SPRING RUN GOLF CLUB MAIN DINING
9501 SPRING RUN BLVD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Exterior of ice machine had mold-like build-up.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Technician arrived during the visit and began repairs. Facility also has another large machine for use until repairs are complete. Dishwasher (Chlorine 0ppm) **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed procedure with Chef.
Food safety inspection conducted on 3/5/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at both hand sinks used by food employees at the bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs were stored directly above ready to eat sliced meat in the reach-in cooler in the pizza kitchen. Chef moved to proper storage. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives on top of the bar for less than four hours at improper temperature. Chef placed in cooler and educated staff on the importance of cold holding. blue cheese stuffed olives (71F - Cold Holding) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector on the large ice machine observed to have mold-like growth.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
- 31B-03-4:Intermediate - No soap provided at handwash sinks at the bar.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation**
Food safety inspection conducted on 10/25/2024 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).