Wines Elementary

Contact Information

1701 Newport Road
Ann Arbor, MI 48103

Health Report - 03/23/2015 (2 critical incident(s))

(Critical) Follow up site visit 3/23/15: can opener blade in prep area has been washed, rinsed and sanitized and is clean to sight and touch. Violation corrected

(Critical) Follow up site visit 3/23/15: handsink in prep area has been repaired. Handsink now has hot water measured at 125f and water pressure is good. Violation corrected

Health Report - 03/03/2015 (4 critical incident(s))

(Critical) Observed can opener blade in prep area with an accumulation of dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no hot water and low water pressure at main handsink in kitchen (pic stated that maintenance staff already aware of problem). To correct, please repair handsink so hot water is at least 100f and is of sufficient pressure for proper handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed sanitizer concentration in wiping cloth bucket in lunchroom at 1000ppm of quat. Please remember that quat and other sanitizers can become toxic at excessive levels. To correct, please mix sanitizer buckets as per manufacturers directions and verify concentration with test strips as needed. Pic corrected by remixing sanitizer bucket to 200ppm at time of inspection. Violation corrected

(Critical) Lunchroom volunteers need to be verifying sanitizer concentration in wiping cloth buckets more often and as needed. Corrected by educating all lunchroom volunteers on proper sanitizer concentrations and test strip usage (including test strip location). Violation corrected

Observed 3/6 dumpster lids left open on outside trash dumpsters. All dumpster lids and doors must be shut after use to prevent entry of unwanted pests, insects and birds

Observed upright cooler in prep area in poor repair (door hinges are loose and door starting to pull away from screws on hinges). To correct, please repair doors as soon as possible

Health Report - 09/08/2014 (0 critical incident(s))

Observed missing light shield on overhead lights in dry storage room. To correct, please provide light shields as soon as possible

Health Report - 03/06/2014 (4 critical incident(s))

(Critical) Observed can opener blade in prep area with an accumulation of metal shavings and debris. All food contact surfaces of can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected

(Critical) Staff need to be verifying sanitizer concentration in wiping cloth buckets more often and as needed. Corrected by educating kitchen staff and lunchroom volunteers on proper sanitizer concentrations and test strip use at time of inspection. Violation corrected.

(Critical) Observed can of pizza sauce on dry storage shelf dented on both top and bottom seams. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit. Pic corrected by removing can from shelf and placing in separate area. Violation corrected

(Critical) Observed sanitizer concentration in wiping cloth bucket near 3 compt sink at 800ppm of quat. Also, observed sanitizer wiping cloth bucket in lunchroom at 600-800ppm of quat. Please remember that sanitizer concentrations can become toxic at excessive levels. All wiping cloths need to be mixed as per manufacturers directions (150-400ppm) and verified with test strips as needed. Pic corrected by remixing both wiping cloth buckets to 200ppm at time of inspection. Violation corrected

Health Report - 09/10/2013 (1 critical incident(s))

(Critical) Observed wash water in 3 compt sink at a temperature of 102f. Also, 3 compt sink was not set up properly at time of inspection (wash and rinse compartments were mixed up). To correct, please setup 3 compt sink as per approved operating procedures and ensure wash water is maintained at 110f or more. Corrected by educating staff on proper 3 compt sink setup and minimum water temperatures for dishwashing and sanitizing. Violation corrected.

Health Report - 03/14/2013 (0 critical incident(s))

This incident (32995) does not have any more information on it

This incident (43738) does not have any more information on it

Health Report - 09/17/2012 (0 critical incident(s))

This incident (43739) does not have any more information on it

This incident (32996) does not have any more information on it

Health Report - 03/15/2012 (0 critical incident(s))

This incident (32997) does not have any more information on it

This incident (43740) does not have any more information on it

Health Report - 09/16/2011 (0 critical incident(s))

This incident (43741) does not have any more information on it

This incident (32998) does not have any more information on it

Health Report - 03/08/2011 (2 critical incident(s))

(Critical) Cheese on serve line not time marked as required for utilizing time as a public health control. Procedure is outdated. To correct, clearly mark items utilizing time as a public health control with the time removed from cold holding, and the discard time. Update procedure and have readily available. Found existing procedure in file. Provided copy for updating. ,

(Critical) Pic indicated that tomatoes rinsed in kitchen sink. Please note the kitchen sinks have direct waste connections to the waste water drain lines of this building. The food code requires that sink compartments used for food preparation be plumbed with an air gap above the drain the sink drains into to prevent potential contamination of food from bacteria and viruses commonly found in waste water drain lines. To correct, provide an air gap above the drain the food prep compartment/sink drains into. ,

Found empty chemical container of ecolab sanitizer stored on seperate shelf at canned goods area. Pic corrected this item by relocating containers to chemical storage area under sink. Recommend utilizing designated area for storage of chemical spray bottles seperate from items needing protection

Found kitchen to not have 3-compartment sink. Please note the kitchen does have 2 2-compartment sinks for a total of 4 compartments. Should schedule installation of a three compartment sink in the future to provide for proper facilities as required per food code for the washing, rinsing and sanitization of utensils.

Health Report - 09/10/2010 (0 critical incident(s))

This incident (43743) does not have any more information on it

This incident (33003) does not have any more information on it