Fox Classic Clubhouse

Contact Information

8768 N. Territorial Road
Plymouth, MI 48170

Health Report - 05/13/2014 (1 critical incident(s))

(Critical) Found the drain lines of the ice bins located at the main bar with hoses extending below the flood rim of the floor drain sink. To correct secure the drain line hoses above the flood rim level of the floor sink to prevent potential migration of contaminants into drain lines of the bar ice bins. An air gap of twice the pipe diameter of the ice bin drain line hoses above the drain they drain into is required. ,

Health Report - 10/18/2013 (7 critical incident(s))

(Critical) Sanitizer test strips not used at the bar. Corrected - each batch of sanitizer in the 3 comp sink will be tested with a test strip from the kitchen dishwasher area. I highly recommend that an additional test kit be obtained for bar use

(Critical) Found staff member preparing and plating a sandwich wrap with bare hands. Corrected - wrap was discarded and staff was educated regarding the requirement to wear gloves when preparing and plating rte foods

(Critical) Found 2┬░Full hotel pans of what is thought to be mashed potatoes and veggie lasagna in an oven that was off. These pans were leftover from a weekend event (6-7 days ago) and were never removed after the event. Staff did not know they were left there in the oven. Corrected - pans of food were discarded.

(Critical) Found the sanitizer concentration used at the bar to be over 200 ppm. The test strip tuned black then white again. The bartender said that a whole packet of sanitizer was used. Corrected - new batch of sanitizer was made with only 1/4 of a packet to achieve the correct concentration of 50 -100 ppm. Staff must be educated to ensure all know how to achieve the correct concentration in the future

(Critical) Found several rte and housemade food items in the prep unit and wic without the required date marks: roasted peppers, cut melon, veggie lasagna, mushroom gravy, cut lettuce, several housemade sauces not identified. Also found several items incorrectly datemarked using 8 days instead of 7. Corrected - all undated items were discarded. More care must be taken to ensure all staff are using the datemarking system on rte and housemade food items. Staff must be educated on the calculation of the discard date using the prep or cooked on date as day 1 and adding 6 days for discard

(Critical) Found dirty knives stored in the knife rack in the prep area. Knives had dried on debris. Corrected - knives were returned to the dishwashing area for thorough cleaning

(Critical) Found several rte and housemade food items in the prep unit and the wic that were past their discard date: carmelized onions, piccatta sauce, pecan chicken salad. Corrected - all expired items were discarded. Care must be taken to ensure all staff are looking at dates and discarding as required

Found hood filters to be dirty and some sections missing. To correct - clean now and keep on a more frequent cleaning schedule. I am aware that this is the end of the season and deep cleaning is to take place next week after hours of operation change

Found single service items stored on the shelf in the mop sink room without protective coverings. Also found serving plates, bowls, etc. Stored upright in the storage room. To correct - all single service items must be stored in their original wrapping or in a covered container to prevent contamination from dust, debris or splash

Found staff member not wearing the required hair restraint. To correct - provide hat or hair net for staff member

Found an uncovered bowl of chopped onions left open on the hot dog condiment table. Corrected - onions were covered

Health Report - 05/01/2013 (1 critical incident(s))

(Critical) Found no thin mass thermometer available in the kitchen. To correct - provide this thermometer as required within 10 days (may 11, 2013). Send digital picture of staff with thermometer in kitchen by this date to: bernbeckd@ewashtenaw. Org

Found the wall behind the cooking equipment to be in need of replacement soon. The durability of the existing mdf-type board is wearing to the point of not being able to effectively clean the surface. To correct - replace wall with material with higher durability, cleanability and, that is still heat stable

Health Report - 10/26/2012 (0 critical incident(s))

This incident (11469) does not have any more information on it

This incident (37822) does not have any more information on it

Health Report - 04/25/2012 (5 critical incident(s))

(Critical) Found many expired food items in the prep unit, reach-in unit, and walk-in cooler that were beyond the discard date; house made sauces and dressings, spinach dip, zepoli, italian sausage, beakfast sausage. Corrected - pic discarded all expired food items. This is the second repeat for this violation in the past 3 routine inspections. On the 10/17/11 routine inspection, a risk control plan regarding datemarking and disposition of food was required and completed by previous staff. Because this violation has been cited again, you will be required to attend an administrative conference at our office to discuss the correction of this repeat violation. Please call me within 10 days (may 4, 2012) @ 734-222-3959 to set up a time and date for the conference. Administrative conference paperwork was given to staff at the time of this inspection

(Critical) Found raw shell eggs to be stored above cooked soups and other ready to eat food items in walk-in cooler. Corrected - pic relocated raw eggs to a lower shelf, under and away from rte food items

(Critical) Found wrapped baked potaoes in walk-in cooler without a prep or discard date. Corrected - pic discarded potatoes

(Critical) Found several dented cans on shelf in dry storage area. Care needs to be taken inspect cans as they are being stored. Corrected - pic removed dented cans for return

(Critical) Found microwave in kitchen to have an accumulation of food debris on the interior surfaces. Corrected - pic thoroughly cleaned microwave at the time of this inspection

Found ice bucket being stored upreight, directly on the floor in the kitchen, and stored upright at the bar. Also found several serving bowls stored upright on shelves. To correct - ice buckets must be stored at least 6" above the floor, and inverted to allow drainage. All clean pans and bowls must be stored inverted to pretect from misc. Contamination

No specific dented can area was found to place damamged packaged items or cans. To correct - designate a shelf or area to store damaged cans and packaged food items for return

Found mop left in the mop bucket and not hung to dray as required. To correct - allow mop to hang to dry. There is a broom/mop hanger on the wall opposite of the mop sink. Mops could be hung here, and by placing a designated pan or rubber tray on the floor, drips could be contained

Need to submit current certificate for jennifer aznavorian to verify manager certification within 10 days. (may 4, 2012)

Health Report - 10/17/2011 (2 critical incident(s))

(Critical) Found expired deli meat (ham) in the raised rail section of the prep unit. To correct - pic discarded ham, and unit was found to be not holding ready to eat foods @ 41 degrees f or less. For such repeat violations, a risk control plan must be completed and submitted to this office. Risk control plan paperwork was given to pic at this inspection

(Critical) Found prep unit not holding food items @ 47-51 degrees f in the raised rail insert pan section, and in the bottom reach-in section. Several ready to eat food items: cole slaw, sauerkraut, tuna salad, sliced tomatoes, and diced chicken were all discarded. To correct - pic called repair person at the time of inspection and relocated non hazardous foods to a working reach in cooler. Prior to re-use of this piece of equipment, unit must demonstrate that cold holding @ 41 degrees f. Or less must be maintained and call for a reinspection of the unit. Repeat violation - must complete a risk control plan and submit to this office

Found prep unit not holding food items @ 47-51 degrees f in the raised rail insert pan section, and in the bottom reach-in section. Several ready to eat food items: cole slaw, sauerkraut, tuna salad, sliced tomatoes, and diced chicken were all discarded. To correct - pic called repair person at the time of inspection and relocated non hazardous foods to a working reach in cooler. Prior to re-use of this piece of equipment, unit must demonstrate that cold holding @ or above 41 degrees f. Must be maintained and call for a reinspection of the unit

Found chili made on 10/17/11 improperly cooling in a deep plastic container. To correct - pic was told to remove the container and empty the chili into a shallow pan and insert an ice wand to facilitate quicker cooling. This cooling process should always be followed for proper cooling of cooked foods. Pic corrected as stated above at the time of this inspection

Found most of the non-food contact surfaces (front of convection ovens, char-grill, stove and flat-top drip and catch trays) of the cooking equipment to have an accumulation of grease and dirt. To correct - clean now and keep on a more frequent cleaning schedule

Found two aluminum pans with what appeared to be corn meal without a label. To correct - provide a label for these containers

Found several rectangular pans stacked on the dry shelf with water standing in the rim of the pans. All equipment needs to be allowed to air dry completely before stacking. To correct - allow pans to dry before stacking on dry equipment shelf

No anti-choking poster found. To correct - provide anti-choking poster available from the american red cross

Found hot box racks stored resting on their edge on the floor between the ht box and the char-grill. To correct - store all clean equipment at least 6" above the floor in a clean storage location

Health Report - 04/26/2011 (3 critical incident(s))

(Critical) Observed blade area and base of slicer with an accumulation of dried on food debris. Slicer was not disassembled and washed after last use (yesterday). All slicer components must be washed, rinsed and sanitized after every use. Pic corrected by disassembling slicer, then washing, rinsing and sanitizing all components. Critical corrected

(Critical) Observed containers of pork, sauerkraut and deli meats on bottom shelf of prep unit cooler with an internal food temp of 49-53f. All other phf in top portion of same unit cold holding at 41f. Upon further investigation, discovered that thermostat for bottom portion was turned down to wrong setting. All phf must be cold held at 41f of below at all times. Pic corrected by discarding pork, sauerkraut and deli meats at time of inspection. Pic also adjusted unit thermostat. Rechecked after 20 minutes. . . Now all portions of unit cold holding at 41f. Critical corrected

(Critical) Observed 2 packages of rte deli ham slices, and containers of housemade ranch dressing and mushroom alfredo sauce with expiration dates of 4/11-4/24. All housemade rte foods must be used or discarded after 7 days (day 1 is prep/slice date). To correct, please rotate stock more often and discard all expired food. Pic corrected by discarding ham, ranch dressing and alfredo sauce at time of inspection. Critical corrected.

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

Observed 3 knives being stored in between prep unit cooler and adjacent equipment. All clean utensils must be stored in a clean, dry location. Cannot store knives in between equipment as this area is not cleanable. To correct, please store all knives in proper knife rack

Observed chipped paint on walls in dishwashing area. To correct, please repaint as soon as possible

Observed no soap in dishwashing machine container. Staff must be checking soap and sanitizer levels often and replace as needed.

Observed no thermometer in prep unit cooler. To correct, please provide as soon as possible

Health Report - 11/04/2010 (0 critical incident(s))

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