Spencer Golf & Country Club, 2200 West 18th St., Spencer, IA - Restaurant inspection findings and violations

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Business Info

Name: SPENCER GOLF & COUNTRY CLUB
Type: Restaurant with liquor
Sub type: Seasonal
Address: 2200 West 18th St., Spencer, IA 51301
Owner and phone: SPENCER GOLF & COUNTRY CLUB
(712)262-2004

Total inspections: 13
Last inspection: 5/13/2010

Restaurant representatives - add corrected or new information about Spencer Golf & Country Club, 2200 West 18th St., Spencer, IA »

Inspection findings

Inspection Date

Type

  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
      mop sink to be installed
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Walk-in cooler
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      spray bottles, corrected on site.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      wall corner in service area to be finished.
5/13/2010Routine
No violation noted during this evaluation. 4/22/2009Mail-In
No violation noted during this evaluation. 4/8/2009Routine
No violation noted during this evaluation. 3/24/2008Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Food must be stored 6" off the floor, cooler and freezer.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Test kits must be provided for checking concentration of sanitizer, bar and kitchen.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Lid required for ice bin in bar when not in use. Ice scoop must be used, shaker glass is not acceptable for serving ice. Single use containers must be kept in plastic sleeves or kept upside down on top of prep table, under vent cover.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Wiping cloths must be stored in sanitizing solution between uses. Top of heat lamp dirty, needs cleaned. Caulk along top edge of wash sink needs cleaning, wall by vent over warewash sink needs to be cleaned.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Ceiling tiles are not smooth and easily cleanable, in future think about changing tiles out to meet standards. Some of the flooring tiles need to fixed or rreplaced. Hole in ceiling where old hood ventilation needs to be repaired.
9/12/2007Routine
No violation noted during this evaluation. 5/5/2006Re-Check
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Sliced meats, chicken salad not properly date marked.
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Ensure all food is properly stored to protect from contamination.
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      Out of date sliced meats discarded. Discussed with staff proper date marking and time limits.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Ensure all cooler units have thermometers.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Cold plates are no longer allowed in ice bins where ice is used for drinking. Lip stick noted on wine glasses. Warewash machine not properly working. No sanitizer noted.
    • Food contact surfaces (Beverage tubing/cold plates in contact with stored ice 4-204.16, p 110)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
4/10/2006Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Make table Temps 44-45 degrees. Adjust Thermostat and record temps daily
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Sliced meats
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Cover food to protect from contamination.
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      Molded foods, discarded
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometer not visible
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Food contact surfaces (Beverage tubing/cold plates in contact with stored ice 4-204.16, p 110)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shelving
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Clean vent ducts to remove dust
5/10/2005Routine
No report available.5/25/2004Routine
No report available.5/20/2003Routine
No report available.2/20/2002Routine
No report available.12/7/2001Routine
No report available.8/24/2001Other (Explain In Notes)

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