Springbrook Country Club, 2122 17th Ave, De Witt, IA 52742 - inspection findings and violations

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Business Info

Name: SPRINGBROOK COUNTRY CLUB
Address: 2122 17th Ave, De Witt, IA 52742
Phone: (563)659-3187
Total inspections: 2
Last inspection: 10/02/2013
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Inspection findings

Inspection date

Type
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 10/02/2013Routine
  • Discarding or reconditioning unsafe, adulterated, or contaminated food
    Baked beans dated 8/9 and Alfredo sauce dated 8/6 were found in the walk in cooler. Outdated items were discarded voluntarily. Pepper jack cheese was found in the prep table cooler with mold on it. Potatoes with signs of spoilage were found in the walk in cooler. Products were discarded voluntarily.
  • Disclosure of menu items offered or served raw or undercooked
    REPEAT VIOLATION - No consumer advisory for items that are cooked to order (burgers and steaks).
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Baked beans dated 8/9 and Alfredo sauce dated 8/6 were found in the walk in cooler. Outdated items were discarded voluntarily. Pepper jack cheese was found in the prep table cooler with mold on it. Potatoes with signs of spoilage were found in the walk in cooler. Products were discarded voluntarily.
  • Linens- cleaning and storage
    Utensils in the lower kitchen are stored under the unshielded waste line from the handsink in upper kitchen. Ice buckets are not sloped to drain.
  • Self-draining equipment including
    sinks, drainboards, and equipment compartments
  • Food temperature measuring devices are provided and readily accessible
    Thin probe, tip sensitive, digital thermometer not present for checking temperatures in thin foods.
  • Light bulbs, protective shielding
    Light bulbs over the flat top griddle are not covered.
  • Roasts held at a temperature of 130°F or above
    REPEAT VIOLATION - Temperature in the prep table cooler was 56*. Temperatures taken were: watermelon at 51*, coleslaw at 50*, sausage cooked the day previous at 56*, and black bean salsa at 56*. Potentially hazardous foods were voluntarily discarded. A call was placed to a refrigeration repair service during the inspection.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Drip shields on the ice machines are soiled. Exterior surfaces of equipment are soiled.
 08/27/2013Routine

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