Knox Presbyterian Church

Contact Information

2065 S Wagner
Ann Arbor, MI 48103

Health Report - 04/30/2015 (0 critical incident(s))

This incident (68014) does not have any more information on it

Health Report - 11/04/2014 (3 critical incident(s))

(Critical) Observed the high temp dish machine not functioning properly. Note: heat tape did not turn black. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (a) hot water manual operations by immersion for at least 30 seconds and as specified under # 4-501. 111; (p) (b) hot water mechanical operations by being cycled through equipment that is set up as specified under ## 4-501. 15, 4-501. 112, and 4-501. 113 and achieving a utensils surface temperature of 71�c (160�f) as measured by an irreversible registering temperature indicator; (p) or (c) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under # 4-501. 114. Contact times shall be consistent with those on epa-registered label use instructions by providing: (1) except as specified under subparagraph (c)(2) of this section, a contact time of at least 10 seconds for a chlorine solution specified under # 4-501. 114(a), (p) (2) a contact time of at least 7 seconds for a chlorine solution of 50 mg/l that has a ph of 10 or less and a temperature of at least 38�c (100�f) or a ph of 8 or less and a temperature of at least 24�c (75�f), (p) (3) a contact time of at least 30 seconds for other chemical sanitizing solutions, (p) or (4) a contact time used in relationship with a combination of temperature, concentration, and ph that, when evaluated for efficacy, yields sanitization as defined in subparagraph 1-201. 10(b). (p) to correct repair the noted item to sanitize the dishes at 160f. ,

(Critical) Observed sterno canister fuel being stored next to food and clean dishes in the large hospitality cupboard. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. To correct move the noted items down and away from all food, equipment, utensils, linens, and single-service and single-use articles. Corrected: person in charge moved the noted items down and away from all food, equipment, utensils, linens, and single-service and single-use articles.

(Critical) Observed the following food contact surfaces soiled with a build up of debris: 1. Electric can opener blade. 2. Interior ceiling of the white microwave. 3. Underside of the mixing arm, the portion that hangs over the mixing bowl of the white kitchen aide mixer. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge had the items washed, rinsed and sanitized

Health Report - 05/22/2014 (0 critical incident(s))

This incident (39099) does not have any more information on it

Health Report - 11/07/2013 (3 critical incident(s))

(Critical) Found a half gallon of half and half in the refrigerator that was opened, but no "opened on" or discard date. Corrected - half and half was removed from the kitchen and brought to the attention of the office staff. Any commercially prepared phf item must be dated when opened and consumed or discarded within 7 days - regardless of the quality date stamped on the container. If the food item is to be totally consumed within 24 hours, a date mark is not required

(Critical) Found two unlabeled spray bottles in the kitchen; one was located on the narrow counter by the hand sink and it contained a pink solution, one was located in the cabinet below the hand sink and contained a clear solution. Both bottles were labeled with "hsc". To correct - all bottles must be labeled with the common name of their contents. A follow-up inspection will be made in 10 days ( nov. 19th) to verify correction. ,

(Critical) Found the can opener blade to have an accumulation of food debis on it. To correct - clean blade now and at least once every 4 hours when in use. A follow-up inspection will be made in 10 days ( nov. 19th) to verify correction. ,

Found a zip-top bag full of other, used, zip-top bags on the bottom of the upright freezer. To correct - discard these used bags. Zip-top bags are not for re-use due to the inability to thoroughly clean them after use. Discontinue this practice immediately. ,

Found the floor of the upright freezer to be in need of cleaning. To correct - clean now and keep on a more frequent cleaning schedule

Health Report - 05/08/2013 (0 critical incident(s))

Found the inside walls of the microwave and the crumb tray under the burners of the stove to be in need of cleaning. To correct - clean now and keep on a more frequent cleaning schedule

Found tongs stored in kitchen drawer with food contact ends facing out so that staff would touch the food contact end when removing from drawer. Also found silverware stored in bulk container jumbled. To correct - reorganize tong drawer so that the handles are extended at the front of the drawer so that staff reaches for handles instead of food contact ends. The silver ware is stored for protection from splash and outside contamination, however, when staff retrieves the utensil for service, gloved hands will be required to avoid touching the food contact surfaces

Found several locations in the kitchen cabinetry where single service items, paper cups and plates, plastic forks, etc are stored out of their original wrapper or in another cleanable container. To correct - even though these items are stored inside a cabinet, the individual items must still be stored in their original wrapper or other means of protection, such as zipper-top bags, smooth, durable and cleanable plastic bins. It is understood that there are many groups that use this kitchen for activities. It is important for the pic to educate all on the proper storage of these items

Health Report - 11/06/2012 (0 critical incident(s))

This incident (39102) does not have any more information on it

This incident (16227) does not have any more information on it