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

February 04, 2009 (Routine)

• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Corrected During Inspection Critical The foods that were taken from the walk-in & placed in the steam table were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds before being placed in the steam table.
• 0840 - Corrected During Inspection Critical According to the ""prepared"" date on several prepared ready-to-eat (RTE) foods in the refrigerator, the food should have already been discarded.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date (7 days from the prepared date). 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.

December 17, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.

December 20, 2006 (Routine)