Lewis Lake Restaurant

Observed ribeye steaks uncovered in RIC. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Steaks covered.

Observed RTE sliced lemons with date of 1/22/2026 in cooler. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

Lemons were discarded.

Observed several dry goods containers in kitchen with no labeling, as well as condiment containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Containers should be labeled.

Observed accumulation on and inside handles of all reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.

Observed grease and batter/flour buildup on the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency throughout kitchen.

Observed employee plating cooked shrimp with her bare hands. (a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Observed several dry goods containers in kitchen with no labeling, as well as condiment containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Containers should be labeled.

Observed seals on several RICs that were not intact and hanging. Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Fix seals to ensure proper closure of RICs.

Observed accumulation on and inside handles of reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.

Observed accumulation of dust vent hood. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Implement more routine cleaning.

Observed several dry goods containers in kitchen with no labeling. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed bottles in grill prep area unlabeled. xcept for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed accumulation on and inside handles of reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.

Clean at the end of shift.

Observed grease and batter/flour buildup on the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency.

Observed employee drinking from Red Bull can while preparing food. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Informed PIC and action was COS.

Observed employee eating Pop Tart in kitchen area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the handwash sink inaccessible while being used to drain eggs. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Informed the employee of proper sink usage and the action was COS.

Observed buildup of black substance in the ice machine. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

More thorough cleaning of the ice machine should be conducted.

Observed employee pull tick off of another employee while in the kitchen. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Observed potatoes and meats being prepped in the same sink. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Informed PIC of proper way to use wash section of 3-compartment sink for meats if they are in a colander. However, only fruit/vegetables may be prepped in the vegetable prep sink.

Observed grease buildup on the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency.