Health Report #112037

Establishment Name: Fox Classic Clubhouse
Report Date: 04/26/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding Cold food item(s) prep unit Stored above 41 degrees F 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 Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment Slicer prep area slicer With accumulation of debris 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 Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) cooking/preparation area reach in cooler shelf Beyond consume by date 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.
Normal Temperature Measuring Devices Thermometer(s) cooking/preparation area reach in cooler Not provided Observed no thermometer in prep unit cooler. To correct, please provide as soon as possible
Normal Warewashing, Cleaning Agents Cleaning agents for warewashing Soap Dishwashing machine Not used according to manufacturer's label instructions Observed no soap in dishwashing machine container. Staff must be checking soap and sanitizer levels often and replace as needed.
Normal Repairing Physical facilities Wall(s) dishwashing area wall In poor repair Chipped Observed chipped paint on walls in dishwashing area. To correct, please repaint as soon as possible
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) prep area knife/knives Improperly stored 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
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor Greasy 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