Lake Rock Cafe

Year by year

Inspections

1. Nov 12, 2025 Routine · 2 priority foundation, 1 repeat
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration in spray bottles.

     Correction: Provide a quat test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in kitchen

     Correction: Install an approved handwashing sink.

     Code 5-203.11

2. Sep 18, 2024 Routine · 3 priority foundation, 1 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Ham in Maximum refrigerator is not date marked. .

     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

     FOOD CONTACT SURFACES - SOILED

     Fly swatter on food prep table next to syrup and cookware

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in kitchen

     Correction: Install an approved handwashing sink.

     Code 5-203.11

3. Nov 1, 2023 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     [Food - eggs and sausage] in [refrigerator] at [66 and 92 degrees] has not cooled to 70 degrees within 2 hrs. (it's been 1.5 hrs.)

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. CORRECTED - staff put both eggs and sausage in the freezer to quick cool for the next hour. Then they can move to the refrigerator after they are below 60 degrees.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in kitchen.

     Correction: Install an approved handwashing sink. Note - the handwash sink has been removed due to electrical code. Reinstall handsink in appropriate location. MUST be in the kitchen area. Install over the winter.

     Code 5-203.11

   • 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 or provide certificate of food manager within 90 days].

     Code 12-201.11 (A) (1)