Wcc Culinary Arts Kitchen

Contact Information

4800 E. Huron River Drive
Ann Arbor, MI 48104

Health Report - 04/21/2015 (0 critical incident(s))

You need more light intensity in all of your walk in coolers. I would like you to install florescent lights in your walk in coolers. Be sure the lights are properly protected.

Discard the damaged rubber mat liners in the bakery kitchen.

There are some soiled cutting boards in the bakery kitchen due to excessive grooves in the cutting boards. You need to discard these boards or grind them down to remove the grooves so they are easily cleanable.

Health Report - 11/03/2014 (1 critical incident(s))

(Critical) A container of arugula had an expiration date of 10/16 and today is 11/3. You need to audit dates and discard expired foods on time. Corrected by discarding.

Plastic wrap found tied to spray rinse arm to tie down handle when filling soup kettle. You need to discontinue using the wrap and get the metal ring that slides over the handle. The plastic wrap is not cleanable.

Health Report - 04/10/2014 (1 critical incident(s))

(Critical) I observed toxic items in a cabinet above food contact items in the pastry area. Always store toxic items in a safe location away from foods and food contact items. Corrected by doing such.

I observed an uncovered coffee cup in the kitchen. Drinks need to be covered with a tight fitting lid.

I observed several used cloth towels sitting out on counters at the prep table area. Students need to keep cloth towels in sanitizer buckets between use. You also need to obtain approved board stabilizers(boardmates).

Health Report - 10/04/2013 (2 critical incident(s))

(Critical) Your facility is curing meats using salts containing nitrites without the required variance. If you decide to continue curing meats, you need to have an approved variance from this department. Discontinue the use of any curing salts at this time. Let me know of your decision within 1 week. I will need to follow up on this within 10 days.

(Critical) The washwater temp in the bakery was at 100*f and 94*f in the main kitchen. Wash water temp needs to be 110*f or hotter when in use. Corrected by re-filling with water above 110*f.

You need brighter lights in the walk in coolers. Install some florescent lights with a light shield.

Health Report - 03/14/2013 (4 critical incident(s))

(Critical) Repeat violation 2 times. Complete the risk control plan and fax into me within 10 days. Once again, i found items on the cold rails of the pantry/salad cooler at unsafe temperatures. I found grilled pineapple at 56*f. As stated before, hot items must be cooled down to 41*f or below before stocking into cold rails. Complete the risk control plan on how you are going to assure this is happening. Pineapple was put into walk in freezer. I will be back in 2 weeks to re-inspect.

(Critical) The style of water bottles that you take to tables is not easily cleanable, due to very small opening. You need to discontinue using this style. Obtain some with wider openings for ease of cleaning. Corrected by not using them any longer.

(Critical) I observed one of the instructors touching corned beef with bare hands while slicing the meat. Bare hand contact is not to be happening. . . . Gloves are supposed to be worn. Corrected by wearing gloves.

(Critical) I found a pan of baby potatoes at 109*f on the steam table. Must be held at 135*f or hotter. Was double panned, which cannot be done. Also, i found shepherds pie filling that was cooked off and put into reach in cooler on the line and at 100*f. This item should have been put into a hot box and held at 135*f or hotter while prepping the rest of the pie. Instructors must be overseeing students to assure they are following safe handling practices. Corrected by heating these two products up to 165*f and then properly hot holding them.

Health Report - 09/17/2012 (2 critical incident(s))

(Critical) I found sauteed onions and baked apples and tomatoes at 52*f in the salad prep cooler. I also found all the cold items on the rail on the main line at 50-56*f. Items on the cold rails need to be holding 41*f or less at all times. Foods must be quick chilled down to below 41*f before stocking on cold rails. Also, cold rails need to be set up properly, with no open spots that let the warm in in. I want you to write up written sop's for checking temps of all foods on your prep lines. E-mail to me within 2 weeks. I will be back in 3 weeks to verify proper procedures are in place. All foods were discarded.

(Critical) The mobile cart used to prep salads at tables was not set up properly to keep foods at safe temps of 41*f or colder. You need to obtain proper equipment to make up safe ice baths to store your salad items in. Have an sop written for this and e-mail to me. Items were discarded. I will be back in 3 weeks to verify correction of this.

Provide more light in the pastry walk in cooler.

You need to put up paper towel dispensers at the bar, server and hot spot handsinks. I will be back in 3 weeks to verify this has been done. I also want you to put up soap dispensers at these handsinks, as well.

Repair the server area reach in cooler. Holding at 66*f. Must be holding at 41*f. No phfs were in it.

Health Report - 10/04/2011 (2 critical incident(s))

(Critical) I observed expired pastry items in the walk in cooler. All of the instructors need to be working together to assure expired potentially hazardous, ready to eat food are discarded on time. Corrected by discarding.

(Critical) I found a spray bottle of window cleaner and a container of denatured alcohol stored above and next to foods and/or food contact items. Always store toxic items seperated from and below foods or food contact items. Corrected by doing such.

Please clean the exhaust flue above the dishwasher more often.

Please remove black tape from knife handles as it renders them not easily cleanable.

Health Report - 10/14/2010 (3 critical incident(s))

(Critical) Main kitchen: found cold smoked salmon (raw fish) on the dining menu without a disclosure, that is an asterisk (*) by raw food item to a footnote stating that item are served raw or undercooked, or may contain raw or undercooked ingredients. Pic temporarily corrected by having employees add an asterisk next to raw food item. An example of reminder: *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. , main kitchen: found cold smoked salmon (raw fish) on the dining menu without a disclosure, that is an asterisk (*) by raw food item to a footnote stating that item are served raw or undercooked, or may contain raw or undercooked ingredients. Pic temporarily corrected by having employees add an asterisk next to raw food item. An example of reminder: *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. On follow up inspection found no raw or undercooked items on current menu. Pic understands consumer advisory and states future menu will have proper consumer advisory. Violation corrected.

(Critical) Baking kitchen: found several cartons of butter milk opened and unopened passed its use by date in the walk in cooler. Pic corrected by discarding buttermilk. This is a repeated critical violation, and a risk control plan form has been issued. , baking kitchen: found several cartons of butter milk opened and unopened passed its use by date in the walk in cooler. Pic corrected by discarding buttermilk. This is a repeated critical violation, and a risk control plan form has been issued. Baking kitchen: on follow up inspection found no items passed its use by date in the walk in cooler. A written rcp plan has been submitted, reviewed, and should work if followed. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Main kitchen: found time/temperature control for safety (tcs) food, fish 110°F, and fried tomatoes 110°F in the steam table in the kitchen. Pic corrected by reheating food to 165°For 15 seconds and has been instructed to monitor that hot food items are held at 135 or above. , main kitchen: found time/temperature control for safety (tcs) food, fish 110°F, and fried tomatoes 110°F in the steam table in the kitchen. Pic corrected by reheating food to 165°For 15 seconds and has been instructed to monitor that hot food items are held at 135 or above. Main kitchen: found tcs food in the steam table all above 135°F. Continue to monitor hot holding temperatures. Violation corrected.

Baking kitchen: found cracked and chipped plastic hooper used for balance scale. To correct replace plastic hooper.

Main kithcen: found dented cans on the storage room floor. To correct clearly designate dented can storage area for return to supplier for credit.

Sweet spot: found a metal shaker of powdered sugar without label. To correct label metal shaker.

Main kitchen; found the floor (under equipment, edges and corners) on the cooking line soiled with accumulation. To correct throughly clean floors and clean on a more frequent schedule.

Health Report - 04/15/2010 (4 critical incident(s))

(Critical) Found the drain line of the ice bin in the dining room wait station without air gap, and found the water fill spout drain line connected to the drain line of the ice bin. To correct provide an air gap of at least 1 inch from the ice bin drain line and the rim of the drain receptacle, and provide a separate drain line for the water fill spout drain line. Note: the water fill spout drain line and the ice bin drain line may drain into a common drain receptacle. , found the drain line of the ice bin in the dining room wait station without air gap, and found the water fill spout drain line connected to the drain line of the ice bin. To correct provide an air gap of at least 1 inch from the ice bin drain line and the rim of the drain receptacle, and provide a separate drain line for the water fill spout drain line. Note: the water fill spout drain line and the ice bin drain line may drain into a common drain receptacle. On follow up inspection found the drain line of the ice bin in the dining room wait station with an independent drain line that was properly plumbed and air gapped to the kitchen floor drain, and found the drain line of the water fill spout drain line with independent drain line draining to receptacle. Violation corrected

(Critical) Found ready to eat, time/temperature control for safety (tcs) food, baked desserts with butter cream without 7 day datemarks (day prepared + 6 days) in the display cooler. Of the "sweet spot". Pic corrected by providing 7 day datemarks. , found ready to eat, time/temperature control for safety (tcs) food, baked desserts with butter cream without 7 day datemarks (day prepared + 6 days) in the display cooler. Of the "sweet spot". Pic corrected by providing 7 day datemarks. On follow up inspection found "sweet spot" not operating. This violation was corrected on routine inspection, and re-checked on follow up

(Critical) Found an opened container of sour cream more than a month passed it's use by/best by date. Pic corrected by discarding sour cream passed it's use by/best by date, and has been instructed to monitor that student and staff, are properly rotating and stocking items, and discarding appropriate items. , found an opened container of sour cream more than a month passed it's use by/best by date. Pic corrected by discarding sour cream passed it's use by/best by date, and has been instructed to monitor that student and staff, are properly rotating and stocking items, and discarding appropriate items. On follow up inspection found no items passed it use by/best by date in the walk in cooler. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found both sides of the slicer blade soiled with accumulation. To correct break down slicer, and throughly clean and sanitize all food contact surfaces. Pic has been instructed to monitor that students are properly cleaning and sanitizing slicer. , found both sides of the slicer blade soiled with accumulation. To correct break down slicer, and throughly clean and sanitize all food contact surfaces. Pic has been instructed to monitor that students are properly cleaning and sanitizing slicer. On follow up inspection found the slicer blade clean. Continue to monitor that slicer is properly cleaned and sanitized. Violation corrected.

Found the floor (under equipment, edges and corners) in the kitchen, and baking storage areas soiled with accumulation of debris. To correct clean as soon as possible, and clean on a more frequent schedule.

Observed wiping cloths being run through dishwashing machine on dishmachine racks. Discontinue this practice, either obtain wiping cloth linen service or wash wiping cloths in a designated sink.

Found the floor in the walk in freezer in the baking area soiled with accumulation. Found the top and surrounding areas of the cheese melter in the kitchen soiled with grease and dust build up. Found the utensil storage containers in storage drawers of the kitchen soiled with accumulation. To correct clean noted areas as soon as possible, and clean on a more frequent schedule.

Found a utensil storage container full of wood spoons and wood spoons being washed in the dishwashing area. To correct replace wood spoons with commercial grade utensils that are smooth and easily cleanable, as wood may not be used as a food-contact surface.

Found no antichoking poster posted on the kitchen wall. To correct provide and post antichoking poster.