Health Report #109339

Establishment Name: Polo Fields Country Club
Report Date: 01/21/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed the following cooling method violations in wic: *covered pan of freshly prepared rte sliced potatoes in wic with internal food temperatures of 145-160f. *(3) 2. 5 gallon containers of rte soup in wic with internal food temperatures of 115-125f. *2. 5 gallon of housemade sauce on wic shelf with internal food temperature of 165f. All above mentioned food items were prepared less than an hour ago per pic. As stated in past, all phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Please remember that the wic is designed for cold holding, not for rapid cooling. To correct, need to utilize shallower uncovered pans and ice baths/ice wands before placing hot foods in wic. Also, staff must be monitoring foods as they pass through the temperature danger zone. Temporarily corrected violation by spreading potatoes on uncovered pan, placing soup containers in ice bath in 3 compt sink and placing ice wands in housemade sauce at time of inspection. I will follow up on this item to ensure compliance. Correct within 10 days please note: this violation has been cited at 2 consecutive routine inspections. As a result, you will need to complete a risk control plan to help control this violation. Please complete plan and fax to me 734 222-3930 (attn: carl) within 7 days. If violation is cited at any inspection within the next year, enforcement actions will be required. ,
Critical Potentially Hazardous Food (Ti Cold food item(s) Salad cold top unit Stored above 41 degrees F Observed pans of rte lettuce, sliced tomatoes, bleu cheese, and housemade dressings in top rail of salad prep top cooler at end of cooking line with internal food temperatures of 49-53f (top portion of cooler not turned on). All phf in bottom of cooler was measured 40f or below. All phf must be cold held at 41f or below at all times. Please ensure all cold holding equipment is functioning properly before placing any food in cooler. Pic stated that no food was left in top portion of salad prep unit cooler overnight. All food in cooler prepped 1-1. 5 hours ago or food came from wic. Pic corrected by placing all above mentioned food items in wic and turning on top rail of salad prep unit cooler at time of inspection. Violation corrected
Critical Segregation and Location Distressed merchandise for return/credit dry storage area shelf Not separated from Food Observed several dented cans not separated from other food cans on dry storage shelf in basement. All dented cans and distressed merchandise must be completely separated from all food items at all times to help avoid mistaken use. Pic corrected by relocating dented can area to separate location away from cans and other food in basement. Violation corrected
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) cooking/preparation area Improperly stored Observed several in-use utensils (tongs, knife, spatulas) stored in a bucket of sanitizer on cooking line. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please remove sanitizer bucket and relocate utensils to approved location as soon as possible