Stonebridge Golf Club

Contact Information

1825 Club House Drive
Ann Arbor, MI 48108

Health Report - 05/20/2015 (1 critical incident(s))

(Critical) Observed slicer blade and sharpener area on slicer in prep area with an accumulation of dried on food debris. All slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected

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

Health Report - 05/27/2014 (3 critical incident(s))

(Critical) Observed interior of several roll top banquet pans on shelf in prep area with an accumulation of food debris (appears pans were not washed, rinsed and sanitized after last use). All food equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by sending all banquet pans through dishmachine at time of inspection. Violation corrected

(Critical) Observed no soap at handsink in dry storage area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink in dry storage area. Violation corrected

(Critical) Observed cooked chicken breasts (4-5) in top portion of prep unit cooler on main prep line with an internal food temperature of 95-100f. All other foods in top and bottom portions of same cooler cold holding at 41f. Cook stated that he partially cooks chicken breasts (to unknown temperature) and places in cooler until order is placed and then finishes cooking chicken on char grill. Chicken may stay in the temperature danger in cooler for 3-4 hours if not selling well. This procedure needs to be changed immediately. Phf cannot go back in forth in the temperature danger zone throughout the day. Please remember that all phf must be fully cooked to proper temperature then held hot above 135f or held cold at 41f or below at all times. Also, prep top coolers are designed to hold food cold, not for rapid cooling of hot foods. Pic corrected by discarding chicken at time of inspection. Also, educated staff on proper cooking temperatures, hot and cold holding and temperature danger zone at time of inspection. Violation corrected

Observed several clean lids stored in lid bin that is soiled with sticky debris on shelf in spice area (next to wic). All clean pans and utensils must be stored in clean, dry area and not exposed to potential sources of contamination. To correct, please send all lids and lid bins through dishmachine now and on a more frequent schedule

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

Observed wall behind dishmachine with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed paint chipping on wall above/behind clean glass storage shelf in dishwashing area. To correct, please resurface and repaint wall as soon as possible.

Observed utensil bins on shelf in dishwashing area all jumbled together. To correct, please organize all utensil bins so the handles all face the same direction and the food contact portion of utensil is protected from potential contamination (like employee hands)

Health Report - 05/30/2013 (5 critical incident(s))

(Critical) Observed pot of rte chili on wic shelf that was cooled improperly. Chili was covered with saran wrap and had small hole punctured in middle. All phf must be cooled using shallow pans and ice baths/ice wands before placing in wic. Pic stated correct cooling procedures, but it appears that staff did not follow these procedures last night. Whatever cooling methods you employ staff must be checking internal food temps as food passes through the temp danger zone. Pic corrected by discarding chili and educating staff on correct cooling procedures at time of inspection. Violation corrected.

(Critical) Observed no soap in dishmachine (soap dispenser empty). To correct, please ensure all staff are trained in proper warewashing operations and they need to verify soap and sanitizer levels daily. Pic corrected by restocking soap dispenser at time of inspection. Violation corrected

(Critical) Observed handsink in dishwashing area blocked by a push cart and big canvas linen bags stored inside/on top of handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink at any time. Pic corrected by relocating push cart and linen bags to another location in kitchen at time of inspection. Violation corrected

(Critical) Observed pot of rte chili in wic with an internal food temperature of 57-63f. Chili was made last night per pic. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallow pans and ice baths/ice wands before placing hot food in wic. Pic corrected by discarding chili at time of inspection. Violation corrected

(Critical) Observed no hot water at either handsink in ladies restroom (hot water valves turned off). All handsinks must be equipped with hot water of at least 100f for proper handwashing. Pic corrected by turning on hot water valves at time of inspection. Hot water temp now 110f. Violation corrected

Observed cutting board in prep area with deep cuts and scoring. All cutting boards must be smooth and cleanable at all times. To correct, please resurface or replace cutting board as soon as possible

Observed broken glass under handsink in dishwashing area and inside of mop sink in back kitchen area. To correct, please remove all broken glass and clean these areas now and on a more frequent schedule

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

Health Report - 05/16/2012 (0 critical incident(s))

Observed handsink in dishwashing area blocked by a dish/utensil cart (had to move cart to wash hands). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink

Observed wall above clean dishware shelf in dishwashing area with chipped/flaking paint. To correct, please resurface and repaint as soon as possible

Observed no paper towels at handsink in dishwashing area. All handsinks must be stocked with soap and paper towels for proper employee handwashing

Observed wic and wif floors with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed floor drain and pvc drain line in bar area with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule.

Observed 3/4 lights burned out in cooking area vent hood. To correct, please replace all burnt all bulbs as soon as possible

Health Report - 05/16/2011 (6 critical incident(s))

(Critical) Observed pan of moldy spaghetti sauce on ric shelf on cooking line. All food must be safe and unadulterated at all times. To correct, please rotate stock more often and discard all contaminated/adulterated food items immediately. Pic corrected by discarding moldy spaghetti sauce. Critical corrected. , observed opened container of commercially prepared heavy whipping cream on wic shelf with a use by date of 4/3/11. Also observed 4-5 other unopened containers of cream on same shelf with same expiration date (4/3/11). All phf must be used or discarded by use-by date on package. To correct, please rotate stock more often and discard all expired foods. Pic corrected by discarding cream at time of inspection. Critical corrected

(Critical) Observed bag of raw chicken stored on sheet pan in wic with package of rte roast beef and box of rte melons on same pan. Raw chicken juice has soaked bottom of cardboard melon box and roast beef package thus contaminating these rte food items. All raw animal foods must be stored below and away from rte foods at all times to prevent cross contamination. Need to reorganize bottom shelf of wic immediately so this does not happen again! pic corrected by discarding melon and roast beef at time of inspection. Critical corrected. , observed pan of raw hamburger patties stored next to pan of cooked chicken and also observed liquid egg carton stored next to bag of opened rte shredded cheese in prep unit cooler on cooking line. As mentioned before, all raw animal products must be stored below and away from rte food items at all times to prevent cross contamination. Pic corrected by relocating liquid eggs to bottom shelf and pan of cooked chicken to top shelf of ric. Critical corrected

(Critical) Observed 2 pairs of soiled tongs hanging on oven door in cooking area. Also observed soiled spatulas, tongs and scoops in container stored on cooking line. All of these soiled utensils were not washed, rinsed and sanitized after using (+/- 2 days ago). Food contact surfaces of utensils and equipment shall be washed, rinsed and sanitized after use and throughout the day as needed. Cannot leave soiled utensils in kitchen for several days! pic corrected by sending all soiled utensils through dishmachine at time of inspection. Critical corrected

(Critical) Observed 2 containers of "pickled melons" on shelf in wic. Menu does not have any meals that utilize pickled melons and pic not sure what they are doing in wic. If facility is preserving, smoking, or curing any food in your licensed restaurant, will need to obtain a specialized process variance from the wash. County health dept before proceeding. Pic corrected by discarding pickled melons at time of inspection. Pic will talk with scott (chef) and will notify me if they want to continue this item in facility

(Critical) Observed several pans of rte deli meats, rte chicken breasts, and leftover sauces/housemade sauces in different coolers throughout facility with no datemark labels. All potentially hazardous rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by properly datemarking all freshly sliced deli meats and discarding all sauces with unknown prep dates. Critical corrected

(Critical) Observed pan of sliced tomatoes and open container of guacamole in 1 door ric on end of cooking line with an internal food temp of 49-50f. Thermostat not set to proper cooling temp. All phf must be cold held at 41f or below at all times. Pic corrected by discarding tomatoes and guacamole and turning up ric thermostat at time of inspection. Cooler now holding at 41f. Critical corrected. , observed pan of partially cooked bacon stored on prep shelf in cooking area with an internal food temp of 68f. Food has been on counter for 2 days or more per pic. All phf must be cold held at 41f or below at all times. Partially cooked bacon is still considered phf. If wanting to keep bacon at room temp, will need to cook bacon *thoroughly*. Pic corrected by discarding bacon at time of inspection. Critical corrected

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

Observed uncovered pans of various sauces in wic and prep unit cooler and also pan of tortilla chips in chest freezer with no wrapping or cover. All food must be protected at all times when storing. To correct, please cover all foods with lids or proper wrapping at all times.

Observed dirty handsink in dry storage area. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on ric in bar area soiled with mold and debris. Also observed interior of 2 door wittco hot holding unit with an accumulation of food debris/debris. To correct, please clean these areas now and on a more frequent schedule

Observed several boxes of food stored on wif floor. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of possible contamination

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

Health Report - 06/01/2010 (1 critical incident(s))

(Critical) Observed clean banquet pans and lids stored on shelf below hot dog warmer with an accumulation of food debris. Appears bread crumbs and other debris have fallen onto pans and lids. All food contact surfaces must be clean to sight and touch. Recommend relocating pans to another location or protecting pans from falling debris. Pic corrected by sending all banquet pans and lids through dishwasher and will be relocating pans to another location when able (need to organize and rearrange some shelves). , observed pasta maker on shelf in dry storage area with an accumulation of food debris. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use. Pic corrected by sending pasta maker through dishwasher at time of inspection. Critical corrected. , observed 2 blenders (blade to cap interface) on clean dishware rack with an accumulation of sticky food debris at bottom of blender. All blenders must be completely disassembled before washing, rinsing and sanitizing and must be clean to sight and touch. Pic corrected by disassembling blenders and sending all components through dishwasher. Critical corrected.

Observed handsink in bar area soiled with debris. All handsinks and handsink fixtures must be cleaned as needed.

Observed no paper towels at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

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

Observed ventilation filters and ventilation 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 microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed mop leaning up against clean silverware racks near handsink in dishwashing area and observed used cleaning rags stored directly next to clean pans under hot dog warmer. All cleaning supplies must be stored in proper storage areas that do not contaminate food,clean dishware/utensils, or single service items

Observed exterior doors and handles of upright hot holding unit (near pop machine) with an accumulation of debris and handprints. Please clean now and on a more frequent schedule. , observed exterior door handles on keg coolers in bar area soiled with sticky debris. Please clean now and on a more frequent schedule. , observed interior door gaskets on some reach in coolers and upright coolers in prep area and bar area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule.

Health Report - 06/04/2009 (1 critical incident(s))

(Critical) Observed chemical spray bottle in prep area hanging on edge of shelf above clean silverware. Also observed 2 spray bottles hanging on edge of liquor rack in bar (next to in use liquor bottles). All chemical spray bottles must be stored below and away from food, beverages, single service items and clean utensils to prevent possible contamination. Please keep all chemicals in designated chemical storage area when not in use. Pic corrected by relocating all chemical spray bottles to chemical storage area. Critical corrected

Observed interior door gaskets on ric in bar area and ric in cooking area split and in poor repair. To correct, please repair or replace as soon as possible

Observed floor drain under bar sink soiled with mold and debris. To correct, please clean now and on a more frequent schedule