The Lake House Restaurant, 335 Virginia Avenue, Clarksville, VA 23927 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Lake House Restaurant
Address: 335 Virginia Avenue, Clarksville, VA 23927
Type: Full Service Restaurant
Phone: 434 374-4646
Total inspections: 5
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/01/2015Routine
Recheck of prep unit. Temperatures taken were all good. Previous violation corrected.
No violation noted during this evaluation.		11/07/2014Follow-up
Recheck of sandwich prep unit. Serviceman contacted.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods in sandwich prep unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced immediately. -- Foods discarded.
10/27/2014Follow-up
100 PPM chlorine in dishwasher. Gloves in use. Hands being washed. Date marking being done.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods in sandwich prep unit cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced if needed. -- Foods moved/discarded.
09/22/2014Routine
Gloves in use. 100 PPM chlorine in dishwasher.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Mashed potatoes & other foods in the steam well were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. -- Foods discarded.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw foods.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
07/15/2013Routine

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