PERSIMMON GRILL AT LAKE VALLEY GOLF

Order for delivery

Inspection history

1. Jul 1, 2026

   ✓
   7 violations

   • 3-301.11 Preventing Contamination from Hands (Pf). Observed cook making ready to eat sanwiches and handling fresh vegetables, bread, etc without wearing gloves. Ready to eat foods may not be handled without wearing gloves. Corrected on site through education of cook.
   • 6301.11, 6301.12, 6301.14 Handwashing sink at bar without soap, paper towels. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
   • 7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. Poisonous items shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food facility. Pesticide was discarded upon request.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Many prepared/ cooked foods in the reach in coolers and walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler holding 43-46°F both on prep top and inside the cooler- including cooked meat, sliced tomatoes, and cheese. Small reach in cooler with salad dressings holding at 45*F-46*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Education provided to repair cooler.
   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided
   • 3-202.11. Observed raw meat and shell eggs stored over cooked foods in walk in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. Meats to be rearranged to the lower shelf and education provided.