Health Report #112035

Establishment Name: Fox Classic Clubhouse
Report Date: 10/18/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelf Without date of consumption marking 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 Potentially Hazardous Food (Ti Hot food item(s) N/A Stored below 135 degrees F 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 Preventing Contamination from Ready-to-eat food(s) prep area Handled with bare hands 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 Warewashing Equipment, Determi Sanitizer test kit N/A Not used 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 Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) cooking/preparation area reach in cooler shelf Beyond consume by date 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
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Utensil(s) Knives N/A Soiled 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 Sanitizers, Criteria Sanitizer(s) N/A N/A 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
Normal Cleaning Ventilation Systems, Ventilation system N/A Filter(s) not changed 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
Normal Condiments, Protection Condiment(s) onion(s) N/A Unprotected In open container(s) Found an uncovered bowl of chopped onions left open on the hot dog condiment table. Corrected - onions were covered
Normal Effectiveness Hair restraint N/A Not worn on head/hair Found staff member not wearing the required hair restraint. To correct - provide hat or hair net for staff member
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) N/A N/A 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