Lake Hallie Golf

Year by year

Inspections

1. Jan 29, 2026 Routine · 2 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Mashed potatoes in Produce Walk in Cooler at 77.7 degrees F, has not cooled from 135 F to 70 degrees F within 2 hours. Likewise, the minestrone was not cooled from 135 F to 70 F within 2 hours either.

     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.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Milk jugs and half n half were not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No valid quat test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Minestrone in Produce WIC is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The hood system above fryers and grill is dirty.

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

     Code 6-501.12

2. Sep 12, 2024 Routine · 2 core
   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Refrigeration units are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Shelving in beer/fish walk in cooler is not smooth and easily cleanable. The particle bold is old and damaged and has become absorbent.

     Correction: Repair area or replace with approved materials ASAP.

     Code 6-101.11