Polo Fields Washtenaw (The)

Contact Information

2955 Packard
Ypsilanti, MI 48197

Health Report - 08/07/2014 (1 critical incident(s))

(Critical) Observed insert pans of rte tuna fish, gyro meat, bagged-cooked pasta, and individually wrapped containers of rte rice and sour cream in top portions of prep top units on main prep line with internal food temperatures of 53-67f. Both units are functioning correctly and all other food items were cold holding at 41f. Did observe that top rails of prep unit are freezing some. Appears that the bagged pasta and individually wrapped food items are not able to maintain temp. Due to extra insulation/wrapping. All phf must be cold held at 41f or below at all times. Recommend all foods be held completely in cold rails and not double panned, bagged or insulated. Also, please ensure all prep top lids are closed when not in use. Pic corrected by discarding all tuna, gyro meat, pasta, rice and sour cream at time of inspection. Violation corrected

Health Report - 03/26/2014 (1 critical incident(s))

(Critical) Observed both pop guns in bar area with an accumulation of mold and sticky debris. All pop guns must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing both pop guns at time of inspection. Violation corrected

Health Report - 09/26/2013 (3 critical incident(s))

(Critical) Observed open containers of rte chopped raw onions and rte relish in self service condiment area on bar with no lids or protection. All foods on display must be protected with lids, sneeze guards or other effective means to protect foods from potential contamination. Pic corrected by relocating onions and relish to covered condiment container at time of inspection. Violation corrected

(Critical) Observed 2 severely dented cans of olives in can rack in back kitchen area. All dented cans and distressed merchandise must be discarded or completely separated from other food items for return to supplier. To correct, please ensure all cans and food items are in good condition before stocking on shelf. Pic corrected by relocating dented cans to distressed merchandise area at time of inspection. Violation corrected

(Critical) Observed pans of rte soup and chili in tabletop hot holding unit in prep area with internal food temperatures of 115-125f (warmer was not plugged in all the way). Soup and chili have been in hot holding unit for an hour or less per pic. All phf must be hot held at 135f or more at all times. Pic corrected by reheating soup and chili on stove to 165f then returning to properly functioning hot holding unit at time of inspection. Violation corrected

Observed interior of upright ovens in cooking area with a heavy accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/30/2013 (0 critical incident(s))

This incident (23817) does not have any more information on it

This incident (41099) does not have any more information on it

Health Report - 10/16/2012 (0 critical incident(s))

Observed floor under dry storage shelf in office area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/25/2012 (0 critical incident(s))

Observed all dumpster lids on trash dumpsters on outside of building left open. All dumpster lids and doors must be shut after use to prevent entry of unwanted pests, insects and birds

Observed 2 dented cans on can rack in prep area not completely separated from other food items. All dented cans and distressed merchandise must be discarded or completely separated from other food items for return to supplier for credit

Health Report - 10/18/2011 (4 critical incident(s))

(Critical) Observed pans of rte deli meat (turkey, corned beef) in drawer cooler in cooking area with datemark labels of 9/15/11 & 9/27/11. Also, observed 2 portioned bags of cooked ribs and 2 pans of rte deli meats (turkey, corned beef) in wic with no consume by datemark labels. All potentially hazardous rte foods must have a use by date (day 1 is prep/slice date) to ensure product is rotated and is fresh. Pic corrected by discarding all sliced deli meats and cooked ribs in drawer cooler and wic at time of inspection. Critical corrected. , observed several pans of housemade rte sauces, dressings, soups (tomato basil, chicken enchilada), and rte chili in wic with written datemark labels that indicated foods were made today (10/18). Kitchen is closed today and pic stated that no one has been in kitchen all morning. Also, observed no signs of food prep in kitchen (no dirty dishes, nothing in trash etc. . ) food looks as if it was prepped recently, but according to pic it was not today. Upon further investigation, discovered sign board in server area that stated soup specials for sunday 10/16 were tomato basil and chicken enchilada. It appears that all of the above mentioned foods were prepped on sunday, but were datemarked incorrectly. Please remind staff that all potentially hazardous rte foods must have an accurate 7 day datemark label (day 1 is prep/slice date) at all times. Pic corrected by properly datemarking all freshly prepared above mentioned foods at time of inspection. Critical corrected

(Critical) Observed moldy and putrid food in reach in drawer coolers in cooking area: bag of pepperoni slices, raw hamburger, raw beef (sirloin?), rte pineapple and rte cheese all had signs of spoilage and visible mold on food product. All food in a licensed kitchen shall be safe and unadulterated at all times. To correct, must rotate stock more often and discard all rotten/contaminated food as required. Pic corrected by discarding all moldy and contaminated food items mentioned above at time of inspection. Critical corrected. , observed gallon of opened milk in upright display cooler in server prep area with use-by date of 10/5/11. Also observed several unopened half gallons of whipping cream and buttermilk in wic with use by dates of 10/16/11. All potentially hazardous foods must be used or discarded by printed use by date on package. Pic corrected by discarding milk, cream and buttermilk at time of inspection. Critical corrected

(Critical) Observed slicer (blade, handle area, base) in prep area with an accumulation of food debris. Slicer was not disassembled then cleaned and sanitized after last use. As stated in past, the slicer must be properly disassembled, then washed, rinsed and sanitized after every use. Need to correct as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed interior of ice machine in kitchen with an accumulation of mold and debris. Need to wash, rinse and sanitize all ice machines often and as per manufacturers directions. Please correct as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed clean utensils stored in drawers on side of large prep table in middle of prep area that have an accumulation of sticky debris. All utensils must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, please wash, rinse and sanitize all utensil drawers as soon as possible and send all utensils through dishmachine as soon possible

Observed floors under equipment in cooking area and floor in dry storage area in basement with an accumulation of grease and debris, to correct, please clean now and on a more frequent schedule

Observed interior of dishmachine with an accumulation of scale and debris (debris hanging on interior spray arms/jets). To correct, please clean now and on a more frequent schedule

Observed ventilation hood in cooking area with an accumulation of grease and debris. To correct, need to clean now and on a more frequent schedule

Observed interior of blodgett ovens in cooking area with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Still no covered waste receptacle in unisex employee restroom. To correct, provide as soon as possible

Observed wic floor buckled up in middle seam creating a possible trip hazard. To correct, please repair as soon as possible

Health Report - 04/27/2011 (1 critical incident(s))

(Critical) Observed flat of raw shell eggs stored above rte salad dressings in wic. All raw animal products must be stored below and away from rte foods at all times to prevent possible cross contamination. Pic corrected by relocating eggs to another shelf in wic. Critical corrected.

Observed no covered trash can in unisex employee restroom. To correct, please provide as soon as possible

Observed floor in wic buckled up at a seam creating a possible trip hazard. To correct, please repair as soon as possible

Health Report - 11/10/2010 (1 critical incident(s))

(Critical) Observed 2 pop guns in bar area with an accumulation of mold and debris. All pop guns must be washed, rinsed and sanitized every 24 hours or as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing both pop gun nozzles and pop gun holders at time of inspection. Critical corrected

Observed interior of alto sham in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed interior bottom of ovens in cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule.

Observed floors under deep fryer in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed a few boxes of food and rack of bread stored on floor of wif. All food must be stored in a protected manner and stored a minimum of 6 inches off of floor at all times

Health Report - 05/11/2010 (3 critical incident(s))

(Critical) Observed several pans of housemade rte dressings, salads and desserts in 2 upright coolers in prep area and package of rte corned beef in wic with expired use by datemark labels. All phf rte foods (including deli meats, housemade salads and dressings) must be consumed or discarded within 7 days (day 1 is prep/slice date). Pic corrected by discarding expired rte dressings, salads and deli meats. Critical corrected.

(Critical) Observed pans of housemade rte tuna and chicken salads in top of prep top cooler in prep area cold holding at 50-53f. All other food in unit is cold holding at 41f or below and unit is functioning properly. Upon further investigation, discovered that staff are transferring salads from larger container (from wic) and storing pans on counter at room temp for unknown length of time while prepping other food items. Please cease this practice immediately. All phf rte foods must be cold held at 41f or below at all times. Food transferred from the wic must be placed into cold holding (41f or below) as soon as possible so food is not in the temp danger zone. Please retrain staff as needed. Pic corrected by discarding tuna and chicken salads and will be educating all staff on proper cold holding procedures. Critical corrected.

(Critical) Observed slicer (blades and base) in prep area with a heavy accumulation of dried on food debris. Employees did not disassemble slicer after use from this past weekend. All slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Do not wait several days to wash and sanitize slicer components. Pic corrected by disassembling slicer and sending all components through dishmachine. Critical corrected

Observed trash dumpster lids on dumpster outside of building left open. All dumpster lids and doors must be shut after use to prevent entry of unwanted rodents and insects.

Observed several coffee pitchers and pans with an accumulation of water in bottom and sides of pans. Pitchers and pans are being stored/stacked wet. Stagnant water can accumulate bacteria. To correct, please completely air dry all pitchers and utensils before placing on clean dishware rack

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide

Observed several cases of beer stored on floor in basement beer cooler. All food and beverages must be stored in a clean dry location and stored a minimum of 6 inches off of floor at all times