Etcs Senior Nutrition Program

Contact Information

727 Miller
Ann Arbor, MI 48103

Health Report - 11/01/2011 (3 critical incident(s))

(Critical) I found the sanitizer strength in excess of 200ppm. Need to keep it at 50-100ppm. There are no test papers here to confirm strengths. Corrected by getting larger bucket and i showed pic how to make up at correct strength.

(Critical) I observed two spray bottles that were not labelled with name of contents. Always keep spray bottles labelled. Corrected by discarding unknown substances

(Critical) Hot foods on the serving well were found at 125*f. Must be above 135*f at all times. Cause of low temperature: the hot well was not plugged in. Staff need to be checking temps to find things like this. Corrected by re-heating foods and plugging in unit.

No chlorine test papers are at this site. Have them always available and train staff how to use them.

There is no handsoap available. Please mount a soap dispenser at the handsink and keep stocked with handsoap

Health Report - 05/06/2011 (0 critical incident(s))

No paper towels available at handwash sink in kitchen. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection

Health Report - 11/17/2010 (1 critical incident(s))

(Critical) Some chemical products found stored improperly in storage cabinets. Please store all chemicals below and away from any food, equipment, utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated chemicals to bottom of kitchen cupboard below and away from any food, equipment, utensils, single-service items and clean linens

Inadequate water temperature at the faucet for manual warewashing operation (middle sink used for handwashing sink). The temperature of the wash solution in manual warewashing operation shall be maintained at not less than 110°F. Hot water temperature found at 82°F at beginning of inspection and at 91°F at the end of inspection

Inadequate water temperature at handwash sink (middle sink of 3-comp sink). A handwashing sink shall be equipped to provide water at a temperature of at least 100°F

Please provide signs in restrooms used by employees/volunteers notifying food employees to wash their hands before returning to work

One of the metal stem thermometers in kitchen not calibrated properly. Please calibrate and maintain in good repair