Golden Fox Clubhouse

Contact Information

8500 N. Territorial Road
Plymouth, MI 48170

Health Report - 06/12/2014 (1 critical incident(s))

(Critical) Observed the following without an air gap: 1. Water softener not air gapped. 2. Top of the beer walk-in, condenser on top drains into a jug. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Correct by providing a 1 inch or 2x the pipe diameter air gap to the noted items. ,

Health Report - 12/17/2013 (1 critical incident(s))

(Critical) Found both the slicer and the chopper to have food debris on them. The slicer had several different food items accumulating while the chopper had what appeared to have been cabbage collecting in it. Also found the tilting cook table to have food debris on the inside lid, interior corners, and the spout. To correct - these pieces of equipment must be thoroughly cleaned prior to storing them. This correction will be verified at the time of the follow-up inspection. ,

Health Report - 06/19/2013 (5 critical incident(s))

(Critical) Found several quarts of cream, gallons of milk, quarts of egg yolks to be unopened but past its use by date of june 1 - june 12. Also found a container of marinated tuna with a date of june 17. Corrected - all these food items were discarded at the time of this inspection

(Critical) Found mold growing on the interior roof of the ice machine in the basement. To correct - clean now and keep on a more frequent cleaning schedule. A follow-up inspection will be performed on/about july 2, 2013 to verify correction. ,

(Critical) Found unlabeled spray bottles with unknown contents in the dish tank and at the bar. Corrected - spray bottles were discarded. All spray bottles must be labeled with contents

(Critical) Found bar staff not using test strips to verify correct concentration of sanitizer. Corrected - staff provided with test strips and educated in the use

(Critical) Found several phf items in reach-in units and wic with an 8 day datemarking system. One staff member not counting day of prep as day #1. Corrected - dates were corrected and staff was educated on correct datemarking process

Found several hotel pans stacked wet on storage shelves. Corrected - staff educated on allowing all clean pots, pans, utensils to be completely air dried before storage

Found several burnt out bulbs: under hood at stove, in walk-in coolers and freezer. To correct - replace bulbs to ensure good lighting intensity at work levels and to ensure proper cleaning

Found both ice machine buckets stored upright on top of the ice machines. To correct - ice buckets must be stored inverted to prevent dust and debris from collecting

Found the floors in the walk-in coolers and freezers to have unsecured flooring and/or flooring that is not sealed and therefore not easily cleanable. Food debris is collecting under loose or unsealed seams. To correct - repair or replace flooring to be easily cleanable as required

Found staff eating, drinking from uncovered container in dish tank area. Corrected - staff was educated that eating and drinking must take place in designated employee break area, not in dish area, or in the kitchen proper

Found the microwave interior to be in need of cleaning with an a accumulation of food debris. To correct - clean now and keep on a more frequent cleaning schedule

Found shelves under grill, counter under slicer, oven floors, top of ice machine in basement, to have an accumulation of food debris and/or dust. To correct - clean these area now and keep on a more frequent cleaning schedule

Health Report - 12/11/2012 (0 critical incident(s))

This incident (12079) does not have any more information on it

This incident (37988) does not have any more information on it

Health Report - 06/19/2012 (3 critical incident(s))

(Critical) Found can opener to have an accumulation of food debris on it. Corrected - can opener was taken to the dish area and was thoroughlycleaned

(Critical) Found the menus to have the incorrect wording for the consumers advisory. Specifically noted is the hors d' oeuvres menu states "the raw bar" which consists of raw seafood, the current advisory on the menu does not mention seafood at all. The correct wording taken directly from the michigan food law is: ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please have this advisory printed on the menus and provide this office with the corrected copies within 10 days. The menus can be faxed to my attention @ 734-222-3930, or sent by email to: bernbeckd@ewashtenaw. Org.

(Critical) Found a spray bottle of sanitizer that had a glass cleaner label. Corrected - spray bottle was emptied and discarded. Ensure that staff is properly filling and labeling spray bottles with correct contents

Found the employee restroom off the main kitchen to be out of paper towels. Corrected - paper towels were replaced at the time of this inspection

Found no handwashing sign in the employees restroom off the main kitchen. This is the 3rd time this violation has been cited. To correct - provide the required sign stating that employees are required to wash their hands before returning to work

Found burnt out bulbs above the char grill, and in the walk-in freezer. To correct - replace bulbs to provide proper lighting in work areas

Health Report - 12/14/2011 (2 critical incident(s))

(Critical) Found banquest menus and golf outing menus to be missing the required consumer advisory for raw and undercooked meat. To correct - include the required advisory on all menus and provide this office with the corrected copies. The menus can be faxed to my attention @ 734-222-3930, or they can be sent digitally to me: bernbeckd@ewashtenaw. Org

(Critical) Found house-made sauce, yogurt in reach-in and wic that was beyond the discard date. Pic corrected by discarding food items

Found several handwash sinks without signs requiring employees to wash their hands. To correct - provide required signs in all employee restrooms and hand wash sinks in kitchen/bar areas

Found several wet pans and containers stacked on storage shelves. To correct - make sure all pans, containers, etc. Are allowed to completely air dry before stacking on shelves

Found sour cream in reach-in refrigerator that was not in its original container and was not labeled with identification or date. Pic corrected by discarding food item. In the future, make sure all food items not in original containers are labeled and dated

Found food grinder equipment parts stored under prep table to have an accumulation of crumbs and food debris on the equipment and the sheet pan they were stored on. Pic corrected by sending all parts and sheet pan to the dishwasher.

Health Report - 06/28/2011 (1 critical incident(s))

(Critical) Observed cook handling rte vegetables and assembling rte wraps and sandwiches with bare hands. Improper handwashing and poor employee hygiene are the leading cause of foodborne illness transmission. Food employees may not contact rte foods with their bare hands and shall utilize proper utensils and single use gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected

Observed sides and surfaces under flat top grill in prep 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 with an accumulation of debris. Please clean now and on a more frequent schedule

Observed ventilation filters in hood over grill in prep area and hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation cover on ceiling in employee restroom with an accumulation of dust and debris. Please clean now and on a more frequent schedule

Health Report - 01/06/2011 (2 critical incident(s))

(Critical) Observed open package of crackers and open beverage cup on shelf in dishmachine area. Employees can only eat in approved and designated areas of facility (dishwashing area is not an approved location). Also, employees must have a lid and straw on all beverage containers in kitchen. Pic corrected by educating employee on designated eating areas in facility and open cup policies. Critical corrected.

(Critical) Observed open containers of milk in reach in cooler in prep area with use by dates of 12/30/10 and 1/2/11. Also observed several unopened containers of egg nog, milk, and 1/2 & 1/2 creamer on shelf in basement wic with use by dates of 12/20/10 through 1/2/11. All phf must be used or discarded by use by date on container. To correct, please rotate stock more often and discard all phf with expired use by dates. Pic corrected by discarding all milk, creamer and egg nog. Critical corrected

Observed dishmachine drainboards not sealed to walls. To correct, please seal all drainboards to wall as soon as possible to prevent water and debris from collecting on walls and floor

Observed covered 5 gallon bucket of freshly prepared marinara sauce in wic with an internal food temp of 145f (food has been in wic for 20 minutes per pic). Placing hot freshly prepared food directly in the wic is not an approved cooling method. Pic stated that normal procedure is to place 5 gallon buckets of phf into an ice bath before placing into wic, but staff did not follow that procedure today. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Please remember that the wic is designed to hold food at 41f. It is not designed to rapidly cool food. When cooling foods need to use shallow pans, ice wands/ice baths and be monitoring food as it passes through the temp danger zone. Also, do not cover food containers when actively cooling food in the wic (do not want heat trapped in container). Pic corrected by placing marinara in ice bath at time of inspection