Name: SPENCER GOLF & COUNTRY CLUB
Address: 2200 W 18th St, Spencer, IA 51301
Total inspections: 3
Last inspection: 04/14/2015
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Handed out food employee reporting requirements. They will send in follow up when all have been informed .
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Tops of equipment with debris, some shelving, interior of fridge with food splatter.
Cutting surfaces maintained Observation:Cutting board in prep area with debris and cuts, poor condition.
Sanitizers Observation:Spray bottles mixed to concentrated, emptied and will use sanitizer from dish sinks.
Physical facilities maintained in good repair Observation:Flooring in kitchen in poor condition.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw animal foods to be separated according to internal cooking temps when in stroage in walk in cooler. Raw stored above cooked, ready to eat foods.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Prep cooler to have thermometer to monitor lower level temps.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving above prep area with debris, shelving under prep table with debris.
Common name-working containers Observation:All generic bottles to be labeled with contents.
Private homes excess debris under center prep line, under frill line and salad line, debris on floor under equipment, food splatter on walls, steel racks in cooler with rust nad in poor repair
Storage and maintenance of wet and dry wiping cloths exterior of equipment with splatter, handles of coolers with buildup, shelving with excess debris, steel racks in walk in with debris, debris in cracks of tables
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Food temperature measuring device construction all coolers to have thermometer inside, tip sensitive thermometer required for thin foods