St. Pauls Lutheran School

Contact Information

495 Earhart Road
Ann Arbor, MI 48105

Health Report - 04/28/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: observed adequate hot water pressure at all handwash sinks in men's and women's restrooms and men's and women's restroom/locker rooms. Per pic lime build-up was causing the low pressure. Thank you

(Critical) Corrected at time of follow-up inspection: observed hot water >100°F at all handwash sinks in men's and women's restrooms and men's and women's restoom/locker rooms. Thank you

Health Report - 03/25/2015 (3 critical incident(s))

(Critical) Inadequate hot water pressure at handwash sinks in men's restroom. Please provide adequate hot and cold water pressure at all handwash sinks. When both handwash sinks are on the hot water pressure is even less. Not corrected. ,

(Critical) No hot water available at handwash sinks in men's restroom (found at 48°F) and inadequate hot water at handwash sinks in women's restroom (found at 90°F, also fluctuated) located down the hall from the kitchen. Hot water shall be provided at a minimum 100°F at all handwash sinks. Note: hot water is availalbe at proper temperature at all sinks in kitchen (>110°F at 3-comp sink). Not corrected. ,

(Critical) Food on display at salad bar at serve window without protection. Food on display shall be protected from contamination by the use of packaging, counter, service line, salad bar food guards, display cases or other effective means. Corrected at time of inspection by relocating food so that kitchen employee serves salad instead of self-serve. Facility does have a portable salad bar they use during most lunch periods. Due to limited number of salads served not in use today

Sanitizer concentration low in wet wiping cloth solution in dining area. Please change throughout the day as needed to maintain proper quaternary ammonium concentration. Facility has proper quat test kit to monitor concentration

Some unused equipment in kitchen. Please remove large floor mixer, rusty bowls near door and any other items on shelving units not used to make it easier to clean in these areas and to prevent potential harborage conditions for pests

Please provide handwash reminder signs in both men's and women's restrooms in shared hallway with kitchen. Signs should remind employees to wash their hands before returning to work

Some clean beverage transport containers stored on the floor in corner in dishwash area. Please provide additional shelving unit to store a minimum 6 inches above the floor

Observed food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair. Food employees may contaminate their hands when they touch their hair. Hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair

Health Report - 09/17/2014 (3 critical incident(s))

(Critical) Cheesesticks found on salad bar at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding individually plastic-wrapped cheesesticks found at 56°F. Facility uses frozen sheets to keep food items cold on the salad bar. Will begin lining a pan with frozen sheets and lay the cheesesticks on top. Please continue to use your thermometer to monitor temperature of all potentially hazardous food items. The only other food items requiring refrigeration on the salad bar at time of this inspection were the container of yogurt and cut lettuce; both of these food items maintaining temperature due to the small quantity of food in each container. Pic will freeze some additional sheets to add an additional layer around the food items requiring refrigeration and consider purchasing some containers for phf that can be frozen prior to use

(Critical) Two of the three metal stem thermometers not calibrated properly. Please calibrate routinely to assure proper temperatures. Corrected at time of inspection by using the ice bath method to calibrate all metal stem thermometers. Facility also has two digital thermometers they may begin using

(Critical) No area designated for dented cans, spoiled food or recalled food items. Please designate a segregated area for storage of these items. Corrected at time of inspection by labeling a box for dented cans in rear kitchen. Will return dented cans to supplier or discard for credit

Sanitizer concentration low in wet wiping cloth solution in dining area. Please monitor quat concentration with quat test kit to assure proper sanitizer concentration. Appears the automatic quat dispenser is dispensing quat too low. Pic will adjust or call repair person to adjust properly

Observed stained ceiling tile in dry storage room. Please replace and monitor for any additional leaks

Health Report - 03/13/2014 (4 critical incident(s))

(Critical) Observed 3 dozen raw shell eggs in upright cooler in kitchen obtained from unknown source. All eggs were in re-used egg cartons and dates were handwritten on package. When i asked pic where eggs where were from, pic stated that eggs were from "her farm. " after discussing approved food sources with pic, another staff member claimed they were from sysco and were pasteurized. Eggs were not marked in any way to indicate they were pasteurized and staff could not produce any containers or documentation from sysco to verify source. All food in your kitchen must come from licensed facilities. Cannot keep or use any food from personal homes or unlicensed facilities. Pic corrected by discarding all unapproved eggs at time of inspection. Violation corrected.

(Critical) Observed facility not sanitizing counters and equipment properly as i measured 0 ppm of quat in wiping cloth bucket in dishwashing area. Upon further investigation, discovered that auto sanitizer line not hooked to chemical container properly. To correct, please mix wiping cloth buckets as per manufacturers directions (in this case 200 ppm of quat) and verify with proper test strips as needed. Pic corrected by properly attaching chemicals to dispensing line. Rechecked, sanitizer concentration now 200ppm. Violation corrected

(Critical) Observed mice droppings under food shelves in dry storage area. Mice traps are set up, but droppings appear fresh. To correct, please call licensed pest control company as needed and clean and sanitize floor as soon as possible. I will check this item at follow up inspection. Correct within 10 days.

(Critical) Observed no functional test strips in facility to measure sanitizer concentration in wiping cloth buckets and 3 compt sink (strips were observed on shelf above 3 compt sink, but were bleached out. . . Appears they fell in water). To correct, please obtain proper test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days

Health Report - 09/09/2013 (0 critical incident(s))

Observed floor under upright cooler in back kitchen area with an accumulation of dust and dried food debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on both mccall 2 door upright freezers in back kitchen area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/18/2013 (0 critical incident(s))

This incident (42265) does not have any more information on it

This incident (28162) does not have any more information on it

Health Report - 09/12/2012 (0 critical incident(s))

Wiping cloth sanitizer concentration not being verified with test strips as needed. To correct, please educate staff on proper sanitizer concentrations and ensure staff are checking concentration of wiping cloth buckets with proper test strips more often

Observed interior door gaskets on almost all upright coolers and freezers in back kitchen area with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule.

Health Report - 03/21/2012 (0 critical incident(s))

This incident (42267) does not have any more information on it

This incident (28165) does not have any more information on it

Health Report - 09/12/2011 (0 critical incident(s))

This incident (42268) does not have any more information on it

This incident (28166) does not have any more information on it

Health Report - 03/10/2011 (1 critical incident(s))

(Critical) Observed containers of commercially prepared feta cheese and sour cream in upright cooler (in side kitchen area) with no consume by datemark labels. All commercially prepared phf rte foods must be date-marked with a 7 day consume by datemark label once opened (day 1 is open date). Pic corrected by discarding feta cheese and sour cream. Critical corrected

Observed raw vegetables (for salad bar) stored on counter in serve line area with no sneeze guards. Facility does have a portable salad bar unit (with sneeze guards), but does not utilize it on slower days (per staff). All salad bar items on display shall be protected from contamination (from consumers) at all times. To correct, must utilize portable salad bar unit with approved sneeze guards or obtain more sneeze guards for the serve line counter as soon as possible

Observed interior door gaskets on the mccall upright freezer soiled with dust, debris and some mold accumulation. To correct, please clean now and on a more frequent schedule

Health Report - 09/16/2010 (1 critical incident(s))

(Critical) Observed container of severely moldy ricotta cheese in upright cooler in back kitchen area with a use by date of 6-7-10 (appears food did not get thrown out at end of school year). All rte food must be discarded when there are signs of spoilage or contamination and must be discarded by use by date on package. To correct, please inventory all stock more often and discard all food that has expired use by dates. Pic corrected by discarding ricotta cheese at time of inspection. Critical corrected