SPRINGBROOK KITCHEN - MILFORD CAMPUS (Health Operation# 742282) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 22, 2018.
NYS Health Operation ID | 742282 |
Operation Name | SPRINGBROOK KITCHEN - MILFORD CAMPUS |
Food Service Description | Institutional Food Service - Institution Food Service |
Facility Address |
105 Campus Drive Oneonta NY 13820 |
Municipality | MILFORD |
County | OTSEGO |
Permitted Corporation Name | SPRINGBROOK NY, INC. |
Permitted Operator Name | Thomas Ford |
Permit Expiration Date | 02/28/2020 |
Local Health Department | Oneonta District Office |
NYSDOH Gazetteer | 386000 |
Date: 2018-03-22 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Cited deficiency found were corrected at time of inspection. All food temperatures adequate. Final rinse on mechanical dish washer found at 190 pulse. |
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Date: 2017-03-22 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Comments: Temperatures taken of food items and in refrigeration were found to be acceptable unless noted. Dishwasher fine water temperature exceeds 180 degrees Fahrenheit. Proper glove use is observed. |
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Date: 2016-12-07 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Temperatures taken of food items and in refrigeration were found to be acceptable. Dishwasher rinse cycle measured to be 170 F using plate thermometer. |
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Date: 2016-01-20 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Temperatures taken of food items and in refrigeration were found to be acceptable. Dishwasher rinse cycle measures 185 F. |
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Date: 2015-10-08 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures taken of food items and in refrigeration are found to be acceptable. |
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Date: 2015-04-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: No deficiencies observed at the time of inspection. The Refrigerators/cooler had thermometers and the air temperatures were between 38 and 42 degrees F. The Rinse temperature on the Dish Washer was 190 degrees F. The following food temperatures were measured (degrees F): Serving Line - Peppers and Steak for Fajitas - 158.3, Black Beans - 150.5, Corn - 146.1, Brown Rice - 163.6, and Diced Tomatoes - 43.8; In the Walk-In Cooler - Small Wrapped Packages of Sliced Turkey Breast - 35.7 and 36.4. Report e-mailed. | ||
Date: 2014-12-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussion with operator about making sure heat booster for dish washer is always being on when in use and also about keeping eggs on shelves below any ready to eat foods. |
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Date: 2014-04-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: No violations found. | ||
Date: 2013-09-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: No violations observed at the time of inspection. A chlorine residue of 0.4 ppm was measured at 12:28 PM at the 2 bay kitchen sink. Report emailed. | ||
Date: 2012-05-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
SPRINGBROOK - Oneonta Campus | Springbrook Ny, Inc. | 5588 Nys # 7 Highway, Oneonta, NY 13820 | 2018-04-24 |
Street Address | 105 CAMPUS DRIVE |
City | ONEONTA |
State | NY |
Zip | 13820 |
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Data Provider | New York State Department of Health (NYSDOH) |
Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).