Ann Arbor, MI 48104
There is no one at this facility that is certified in food safety. You have until 10/22/15 to get a certificate into our office of someone who has completed the manager certification in food safety class. Fax over to me by that date.
(Critical) Date marking has been implemented and is in compliance. Corrected
(Critical) Hot water at 100f resupplied to bathroom handsink. Corrected
Pending permanent position to be filled. Will send new hire to food safety management course
(Critical) Hot water at the faucet of the restroom handsink off of the social hall was temped at a maximum of 93 degrees after about 10 minutes. A minimum of 100 degrees f water is required for proper handwashing. Reapir or adjust so that the hot water routinely meets a minimum of 100 degrees f for proper handwashing. Correct as indicated above
(Critical) Assorted potentially hazardous foods including opened milk, cooked chicken and cooked rice found without datemarking. Datemarking is required on all foods that are potentially hazardous, ready to eat and held cold in excess of 24 hours. Implement date marking immediately and train all food handlers are proper date marking. Maximum consume by date is 7 days for which the food is to be consumed or discarded. Corrected by discarding milk and dating the chicken and rice
(Critical) Raw chicken and pork loins found in the freezer next to and on top of ready to eat foods including margarine, ice cream and ices and other prepared ready to eat foods. Store raw foods so that they are not above or in close proximity to ready to eat foods to minimize potential for cross contamination of those foods. Corrected by reorganizing the freezer at the time of the inspection and relocating the raw foods to the lower shelf independent of the ready to eat foods in the freezer
The church is in transition from one person in charge to another. There is an interim person in charge awaiting hiring of a permanent postition. At the present time there isn't anyone who is a certified food safety manager. A certified food safety manager is required for this facility based on discussion regarding food preparation and food service that the facility participates in. Have someone become a certified food safety manager as soon as possible. Provide documentation of registration for the class when available. Fax to perri boman at 734 222-3930 once registered
Covered waste receptacles were missing from the handicap restroom off of the social hall and the women's restroom upstairs in one stall. Provide a covered waste receptacle for proper disposal of tampax. Correct as indicated above
The cover for the atmospheirc vacuum breaker on the dishmachine is rusting and in poor repair. Replace cover of the vacuum breaker
The gaskets on the upright 4 door cooler are soiled. The sliding door tracks on the cabinets in the kitchen have food debris build up. The outside of the container for the mixer had splash build up
The underside of the ttabletop mixer was found to have splash build up on the underside of the splash guard. Clean now and place on a more frequent cleaning schedule.
The oven and the interior ceiling of the microwave are in need of cleaning. Clean now and place on a more frequent cleaning schedule
(Critical) The facility is using quaternary ammonium sanitizer. Test strips for checking the concentration of the sanitizer is not available. Provide quaternary ammonium test strips in order to properly check the concentration of sanitizer usage. ,
This incident (37645) does not have any more information on it
This incident (11027) does not have any more information on it
This incident (37647) does not have any more information on it
(Critical) No metal stemmed thermometer on site. Obtain a tapered tip, digital thermometer and always keep on site in kitchen. I will be back in 2 weeks to verify you have purchased this thermometer.
(Critical) No paper towels stocked in dispenser at the kitchen handsink. You need to always keep stocked when it runs empty. Corrected by stocking.
(Critical) I did not detect any sanitizer coming into dishmachine. It looks like your sanitizer has lost its strength as it is not the usual yellow color. Obtain a new jug, hook up and test to be sure at 50-100ppm. I will be back in 2 weeks to verify the dishmachine is operating at 50-100ppm. You need to be using test papers to verify your dishmachine is sanitizing at proper levels. Do not use machine until unit is functioning proplerly.
(Critical) No chlorine test papers found on site. You need to always have chlorine test papers and be using them to check your dishmachine!!! i willbe back in 2 weeks to verify you have these test papers
This incident (37649) does not have any more information on it
This incident (11032) does not have any more information on it
This incident (11033) does not have any more information on it
(Critical) The dishmachine did not dispense any sanitizer initially until bucket was changed and primed and subsequent two cycles until dispensed at adequate concentration on its own at 50 ppm cl. Corrected by changing bucket and priming. However recommend that the unit is serviced as it is not routinely in use during the summer time.
The gaskets on the doodrs of the true freezer two door upright in the kitchen are torn. Once torn they are no longer cleanable. Replace split gaskets.
The interior ceiling of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule
(Critical) Repeat violation 2 times in a row. Submit risk control plan within 10 days. Once again, i observed an opened milk without an expiration date posted on it. Person(s) in charge must be sure you are in compliance with this code to avoid further enforcement. I will be back in 2 weeks to verify compliance.
(Critical) I found a container of moldy pears. Person in charge needs to go through foods and discard old foods. Corrected by discarding.
The upright cooler was found holding foods at 43*-44*f. Needs to be holding foods at 41*f or less. Service within 10 days, i will be back in 2 weeks to verify it's been fixed. Folks need to be using refrigeration charts again to monitor temperatures.
No paper towels stocked at the handsink in the kitchen. You need to always keep stocked.
Drip trays are all dirty. Folks need to be cleaning these more often.
Store kitchen utensil in drawers with handles all in same direction.
Hood filters are a little bit dusty and need cleaning. Clean now and place on a more frequent cleaning schedule.
The thermometer in the 4 door koppin cooler is broken. Replace with a working thermometer so that the temperatures for the unit can be monitored.
(Critical) An opened half gallon of half and half and milk are not posted with the 7 day maximum use by dates. Folks need to be held accountable to date mark required items as per sign on cooler doors. Corrected by discarding.
There is no soap stocked in the male restroom in the lower level. Always keep stocked.
I did not find any chlorine test papers for checking the dish machine. Always have them available.
Please clean the bottom of the shelf of the upright cooler more often.
Found the spray rinse arm located at the dishwashing area of the kitchen with the spring reversed. To correct should reverse the spring at the spray rinse arm at the kitchen plumbing to reduce strain on the flex hose of the spray rinse arm
Found the catch tray of the range and the stand for the can opener to need routine cleaning. To correct place these items on a more frequent cleaning schedule
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(Critical) Observed a half full gallon of milk without date marking after being opened to indicate a consume by date which is the date the product is opened plus 6 days. To correct use instructions indicated on washtenaw county datemarking fact sheet posted in the kitchen at the kitchen preparation table. This item was corrected during this inspection by a kitchen attendant discarding the milk. Correction of this item was completed on 1/24/2011 by discarding milk
Observed microwave oven and catch tray of the range to need routine cleaning. Correct by scheduling more frequent cleaning of these items
(Critical) I found opened containers of milk and whipped cream spoiled. Folks need to take inventory of foods on coolers and discard foods before they spoil. Corrected by discarding.
(Critical) Opened containers of milk, half and half and whipped cream did not have the 7 day use by dates marked on the containers. You must be in compliance with date marking. Corrected by discarding.
The person that sat for the exam did not pass it and is registered again to take the exam in january of 2011.