Dexter High School

Contact Information

2200 N. Parker Rd
Dexter, MI 48130

Health Report - 09/12/2014 (1 critical incident(s))

(Critical) The can opener blade was observed dirty. Staff need to be sure to run this through dish after uses. Corrected by doing so.

Health Report - 03/17/2014 (1 critical incident(s))

(Critical) Person in charge was not aware of illness symptoms or the "big 5" illnesses or the 8 major food allergens. All staff need to know the foodborne illness guidlines and the person in charge needs to know the food allergens. Corrected by handing out poster and staff will be educated on this.

Health Report - 09/17/2013 (0 critical incident(s))

Repair the broken paper towel dispenser on the main cook line.

The back recieving door needs to be kept closed to keep out insects/rodents.

Provide a small wastebasket at each handwash sink for ease of paper towel disposal.

You need to organize your dry storage room to get everything at least 6" off the floor. Remove the pallets and wood rack.

Health Report - 03/11/2013 (0 critical incident(s))

All the plasticware was stored with the mouth ends up, presenting the potential for contamination of tableware. Always store with handles up! corrected.

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

Replace the damaged thermometer in the milk cooler.

Health Report - 05/17/2012 (0 critical incident(s))

Please provide a small wastebasket at each handsink for ease of paper towel disposal

Please keep back door to the kitchen closed to keep out flies.

Opened bagged product needs to be protected in a container with a lid or in a bag that is tied off.

Health Report - 11/03/2011 (1 critical incident(s))

(Critical) I found the mac and cheese at 125*f on the vegetarian hot line. Must be held at 135*f or hotter at all times. Turned up thermostat on hot table and re-heated product. Staff also need to use thermometer and check temps of product during lunches to assure holding 135*f or greater. Corrected.

Please provide the light shields on the florescent lights in the "got milk" upright cooler and the display cooler at the vegetarian service area.

I observed the sanitizer solutions below 200ppm in most wiping cloth buckets. Staff were making them up with hot water, which causes the sanitizer to dissipate rapidly. Use cold water when making up sanitizer.

You need to remove the plastic splash shield on the drain lines out of the 2 compartment food prep sinks so there is an air gap, not an air break. You will need to remove more of the cover grate to keep from splashing onto floor. Have this done within 10 days.

Health Report - 05/09/2011 (0 critical incident(s))

This incident (8581) does not have any more information on it

This incident (36921) does not have any more information on it

Health Report - 11/15/2010 (2 critical incident(s))

(Critical) This incident (8582) does not have any more information on it

(Critical) This incident (36922) does not have any more information on it