Pioneer High School Cafeteria

Contact Information

601 W. Stadium Blvd
Ann Arbor, MI 48103

Health Report - 04/27/2015 (1 critical incident(s))

(Critical) Observed container of housemade rte tartar sauce and pan of rte sliced turkey (deli meat) on wic shelf with expired datemark labels (tartar sauce expired on 4/19/15, turkey expired 4/26/15). All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep/slice date). Pic corrected by discarding expired tartar sauce and turkey at time of inspection. Violation corrected.

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Observed 2 broken cabinet doors under self serve condiment station in serve line area (door hinges are broken). To correct, please repair cabinet doors as soon as possible

Observed 2 unlabeled plastic 5-gallon food containers in catering wic (food containers are blue and red slushy syrup mix). Once removed from original packaging, all food containers must be labeled with food common name for proper identification.

Observed floors under all cooking class upright coolers and freezers in side kitchen area with an accumulation of old food debris, used gum and old mouse droppings. To correct, please clean now and on a more frequent schedule

Health Report - 10/16/2014 (0 critical incident(s))

Observed heavy buildup of grease and debris on both sandwich presses on serve line. To correct, please clean both sandwich presses now and on a more frequent schedule

Observed no covered waste receptacle in unisex staff restroom. To correct, please provide as soon as possible

Observed hot water faucet on handsink in cooking area (near ice machine) in poor repair (faucet is stripped and does not shut off completely). To correct, please repair as soon as possible. Pic stated that work order has already been placed. , observed handsink drain line in dining room serving area leaking water. To correct, please repair leaking drain line as soon as possible. Pic stated that work order has already been placed

Observed interior of both beverage air upright coolers at end of serve line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/01/2014 (2 critical incident(s))

(Critical) Observed 2┬░Freshly prepared containers of rte soup on shelf in catering wic with internal food temperatures of 120-130f. Soups were cooked, then covered with saran wrap (tightly sealed) and then placed in wic to cool 1. 25 hours ago. This cooling method is not approved. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to utilize shallower uncovered pans and ice baths/ice wands before placing food in wic. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temperature danger zone. Pic corrected by spreading soups into thin layers in hotel pans and placing uncovered pans near compressor in wic. Checked soups after 30 minutes. . . Internal food temperatures now 68f after 2 hours. Please educate all staff on proper cooling methods as needed. Violation corrected.

(Critical) Observed no soap in dishwashing machine (soap dispenser empty). To correct, please refill all empty soap containers more often and as needed. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected.

Observed duct tape being used to repair end of sidekick device on end of mop sink spigot. Duct tape is not an approved repair surface as it can accumulate bacteria. To correct, please remove duct tape and repair water spigot as soon as possible

Observed no covered waste receptacle in unisex staff restroom in kitchen. To correct, please provide as soon as possible

Health Report - 10/21/2013 (1 critical incident(s))

(Critical) Observed trash can stored in front of handsink in prep area (across from blast chiller). All handsinks must be fully accessible for employee handwashing at all times. To correct, please do not store any items in or around any handsink. Pic corrected by relocating trash can to approved location at time of inspection. Violation corrected

Observed wif floor (under food shelves) with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/23/2013 (3 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured 0 ppm of chlorine in dishmachine (sanitizer bucket empty). Facility needs to be sanitizing as per manufacturers directions (in this case 50-100 ppm). Pic replaced sanitizer bucket, but dishmachine was still not sanitizing (noticed small leak on sanitizer line on top of machine). Ecolab called at time of inspection. Will need to sanitize dishware in 3 compt sink until dishmachine properly repaired. I will check this item at follow up inspection. Correct within 10 days. Please note: this violation has been cited at 2/3 last routine inspections. If violation is cited or repeated in next inspections, enforcement actions will be required. ,

(Critical) Staff are not verifying sanitizer concentration in dishmachine as needed. Please educate staff on proper sanitizer concentrations and test strip usage as needed. Pic corrected by educating staff and creating a sanitizer monitoring chart for dishmachine at time of inspection. Violation corrected.

(Critical) Observed no soap in dishmachine (soap dispenser empty). To correct, please educate staff on proper warewashing procedures and refill/replace empty soap containers when needed. Pic corrected by replacing soap at time of inspection. Violation corrected

Observed ventilation filters above flat top grill in catering area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/18/2012 (0 critical incident(s))

Observed cabinets under self serve condiment station in dining room with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/16/2012 (1 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured 0 ppm of chlorine in dishmachine (the sanitizer bucket was not connected to machine). Pic stated that the sanitizer was emptied this morning, but no one has replaced it yet. To correct, please ensure all dishwashers are aware of proper warewashing and sanitizing procedures and are checking soap and sanitizer levels before conducting any dishwashing. Concentration needs to be between 50-100ppm of chlorine at all times. Pic corrected by opening new sanitizer bucket at time of inspection. Rechecked, concentration now 100ppm. Critical corrected.

Observed no employee handwashing sign in employee restroom. To correct, please provide as soon as possible

Observed no chlorine test strips in facility to measure sanitizer concentration in dishmachine. To correct, please provide as soon as possible

Observed no soap at handsink in grill station area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.

Observed loading dock door propped open. All outer doors to facility must be shut at all times to prevent entry of unwanted pests, insects and birds

Health Report - 10/25/2011 (2 critical incident(s))

(Critical) Observed food employee eating in prep area of kitchen at time of inspection then go into wic while continuing to eat. Food employees need to be eating in designated areas of kitchen (like break room or dining room) where they cannot contaminate food, utensils or clean equipment at any time. Prep area and wic are not approved locations in kitchen for employees to eat. Pic corrected by educating staff on proper eating and drinking procedures/locations in kitchen at time of inspection. Critical corrected

(Critical) Observed 2 sheet pans of pre cooked chicken breast sandwiches (for panninis) stored on mini speed rack on serve line with internal food temps of 85f (food has been out for 1 hour per pic). According to temp logs, all chicken was cooked to 165f or more before assembling sandwiches. All phf must be hot held at 135f or more at all times. Cannot keep all pre assembled panninis out of temp for 2 lunch periods. Pic corrected by reheating chicken sandwiches to 165f and leaving in hot holding unit before 2nd lunch. Critical corrected.

Observed bins of rte apples located on couple of serve lines in cafeteria not protected by sneeze guards or other devices (apples are self serve). All fruit and vegetables on display that do not require washing or peeling by consumer (such as apples) shall be protected from contamination by the use of packaging, sneeze guards or display cases at all times. Serve lines already have several sneeze guards in place. To correct, please relocate rte apples behind sneeze guards as soon as possible

Observed no vent filters in vent hood above fryer station. Pic stated that fryer is only used by catering department/night operations only. All fryers must be properly maintained at all times. Please install filters as soon as possible to help reduce fire hazards and improper ventilation

Observed staff wiping down tables in lunchroom with no sanitizer (warm water only). All lunch tables need to be properly sanitized with proper chemical as required. Pic stated correct sanitizing procedures (filling wiping cloth buckets with quat out of 3 compt sink dispenser), but staff did not follow those procedures today. To correct, please retrain all staff on proper wiping cloth mixing procedures as needed

Observed missing/burnt out lights in wic/wif and in vent hood. To correct, please replace all missing light bulbs as soon as possible

Health Report - 04/28/2011 (1 critical incident(s))

(Critical) Observed the water line leading to the combination oven without a backflow prevention device to correct should install a proper back flow prevention device on the water line leading to the combination oven to prevent potential backflow into the water distribution system of the kitchen. An a. S. S. E. 1012 or 1022 back flow prevention device would be adequate

Observed the walk-in with light bulbs not operating, and the servery area upright reach-in unit with lights not operating. To correct should service lighting fixtures to provide light for the walk-in and the servery area up right refrigertor

Health Report - 10/15/2010 (1 critical incident(s))

(Critical) The conveyor dishwashing machine final sanitization rinse was observed to be below 50 ppm chlorine residual, several passes of ware washing trays were sent through the dish washing machine, in one side and out the other without stop. The sanitizer test strips did not produce a visible color change at surface of pans exiting the dish machine. To correct provide manual sanitization by immersion of all washed utensils in the available 3 compartment sink, observed properly set up with sanitizer and test strips as required- contact was made with service company ecolab for repair man to properly adjust dishwashing machine at final rinse cycle- complete repairs prior to use or correct by 10-25-2010. 10-29-2010 observed dishwashing machine final sanitization rinse to be above 50 ppm and the dishwashing machine produced a color change on both chlorine test strips and for thermolabel temperature sensitive heat tape. Dishmachine found to be properly sanitizing utensils, this item was corrected. , the conveyor dishwashing machine final sanitization rinse was observed to be below 50 ppm chlorine residual, several passes of ware washing trays were sent through the dish washing machine, in one side and out the other without stop. The sanitizer test strips did not produce a visible color change at surface of pans exiting the dish machine. To correct provide manual sanitization by immersion of all washed utensils in the available 3 compartment sink, observed properly set up with sanitizer and test strips as required- contact was made with service company ecolab for repair man to properly adjust dishwashing machine at final rinse cycle- complete repairs prior to use or correct by 10-25-2010

Observed the boat area hand washing sink without a proper sign to remind food employees to wash their hands, to correct, pic provided a proper sign at this hand sink during this inspection. Corrected on 1-15-2010

Observed exhaust ventilation hoods missing grease collection cups at interior of hoods, should provide grease cups at exhaust vent hoods to capture condensate from hoods at cooking area

Observed the wall warmer unit without a thermometer to correct provide an accurate thermometer in the hot food holding unit to calibrate hot holding unit temperatures for stage of hot food holding. Correct by 10-25-2010