Forsythe Jr. High School

Contact Information

1655 Newport Road
Ann Arbor, MI 48103

Health Report - 03/03/2015 (0 critical incident(s))

This incident (67462) does not have any more information on it

Health Report - 09/08/2014 (1 critical incident(s))

(Critical) Observed 2 bags of sliced rte ham and 2 bags of sliced rte turkey on wic shelf with internal food temperatures of 56-78f. All other food in wic cold holding at 40f. Pic stated that these deli meats were frozen this morning and were placed to thaw under cool running water (under 70f) in prep sink. Pic stated correct thawing procedures, but not sure why foods were out of temperature. Please remember that all phf must be held at 41f or below at all times. If thawing foods in prep sink (under cool running water), staff need to be monitoring internal food temperatures more often to ensure proper cold holding temperatures are maintained. Pic corrected by discarding ham and turkey at time of inspection. Violation corrected

Observed handsink in dishwashing area with an accumulation of dirt and grimy debris. To correct, please clean now and on a more frequent schedule

Observed both ventilation covers in dry storage room soiled with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/06/2014 (0 critical incident(s))

Observed several shelves in dry storage rooms (can storage room and single service item room near locker room) with chipped and exposed wood and not sealed. To correct, please resurface and repaint all chipped shelves as soon as possible so all surfaces are smooth and cleanable.

Observed open hole on ceiling in can storage room (corner of ceiling above dry storage shelves). To correct, please repair ceiling as soon as possible so there are no open gaps or holes

Observed drain valve on bottom of steamer in cooking area in poor repair (staff could not open valve). As a result, a heavy accumulation of debris is collecting in bottom of steamer. To correct, please repair or replace steamer as soon as possible

Health Report - 09/10/2013 (0 critical incident(s))

Observed chipped paint and paint flaking on walls in wic. To correct, please resurface and repaint walls in wic as needed

Health Report - 03/14/2013 (1 critical incident(s))

(Critical) Observed kitchen employee (lead cook) laying on floor of kitchen when i first arrived for inspection. Lead cook stated that she had a bad headache, bad stomach ache and had recently vomited in restroom, but she did not handle or prep food this morning. Other kitchen employees showed no outward symptoms of illness and stated that they all felt fine. Any sick employees who exhibit or have any vomiting or diarrhea symptoms must be excluded from restaurant immediately. Another manager from chartwell (pattie) arrived on-site and immediately sent lead cook home. I educated staff on proper employee illness policies and procedures (including foodborne illness transmission, employee exclusion and restriction and review of employee illness poster that is posted in kitchen). Please update and review your employee illness policy with all kitchen staff as needed. Also, kitchen will need a thorough cleaning and sanitizing. All food contact surfaces, prep counters, food prep and serving areas, serving line, faucets, employee restroom, and all door handles should be properly cleaned and sanitized as soon as possible. Priority violation corrected, but any employee who was exposed to sick employee this morning needs to be monitored for several days to ensure they are not symptomatic. If further employees report illness, please notify our office immediately.

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

(Critical) Observed all uncooked pizzas on speed rack in cooking area with an internal food temperature of 72-77f. All phf must be cold held at 41f or below at all times. All uncooked pizzas must remain in wic and brought out only when ready to cook. Since pizzas have only been out of temp for +/- 30 minutes, pic corrected by returning speed rack to wic at time of inspection. Critical corrected

(Critical) Observed several moldy rte cucumbers on shelf in wic (visible signs of mold and spoilage on food). All food must be safe and unadulterated at all times. To correct, need to rotate stock more often and discard all food with any signs of spoilage or contamination. Pic corrected by discarding all moldy cucumbers at time of inspection. Critical corrected.

Observed 2 bins of rte apples next to cash registers on serve lines with no protection and not under any sneeze guards. All food must be protected from sources of contamination at all times. To correct, need to wrap rte fruits and vegetables or place fruit bins under sneeze guards on serve line as needed

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

Observed uncovered pan of salad dressing on salad bar/sandwich serve line not under a sneeze guard. All food must be protected from possible sources of contamination at all times. To correct, please relocate dressing under sneeze guards as soon as possible and store in approved location in future

Observed chipped and flaking paint on wall in wic. Also, observed interior wic door and door frame chipped and in need of repainting. To correct, please resurface and repaint these areas as soon as possible so all surfaces are smooth and cleanable.

Health Report - 09/14/2011 (0 critical incident(s))

Found unlabeled chili in walk-in freezer, pic discribed this as employee use only. Such items should be labeled in a designated area for employee use only

Found clean pans stacked together wet on cart located at the dishwashing area. To correct allow pans to air dry prior to stacking them together

Found unwraped single service bowls and lids exposed on store room shelf. To correct should cover or wrap single service articles to protect them from potential contamination during storage and prior to use.

Found hot food holding unit for chicken sandwiches and hamburgers not holding time/temperature control for safety foods at 124 degrees after being removed from oven for 15 minutes. Note: this facility is using time as a public health control. All food is discarded within three (3) hours of initial cooking.

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

(Critical) Found sliced tomatoes on self serve line without refrigeration and being held at temperature above 41 degrees f. Pic corrected by discarding tomatoes and will no longer provide at that location.

This incident (11445) does not have any more information on it

This incident (51102) does not have any more information on it

Found boxes of cups stored directly on floor. To correct store boxes at least six inches off floor, or in an approved manner to protect from potential contamination

Found sink without hand wash supplies. To correct provide paper towel dispenser with paper towels

Found sink located on serve line not set up as hand wash station. To correct supply sink with required supplies to establish as handsink

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

Food temperatures in herrick refrigeration unit was at 60 degrees f. Discard all salad dressing that requires refrigeration after opening. Do not store food in refrigeration until refrigeration unit is able to maintain food temperatures at 41 degrees or below

Home made bare wood utensil holders in service line. Correct by replacing old wooden utensil holders. Provide a utensil holder that is easily cleanable, smooth, and non-absorbing

Broken floor tiles in door way to storage area from kitchen. Correct by replacing broken floor tiles to provide a cleanable and non absorbing surface