Georgia › Houston County › Perry
Houston Lake Country Club
100 CHAMPIONS WAY , PERRY, GA 31069 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 18, 2026): Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B87June 18, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed Time/temperature Control for Safety (TCS) food items above 41F stored inside the cooler drawer next to the grill area: White American cheese (47F), Shredded pepper jack (51F), Raw steak (47F), and raw chicken breast (46F). The ambient air temperature of the unit is 47F. Also observed TCS foods stored inside the prep top cooler in the main kitchen above 41F: Tuna (43F), chicken salad (44F), Spring mix (44F). The ambient air temperature of the unit is 49F. Also observed cut romaine lettuce 46F, spring mix (45F) and penne pasta (45F) above 41F inside the reach in cooler in the main kitchen. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. All food items were discarded as they were inside the units overnight.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed the dish machine in the main kitchen dispensing 0 parts per million (ppm) of chlorine sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Call Eco Lab to service/repair the dish machine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed the inside of the microwave heavily soiled with food debris. PIC didn't know the last time the microwave was cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. I recommend cleaning the microwave more frequently to avoid accumulation of food splatter and debris.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”B87February 10, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving management & training and temperature control.
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.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”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.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-076-000982. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.