' to
begin regular
mental health

From Page1A
some ready-to-eat foods during a
June 9 inspection.
Lelcaj said the temperature of
the food in the preparatory areas
was higher than usual because
the inspection took place on a
90-degree day during lunch hour,
when heat from outside comes
in through open doors. The food
bins containing the ingredients
need to stay open during the
lunch period due to the increased
number of customers, Lelcaj said.
Schweighoefer wrote in an
e-mail interview that the weather
should not affect standard food
"The outside temperature
should not have any bearing on
a restaurant's ability to keep its
facility clean or to follow the
requirements of the food code,"
Schweighoefer wrote.
During the June inspection,
Sava's received a non-critical
violation for fruit flies that were
present in the upstairs bar and
around the soiled linen area
downstairs, where tablecloths are
kept before being sent out to be
Lelcaj said the flies are natu-
rally attracted to the fresh fruit
used in the juicing area and the
liquor in the bottles of alcohol.
Though the fruit is replenished
throughout the day and cylindri-
cal cups are placed over the alco-
hol at night to keep away insects,
the flies are still present during
the summer, Lelcaj said.
Since the inspection, used alco-
hol bottles are also now washed
out before they are placed in the
basement to be recycled, Lelcaj
In the health inspection report,
the health inspector instructed
the restaurant to keep its side and
front doors closed to prevent the
entry of potential pests. However,
the side doors were open at the
time of the Daily's tour.
Lecaj said after the June
inspection, the restaurant tried
to keep the doors closed, but it
became hazardous for servers
walking to the patio while hold-
ing trays of food. Therefore, Lel-
caj said she chose to keep the
doors open until a better solution
can be implemented.
Though Lelcaj said she recog-
nizes health inspectors have an
important role, she said their sug-
gestions are often hard to follow,
like in the case of the doors.
"They are living and doing
their job out of a manual, while
we are following that manual, but
it has to be put into practical use,"
Lelcaj said.
In a follow-up inspection one
week after the initial report in
June, all critical violations had
been corrected. Follow-up inspec-
tions take place shortly after ini-
tial inspections so that health
inspectors can see if critical vio-
lations have been corrected.
New York Pizza Depot on East
William Street received a critical
violation in March for an employ-
ee handling ready-to-eat food
with his or her bare hands.
NYPD owner Anna Grillo said
workers wear gloves or use a

Bar Louie Kitchen Manager It. Hernandez wears gloves as he prepares a special shrimp dish on Friday.

spatula while handling meats and
serving pizza. However, she said
the chefs do not wear gloves while
preparing pizza dough.
In an e-mail to the Daily, Sch-
weighoefer confirmed that it is
acceptable to use bare hands with
foods that are going to be fully
cooked later.
The pizza parlor also received
a non-critical violation for debris
found on shelves in its downstairs
walk-in cooler, but the restau-
rant now has a cleaning system
in place in which the shelves are
cleaned once a month.
Schweighoefer wrote that
monthly cleaning is sometimes
acceptable for restaurants,
though cleaning should occur as
often as needed to ensure that the
shelves remain free of debris.
"In some places, monthly might
be acceptable, in others, they
must be cleaned weekly or even
more often to prevent (shelves)
from being dirty to sight and
touch," she wrote.
During a tour, the owner was
unable to find a thermometer in
the restaurant's stand-up refrig-
erator - a violation that was cited
at the time of the inspection -
after opening and searching the
fridge..However, Grillo said the
refrigerator does contain a ther-
Raja Rani, a restaurant on
South Division Street that serves
Indian cuisine, had six critical
violations at the time of its Febru-
ary 2010 inspection.
Jafvar Fingh, assistant manag-
er of Raja Rani, said the inspector
found unclean knives in the kitch-
en, but the problem has since been
corrected. The assistant chef reg-
ularly checks the sanitation of the
knives while working, according
to Fingh.
During the inspection, the
inspector spotted an employee
handling food with his or her bare
hands when he or she should have
been wearing gloves. Fingh said
this was a misunderstanding on
the part of the employee, and all
food that is about to be served is

handled with gloves.
As a result of the inspection,
the preparation of Raja Rani's
Tandoori Chicken - an Indian
dish consisting of chicken, yogurt
and various spices - has also been
changed' Fingh said the chicken
is cooked twice before it is served
and cooking temperatures are
monitored closely. At the time of
inspection, prepared chicken for
the lunch buffet was found at 30
degrees below its proper temper-
In a follow-up inspection about
one week later, the health inspec-
tor reported that all critical viola-
tions had been corrected, Fingh
In a July 2010 inspection, Bar
Louie on East Liberty Street had
critical violations for the pres-
ence of flies in the dishwashing
and bar areas as well as improp-
er temperatures for hazardous
Brandon Herriott, general
manager of Bar Louie, said the
establishment has since re-grout-
ed the tiles, which has reduced
the number of flies. The com-
pressor for the reach-in cooler
- which caused the previously
elevated temperatures - has also
been replaced and is now func-
tioning normally, Herriott said.
Along with Ann Arbor locals,
University students remain the
main clientele for restaurants
located on Central Campus.
While these restaurants cater to
college students, Andy Deloney,
spokesman for the Michigan Res-
taurant Association, said viola-
tions at college eateries do not
differ from those at restaurants in
other towns.
"I've not noticed that there's
been any sort of increase in viola-
tions at establishments on college
campuses as opposed to any-
where else," Deloney said.
with 45 local health depart-
ments in the state, Deloney said
violations of hand washing,
temperature control and cross
contamination control pose the
largest health risks.
He added that inspections are

not meant to punish restaurants
but rather to inform them of the
areas they need to improve.
To help restaurants meet
required food regulations, a state-
wide law requires every establish-
ment to have a manager certified
in an approved food safety and
sanitation course, Deloney said.
Because the U.S. Food and
Drug Administration made
changes to the food code in 2000,
there are now more categories for
violations, Schweighoefer said.
As a result, there have been more
violations in the past decade, she
Schweighoefer also said it can
be hard to compare violations
from one year to the next because
the U.S. Food and Drug Adminis-
tration's Food Code - the stan-
dard governmental model that
establishes regulations for retail
and service establishments -
changes every couple of years.
Despite the spike in violations,
Schweighoefer said she thinks
restaurants are doing more to
prevent violations and fix those
they receive.
"Even though the violations
may look like there are more, I
think the knowledge of food safe-
ty of the restaurants has greatly
increased over the last 10 years,"
Schweighoefer said.
At the time of its July 12
inspection, BTB Cantina on South
University Avenue had no criti-
cal or non-critical health code
violations, which manager Brent
Hegwood said was due to his
knowledge of the federal food
code that he gained during a food
safety and sanitation course he
took two years ago.
With this knowledge, Heg-
wood said he was able to effec-
tively communicate food code
standards to his employees.
"At the end of the day it comes
down to the staff being well-
trained and knowing what to do,"
Hegwood said.
Part two of the series
looks at violations in
campus stadiums.

From Page 1A
there is all this stress in life or
because there's less stigma and
shame about it," he said. "There
are a lot of factors that go into
To help reduce the number of
disorders that go undiagnosed,
Winfield said UHS is currently
working to implement regular
mental evaluations of students,
scheduled to begin this winter.
Winfield said that as of now,
UHS will likely use two differ-
ent questionnaires. The Patient
Health Questionnaire 9 screens
for risk of depression. The other
questionnaire UHS is considering
the Audit and would test for alco-
hol-related problems, which can
be linked to depression.
Winfield also noted that more
students are comingto the Univer-
sity already diagnosed with men-
tal health issues and are already
taking medications to treat them.
"My suspicion is resources
allow people to attend a college
successfully despite their particu-
lar problems," Winfield said.
Tim Davis, associate director
of the University's Counseling
and Psychological Services and
director of Clinical Services, said
the increase in the number of stu-
dents seeking counseling is very
apparent to staffers working in the
CAPS office.
"There's a perception that
across the board ... we're seeing
more student need for services,"
Davis said. "We're bursting at the
seams, and we didn'tused to burst
at the seams."
Davis said there are a few com-
mon theories floating around
about the cause of the increase of
mental disorders on college cam-
"I want to believe that the stig-
ma is going down that's associated
with seeking counseling services,"
he said.
Davis explained that medical

advancements might have also
pushed the increase in diagno-
ses. While new medicines allow
those with more serious mental
disorders to attend college, they
also bring to campus people who
previously might not have had the
resources available to them to be
successful in a college environ-
ment. Davis said that just 20 years
ago, going to college with bipolar
disorder was very uncommon.
He added that many people
believe that stress in the lives of
college students has increased in
recent years.
"There are some people out
there who say, 'Hey, you know
what, this time of life is getting
more stressful,"' he said.
Davis said that while the the-
ory is not proven, it's likely this
"emotional crunch" makes people
more susceptible to depression
and other conditions. CAPS offi-
cials are working to help students
address these issues, he said.
"We are thankfully making it
more possible for students who in
the past may not have been able to
pus andbe successful," he said.
A student in need can go to
CAPS and set up a first appoint-
ment after about 10 minutes of
filling out electronic forms, Davis
said. CAPS also offers different
options for students seeking help.
Common concern groups run
Monday through Thursday every
week. Topics range from how to
move past depression to how to
stop procrastinating.
Davis said CAPS has many new
plans to try to help more students
faster, which include increas-
ing the office's staff and working
closely with UHS to refer students
to the service that will best fit the
student's situation.
"One of the things that we're all
teaming up on over here at CAPS
is to try to make more types of ser-
vices immediately available to stu-
dents," Davis said.

From Page 1A
of the building, which could not be
demolished, according to the plan
"Part of the plan agreement for
bringing that store into that spot
was that they had to maintain the
fatade ... so they demolished the
entire building except the face, and
now they have to lift in the pre-cast
concrete walls over the top of the
faeade," Welton said.
Welton added that in order to
properly lift the walls over the top

of the building and maintain their
structural integrity, the construc-
tion workers need to use a boom-
crane. The crane, he said, will sit
out on State Street, and the closure
of the area is in the interest of pub-
lic safety.
Ben Storey, manager at Buffalo
Wild Wings, said the construction
in the area has been a burden for
the restaurant, which is next to the
blocked-off street.
"It sucks," Storey said, explain-
ing that the street closure may dis-
courage potential customers.
Storey said the construction,
which spans the entire front side of

the restaurant, makes it difficult for
passersby to enter through the side-
walk that is closed from Monday
through Friday. But, Storey said, for
game days and wing connoisseurs,
the construction will not likely be a
"People with a taste for Buffalo
Wild Wings are going to brave any
type of weather or obstacle to get
to their wings, their beer and their
sports," he said.
Cyndi Bertsos, one of the own-
ers of Sava's restaurant, said being
located about 50 feet from the con-
struction has had little effect on the

"Customers are still great. I
mean it hasn't really affected us-at
all," Bertsos said.
The closure of the State Street
area could pose a potential prob-
lem for students living in the North
Quadrangle Residence Hall who cut
through the street to get to class.
However, LSA sophomore Jana
Savagian, who is a resident of
North Quad, said she hasn't been
bothered that much by the con-
"I and pretty much everyone
I know don't use that entrance,
unless we're going to Chipotle,"
Savagian said.

cials know where the individuals
REGISTRY are and how to assist them.
From Page 1A The registry is being intro-
duced in three phases over the
A.T. Miller, director of the next few months. Today, indi-
University's Global Intercultural viduals, groups and administra-
Experience for Undergraduates tors will be able to register. The
program, said that last Febru- University's Department of Pub-
ary's earthquake in Chile was an lic Safety and other emergency
example of a situation in which responders can also now access
the University would make use of the registry.
the travel registry. The second phase of the trav-
"We had 12 students (in Chile)," el registry will be released in
Miller said. "Because they were in April 2011 and will enable more
the registry, and on our program, enhanced search features and an
we had a satellite phone connec- iPhone application to access trip
tion." itineraries. In June 2011, the third
Using the registry, Miller said and final stage,which will expand
he was able to inform their par- the technological features on the
ents or emergency contacts that site, will be implemented.
the students were okay after the The registry will also act as
earthquake. But with the new a planning tool for students, by
registry, coupled with HTH travel providing links to websites with
insurance, Miller said communi- information about advisories and
cation will be more streamlined. warnings so students can look up
officials hope the comprehensive everything from what immuniza-
process will make students and tions they need before they travel,
their families more comfortable to the cholera outbreak in Haiti,
with the idea of study abroad. Miller said.
"We're trying to make it so that "We also provide advice,"
the students and the families can Miller said. "One of the things the
be confident that yes, you can be travel registry also lets you know
a global player, and with a sort of is that the place you're going has
safety net or support that makes a State Department warning
you confident that this is worth against certain things and that
doing or makes sense," Miller said. way you can be well informed.
The registry is also part of Uni- There are also connections to the
versity President Mary Sue Cole- Center for Disease Control."
man's goal of having at least half If any new travel warnings
of the student body experience or advisories are issued, details
international travel during their about the warning will be posted
time at the University. immediately to the new Global
Any student, staff or faculty Michigan website.
member who is traveling outside Members of the University
the United States on a University- community should register no
sanctioned trip, in a group or as an matter where they're going, even
individual, is required to register. if it's to Canada, Miller said.
The registry will also be open to He cited the SARS outbreak in
members of the University com- Toronto a few years ago as some-
munity who are going on personal thing that can occur even in a
trips. country relatively close to the
Anyone who purchases the United States.
University's HTH travel health "Even though you might think,
insurance plan will have to regis- 'Why would I register a trip to
ter his or her travel logbefore pur- this nearby place?' (It is so) we
chasing the insurance package. can support people," Miller said.
Travelers' itineraries will also be "We had some people put in quar-
on the registry, so that in the case antine. When that happens it's
of an emergency, University offi- pretty scary."
E-mail calero@michigandaily.com to enter the Daily's
second annual home brew contest.

From Page 1A
"Survival Flight nurses respond
to accident and injury scenes and
travel to other hospitals to resus-
citate critically ill and injured peo-
ple," the statement reads. "They
must be able to perform life-saving
procedures promptly and skill-
According to the statement,
the nurses trained in the survival
course perform the same proce-
dures as practicing doctors and

"The procedures used on the
animals during training are the
same as ones that are performed
on human patients, such as insert-
ing a breathing tube or accessing
blood vessels and body cavities for
life support and other therapeutic
purposes," the statement reads.
The USDA came to the Univer-
sity early last month to investi-
gate the use of live animals in the
course, but according to the state-
ment, they found no citations.
Felix Lopez and John Oltean,
two LSA representatives on MSA,

authored the resolution passed at
last night's meeting.
"I felt like if there's an alterna-
tive to (using live animals) that it
should be taken," Lopez said in an
interview following last night's
Lopez said that as a leading
institution, the University should
change its policy regarding the
use of live animals in the Survival
Flight Course, and should instead
use simulation technology.
" ... There have already been
classes similar to Survival Flight
Course where they are using simu-

lators," Lopez said.
Lopez said it is important that
the general student body become
more active in supporting the
cause to move away fromusing live
animals in the class to encourage
the University to make changes.
Though MSA voted to sup-
port the resolution, some rep-
resentatives like LSA senior
Gabriel Surprise, MSA's former
student general counsel, said the
use of animals in the course is
justified because students need to
train on a subject that's anatomi-
cally similar to a person.



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