CHAMPIONS CLUB AT JULINGTON CR
1111 DURBIN CREEK BLVD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/20/2025
Inspection #: Visit ID: 8784327
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and top interior of large ice machine across from walk in cooler. Repeat Violation
- 35A-03-4:Basic - Dead insects on premises. Approximately 20 dead ants in unused bathroom inside kitchen. Approximately 30 dead various insects throughout main breaker panel room next to walk in cooler inside kitchen. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment in kitchen and storage rooms. In mop closet in men's bathroom. In unused bathroom inside kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of mop sink in mop closet in men's bathroom. Interior of cabinets under coffee station adjacent to kitchen. Exterior of large ice machine across from walk in cooler. Exterior of flattop grill on cook line.
- 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. In use dish machine not reading any sanitizer, hoses hooked up to wrong sanitizer/soap buckets, hoses switched and ran multiple times and sanitizer added to main sanitizer bucket, retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over container of sauce in bottom of reach in cooler on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (56F - Cold Holding) sitting on top of other containers in top section of reach in cooler on cook line, per operator lid has been consistently open for less then 30 minutes, lettuce moved to bottom of cooler. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping ice in hand wash station at bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink. In stall in women's bathroom.
Inspection Date: 3/6/2024
Inspection #: Visit ID: 8625604
- N/A:No Violations Were Observed
Inspection Date: 3/5/2024
Inspection #: Visit ID: 8620655
- 22-41-4:High Priority - - From initial inspection : 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. In use dish machine reading 0ppm, dish machine ran multiple times and primed and machine still reading 0ppm, inspector advised only employee on site to set up the triple sink. Warning - From follow-up inspection 2024-02-27: Dish machine still reading 0ppm, machine ran multiple times and still reading 0ppm, per manager they have called ECO lab to come out and service machine, but they have not come out yet. Admin Complaint - From follow-up inspection 2024-03-05: Per manager ECO Lab came out and told them their sanitizer is expired. There is a sign on the dish machine to not use it and they should be getting new sanitizer tomorrow. **Time Extended**
Inspection Date: 2/27/2024
Inspection #: Visit ID: 8614871
- 35A-03-4:Basic - - From initial inspection : Basic - Dead insects on premises. 3 dead roaches in kitchen by swinging door between bar and kitchen. 3 dead roaches in dry food storage area in back of kitchen. 2 dead roaches in unused bathroom in back of kitchen. 1 dead roach behind small beer reach in cooler at bar area next to swing door. Approximately 20 dead ants in unused bathroom in back of kitchen. Repeat Violation Warning - From follow-up inspection 2024-02-27: Dead vermin still present in all areas, manager began to clean up all dead vermin during inspection. Admin Complaint **Corrective Action Taken**
- 22-41-4:High Priority - - From initial inspection : 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. In use dish machine reading 0ppm, dish machine ran multiple times and primed and machine still reading 0ppm, inspector advised only employee on site to set up the triple sink. Warning - From follow-up inspection 2024-02-27: Dish machine still reading 0ppm, machine ran multiple times and still reading 0ppm, per manager they have called ECO lab to come out and service machine, but they have not come out yet. Admin Complaint
Inspection Date: 2/19/2024
Inspection #: Visit ID: 8613569
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior around chutes of large ice machine in kitchen. Repeat Violation
- 35A-03-4:Basic - Dead insects on premises. 3 dead roaches in kitchen by swinging door between bar and kitchen. 3 dead roaches in dry food storage area in back of kitchen. 2 dead roaches in unused bathroom in back of kitchen. 1 dead roach behind small beer reach in cooler at bar area next to swing door. Approximately 20 dead ants in unused bathroom in back of kitchen. Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dish machine in kitchen. Also ceiling over make line in kitchen has a build up of debis.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In beer walk in cooler, employee corrected during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom.
- 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. In use dish machine reading 0ppm, dish machine ran multiple times and primed and machine still reading 0ppm, inspector advised only employee on site to set up the triple sink. Warning