Health Report #112038

Establishment Name: Fox Classic Clubhouse
Report Date: 10/17/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) cooking/preparation area reach in cooler shelf Beyond consume by date Found expired deli meat (ham) in the raised rail section of the prep unit. To correct - pic discarded ham, and unit was found to be not holding ready to eat foods @ 41 degrees f or less. For such repeat violations, a risk control plan must be completed and submitted to this office. Risk control plan paperwork was given to pic at this inspection
Critical Hot and cold holding Cold food item(s) prep unit Stored above 41 degrees F Found prep unit not holding food items @ 47-51 degrees f in the raised rail insert pan section, and in the bottom reach-in section. Several ready to eat food items: cole slaw, sauerkraut, tuna salad, sliced tomatoes, and diced chicken were all discarded. To correct - pic called repair person at the time of inspection and relocated non hazardous foods to a working reach in cooler. Prior to re-use of this piece of equipment, unit must demonstrate that cold holding @ 41 degrees f. Or less must be maintained and call for a reinspection of the unit. Repeat violation - must complete a risk control plan and submit to this office
Normal N/A N/A N/A N/A No anti-choking poster found. To correct - provide anti-choking poster available from the american red cross
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) dishwashing area shelf Stored/stacked wet Found several rectangular pans stacked on the dry shelf with water standing in the rim of the pans. All equipment needs to be allowed to air dry completely before stacking. To correct - allow pans to dry before stacking on dry equipment shelf
Normal Food labels Self-serve bulk food label(s) dry storage area shelf Missing Found two aluminum pans with what appeared to be corn meal without a label. To correct - provide a label for these containers
Normal Clean Sight/Touch-No Accum/Enc Non-food contact surface(s) outsides of equipment cooking area equipment With accumulation of debris Found most of the non-food contact surfaces (front of convection ovens, char-grill, stove and flat-top drip and catch trays) of the cooking equipment to have an accumulation of grease and dirt. To correct - clean now and keep on a more frequent cleaning schedule
Normal Cooling methods Food item(s) cooled walk in cooler shelf Improperly Found chili made on 10/17/11 improperly cooling in a deep plastic container. To correct - pic was told to remove the container and empty the chili into a shallow pan and insert an ice wand to facilitate quicker cooling. This cooling process should always be followed for proper cooling of cooked foods. Pic corrected as stated above at the time of this inspection
Normal Cooling, Heating, and Holding Equipment cold holding Refrigerator prep unit Prep area Not provided Found prep unit not holding food items @ 47-51 degrees f in the raised rail insert pan section, and in the bottom reach-in section. Several ready to eat food items: cole slaw, sauerkraut, tuna salad, sliced tomatoes, and diced chicken were all discarded. To correct - pic called repair person at the time of inspection and relocated non hazardous foods to a working reach in cooler. Prior to re-use of this piece of equipment, unit must demonstrate that cold holding @ or above 41 degrees f. Must be maintained and call for a reinspection of the unit
Normal Storing Equip./Uten./Lin./Sing Clean equipment/utensil(s) cooking area floor Stored on floor or less than 6 inches above floor Found hot box racks stored resting on their edge on the floor between the ht box and the char-grill. To correct - store all clean equipment at least 6" above the floor in a clean storage location