Polo Fields Country Club

Contact Information

5200 Polo Fields Drive
Ann Arbor, MI 48103

Health Report - 07/23/2015 (4 critical incident(s))

(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in dishmachine. Ecolab called at time of inspection. All dishmachines need to be sanitizing as per manufacturers directions at all times (in this case, 50-100ppm of chlorine). Ecolab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing at 100ppm of chlorine. Violation corrected.

(Critical) Staff need to be verifying sanitizer concentration in dishmachine with proper test strips more often and as needed. Corrected by educating staff on proper sanitizer concentrations and test strip use (including test strip location) at time of inspection. Violation corrected

(Critical) Observed bottle of windex and insecticide stored next to plastic lids and cups in cabinet in concession stand area (s/s items were still in original packaging). All chemicals/toxics must be stored below and away from all food and s/s items at all times to help protect items from potential contamination. Pic corrected by relocating chemicals to chemical storage cabinet at time of inspection. Violation corrected

(Critical) Observed several containers of phf (rte racks of ribs, fresh garlic, pork dumplings, sliced tomatoes, leafy greens, housemade sauces and dressings in top and bottom portions of prep unit #7 at end of prep line with internal food temperatures of 50-56f. Upon further investigation, discovered that a piece of plastic wrap was trapped over the interior cooler fans. All phf must be cold held at 41f or below at all times. Pic corrected by discarding all above mentioned food items at time of inspection. Pic removed plastic wrap from fans and cooler temperature dropped to 39f within 15 minutes. Violation corrected.

Observed the following areas in need of cleaning: *floors under cooking equipment in cooking area (heavy accumulation of grease and food debris). *walls in cooking area (accumulation of grease and debris). *floor under salad prep unit at end of cooking line (accumulation of food debris). *under food shelves in wic (accumulation of sticky debris). *floor drain in bar area (accumulation of grimy debris, straws, broken glass). To correct, please clean all these areas now and on a more frequent schedule

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

Observed ice scoops laying on top of ice in ice bins in concession stand and in bar area. All scooping utensils must be stored in a clean, dry area or stored with the handle extending up and out of food product to protect food from potential contamination (like employee hands).

Observed the following pieces of equipment in need of cleaning: *interior of upright oven in cooking area (accumulation of burnt on food debris). *interior of rangetop oven in cooking area (accumulation of burnt on food debris). *interior of steamer in cooking area (accumulation of food debris). To correct, please clean all above mentioned equipment now and on a more frequent schedule.

Observed lid on grease dumpster left open in outside dumpster area. All dumpster lids and doors must be shut after use to prevent entry of unwanted pests, insects and birds

Observed some fruit flies in empty bottle room in basement (mainly in bells oberon can container). To correct, please remove all insect harborage conditions and ensure all empty cans are rinsed out after use and return empty bottles/cans to supplier as soon as possible

Observed interior door gaskets on salad prep unit cooler in prep area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/29/2015 (1 critical incident(s))

(Critical) Follow up site visit 1/29/15: pic stated that all staff have been educated and trained on proper cooling methods and procedures. Cooling information is now posted in english and spanish in kitchen. Observed several freshly prepared sauces in wic that were cooled properly today and yesterday. Risk control plan developed and implemented. Please continue to monitor all food (with a food thermometer) as it passes through the temperature danger zone. Violation corrected

Health Report - 01/21/2015 (3 critical incident(s))

(Critical) Observed several dented cans not separated from other food cans on dry storage shelf in basement. All dented cans and distressed merchandise must be completely separated from all food items at all times to help avoid mistaken use. Pic corrected by relocating dented can area to separate location away from cans and other food in basement. Violation corrected

(Critical) Observed pans of rte lettuce, sliced tomatoes, bleu cheese, and housemade dressings in top rail of salad prep top cooler at end of cooking line with internal food temperatures of 49-53f (top portion of cooler not turned on). All phf in bottom of cooler was measured 40f or below. All phf must be cold held at 41f or below at all times. Please ensure all cold holding equipment is functioning properly before placing any food in cooler. Pic stated that no food was left in top portion of salad prep unit cooler overnight. All food in cooler prepped 1-1. 5 hours ago or food came from wic. Pic corrected by placing all above mentioned food items in wic and turning on top rail of salad prep unit cooler at time of inspection. Violation corrected

(Critical) Observed the following cooling method violations in wic: *covered pan of freshly prepared rte sliced potatoes in wic with internal food temperatures of 145-160f. *(3) 2. 5 gallon containers of rte soup in wic with internal food temperatures of 115-125f. *2. 5 gallon of housemade sauce on wic shelf with internal food temperature of 165f. All above mentioned food items were prepared less than an hour ago per pic. As stated in past, all phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Please remember that the wic is designed for cold holding, not for rapid cooling. To correct, need to utilize shallower uncovered pans and ice baths/ice wands before placing hot foods in wic. Also, staff must be monitoring foods as they pass through the temperature danger zone. Temporarily corrected violation by spreading potatoes on uncovered pan, placing soup containers in ice bath in 3 compt sink and placing ice wands in housemade sauce at time of inspection. I will follow up on this item to ensure compliance. Correct within 10 days please note: this violation has been cited at 2 consecutive routine inspections. As a result, you will need to complete a risk control plan to help control this violation. Please complete plan and fax to me 734 222-3930 (attn: carl) within 7 days. If violation is cited at any inspection within the next year, enforcement actions will be required. ,

Observed several in-use utensils (tongs, knife, spatulas) stored in a bucket of sanitizer on cooking line. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please remove sanitizer bucket and relocate utensils to approved location as soon as possible

Health Report - 07/09/2014 (1 critical incident(s))

(Critical) Observed 3 tightly covered (with plastic wrap) sheet pans of cooked rte potatoes cooling in speed rack in wic with internal food temperatures of 52-55f (potatoes were cooked less than 30 minutes ago per staff). Also, observed 2. 5 gallon of housemade rte soup in wic with internal food temperature of 120-125f (soup was made 1. 5 hours ago per staff). In order for phf to rapidly cool from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, staff need to be utilizing shallow pans, ice baths/ice wands and not covering foods when actively cooling in wic. Whatever cooling method you employ, staff need to be monitoring foods as they pass through the temperature danger zone. Pic aware of proper cooling requirements and proper cooling methods. Please educate and train staff as needed. Pic corrected by uncovering all sheet pans of potatoes and relocating pans to top shelf of wic. Pic also placed soup in ice bath and placed ice wand in soup at time of inspection. Pic also educated on-site staff on proper cooling procedures at time of inspection. Violation corrected

Observed several food items stored on floor in basement wif (under food shelves). All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect food from potential contamination

Observed floor drain in bar area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed outside dumpster area (near grease and trash dumpsters) with an accumulation of grease and debris. To correct, please clean this area now and on a more frequent schedule.

Health Report - 01/23/2014 (3 critical incident(s))

(Critical) Observed several containers of housemade rte foods (cooked meatballs, and housemade sauces) with expired use by datemark labels in hotel pan on floor shoved underneath ric on cooking line. Cooking staff claimed that all these foods were removed from ric several hours ago and were to be discarded soon. Internal food temperature of all foods in pan were 35-38f (same temperature as ric they were shoved under). Appears food was removed from cooler as soon as i arrived for inspection, but staff maintained that food has been out of cooler for several hours. Regardless, all phf must be used or discarded within 7 days (day 1 is prep date). Staff need to be rotating stock more often and discard all expired food as needed. Temporarily corrected violation by discarding all expired foods at time of inspection. I will check this item at follow up inspection. Since this violation has been cited at 2 consecutive inspections. Need to complete a risk control plan. If violation is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health dept. For enforcement actions.

(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration of dishmachine. To correct, please provide as soon as possible. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed bag of shredded cheese in ric on cooking line with an internal food temperature of 48f. All other food in cooler was cold holding at 35-38f. Appears cheese has been left out on counter for unknown length of time. All phf must be cold held at 41f or below at all times. Pic corrected by discarding cheese at time of inspection. Violation corrected

Observed several clean plastic pitchers stored directly underneath paper towel dispenser next to handsink in side kitchen area (pitchers not inverted). All clean utensils must be stored in a clean, dry area and not exposed to potential sources of contamination (like the splash zone from a handsink). To correct, please relocate pitchers or provide shield to protect from splash zone.

Observed damaged dumpster lid on outside trash dumpster. To correct, please replace lid so all doors and lids are tight fitting

Observed floor drain under ric in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 07/23/2013 (3 critical incident(s))

(Critical) Observed several quarts and/or gallons of rte housemade potato salad, coleslaw and pasta salad in wic and housemade rte dressings (caesar, ranch) in upright cooler next to wic with expired use by datemark labels (all expired on 7/19 or 7/21). All rte housemade dressings, sauces and salads must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all expired food as required. Pic corrected by discarding all above mentioned food items at time of inspection. Violation corrected.

(Critical) Observed line cook on cooking line handle and prep rte food with bare hands, wipe hands on apron, then continue to handle and prep more rte foods with bare hands before i intervened. Food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors at time of inspection. Violation corrected.

(Critical) Observed all insert pans of rte food (sliced tomatoes, cottage cheese, salsa, housemade sauces and dressings) in top portion of prep unit cooler #4 on main cook line with internal food temps of 50-54f (bread and flour tortilla shells in bottom of cooler). Cooler is not functioning correctly. All potentially hazardous rte foods must be cold held at 41f or below at all times. Do not use this cooler to store any phf until properly repaired and then inspected by the washtenaw county health dept. Per staff, all food in top portion of prep unit cooler was freshly prepared this morning (1-1. 5 hours ago). Pic temporarily corrected violation by placing all above mentioned food items in other functioning coolers at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed dry storage floor and wif in basement with an accumulation of debris and/or greasy debris. To correct, please clean now and on a more frequent schedule

Prep unit cooler #4 on cooking line not able to hold at 41f or below. To correct, please repair or replace as soon as possible. Cooler taken out of service at time of inspection

Observed outside dumpster enclosure area in need of cleaning. Observed bags of trash and debris on ground next to and behind trash dumpster. To correct, please clean area now and on a more frequent schedule

Observed plastic single service forks and spoons in utensil bins in concession area stored so the food contact portion of utensil is pointing up. All utensils must be stored so the food contact portion of utensil is protected at all times from possible contamination. To correct, store utensils with the handles pointing up.

Observed interior of all vulcan ovens in cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule. , observed interior of steamer in cooking area with an accumulation of food debris. Need to clean now and on a more frequent schedule

Observed handsink in employee restroom filthy. Heavy accumulation of dirt, hair and grimy debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on prep unit cooler in concession stand area soiled with mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/23/2013 (0 critical incident(s))

This incident (23856) does not have any more information on it

This incident (41109) does not have any more information on it

Health Report - 08/01/2012 (2 critical incident(s))

(Critical) Observed both pop guns in bar area with an accumulation of mold and 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. Critical corrected

(Critical) Observed several dented cans on dry storage shelves in basement (5 cans of artichoke hearts, 7 cans of mandarin oranges and 3 cans of tuna). Many of the cans were severely dented and some were collapsed on the seams. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier. To correct, please train employees not to place dented cans on shelves when receiving and stocking food products. Pic corrected by taking all dented cans to office at time of inspection. Critical corrected

Observed missing dumpster lid on outside trash dumpster. To correct, please replace missing lid as soon as possible

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

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

Observed empty beer bottles not rinsed out and an accumulation of lime/lemons in bottom of corona bottles in bottle return room in basement. Also, observed food debris (limes) in floor drain in bar area. Both of these areas are creating insect harborage conditions in the facility. To correct, please rinse out all empty beer bottles before storing and remove all food debris in drains as soon as possible. Please educate and retrain staff as needed

Observed filters in vent hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior of upright vulcan oven in cooking area with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule. , observed interior of alto shaam in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed side door propped open and sliding window left open in concession stand area. All doors and windows must be closed at all times to prevent entry of pests and insects. If wanting to keep windows/doors open, will need to install a tight fitting screen

Health Report - 01/26/2012 (2 critical incident(s))

(Critical) Observed 2 ziploc bags of raw shrimp and pans of raw fish on top shelf and middle shelves of speed rack in basement wic directly above and next to rte bread, desserts and deli meats. All raw animal products must be stored below and away from all rte foods at all times to prevent possible cross contamination. Pic corrected by relocating raw shrimp and fish to bottom shelves at time of inspection. Critical corrected. , observed couple flats of raw shell eggs stored above rte cheeses in prep area cheese cooler in upstairs kitchen. Pic corrected by relocating eggs to another side of cooler at time if inspection. Critical corrected

(Critical) Observed all wiping cloth buckets in facility with a concentration of 600+ ppm of quat (automatic chemical dispenser in mop sink area dispensing too strong). Sanitizers can become toxic in excessive concentrations. All wiping cloth buckets used to wipe down food contact surfaces must be mixed as per manufacturers directions (in this case 200 ppm). To correct, please repair chemical machine as soon as possible. Pic temporarily corrected violation by diluting all wiping cloth buckets in facility with water to 200 ppm and calling for repair at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed clean lids and pans stored in large storage bin in dishwashing area that has an accumulation of debris on bottom of bin. All clean pans and utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please clean out utensil bin now and on a more frequent schedule

Observed missing lid on trash dumpster on outside of building. All dumpsters must have tight fitting doors and lids to prevent entry of unwanted pests, insects and birds. To correct, please call trash hauler to replace missing lid as soon as possible

Staff not verifying wiping cloth buckets with test strips as frequently as needed. To correct, please educate and train all staff on proper test strip usage and sanitizer concentrations as soon as possible

Observed floors in basement wic and wif with accumulations of sticky debris. To correct, please clean now and on a more frequent schedule. , observed floor drain in basement (near ice machine) with an accumulation of mold and debris. Please clean now and on a more frequent schedule

Observed couple of dented cans of olives on dry storage shelf not completely separated from other food items. All dented cans and distressed merchandise must be completely separated from other food items or be placed in separate area of kitchen to be returned to supplier for credit

Observed water leaking from hot water pipe in utility/bottle return room in basement. Plastic bucket already underneath leak and water overflowing in bucket onto floor. To correct, please repair leak as soon as possible

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/01/2011 (2 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured a concentration of 0-10 ppm of chlorine in dishmachine. Dishmachine needs to be sanitizing as per manufacturers directions (in this case 50-100ppm of chlorine). Pic called for repair at time of inspection. Repairs completed at time of inspection. Remeasured at 50 ppm of chlorine. Critical corrected. Will need to rewash and sanitize all dishware and utensils as needed.

(Critical) Observed food employee prepping and assembling rte deli meats and sandwiches in prep area of kitchen with bare hands. As soon as employee noticed i was conducting a food inspection, he immediately located and donned plastic gloves. Lack of handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. All food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves as required at all times. Corrected by educating staff on bare hand contact, rte foods, proper handwashing procedures, and foodborne illness risk factors. Critical corrected.

Observed interior and exterior surfaces (including doors) of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule. , observed several soap/water dispenser jets inside dishmachine clogged with plastic debris (straws. Foil). To correct, please remove all debris from dispensers and clean jets on a more frequent schedule.

Employees need to be checking concentration of sanitizer in dishmachine with proper test strips more often.

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

Observed ventilation filters in cooking areas with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed missing light shield on ceiling in dishwashing area. To correct, please replace as soon as possible

Health Report - 02/24/2011 (0 critical incident(s))

Observed clean cheese knife stored in between equipment and knife rack in prep area. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. Pic corrected at time of inspection by removing old knife rack and relocating knife

Observed overhead spray arm above garbage disposal in dishwashing area held up with string. Will need a more permanent repair to maintain proper air gap above flood rim of disposal basin. Please correct as soon as possible

Observed interior door gaskets on 2 different reach in coolers on main cooking line split and starting to collect debris. To correct, please repair or replace all split gaskets as soon as possible

Observed pan of housemade turkey stew like filling (used for wraps) loosely covered with saran wrap on shelf in basement wif with an internal food temp of 89-115f. Pic stated that pan has been in wif for 1 hour. Please remember that all phf must be cooled from 135f to 70 within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans or sheet trays and ice baths/ice wands as needed. Also, need to leave pans uncovered when actively cooling