Reports on Friday indicated at least five Pioneer High School students have the disease. Updated information was not available Saturday.

Christina Katka, MIHP Supervisor for Washtenaw County Public Health

Here is just a snapshot of the day in the life of a MIHP home visitor:

What do the violations in the reports mean?
The laws governing food service changed significantly on October 1, 2012. The most noticeable change was in the terminology used for violations in restaurant inspections. Previously, violations were Critical or Non-Critical, but now 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 called 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 an 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. Examples include dirty floors and improper facility lighting. Core violations were previously called Non-Critical violations.

Where can I see the inspection results?
Washtenaw County Public Health posts restaurant inspections monthly on Ann Arbor.com. The inspections posted were completed the month prior (i.e. January inspections are posted in February).

You can also search the 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, 2012, 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.

The Patcheak family (from the left) Keshav, 6, Vishnu, 10, Sheetal, and Madhav, 1, inspires other families to take action for environmental change in their schools. (not pictured: Dad, Terry Patcheak)

Sheetal is concerned about engine idling both as a health threat to our children and an environmental scourge. She points out that according to Environmental Protection Agency (EPA) statistics, “One minute of idling emits more carbon monoxide than three packs of cigarettes. Now, we are all aware of smoking. We don’t even want people smoking in front of the buildings anymore, but we don’t even think twice about idling! There are 40 toxic pollutants [in engine exhaust].”

Schoolchildren are especially vulnerable to this type of air pollution. “[Exhaust] is known to cause asthma, allergies, lung problems, and cancer. The exhaust pipe is right where kids are standing at the dismissal line. They sit on the cement waiting to be picked up,” says Sheetal.

On weekday mornings and afternoons Sheetal ferries her sons, Vishnu, 10, and Keshav, 6, to and from East Arbor Charter Academy in Ypsilanti, with baby Madhav tucked in his car seat. “Idling is even worse if you have babies in the car, because the toxins circulate inside,” she says. “There are so many moms that have babies in the car...and they want to be first in the line so that they can leave quickly... It’s not just a half-hour pick-up, it’s hours.”

Sheetal would like the loading areas at her boys’ school and at schools across Washtenaw County to become “Idle Free Zones,” where parents and bus drivers turn off their engines while waiting.

Curbing vehicle emissions from carpools will improve the air quality at schools, but school bus emissions must also be reduced. Chronic inhalation of diesel exhaust can lead to health problems, especially for children with asthma or other respiratory sensitivities. In the Washtenaw Intermediate School District (WISD) yellow school buses make 700 diesel-fueled runs and traverse 13,000 miles every school day according to Thomas Moore, director of transportation for WISD.

After the buses depart from the schools, the danger does not evaporate. A Yale University study revealed that an invisible cloud of carcinogenic diesel particulates lingers, tainting the circumambient air around the school.

Kathy Fellabaum, MSW, RD

Public Health had given these awards out to local businesses in years past, but over time this practice ended. Our medical director, Dr. Alice Penrose, thought it was a good time to reestablish them. Her belief is, “If you can build exercise and healthy eating into your daily routine, you are more likely to stick to whatever program you start.” We agreed that honoring local businesses that are making critical investments in their employees’ health was a fitting way to celebrate Public Health Week in Washtenaw County.

The awards recognize small and large businesses that are promoting healthy behaviors in the workplace, such as physical activity or healthy eating, through wellness programs or other strategies. Since employees spend a huge part of their day at work, it’s easier to follow through on healthy habits and weight loss efforts if these can be practiced throughout the workday with the help of wellness programs. Employers also benefit when their employees are healthy, as this can lead to lower health care costs.

As a registered dietitian in my previous position, I often noted that many of my patients were skipping meals and having a really hard time eating healthy food. Their work and family commitments left them either not eating much at all, or grabbing unhealthy meals on an irregular schedule.

Eating healthier meals on a more regular basis contributes to your overall health, especially if you are trying to manage a chronic disease like diabetes. That’s why I am so interested in the Healthy Workplace Awards - because it gives us the chance to publicize what companies are doing to help employees in their quest for health, allowing others to learn from their best practices.

Hosted by the Ann Arbor YMCA, the 50 Moving Forward initiative is a set of fitness classes, workshops, walks, talks, and other activities developed through a collaboration between Y-USA and Pfizer. Ann Arbor is one of 25 locations launching the program. Its tagline is, "Of Course I've Still Got It!"