Houston Lake Country Club
Last inspected: Feb 10, 2026
82
Score
Houston Lake Country Club, located at 100 Champions Way in Perry, GA, underwent a low-risk food service inspection on February 10, 2026, with a score of 82. The inspection identified one critical violation related to food separation and protection, and one minor violation concerning proper cooling methods and adequate equipment for temperature control. This most recent inspection aligns with the facility's historical pattern of mostly low-risk findings across eight scored inspections.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
82
Aug 12, 2025
Followup
No violations found.
100
Aug 7, 2025
Routine
3 critical violations. 4 major violations. 4 minor violations. 1 corrected on site.
35
Mar 28, 2025
Followup
No violations found.
100
Mar 26, 2025
Routine
1 critical violation. 4 major violations. 1 minor violation. 4 corrected on site.
55
Dec 2, 2024
Routine
1 critical violation. 1 corrected on site.
86
Jul 11, 2024
Routine
1 critical violation. 1 corrected on site.
86
Feb 15, 2024
Routine
1 critical violation.
86
Violations — Feb 10, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw ground beef stored above whole pork inside the reach-in cooler in the main kitchen. Food shall be protected from cross-contamination by separating types of raw animal foods from each other, such as beef, fish, lamb, pork, and poultry, during storage, preparation, holding, and display by arranging each type of food in equipment so that cross-contamination of one type with another is prevented due to the final cook temperature of the product. Raw ground beef must be stored below whole meats, such as whole pork. Corrected on Site (COS): The Person in Charge (PIC) moved the raw ground beef to the bottom shelf and placed the whole pork on the shelf above.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed prepped ranch dressing tightly covered while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to allow the air to enter inside for proper cooling in correct time and temperature. Corrected on Site (COS): The food item was loosely covered to allow the air to enter inside for proper cooling.
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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