Reddeman Farms Golf Club

Contact Information

555 Dancer Road
Chelsea, MI 48118

Health Report - 05/13/2014 (0 critical incident(s))

Found the over head light fixture located near the ice machine without shatter proof design coating. To correct should use bulbs that are of proper design with shatter proof coating to prevent potential of shattering glass contamination over food service equipment needing protection

Health Report - 10/17/2013 (0 critical incident(s))

Found the equipment walls between the fryer and the char-grill to have an accumulation of greasy food debris. Also found the cupboard under the cutlery tray at the server station to be in need of cleaning, shelf paper needs replacement and general organization. Perhaps another shelf for storage in this cupboard would be helpful. To correct - clean these areas now and keep on a more frequent cleaning schedule

Found the lighting above the slicer downstairs to be inadequate. The lighting fixture itself is fine, but the bulbs need replacing. To correct - replace bulbs for required lighting intensity in this important area

Found hood filters over the fryer to be in need of cleaning. The grease is building up and clinging to the dust creating "stalagtites" above the fryer. To correct - clean now and keep on a more frequent cleaning schedule

Health Report - 04/16/2013 (2 critical incident(s))

(Critical) Found pop gun holder to have an accumulation of sticky, slimy debris in the bottom was in contact with the pop gun nozzle. Also found several baking clean loaf pans stacked that had an accumulation of baked on food debris. Corrected - the pop gun holder was disassembled and thoroughly cleaned at the time of this inspection, as were the loaf pans.

(Critical) Kitchen does not yet have a thermometer suitable for thin masses. However, pic did produce an invoice showing that the required thermometer is on order. To correct - when thermometer arrives, please take a photo of pic with thermometer and email to: bernbeckd@ewashtenaw. Org within 10 days (april 26th). ,

Found hotel pans and 1/4 pans stacked wet on the clean dish shelves. Correctted - wet pans were unstacked and placed to allow for complete air drying

Found two ice buckets being stored directly on the floor and unprotected at the bar. Also found some paper plates stored unprotected on a shelf in the basement store room. Corrected - ice buckets were relocated to kitchen and stored inverted for drainage and protection. Paper plates were placed in clean plastic bag for storage.

Health Report - 10/19/2012 (0 critical incident(s))

This incident (25138) does not have any more information on it

This incident (41425) does not have any more information on it

Health Report - 04/24/2012 (1 critical incident(s))

(Critical) Found a cooked pasta/sauce dish stored in the walk-in cooler without a prep or discard date. All house made food items must have the appropriate prep and/or discard date on them. Corrected - pic discarded food item. This is the second time in a row during a routine inspection that this violation has occurred. A risk control plan must be completed and submitted within 10 days. The completed plan can be faxed to me at 734-222-3930

Found snack bar to be without the required probe thermometer to check temperatures of cooked hot dogs and brats. To correct - provide required probe thermometer in this location

Found mop sink faucet to be leaking, to correct - repair or replace faucet as required

Found two ice buckets stored directly on the floor at the bar. To correct - ice buckets must be stored inverted to promote drainage and located on a clean surface that is at least 6: above the floor

Health Report - 10/24/2011 (4 critical incident(s))

(Critical) Found ice machines in basement to have an accumulation of slime build-up at the ice drop edge. To correct - clean properly now and keep on a more frequent cleaning schedule. ,

(Critical) Found banquet menu to be missing the raw food advisory as is present on your regular menu. To correct - include exact same verbage from your regular menu on the banquet menu. The correctted version of the banquet menu can be faxed to my attention @ 734-222-3930. , found banquet menu to be missing the raw food advisory as is present on your regular menu. To correct - include exact same verbage from your regular menu on the banquet menu. The correctted version of the banquet menu can be faxed to my attention @ 734-222-3930. 10/31/11 - revised menu was faxed to my office on 10/24/11. New menus detailsraw food advisory. ,

(Critical) Found cans of whip cream past their expiration date. Pic corrected by discarding food items

(Critical) Found blender cup at bar with soiled blender parts. This cup was hard to take apart and when it did come apart, it was evident that it had not been thuroughly cleaned. To correct - clean now by washing and sanitizing the parts separately, and repeat with each use. ,

Found ice machine in basement in furnace area to have the drain line had slipped causing an inadequate air gap. To correct - repair the slipped line to maintain the correct air gap. ,

Found several baking pans, ladles, hotel pans with an accumulation of baked on ddebris. Also found exterior of the keg lines and condensate lines in beer cooler to be moldy. To correct - the baking pans need to be discarded as they are past cleanability. The beer cooler keg lines must be cleaned now and kept on a more frequent cleaning schedule. ,

Found single service untensils stored with handles and food surface ends mixed. To correct - reorient untensils with gloved hands to to stored all in one direction. ,

Found several clean pans stacked wet and not air dried. To correct - always allow pans to thuroughly air dry prior to stacking on clean shelf. ,

Found several pieces of equipment with an accumulation of debris : raised rail prep unit - under the sandwich board and the chalked area above the cooler portion, microwave on server side is dirty, proofing oven - pan guides are dirty, smoker/overn downstairs - pan guides are dirty, the snack gold cart storage compartment is dirty. The bar floor was also found withan accumulation of debris and dirt. To correct - clean now and keep on a more frequent cleaning schedule

This incident (25148) does not have any more information on it

Found tools in baking area, found unnecessary items in baking area - as in the decorating tip box and on the surrounding shelves in that area. To correct - pic relocated the tools. The other unnecessary items should be removed from the baking area in the kitchen and basement storage area. ,

Found the bar and the basement snack bar to be missing or not in a dispenser. To correct - provide required paper towel dispensers in these areas. ,

Health Report - 05/03/2011 (0 critical incident(s))

Paper towels missing from the handsink at the bar. Provide paper towels at the bar handsink for proper hand drying. Corrected by providing paper towels.

Whole ham approximatetly 16lbs found in the cooler having cooled as a whole ham. Temped at 38 degrees f. Cooled approximately 2 days prior to be used for soup. For proper cooling technique quarter ham or cut into smaller portions to expedite the cooling process to assure cooling rapidly from 135 to 70 in 2 hours and 70 to 41 in an additional 4 hours. Leavve uncovered during cooling until reaches 41 and then cool. Corrected by discussion.

The dishmachine was recenty switched over to chemical sanitizer and is stll operating at a wash temperature of about 150 degrees and rinse temperature of 135 degrees f. Adjust both to 120 degrees f for proper temperatures and avoid potential for evaporation of free available chlorine and possibility of not sanitizing routinely. Sanitizer available at proper concentration.

The non food contact surfaces of the slicer need cleaning on outside as discussed. Clean now and place on a more frequent cleaning schedule. Cleaning poster provided. Please hang.

Health Report - 11/03/2010 (0 critical incident(s))

The following non food contact surfaces need cleaning. The sides of the fryer and other cooking equipment and the interior of the upright cooler, the fryer cabinets, gaskets on the prep cooler doors and other coller doors, pop spray gun nozzles at the bar. Clean now and place on a more frequent cleaning schedule.