Barton Hills Country Club

Contact Information

730 Country Club Drive
Ann Arbor, MI 48105

Health Report - 05/22/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: potentially hazardous food items maintaining at 38°F in traulsen 3 door reach-in-cooler. Please continue to monitor all refrigeration units several times daily to assure all potentially hazardous food maintains at 41°F or below at all times

Health Report - 05/12/2015 (1 critical incident(s))

(Critical) Observed potentially hazardous food items in 3 door traulsen reach-in-cooler at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food items found at 48°F - 49°F, including trays of portioned salmon, white rice, sticky rice, sliced deli meat, sliced tomatoes, cut greens, etc. On speed racks in cooler. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining potentially hazardous food at 41°F or below. You may continue to store bread and non-potentially hazardous dessert items in this unit. ,

Quat sanitizer conentration low in wet wiping cloth solution in kitchen. Sanitizer shall be provide at proper concentration per manufacturer's label use instructions. Please change wet wiping cloth solution throughout the day as needed

Observed gap at bottom of left door at rear basement delivery entrance. Please provide door sweep to eliminate any gaps to prevent potential entry of pests

Observed employee starting to cut fruit before washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served or offered for human consumption in ready-to-eat form. To reduce infiltration wash water temperature should be 10°F warmer than the pulp temperature of produce being washed

(1) the 3 door traulsen reach-in-cooler maintaining food at improper temperature. Refrigeration shall be capable of maintaining food at 41°F or below. In addition the doors do not close properly; please repair. (2) the pantry utensil drawer is difficult to open. Please repair and maintain in good repair

These areas in need of cleaning: handle area some refrigeration units on cook line, floors under ice bin at waitress station, floor/wall juncture on cook line, floors under equipment near ice machine and interior microwave on cook line. Please clean now and as often as necessary to maintain in clean condition

Some shelving units rusty and peeling in various areas of kitchen, including interior some refrigeration units. Please resurface rusty, peeling shelving units or replace to provide smooth, easily cleanable surfaces and to prevent potential contamination from rust or paint chips

Health Report - 11/12/2014 (1 critical incident(s))

(Critical) Observed several dented cans on shelving in dry storage area. Please inspect cans prior to placing on shelf in dry storage and set aside as needed for return to supplier. Corrected at time of inspection by setting cans aside in designated dented can storage area for return to supplier. Provided pic with dented can safety poster to review with all staff

Observed leak at hose bib in basement "can room". Please repair and maintain

Floor tile missing in one corner at main bar. Please tile or fill in to provide a smooth, easily cleanable surface in this area

Please provide paper towel dispenser at main bar for proper storage of paper towels and for easy dispensing

Inadequate lighting at the waitress station near ice bin. Please provide adequate lighting in this area

These areas in need of cleaning: oven catch trays prep kitchen and line kitchen, interior ledge vulcan oven prep kitchen and floors under equipment under/next to conduit and floor outlets (plugs). Please clean now and as often as necessary to maintain in clean condition. Overall excellent cleanliness. Please consider removing floor outlets and conduit that are no longer in use to make it easier to clean floors under equipment.

Health Report - 05/23/2014 (2 critical incident(s))

(Critical) One of two spray bottles labeled "windex" at the long bar had a clear yellow liquid in it. Staff were not positive what this liquid was. Corrected by discarding. Ensure staff provide proper labels if chemical bottles are refilled with another product

(Critical) Observed a small cambro container of clam chowder from the hot holding soup well the previous night to still be at 47 to 48f when an employee brought it up from the walk in cooler to reheat it for service. Corrected by discarding

Observed two uncoated light bulbs in the main bar reach-in cooler. One of them was burned out. Corrected by removing these bulbs. Provide replacement shatter-proof bulbs for this location

1) the ice machine in the basement storage room has some debris build-up in the ice chute area. Thoroughly clean and sanitize this area. 2) the soda gun at the main bar needs to be cleaned and sanitized to remove some slime build-up

Health Report - 11/01/2013 (1 critical incident(s))

(Critical) 1) the basement storage room ice machine: the slotted plastic tray below the ice production area that is positioned on an angle to route the ice into the ice storage bin has a piece of plastic missing. Replace this tray with a new one. 2) kitchen ice machine: this unit has the same issue as listed above, as well as some damaged plastic surfaces at the very back of the unit above this angled tray. Apparently harvested ice is falling on this surface and has damaged it over time exposing some insulation. Repair this area if possible, otherwise replace the ice machine to provide smooth, easily cleanable surfaces. ,

Kitchen mop sink room: one mop head was found resting on the bottom of the mop sink and another was propped up with the head resting against the wall. Provide a way to hang up the mops with the heads stored above the mop sink basin to facilitate faster drying, prevent the walls from being soiled and so any dripping water is sent down the drain

Again, observed red fuzz to be found on some of the stainless steel kitchen pans. All washed equipment must be allowed time to fully air dry. No towel drying is allowed. Discuss this issue with your dish washing employees as needed. If necessary, provide more air drying shelving

Main bar: the floor under the two door beverage air keg cooler and under the adjacent blending station has moist debris build-up accumulated. Maintain these areas clean and dry to eliminate a possible pest breeding area. Also, the area under the glass washer is in need of cleaning

The hobart floor mixer was observed with gear oil forming a droplet on the bolt head on the underside of the mixer (directly above the mixing bowl). This oil drip was removed. Contact hobart and schedule this gear box for a seal re-build to eliminate this contamination source

Water was again observed entering the basement storage room along the wall where some unused duct work (insulated and covered up with plastic) penetrates the foundation. Upon an examination of the outside of the building a grated ventilation chute was observed. At the bottom three open duct elbows (+/- 12 to 16" in diameter) appear to penetrate the foundation. This may likely be the source of the water leak. If so, consider providing a water proof cover over this chute.

The replacement light bulbs (led) in the main bar four door cooler for canned beer and soda do not have a shatter-proof coating. The bar manager indicated the bulbs are made of a plastic instead of glass. A search of the manufacturer's website for this item did not indicate one of the features of this bulb was a shatter-proof plastic bulb. Replace with shatter-proof bulbs or provide me with information indicating these bulbs are made of plastic and not glass

Health Report - 04/19/2013 (3 critical incident(s))

(Critical) Observed multiple liquid fuel "candles" and liquid fuel lighters stored on the top shelf in a bar base cabinet among and above clean equipment and canned beverages. Corrected by relocating these chemicals to a storage cabinet in the dining room

(Critical) Observed three sheet trays of thawing chicken breasts in the three door banquet cooler above scallops and perch. Corrected by relocating the chicken below the seafood

(Critical) No paper towel was available at the kitchen three compartment sink hand washing station. Corrected by replacing the paper towel in the dispenser

Observed the plastic dispensing spouts for the coffee dispenser located by the kitchen ice making machine to be over due for cleaning. Corrected by removing these spouts and sending them through the dish washing machine

Four door bar island cooler: observed the four small light bulbs inside the cooler to not be of the shatter-proof type. Remove and replace these bulbs with ones with a shatter-proof coating

Water leaks into the facility: 1) rain water was observed dripping off of the edge of the banquet cook line exhaust hood (approximately in the middle of the cook line); 2) water was observed dripping into the basement storage room from an opening in the wall; 3) water was observed dripping from the ceiling in a couple areas in the attic area mechanical room. Trouble-shoot and repair these areas as needed to prevent water from entering the facility

Observed the drain for the cleveland steamer to be plugged with debris. Clear this drain to allow the moisture to flow away as designed

Basement ice machine: the interior panel of the ice bin cover is missing. Although the remaining surface is stainless steel, there is still some adhesive remaining from that missing panel. Either remove this remaining adhesive or install a replacement inner panel (must be smooth, easily cleanable, non-absorptive material that can be cleaned and sanitized) for this ice bin cover

Health Report - 03/16/2012 (4 critical incident(s))

(Critical) Basement walk in freezer: observed a one pound package of ground wild caught venison. The chef believes this venison was brought into the facility by an employee who shot a deer. This deer was processed at dunbar meats in milan, mi. Dunbar meats is not an approved food source for a licensed food service facility. They are a custom "exempt" food processor that does not have a continuous on-site usda inspector. Animals slaughtered/butchered there are for the exclusive use of the customer receiving the service and may not be sold or served at a licensed food service establishment. Only approved foods shall be brought into this facility. Corrected by discarding

(Critical) Long bar: the glass washer was not providing iodine sanitizer during the rinse cycle. In fact, the pump system was observed to be allowing water to back-flow into the iodine reservoir. This reservoir was found to be full of water. The chef contacted the repair technician for a service visit. This unit was taken out of service until repairs can be made.

(Critical) Observed two bottles of liquor (j&b scotch whisky and captain morgan rum) at the main bar to have small flies in them. Corrected by discarding this liquor

(Critical) Observed multiple expired potentially hazardous, ready to eat foods (ranch dressing, lobster bisque, goat cheese, garlic cheese, etc. ) in the main walk in cooler. Currently, this is the "off season" for the kitchen and it operates only sporadically; however, several foods expired a significant time ago (2-24, 2-27, 3-1, etc. ). This kitchen has been in operation a few occasional days since these foods expired (including wed (3-14) of this week). Rte, phfs must be consumed or discarded within 7 days. Corrected by discarding these foods.

The dining room service bar: no soap is provided at this hand washing sink

Observed several cook line cooler/freezer door gaskets to be cracked and in need of replacement to provide a smooth and easily cleanable surface

Observed a small buffet service table being set-up in the lower level dining room with out any sneeze guards provided for the food

1) the kettle for the pop corn machine to be overdue for a thorough cleaning. Remove and clean according to the manufacturer's directions. 2) observed some insulated coffee pots (table service size) to be returned to the clean storage area without being washed first. Ensure these coffee pots are washed and sanitized at least daily and returned to the storage area clean

Observed a wooden cutting board and an old rolling pin in need of being replaced. Corrected by discarding these two items

The floor in the following out of the way areas is in need of cleaning now and more frequently in the future: under the equipment at the server station between the kitchen and dining room, under the kitchen ice machine, and the depressions in the floor at the main bar

Basement meat/wine walk in cooler: observed most of the wire rack shelving to be missing paint and rusty. Repair or replace to be smooth and easily cleanable

Observed the food storage shelves in the basement walk in meat/wine cooler to be moldy. These shelves need periodic cleaning to remove debris build-up

No iodine test papers could be located for the long bar glass washer. It is important that sanitizer test papers be available for staff to verify the sanitizer concentration every time the system is started up for service

Observed some depressions and cracks in the flooring located under the main bar glass washer. After cleaning and drying these areas fill them in with grout as needed to eliminate the standing water and accumulation of debris

No paper towel/towel dispenser was provided at the dining room service bar.

Observed an overloaded strip of fly paper in the basement hallway. Remove and replace as needed on a frequent basis

Basement dry storage area (near office): observed several stacks of paper food boats stored upright. Please keep these single use food contact surfaces protected by either inverting them or storing them is a bag

Health Report - 09/28/2011 (4 critical incident(s))

(Critical) The following food contact surfaces were observed to be unclean: the interiors of both ice machine/bin units, two hotel pans, the bar blender, the spouts of the many igloo beverage coolers in the basement storage room

(Critical) The chlorine sanitizer pump is not being activated during the rinse cycle at the champion's grill glass washer. Staff called for repair of this machine

(Critical) Observed the following foods to be adulterated/contaminated: moldy feta cheese in the pantry cooler, moldy cream cheese in the kitchen walk in cooler, moldy ricotta cheese in the basement walk in cooler, flies in a bottle of vermouth in the champion's grill bar area, flies in irish whisky at the main bar, and flies in dewars white label scotch, johnnie walker black label, chivas regal scotch and jose cuervo tequila at the banquet bar. Corrected by discarding these foods

(Critical) Observed the following foods to be expired: 1000 island dressing (9-21), blue cheese dressing (9-20), eric dressing (9-16), fresh mozzarella cheese (9-21), buttermilk 9-16, milk (9-18). These items were discarded. Ensure someone is designated to purge expired foods on a daily basis

Basement bottle sorting room: observed a hose connection containing an atmospheric vacuum breaker with a hose attached to it and a spray nozzle at the end. These atmospheric vacuum breakers cannot have any down-stream shut off valves. To correct this issue, eliminate the spray nozzle leaving an open ended hose. Consider installing a quick disconnect coupling so the entire hose or the spray nozzle at the end of the hose can be removed after each use

1) observed multiple food containers to be uncovered in the kitchen and basement walk in coolers. Ensure your bulk food containers are covered (except actively cooling foods) with plastic wrap or food container covers. 2) kitchen walk in cooler: observed a 1/2 pan of food stored directly on top of macaroni and cheese in a full pan. Corrected by discarding this food. Instruct staff to not allow nesting of food pans

Observed uncovered containers in the basement loading dock room containing empty soda and beer bottles and cans. Provide a container with a tight fitting cover, or keep the bags sealed to prevent access to flies (from feeding on and/or breeding in the soda and beer residue). Alternatively, consider providing a way to store these returnable containers in an outside structure

The following areas are in need of cleaning now and more frequently in the future: under the cook line refrigerators, the floor sink located under the metal cover on the cook line, the walk in cooler floor drain in the china storage room, the basement walk in cooler floor drain, the floor sink at the main bar (under the blender station), the drain pipe for the grill room ice bin, the floor drain at the long bar, and the floor under the equipment at the long bar

Ensure designated staff are frequently inspecting the entire facility for conditions that will allow flies to breed (areas of debris build-up that remain moist). Some floor drains, floor sinks and areas in the bottle sorting room are in need of more regular cleaning to eliminate fly harborage areas

Provide chlorine test papers at the champion's grill bar for the glass washer

This facility has several areas (banquet bar, main bar and champion's grill bar) where ice transfer pails are stored upright. Ensure your ice transfer pails are stored upside down to prevent misc. Debris accumulation and to allow moisture to drain out. If they are not hung upside-down, provide a clean surface on which to store them such as a serving tray. The pails can be propped up on the lip edge of the tray to allow for ventilation

Health Report - 03/17/2011 (2 critical incident(s))

(Critical) Observed three cans of household use only insect spray in a chemical storage tub in the back room of the main bar. These sprays were purchased by staff at a hardware store. Corrected by removing these sprays from the establishment. In the future, only purchase insecticides approved for use in restaurants (available through major food service suppliers)

(Critical) Observed the glass washer in the champion's bar to not be sanitizing with chlorine. The supply of chlorine in the one gallon container has gone weak. The supply was replaced with fresh chlorine and primed to provide 50-75 ppm

Bare light bulbs were observed in the following locations: the main bar reach in beer/soda cooler in the island, and in the popcorn machine. Provide bulbs with a shatter-proof coating

1) the one door low-boy refrigerator at the end of the kitchen cook line (currently turned on but was empty at the time of the inspection) has mold growth on the walls, bottom and shelf surfaces. 2) the pop corn machine. Please clean these areas now and maintain them clean.

The banquet bar nor the champion's bar had hand washing soap available. The lack of hand washing/improper hand washing is one of the top five risk factors that cause foodborne illness. Ensure all hand washing sinks are properly stocked with required items

The following kitchen coolers need door gaskets replaced: 1) the pantry area (desserts/salads) three door true prep cooler, and 2) the three door beverage air cook line cooler

The food trap screen for the champion's bar glass washer drain was not cleaned after it was used last. Evidence of fly larvae were present in this food debris. Ensure this screen and the housing it is inserted into is cleaned after each days use

Kitchen: 1) observed red fuzz on a hotel pan from staff drying the pan with a red kitchen towel. 2) observed multiple metal kitchen pans that were stacked/nested on the storage shelves while sill wet. Only air dry equipment prior to storage

The following out of the way areas are in need of some deep cleaning: 1) the floor under the main bar sliding door cooler (in back room); 2) the floor under the kitchen ice machine/bin; 3) the floor under the sink/ice bin, cooler, glass washer, etc. At the champion's bar

Observed frozen chicken breasts thawing in a bucket of standing water. Thaw frozen foods submerged in a container placed in a culinary sink with cold running water flowing over the food

The following plumbing items need attention: 1) re-establish the drain line air gap for the main bar water softener and for the drain line serving the center and left-hand basins of the kitchen three compartment sink; 2) replace/repair the leaking basin drain gasket for the right-hand side of the kitchen two compartment sink culinary sink; 3) reconfigure the drain line for the champion's bar glass washer so it has proper slope all the way to the drain; 4) replace the leaky water shut-off valve at the kitchen dish washing machine station (for the un-used pre-soak dispenser); 5) eliminate the funnel cones at the floor drains in the following locations: the banquet bar, kitchen ice machine, and at the champion's bar

Kitchen: 1) tile grout has worn away in front of the dish washing machine. Remove remaining grout and replace with a full thickness layer of new grout to eliminate the depressions that are collecting moisture and food debris. 2) after thoroughly cleaning and drying the two depressions in the tile floor (on cook line near hot holding well) fill in the depressions with grout

Kitchen dish washing area: the water booster heater is supported by wooden legs. Replace this wood with 6" legs or a low metal rack with 6" legs.

Observed ice transfer pails stored upright at the following locations: banquet bar, main bar, and at the champion's bar. Ensure all ice transfer pails are stored inverted on a clean and sanitized surface to prevent debris accumulation and to allow water to drain out

Health Report - 09/29/2010 (4 critical incident(s))

(Critical) Found the ice chute areas and the top surfaces of the ice machine soiled with accumulation. To correct either follow manufacturers directions and clean ice machine surfaces or have ice machine professionally cleaned. Found the pop gun nozzle in the basement bar soiled with accumulation. To correct follow manufacturers directions and clean pop gun nozzle, and clean on a schedule to preclude accumulation.

(Critical) Found 2 bottles of sanitizing tablets stored next to containers of straws and bar fruit picks. Pic corrected by moving sanitizing tablets to a location away from food utensils. , found 2 bottles of sanitizing tablets stored next to containers of straws and bar fruit picks. Pic corrected by moving sanitizing tablets to a location away from food utensils. On follow up inspection found no sanitizing tablets stored next to containers of straws and bar fruit picks. Continue to monitor and ensure chemicals are stored properly. This violation was corrected on routine inspection. And re-verified on follow up.

(Critical) Found 2 bottles of sanitizing tablets stored next to containers of straws and bar fruit picks. Pic corrected by moving sanitizing tablets to a location away from food utensils.

(Critical) Found the ice chute areas and the top surfaces of the ice machine soiled with accumulation. To correct either follow manufacturers directions and clean ice machine surfaces or have ice machine professionally cleaned. Found the pop gun nozzle in the basement bar soiled with accumulation. To correct follow manufacturers directions and clean pop gun nozzle, and clean on a schedule to preclude accumulation. , found the ice chute areas and the top surfaces of the ice machine soiled with accumulation. To correct either follow manufacturers directions and clean ice machine surfaces or have ice machine professionally cleaned. Found the pop gun nozzle in the basement bar soiled with accumulation. To correct follow manufacturers directions and clean pop gun nozzle, and clean on a schedule to preclude accumulation. On follow up inspection found the ice chute and top surfaces of the ice machine clean and found the pop gun nozzle in the basement bar clean. Continue to monitor and ensure food contact surfaces are clean. Violation corrected.

Observed employee working in the cooking/prep area not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.

Found the detergent pump of the bar glass washer in the main bar constantly running with low detergent light on. To correct verify if glass washer is working properly, as glass washer was sanitizing glasses as verified with test kit, and repair as necessary. Found the steam table in the main kitchen cooking line not working (not in use), and facility using chafing fuel. To correct verify and ensure hot tcs is held at 135 or higher, and repair steam table. Found door gaskets of the 3 door salad prep top cooler in the main kitchen torn and cracked. To correct repair/replace door gaskets. Found the interior door panel and door gaskets of the 3 door cooler in the side bar loose. Repair/replace interior door panel and gaskets.

Observed the presence of flies in the kitchen, and bar areas. To correct keep areas clean, in good repair, and continue fly control treatments.

Found broken glass on the floor edge of the side bar. Found the floor in the storage area soiled with debris. Found the floor in the bottle/can return area soiled with debris. To correct throughly clean floors and clean as necessary.

Found the back kitchen cooking/prep area sink blocked with a storage bin, and other items. To correct relocate bin and items, and keep handsink accessible at all times.

Found a nonworking thermometer in the 1 door worktop freezer in the kitchen, and no thermometer in the basement walk in cooler. To correct provide working thermometers in all coolers.

Found a stack of unwrapped coffee filters stored on table by coffee urn. To correct store coffee filters in a more protected manner, such as in a covered box.

Found ice scoops with handles stored with handles laying on top of ice in most of the ice bins in the entire facility. To correct store ice scoops with handles up or store ice scoops in a container/holder.

Found the interior of the microwave in the salad/dessert area soiled. Found the interior edges of the top portion of the 2 door salad prep top cooler soiled with build up of spilled salad dressing. Found the interiors of ovens on the cooking lines soiled with accumulation and build up. Found the door gaskets and interior door panels of some coolers and freezers soiled. To correct clean as soon as possible, and clean on a more frequent schedule.