Washtenaw Christian Academy

Contact Information

7200 Moon Rd
Saline, MI 48176

Health Report - 09/12/2014 (0 critical incident(s))

Sanitizer concentration in wet wiping cloth solution found at a low quaternary ammonium concentration. Please continue to check sanitizer concentration with your quat test kit to assure proper sanitizer concentration. Discussed providing a measuring device for the quat bottle; per manufacturer's label use instruction for sanitizing food-contact surfaces states 1 oz per gallon.

Health Report - 03/27/2014 (0 critical incident(s))

Inaccurate ambient air thermomter in milk cooler. Please provide accurate thermometer and continue to monitor temperatures daily as indicated on refrigeration log

Health Report - 09/20/2013 (0 critical incident(s))

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Health Report - 03/06/2013 (0 critical incident(s))

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Health Report - 09/21/2012 (1 critical incident(s))

(Critical) High temp warewashing machine not sanitizing at proper temperature. Hot water mechanical warewashing machines shall achieve a surface temperature of 160°F as measured by temperature indicator (heat tape). Critical corrected: at time of inspection all dishes and utensils set aside for manual sanitization using sanitizer compartment of 3-comp sink. Epa registered chlorine bleach and chlorine test kit available in facility. Pic will discuss with management to determine if high temp warewashing machine will be repaired and put back into use. Please call for follow-up inspection to check dishmachine if repaired

Some displayed food items found without cover. Please provide covers for individual containers of ranch dressing and carmel and cover sliced apples to properly protect.

Health Report - 03/15/2012 (1 critical incident(s))

(Critical) Some potentially hazardous food items found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection salsa and sour cream found at 51°F - 56°F and cut tomatoes and shredded cheese 45°F - 46°F. Tios on liberty, caters every thursday. Food is removed from refrigeration approximately 10:30 am; temperature out of refrigeration unit is documented at tios. Lunch serve period 11:20 am - 12:55 pm. All food discarded after serve period. Tios employee stays on site to serve food. Food was not marked with time; substitute tios employee on site today; per pic food is usually marked. Written time as a public health control policy completed by both tios representative and washtenaw christian academy representative. All potentiall hazardous hot food maintaining >135°F

Displayed cold food items from tios in open cambro not protected. Please relocate food away from close contact to customers/students or provide sneeze shield. Corrected at time of inspection by relocating food to cart behind counter with counter as barrier between food and students

Food employee observed without hair restraint. When preparing food, employees shall wear hair restraint

Health Report - 09/23/2011 (0 critical incident(s))

Inadequate hot water temperature at handwash sink in men's employee restroom. Please provide hot water at a minimum 100°F at all handwash sinks. Corrected at time of inspection by adjusting valve under handwash sink

Health Report - 04/12/2011 (0 critical incident(s))

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Health Report - 10/29/2010 (0 critical incident(s))

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