Lake Magnor Restaurant

Year by year

Inspections

1. Sep 15, 2025 Routine · 1 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     REHEATING FOR HOT HOLDING

     Gravy, potatoes, and other items in steam table were improperly reheated. Steam table is not designed to cook foods, only hot hold items.

     Correction: Adjust procedures and methods to properly reheat food. Properly cook/reheat foods prior to placing them in hot hold. Foods were taken out of steam table and cooked to proper temps before being placed back in hot hold unit.

     Code 3-403.11

   • Not serious Priority Foundation Corrected on site

     PLANT FOOD COOKING FOR HOT HOLDING

     Potatoes are not cooked to 135° F prior to hot holding.

     Correction: Adjust methods or procedures to reach a minimum 135° F cooking temperature prior to hot holding.

     Code 3-401.13

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items in prep cooler and Walk-in cooler are improperly date marked. Some items are simply not marked while others have old dates from prior batched of food.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The hot water heater is incapable of meeting the peak demands of the food establishment.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well. Water heater scheduled to be repaired/replaced within a few days.

     Code 5-103.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

2. Jun 18, 2024 Routine · 3 priority
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw burger stored directly above raw whole-muscle beef in Walk-In Cooler.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Soup was not properly reheated prior to being hot-held. Soups must be reheated to 165°F prior to being place in unit.

     Correction: Adjust procedures and methods to properly reheat food. Always cook/reheat foods to proper temperatures BEFORE being placed in a hot-hold unit. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on 3-basin sink that is generally used as a prep sink and only used as a dish sink in an emergency..

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

3. Jun 28, 2023 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 50 PPM.

     Correction: Repair automatic dish machine so that it sanitized dishes at 50 ppm. Dunk dishes in sanitizer at 3-basin sink until automatic dish machine is repaired. Use your sanitizer test strips to ensure that dish machine is working evey day.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under/behind equipment and shelving contains an accumulation of food debris and grease.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12