SUMMER HOUSE ON THE LAKE
1498 E BUENA VISTA DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
3
Intermediate
1
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable located in back prep kitchen **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in dish area
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Pastry brush stored in dish area **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scrapper handle for icing touching icing **Corrected On-Site** **Warning**
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut fruit and parfaits in bakery
- 33-16-4:Basic - Open dumpster lid. **Corrected On-Site**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Artichoke
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to rice cooker and cutting board in back prep area **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered garnish located on the bar. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to each produce walk in cooler
- 29-11-4:Basic - Water leaking from pipe of hand wash sink in dishwasher area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder substance in back dry storage not labeled **Corrected On-Site** **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.less than 4 hours per operator shrimp (45-52F - Cold Holding)2nd temp shrimp (35-36F - Cooling) cooked pasta (41-45F - Cold Holding) Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding) **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Operator will reheat taco sandwich (121F - Hot Holding) **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times located near ice machine with cooler **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/19/2025 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 11/19/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while on the cook line, spoke to General manager at time of inspection.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working expo line without wearing hair restraint.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked container on the bulk powder sugar.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards on the cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar no label provided. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the cook line touch counter and continue food handling while wearing the same gloves. Explain the importance of handwashing.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked diced chicken 44°f stored inside reach in cooler over 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 44°f stored inside reach in cooler dated Sunday 11/17 issued stop sale notice. Checked temperature lentil soup 57°f stored in the walk in cooler overnight.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three beige cutting board has black discoloration and red stains left on the surface located on the cook line. Recommend to replace or resurface
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand sink located in the cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitize bucket stored inside hand wash sink. in the dish machine area. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for Time as public health control, operator given a written plan at time of inspection.
Food safety inspection conducted on 11/19/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).