St. Patrick's Church Parish Hall

Contact Information

5671 Whitmore Lake Road
Ann Arbor, MI 48105

Health Report - 02/17/2015 (1 critical incident(s))

(Critical) Observed multiple food items in the white two door cooler without any date marks. Person in charge said the food was from a party on sunday. Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct mark the noted food for sunday and train staff on date marking. Corrected: person in charge marked the noted food for sunday

Observed the hand sink without a hand washing reminder sign. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. To correct provide a hand washing reminder sign

Health Report - 08/29/2014 (0 critical incident(s))

Observed the avb on the two compartment sink leaking water. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair the noted avb to eliminate the leak.

Health Report - 02/28/2014 (0 critical incident(s))

Observed water stained ceiling tile. Should check ceiling for potential leaks. Repair as needed

Observed a garbage disposal located in the first compartment sink of the three-compartment sink. To correct should schedule removal of the disposal from the three-compartment sink.

Observed light bulb at ceiling fixture in need of replacement to provide lighting

Health Report - 09/05/2013 (4 critical incident(s))

(Critical) Found the kitchen to not have a thin mass thermometer available at the time of inspection. Staff stated that the thermometer was purchased earlier, but may have been taken to the labor day festival grounds and not returned to the kitchen. Please send a digital photo of thermometer via email to : bernbeckd@ewashtenaw. Org within 10 days. ,

(Critical) Found a dented can of manwich stored in the funeral luncheon cupboard in the storage room off the kitchen. Corrected - can was discarded. Care should be taken to check dry goods area for old and dented cans. Note - although this was not an open can, and therefore not a violation, the can use by date was 3/2006

(Critical) Found a kerosene lamp with kerosene in it, stored in the upright freezer. Corrected - kerosene lamp was removed. Never store this item in a food storage area

(Critical) Found the black microwave to the left of the refrigerator to have an accumulation of food debris on the interior surfaces including the roof. Corrected - the microwave was thoroughly cleaned at the time of this inspection

Found a kerosene lamp, with kerosene in it stored in the upright freezer. Staff had no explanation for the lamp being in the freezer. ?? corrected - lamp was removed from food storage areas. Care must be taken to keep unnecessary items away from food storage areas. This occurrence was especially concerning due to the nature of chemical involved

Found the can opener blade to be in need of replacement due to nicks present around the blade edges. To correct - replace blade

Health Report - 03/14/2013 (1 critical incident(s))

(Critical) Found raw shell eggs stored above rte foods in the upright refrigerator. Corrected - eggs were relocated to the lowest shelf in the refrigerator

Health Report - 09/18/2012 (1 critical incident(s))

(Critical) Found a hotel pan of cooked pasta and sauce in reach-in cooler without a prepared on/discard on date. All ready to eat foods that are prepared in house must carry a prepared on or discard by date using the 7 day rule. Corrected - pan of cooked pasta and sauce was discarded by pic at the time of this inspection

Found microwaves in hall and kitchen to have an accumulation of debris on the interior bottom and sides, especially the small black microwave in the kitchen. To correct - clean now and keep on a more frequent cleaning schedule. It is understood that many people have access to these microwaves, and it is important to communicate the necessity to ensure each group is taking the time to clean the microwaves after use.

Found clean baking dishes, trays and serving utensils stored unprotected in the storage area off the kitchen. It appears that these may be left over dishes from luncheons, etc. That are awaiting pick-up by owners. To correct - even though these items may belong to other individuals, when they are in the church's kitchen, there is potential for them to be used again before they are claimed. As such, these items must be protected from potential splash, dust and debris by inverting or covering them. Store these items in a protected manner while they are being stored in this area

Health Report - 03/08/2012 (2 critical incident(s))

(Critical) Found dish detergent and lysol wipes stored along with food items in general storage. Corrected - pic relocated toxics to a separate shelf away from food items. This is a repeat violation within the last inspection. As such, a risk control plan must be completed and submittted at the time of the re-inspection which will occur 10 days forward from today. , found dish detergent and lysol wipes stored along with food items in general storage. Corrected - pic relocated toxics to a separate shelf away from food items. This is a repeat violation within the last inspection. As such, a risk control plan must be completed and submittted at the time of the re-inspection which will occur 10 days forward from today. 3/19/12 - toxic materials now have a permanant location on a bottom shelf away from any food items. Risk control plan has been submitted and approved

(Critical) Found residential can opener that had an accumulation of food debris on the blade. Also found the white microwave to be dirty with an accumulation fo food debris on the interior walls, turntable and doors. Corrected - pic remived the residential can opener from the kitchen, and the white microwave was thuroughly cleaned - both at the time of this inspection

Found restrooms to be without the reuired signage stating that staff must wash their hands before returning to duty. To correct - provided such signs in each restroom

Found colored floor mats stored above the cupboards in the main store room. Also found general dry storage area in need of organization and removal of items that are not food related. To correct - pic did remove floor mats from storage area, and is in process of reorganizing the general storage area, moving unnecessary items and clutter. This practice should continue

Found large knives stored in a cardboard box under counter in steel sliding door case. To correct - provide a smooth, cleanable container to store knives in. Cardboard is not considered cleanable as it is an absorbant material

Found silverware (spoons and knives) to be stored loose and jumbled together. To correct - provide dividers and store silverware with handles in the same direction

Found unprotected light bulb under ventilation hood canapy. To correct - replace protective globe over light bulb

Found several food items to be stored directly on the floor in the general storage area. To correct - as stated before, pic is in the process of reorganizing the storage area and part of this continuing practice is to be moving all food items onto shelves

Found kitchen staff not all wearing proper hair restraints while preparing food. To correct - each person is to wear a hat or hair net when preparing food and serving food behind the cook line

Establishment still does not have a certified manager that is currently certified under a certification program accredited by the american national standards institute. Within seven days, march 19, 2012) someone from st. Patrick church must be registered for a serv-safe class and submit verification thereof to this office. If verification is not submitted by march 19, 2012, an office conference will be required. The conference fee is $124. Serv-safe class registration information was given to pic at the time of this inspection. , establishment still does not have a certified manager that is currently certified under a certification program accredited by the american national standards institute. Within seven days, march 19, 2012) someone from st. Patrick church must be registered for a serv-safe class and submit verification thereof to this office. If verification is not submitted by march 19, 2012, an office conference will be required. The conference fee is $124. Serv-safe class registration information was given to pic at the time of this inspection. 3/19/12 - corrected - have received verification that a member of staff is registered to attend serv-safe training in april 2012

Health Report - 09/07/2011 (1 critical incident(s))

(Critical) Observed a partial case of sterno fuel stored with and above some foods in the k of c kitchen storage cabinet. Corrected by relocating the sterno to a location away from foods and single use items. Provide a sign at this cabinet with a reminder to not store chemicals with food

Observed an inaccurate dial type air thermometer inside the imperial one door upright cooler. This thermometer was removed and will be replaced with a new one

Ensure the spouts on two bulk lemonade dispensers are disassembled after each use for cleaning

Observed misc. Debris accumulated on the floor (under the edge of the build-in shelving) as well as under the bottom shelf of the plastic shelving unit in the food bank pantry. Please clean these areas now and more frequently in the future

Within 90 days a staff member/kitchen volunteer needs to pass an accredited manager level food safety course. Please schedule for someone to take this course

Health Report - 03/11/2011 (1 critical incident(s))

(Critical) There are five sink basins in the kitchen. Two of them have garbage disposals attached to them. The drain lines for three remaining sinks are directly connected to the waste water system. This kitchen will need at least one food preparation sink (most likely two, based upon sink usage when preparing for large events such as your fish fry). Air gapped drain lines are required for food prep sinks. Provide one to two air gapped food prep sinks. The required air gap (a vertical separation of the sink discharge pipe to the flood level of the receiving basin) must be 2 x the discharge pipe diameter

Adjust the setting for the two door kitchen refrigerator as needed to ensure 41f and below. Also ensure enough open shelf space is available to allow the cold air to circulate properly in this unit. Today the cooler was over-loaded. For future large events consider borrowing/renting an additional refrigerator(s)

Observed excessive dust accumulation on the condenser coil on the two door kitchen refrigerator. This dust accumulation impacts the unit's ability to flow air through the cooling system. Have this coil cleaned thoroughly to remove the dust stuck on the interior of the coil

Observed what appear to be custom made/modified aluminum foil pie pans used to cover pies when they are baking to prevent the crust from burning. Due to the creases in the pans they are not smooth, nor easily cleanable. Please discard/recycle these aluminum pans after each use. Consider using aluminum foil to cover the edges of the pie crusts

Health Report - 09/02/2010 (2 critical incident(s))

(Critical) Assorted c leaners found stored with single serive articles and condiments in one cabinet in kitchen and in rear storage. Correc by removing cleaners to a speaparate designated location away from single service articles and foods.

(Critical) Potentially hazardous foods assorted found in the 2 door cooler at 53 degrees f. Ph foods must be maintianed at 41 degrees f. Corrected by discarding all ph foods.

The two door cooler was holding ph foods at 53 degrees f. Ph foods must be maintained at 41 degrees f. Unit pending repair or adjustment to hold ph foods at 41 degrees f or below