SPRINGBROOK KITCHEN - MILFORD CAMPUS
Springbrook Ny, Inc.


Address: 105 Campus Drive, Oneonta, NY 13820

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.

Business Overview

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

Inspection Results

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.
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.
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.
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.
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.
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.
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

Services with the same corporation name

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

Office Location

Street Address 105 CAMPUS DRIVE
City ONEONTA
State NY
Zip 13820

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Dataset Information

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).

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