Lake Windsor Country Club

Year by year

Inspections

1. Jan 22, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     An ice bin in the upstairs bar & an ice bin in the downstairs bar does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices/seasonings are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval or process is not meeting [describe requirement].

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

2. Sep 16, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of soda nozzle storage and dispenser are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is not representative to the food items that are undercooked. The asterisk are also being used to indicate Friday food items.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Multiple items are missing date marks (pasta noodles, fajita veggies), or have date marks that exceed the allotted 7 days (pepperoni, sausage).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     One of the handsinks in the bar is leaking and has been shut off.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZERS- AVAILABLE

     Sanitizer dispenser upstairs is not dispensing any solution. 0ppm of sanitizer being dispensed when checked (quaternary ammonia)

     Correction: Provide sanitizers available for use during all hours of operation.

     Code 4-303.11(B)

3. Jun 14, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Food being cold held is not datemarked or has a datemark that exceeds 7 days. In downstairs stairs kitchen: walk in cooler, two bowls of house made dressing are not datemarked; right side prep cooler (when facing prep line coolers) pre-portioned lunchmeats are not datemarked; in undergrill 4 drawer cooler, open package of hot dogs are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available for hand drying at a downstairs kitchen handsink and an upstairs kitchen handsink.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. In downstairs kitchen, on prep line, knife was stored in between the cooler countertop for easy access to knife during order preparation however the knife cannot be stored between these pieces of equipment as the space is unclean.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

4. Feb 14, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

5. Nov 10, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 23, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jun 1, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 22, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 18, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 17, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

11. Dec 14, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

12. Nov 20, 2012 Re-Inspection · Reinspection Required

    No violations cited.

13. Jun 12, 2012 Routine Inspection · No Reinspection Required

    No violations cited.