Lambert's Point Golf Club, 4301 Powhatan Ave, Norfolk, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Lambert's Point Golf Club
Address: 4301 Powhatan Ave, Norfolk, Virginia
Total inspections: 15
Last inspection: Jun 23, 2009
money

You can win $500 if you submit a qualified review to our sweepstakes!

Restaurant representatives - add corrected or new information about Lambert's Point Golf Club, 4301 Powhatan Ave, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-304.12 - Dispensing utensils improperly stored between. Ice scroops improperly stored outside ice machines.
  • 4-904.11 - Plastic spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward on counter.
  • 6-202.12 - Gap observed in filters inder hood system.
  • 7-201.11 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 23, 2009Routine13Details / Comments
  • 4-501.12 - Repeat The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hall storage area.
  • 6-501.11 - Repeat Floor under ice machine and True refrigerator is not maintained in good repair
  • 6-501.12 - Repeat Floor under freezer, refrigerator, and ice machine needs to be cleaned.
August 27, 2008Follow-up04Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Drinks stored on the floor.
  • 4-501.12 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Oven.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
  • 4-903.11 - Paper towels were found stored on the floor in stock area.
  • 4-904.11 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-202.12 - Gap observed between filters.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing lavatory at the front counter.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hall storage area.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive heat. Hood is not working in kitchen area.
  • 6-501.11 - Repeat Floor under ice machine and True refrigerator is not maintained in good repair
  • 6-501.12 - Repeat Floor under stove and frier is dirty.Floor under freezer, refrigerator, and ice machine needs to be cleaned.
August 08, 2008Routine112Details / Comments
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
  • 4-602.13 - The nonfood contact surface of the bottom of the True refrigerator had accumulations of grime and debris.
  • 4-904.11 - Unwrapped stirrers are provided at the consumer self-service coffee counter.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the front counter.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the front counter.
  • 6-501.11 - Tiles broken under the True refrigerator.
  • 6-501.12 - The floor under the reach-in, grill, and fryers up front noted in need of cleaning.
  • 7-201.11 - Critical Oven cleaner stored adjacent to salt in stock area and white vinegar stored next to sternos in stock area.
June 10, 2008Routine17Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-602.13 - Repeat The nonfood contact surface of the oven had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hallway.
March 14, 2008Follow-up12Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
  • 4-602.13 - Repeat The nonfood contact surface of the oven had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hallway.
  • 6-501.11 - Repeat Floor under the ice machine is not maintained in good repair
  • 6-501.112 - Dead mouse was found under freezer unit in stockroom area.
  • 6-501.12 - Repeat Floor in stockroom under equipment noted in need of cleaning.
  • 7-202.11 - Repeat Raid pesiticide observed on shelf under front counter.
  • 8-301.11 a 18.1-14 ll - Critical Repeat The food establishment is in operation without possessing a valid health department permit.
March 10, 2008Follow-up28Details / Comments
  • 2-101.11 - Critical The person in charge was not available at the time of inspection. No Certified Food Manager currently at facility.
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-305.11 - Repeat Drinks stored on the floor in stockroom area.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.14 - Repeat The compartment(s) or drainboards of the three compartment sink are heavily soiled. Dirty dishes noted soaking in filthy water.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
  • 4-602.13 - Repeat The nonfood contact surface of the oven, fryers, True reach-in refrigerator, and top of prep unit had accumulations of grime and debris.
  • 4-904.11 - Repeat Unwrapped coffee stirrers were provided at the consumer self-service counter.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front counter.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory at the front counter.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the Coke cooler and in hallway.
  • 6-501.11 - Repeat Floor under the ice machine is not maintained in good repair
  • 6-501.12 - Repeat Floor in stockroom under equipment noted in need of cleaning.
  • 7-202.11 - Repeat Raid pesiticide observed on shelf under front counter. Fly strips observed in stockroom.
  • 7-206.12 - Critical Repeat Rodent bait station is not covered and tamper-resistant. Open bait station observed under three compartment sink.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
February 25, 2008Follow-up412Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-101.11 - Critical Milk (dated 01/13/08) is unsound or adulterated.
  • 3-305.11 - Repeat Drinks stored on the floor in stockroom area.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) pasta salad in the refrigeration unit is not properly dated for disposition.
  • 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Rival Crockpots.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.14 - The compartment(s) or drainboards of the three compartment sink are heavily soiled. Dirty dishes noted soaking in filthy water.
  • 4-602.12 - The cavity of the microwave oven is observed soiled.
  • 4-602.13 - The nonfood contact surface of the oven, fryers, True reach-in refrigerator, and top of prep unit had accumulations of grime and debris.
  • 4-903.11 - Cups were found stored on the floor in stockroom.
  • 4-904.11 - Unwrapped coffee stirrers were provided at the consumer self-service counter.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored in stockroom with the handles up or organized.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the front counter.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the front counter.
  • 6-303.11 - Less than 20 foot candles of light was noted in the Coke cooler and in hallway.
  • 6-501.11 - Floor under the ice machine is not maintained in good repair
  • 6-501.12 - Floor in stockroom under equipment noted in need of cleaning.
  • 7-202.11 - Raid pesiticide observed on shelf under front counter. Fly strips observed in stockroom.
  • 7-206.12 - Critical Rodent bait station is not covered and tamper-resistant. Open bait station observed under three compartment sink.
February 12, 2008Routine414Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-305.11 - Repeat Sodas, bottle water & beer stored on floor in dry storage area.
March 16, 2007Follow-up11Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-305.11 - Sodas, bottle water & beer stored on floor in dry storage area.
February 27, 2007Routine11Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
  • 3-402.12 - Temperature charts were not being maintained on all refrigeration and hot holding.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.12 - Repeat The cutting board(s) along the salad cooler/low boy are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
August 08, 2006Routine13Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 4-203.12 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate. (60 vs 36)
  • 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda drink nozzles with slime.
  • 4-903.11 - Corrected During Inspection Un protected coffee filters.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the hand sink.
  • 7-102.11 - Critical Working containers of cleaner are not labeled.
April 19, 2006Routine25Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 4-203.12 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate. (60 vs 36)
  • 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda drink nozzles with slime.
  • 4-903.11 - Corrected During Inspection Un protected coffee filters.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the hand sink.
  • 7-102.11 - Critical Working containers of cleaner are not labeled.
April 19, 2006Routine25Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between uses.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 4-101.16 - Sponges and steal wool are being used to clean food contact surfaces.
  • 4-903.11 - Single service items are not stored protected.
  • 6-201.14 - Carpeting installed as floor covering under equipment.
  • 6-202.14 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
September 12, 2005Routine16Details / Comments
No violation noted during this evaluation. August 01, 2005Pre-Opening00Details / Comments

June 23, 2009 (Routine)



Violations:
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scroops improperly stored outside ice machines.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 4-904.11 - Plastic spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward on counter.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-202.12 - Gap observed in filters inder hood system.
    Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
  • 7-201.11 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Spoke with manager concerning inspection. Informed manager to check faucet at three compartment sink. Ensure chemicals are stored separately from all other items. Reminder for employees to record temps daily of refrigeration units where phfs are stored. Copy of food service class schedule left with manager. Facility recommended for permit renewal.

August 27, 2008 (Follow-up)



Violations:
  • 4-501.12 - Repeat The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hall storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Repeat Floor under ice machine and True refrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor under freezer, refrigerator, and ice machine needs to be cleaned.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Facility recommended for renewal of permit.

August 08, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Drinks stored on the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-501.12 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 4-903.11 - Paper towels were found stored on the floor in stock area.
    Store paper towels in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-904.11 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store spoons and other utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-202.12 - Gap observed between filters.
    Filters should fit tightly.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing lavatory at the front counter.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hall storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive heat. Hood is not working in kitchen area.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 6-501.11 - Repeat Floor under ice machine and True refrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor under stove and frier is dirty.Floor under freezer, refrigerator, and ice machine needs to be cleaned.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 10, 2008 (Routine)



Violations:
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the bottom of the True refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-904.11 - Unwrapped stirrers are provided at the consumer self-service coffee counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the front counter.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the front counter.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-501.11 - Tiles broken under the True refrigerator.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - The floor under the reach-in, grill, and fryers up front noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-201.11 - Critical Oven cleaner stored adjacent to salt in stock area and white vinegar stored next to sternos in stock area.
    Containers of oven cleaner and sternos must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 14, 2008 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-602.13 - Repeat The nonfood contact surface of the oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hallway.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
Facility recommended for renewal of permit. Manager indicated other staff would recieve FHC.

March 10, 2008 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
    A Certified Food Manager is required for operation. Certification shall be posted at facility.
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The nonfood contact surface of the oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the hallway.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Repeat Floor under the ice machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.112 - Dead mouse was found under freezer unit in stockroom area.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 6-501.12 - Repeat Floor in stockroom under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.11 - Repeat Raid pesiticide observed on shelf under front counter.
    Remove unnecessary poisonous or toxic materials.
  • 8-301.11 a 18.1-14 ll - Critical Repeat The food establishment is in operation without possessing a valid health department permit.
    Obtain a valid health department permit prior to operating as a food establishment.

February 25, 2008 (Follow-up)



Violations:
  • 2-101.11 - Critical The person in charge was not available at the time of inspection. No Certified Food Manager currently at facility.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Repeat Drinks stored on the floor in stockroom area.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.14 - Repeat The compartment(s) or drainboards of the three compartment sink are heavily soiled. Dirty dishes noted soaking in filthy water.
    Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
  • 4-602.12 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 4-602.13 - Repeat The nonfood contact surface of the oven, fryers, True reach-in refrigerator, and top of prep unit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-904.11 - Repeat Unwrapped coffee stirrers were provided at the consumer self-service counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at the front counter.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory at the front counter.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the Coke cooler and in hallway.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Repeat Floor under the ice machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor in stockroom under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.11 - Repeat Raid pesiticide observed on shelf under front counter. Fly strips observed in stockroom.
    Remove unnecessary poisonous or toxic materials.
  • 7-206.12 - Critical Repeat Rodent bait station is not covered and tamper-resistant. Open bait station observed under three compartment sink.
    Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
    Obtain a valid health department permit prior to operating as a food establishment.
Comments:
According to operator, facility currently does not serve to the public and only staff utilize the kitchen for lunches.

February 12, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-101.11 - Critical Milk (dated 01/13/08) is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 3-305.11 - Repeat Drinks stored on the floor in stockroom area.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) pasta salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Rival Crockpots.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.14 - The compartment(s) or drainboards of the three compartment sink are heavily soiled. Dirty dishes noted soaking in filthy water.
    Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
  • 4-602.12 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 4-602.13 - The nonfood contact surface of the oven, fryers, True reach-in refrigerator, and top of prep unit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11 - Cups were found stored on the floor in stockroom.
    Store cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-904.11 - Unwrapped coffee stirrers were provided at the consumer self-service counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored in stockroom with the handles up or organized.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the front counter.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the front counter.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-303.11 - Less than 20 foot candles of light was noted in the Coke cooler and in hallway.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Floor under the ice machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor in stockroom under equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 7-202.11 - Raid pesiticide observed on shelf under front counter. Fly strips observed in stockroom.
    Remove unnecessary poisonous or toxic materials.
  • 7-206.12 - Critical Rodent bait station is not covered and tamper-resistant. Open bait station observed under three compartment sink.
    Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
Comments:
Hood serviced by AllClean Professional Services in August 2007.

March 16, 2007 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Repeat Sodas, bottle water & beer stored on floor in dry storage area.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
Comments:
Facility was closed for the rest of the month due to slow sales; the plan is to re-open near the end of April, when sales normally pick up.

February 27, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Sodas, bottle water & beer stored on floor in dry storage area.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.

August 08, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
    Certified food managers certificate must be posted next to the health permit. Employees failed to provide documentation on a current certified food manager.
  • 3-402.12 - Temperature charts were not being maintained on all refrigeration and hot holding.
    Maintain temperature charts on all cold holding and food temps at least two time per day.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a CL or quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.12 - Repeat The cutting board(s) along the salad cooler/low boy are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

April 19, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-203.12 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate. (60 vs 36)
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda drink nozzles with slime.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Corrected During Inspection Un protected coffee filters.
    Store equipment and coffee filters covered to prevent contamination while in storage.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the hand sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 7-102.11 - Critical Working containers of cleaner are not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 19, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-203.12 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit is not accurate. (60 vs 36)
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda drink nozzles with slime.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Corrected During Inspection Un protected coffee filters.
    Store equipment and coffee filters covered to prevent contamination while in storage.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the hand sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 7-102.11 - Critical Working containers of cleaner are not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 12, 2005 (Routine)



Violations:
  • 3-304.12 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 4-101.16 - Sponges and steal wool are being used to clean food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 4-903.11 - Single service items are not stored protected.
    Store single service items in the original protective package to protect from contamination until used.
  • 6-201.14 - Carpeting installed as floor covering under equipment.
    Remove carpeting and replace with approved floor material.
  • 6-202.14 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

August 01, 2005 (Pre-Opening)

Comments:
Pre-opening inspection conducted. Recommended for permit.

Lambert's Point Golf Club respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Lambert's Point Golf Club to others? (optional)
  
Add photo (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.