Lincoln High School West

Contact Information

7425 Willis Road
Ypsilanti, MI 48197

Health Report - 04/17/2014 (0 critical incident(s))

At the rear entry of the prep area by the three compartment sink, observed a 3/8" to 1" gap along the bottom of the screen door. Correct by eliminating the gap by installing a tight fitting door sweep. This is a repeat violation.

Health Report - 10/24/2013 (0 critical incident(s))

At the rear entry of the prep area by the three compartment sink, observed a 3/8" to 1" gap along the bottom of the screen door. Correct by eliminating the gap by installing a tight fitting door sweep

Health Report - 04/22/2013 (0 critical incident(s))

At the rear entry of the prep area by the three compartment sink, observed a one inch gap along the bottom of the screen door. Correct by eliminating the gap by installing a door sweep

Health Report - 10/18/2012 (0 critical incident(s))

This incident (17118) does not have any more information on it

This incident (39371) does not have any more information on it

Health Report - 04/13/2012 (0 critical incident(s))

This incident (17119) does not have any more information on it

This incident (39372) does not have any more information on it

Health Report - 09/27/2011 (2 critical incident(s))

(Critical) Observed shredded cheese held at 55 degrees f. At the serving station. To correct should store food at 41 degrees f. Or below. Recommend using available refrigeration units. Monitor temperatures. ,

(Critical) Found water temperature of less then 80 degrees f. Throughout kitchen. Pic stated water heater boiler is in need of repair, repair sequence has been intiated with custodial staff. Note minimum water temperature is 100 degress f. For handsink and 110 degrees for three compartment sink. Facility only uses manual dishwashing at three compartment sink. ,

Domestic crock pot used to hot hold cheese. To correct replace with appropriate commercial unit.

Health Report - 03/24/2011 (0 critical incident(s))

Keep hand sinks clear at all times to facilitate frequent hand washing. Frequent hand washing is critical in preventing the spread of harmful germs

Health Report - 09/30/2010 (1 critical incident(s))

(Critical) Observed small bags of rte deli meats (ham, turkey) and bag of cooked eggs (egg salad mixture) on tray in wic with no consume by datemark labels. Pic stated that all foods on this tray are only kept a max of 5 days and discarded every friday (foods came from freezer and only last a couple of days for quality purposes). All phf rte foods must have a 7 day consume by datemark label (day 1 is open/prep date). If all foods on this tray are discarded every friday, the tray must be labeled as such. Please ensure that all employees understand this discard requirement and are aware of datemarking procedures. Pic corrected by properly datemarking all deli meats and cooked eggs. Critical corrected.