Peace Neighborhood Center

Contact Information

1111 N. Maple Road
Ann Arbor, MI 48103

Health Report - 06/15/2015 (2 critical incident(s))

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at between 50 to 100 ppm. The sanitizer reservoir is full and the tubing is properly routed. A maintenance contractor was called and repaired the machine. Item corrected

(Critical) Observed staff using test strips to monitor the sanitizer level. Item corrected

Health Report - 04/20/2015 (2 critical incident(s))

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 10 ppm. The machine has not been tested by the staff. Correct by checking the machine more frequently

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 10 ppm. The sanitizer reservoir is full and the tubing is properly routed. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted.

At the handsink by the ice machine observed wastewater to drain slowly from the basin. During proper handwashing the basin fills with water. Correct by repairing the drain so water flows more quickly from the basin

At the ice machine, observed the ice scoop stored inside the ice bin. Correct by relocating the ice scoop to a clean surface outside of the ice bin. This violation was observed during the last routine inspection

Observed food debris under the food preparation tables. Correct by cleaning now and on a more frequent basis

Health Report - 10/07/2014 (0 critical incident(s))

At the ice machine, observed the ice scoop stored inside the ice bin. Correct by relocating the ice scoop to a clean surface outside of the ice bin

At the service line observed a basket of single service forks. The forks are not presented with the mouth contact parts protected. Correct by storing the forks with the mouth contact parts protected so the consumer only touches the handle part

Health Report - 03/18/2014 (1 critical incident(s))

(Critical) Observed two open packages of deli turkey that were lacking last date of use labels. Staff must provide a last date of use (six days in the future from when opened/prepared) on your ready to eat, potentially hazardous foods. Corrected by discarding

The receiving basin for the food prep sink is in need of cleaning to remove build-up

Observed some slime build-up on the bottom edge of the ice bin deflector shield. Completely remove this ice shield from the unit for a thorough cleaning and sanitizing

The interior of the microwave oven is overdue for cleaning. Remove the plastic cover at the top of the oven so all surfaces can be cleaned thoroughly

Health Report - 09/27/2013 (3 critical incident(s))

(Critical) A 1/2 dozen raw, in-shell chicken eggs were observed on the top shelf of the two door upright cooler above ready to eat foods. Corrected by relocating the eggs to the bottom shelf

(Critical) Observed a spray bottle with a quat sanitizer that was mixed too strong (500 ppm +). Corrected by diluting. Ensure staff verify the concentration when making the sanitizer solution with the orange quat test papers)

(Critical) Observed the following foods in refrigerators without last date of use (month and day of month that is six days in the future) labels: cut watermelon, meatballs, deli meat, cream cheese, etc. Ensure staff are providing labels on these foods when they are opened

Locate and post your current food service license (yellow). The green one in the kitchen expired on april 30th of this year

Health Report - 04/01/2013 (2 critical incident(s))

(Critical) Observed sterno chafing fuel containers and two large bottles of lighter fluid on the top shelf above single service items in the storage room. Corrected by relocating away from food and single service items

(Critical) Observed the chlorine solution for the dish washing machine to be too weak. Corrected by discarding the small amount of weak chlorine and providing one gallon of fresh dish machine chlorine sanitizer to obtain 50 ppm

Two door freezer: observed some plastic containers with ice in them to be used in the large igloo beverage dispenser that are uncovered. Because this ice would be going into drinks they need to be covered to prevent misc. Contamination.

Health Report - 10/12/2012 (0 critical incident(s))

This incident (22983) does not have any more information on it

This incident (40878) does not have any more information on it

Health Report - 04/18/2012 (0 critical incident(s))

1) the interior surfaces of the microwave oven have some splattered food on them. Please clean the interior of this oven. 2) the range top spill tray and the flat grill grease catch pan are due for cleaning. Please clean these areas after use to eliminate a food source for pests

Dry storage room: observed a gfs box of "wide egg noodles" with some misc. Foods in it. Please relocate this box at least 6 inches off the floor for protection

The following areas are in need of cleaning at this time: 1) the floor sink serving the three compartment dish washing sink; 2) the kitchen floor in some out of the way areas (under coolers, and prep counters, etc. )

Observed a basting/pastry brush that is made the same way paint brushes are. This style of brush is not easily cleanable due to the construction. Provide a replacement brush that either has the high temperature silicone bristles or a commercial pastry brush with its bristles imbedded in food grade plastic

Health Report - 11/01/2011 (1 critical incident(s))

(Critical) Observed three of four sanitizer spray bottles not labeled as to their contents. Corrected by labeling them as sanitizer with a permanent marker

Observed the bottom edge of the ice bin deflector shield to be in need of wiping off and sanitizing. Please clean this area more frequently in the future

Health Report - 05/05/2011 (4 critical incident(s))

(Critical) Three spray bottles of quat sanitizer. Corrected by labeling these bottles "quat sanitizer"

(Critical) Observed three spray bottles of quat sanitizer to be mixed way too strong (500 ppm+). Corrected by diluting the sanitizer to 200 ppm

(Critical) Observed no chlorine sanitizer being dispensed during the rinse cycle. Some blockage and/or scale build-up of the chlorine sanitizer tubing was noted. The squeeze tube appears to be fatigued also. Some concentrated chlorine sanitizer was able to be dispensed once the squeeze tube was repositioned. The manager indicated this unit is scheduled for tubing replacement soon. Have this machine evaluated and necessary repairs made to provide 50 to 200 ppm chlorine. Consider utilizing a 2. 5 or a 1 gallon container of concentrated sanitizer (instead of the current 5 gallons) in the future to ensure the sanitizer is used in a timely manner before the solution goes weak

(Critical) Observed left-over prepared foods (sloppy joe meat and cooked chicken breasts) in the four door kitchen cooler without use-by or prep dates. Corrected by marking them with both a prep and use-by date based upon when they were prepared

The water filling system for the dishwashing machine is not working properly even though both manual shut-off valves are fully opened. Water only trickles into the washing compartment when the solenoid valve is actuated. Trouble-shoot the problem and repair as needed. This is causing a lack of wash and rinse water each time the dish washing machine is cycled

Observed old food still present on the dish washing machine's food trap screen for the drain. Corrected by removing the dried on food.

1) the interior of the microwave oven (including the ceiling) to be in need of cleaning. 2) the edges and bottoms of four cafeteria food trays did not get clean when washed last. These trays were placed at the three compartment sink to be re-washed

Ensure staff are regularly using the available sanitizer test papers (for both chlorine and quat) to verify the sanitizer concentrations (chlorine must be between 50 & 200 ppm and the quat at 200 ppm)

Health Report - 11/22/2010 (1 critical incident(s))

(Critical) Dry storage room: 1) two bottles of liquid charcoal starter fluid to be stored above canned tuna and lasagna, and 2) multiple cans of sterno stored above canned spaghetti sauce. Corrected by relocating these chemicals to a bottom shelf away from foods

Observed the spill trays for the gas range top and the flat grill to have old food on them. Please clean these trays now and after cooking when foods have spilled