Name: SPRINGBROOK COUNTRY DINING
Address: 100 Main St Apt E Springbrook, Ia 52075, IA
Phone: 563-872-4010
Total inspections: 3
Last inspection: 04/16/2015
Storage or display of food in contact with water or ice Observation:There was a moderate amount of ice build up on the ceiling of the walk in freezer.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation:There is no cold water at the hand sink. Corrected on site.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: There is no thin tip digital thermometer to check the temperature of thin foods.
Physical facilities maintained in good repair Observation: There is exposed insulation above the back door.
04/16/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Observed several cooked foods in walk-in cooler not date marked - Corrected on site.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation:Ham, de-boned chicken, pasta salad, corn and cooked potato's were set aside for disposal due to exceeding the seven day date marking requirements to control Listeria.
Ice used as exterior coolant not used as a food Observation:Observed thick frost on the ceiling of walk-in freezer. This type of frost and ice is not safe for consumption and food stored underneath must be protected from cross-contamination, or make repairs to eliminate frost.
Indoor and outdoor surfaces Observation:Cover exposed insulation on the ceiling of the back door entrance into kitchen area.
12/31/2013
Routine
Light bulbs, protective shielding Lights above ovens in kitchen must be shatter-proof bulbs or shielded.
Ice used as exterior coolant not used as a food Observed very large quantity of ice buildup from the condenser to the floor in the walk-in freezer that must be removed and repairs made to eliminate the cause. Keep all foods stored up off the floor throughout the facility. Not allowed to use bare wood for covering trays of food in walk-in cooler.
Foods are cooled using appropriate methods Observed large quantities of cooked meats (Roasts, Loins, etc.) that were tightly stacked next to and on top of each other. This practice does not comply with cooling methods that will ensure food is cooled from 135* to 70* within two-hours, and from 70* to 41* within four additional hours. Guidance document left for reference and imediate change is needed. For example, cut large loins and roasts into smaller portions and spread them out on open trays for quicker cooling.
Designated areas for employees use of designated areas by employees
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observed large quantities of cooked meats (Roasts, Loins, etc.) that were tightly stacked next to and on top of each other. This practice does not comply with cooling methods that will ensure food is cooled from 135* to 70* within two-hours, and from 70* to 41* within four additional hours. Guidance document left for reference and imediate change is needed. For example, cut large loins and roasts into smaller portions and spread them out on open trays for quicker cooling.
equipment food contact surfaces and utensils clean to sight and touch. Soiled ice maker.
Food storage - preventing contamination from the premises Observed very large quantity of ice buildup from the condenser to the floor in the walk-in freezer that must be removed and repairs made to eliminate the cause. Keep all foods stored up off the floor throughout the facility. Not allowed to use bare wood for covering trays of food in walk-in cooler.
Maintaining premises free of litter and unnecessary equipment Remove any unnecessary articles from food prep and storage areas. Repair the door of walk-in cooler to be tight fitting.
Miscellaneous sources of contamination Observed very large quantity of ice buildup from the condenser to the floor in the walk-in freezer that must be removed and repairs made to eliminate the cause. Keep all foods stored up off the floor throughout the facility. Not allowed to use bare wood for covering trays of food in walk-in cooler.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Kitchen hand sink must have cold running water and stocked with single use paper towels.
Plumbing system repaired according to law Observed partially clogged drain at the kitchen handwash sink.
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