SOUTH PARK COUNTRY CLUB
Latest Score
94
Last Inspected
Apr 22, 2026
Violations
27
Critical
15
Inspection History
Apr 22, 2026
Score: 94
Oct 22, 2025
Score: 84
Feb 6, 2025
Score: 90
Inspection Reports
A April 22, 2026 REGULAR Score: 94 0 violations
No violations recorded for this inspection.
B October 28, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
P October 28, 2025 FOLLOWUP Score: 0 0 violations
No violations recorded for this inspection.
P October 27, 2025 ENFORCEMENT ACTIONS Score: 0 0 violations
No violations recorded for this inspection.
C October 22, 2025 REGULAR Score: 84 9 violations 5 critical
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods. (Employee observed squeezing lemon without a barrier.)
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. (Raw ground beef stored over cooked pasta.)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Steam well holding nacho cheese and gravy at 115 degrees F.) (discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (Diced tomatoes)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items improperly stored. (Chemical bottles stored next to food product.)
Contamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor. (Inside of walk-in cooler and freezer.)
Wiping cloths: properly used and stored
Chemical sanitizing solution container placed on floor.
Single use/single service articles: properly stored, used
Re-use of single service items.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (Sewage leak in basement)
P October 22, 2025 COMPLAINT Score: 0 0 violations
No violations recorded for this inspection.
P February 6, 2025 Score: 90 3 violations 3 critical
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (Dishwashing machine not sanitizing.)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Walk-in cooler holding TCS food with an internal food temperature of 48 degrees F.) (quarantined) Raw eggs in the shell not maintained at 7°C (45°F) or below.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items improperly stored. (Chemical bottle stored next to condiments.) Toxic items not labeled correctly.
P March 1, 2022 Score: 73 15 violations 7 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present.
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (inside of reach in coolers and on bar cooler top)
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. (roast beef dated 2/13, cole slaw mix dated 2/12)
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. (Raw meat stored over salami) Raw animal foods not separated by type based on minimum cook temperatures. (raw ground beef stored over raw fish)
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (can-opener blade)(dishwashing machine not supplied with chemical sanitizer while in use)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (prep line cooler holding at 50 degrees F)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (hot dogs holding at 109 degrees F)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
In-use utensils, properly stored
Scoop with handle not provided.
Single use/single service articles: properly stored, used
Single service utensils not stored with their handles face up to minimize hand contact with the business end.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. (rust on cooler shelving) (ice inside of walk-in freezer)
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. (quaternary ammonia test strips)
Nonfood-contact surfaces clean
Ice machine soiled.
Physical facilities installed, maintained and clean
Employee personal items improperly stored. (shirts store on clean dishware.)