HACCP Ensure that all toxic items are stored in designated chemical storage area away from food products and food prep areas.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Box of single-service cups found stored on the floor in front of the three compartment sink.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or soap provided at bar hand sink.
Provide paper towels and soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.|
- Critical: Toxic items properly stored
Can of Lysol disinfectant found on shelf stored next to condiments in concession stand area.
Store all toxic items in designated chemical storage area. Corrected
- No Certified Manager Present
FSSMC not present at establishment.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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9/23/2015 | Routine | 92 |
HACCP Discussed storage or chemical items.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Boxes of single-service cups found stored on the floor next ice machine.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or soap provided at bar hand sink.
Provide paper towels and soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items properly stored
Spray bottle of Windex found intermingled on shelf with food products.
Store all toxic items in designated chemical storage. Corrected
- No Certified Manager Present
No certified FSSMC present in the establishment.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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5/6/2015 | Routine | 92 |
Frozen foods frozen, no hot foods at time of inspection.
Discussed with manager food storage for nacho chips.
Bleach sanitizer being used in facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Gaskets torn in ice machine. Coolers at bar are rusty. Garbage sack being used to hold tortilla chips.
Repair or replace gaskets to ensure adequate seals.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Lighting provided as required. Fixtures shielded
Lighting in back area lacking light shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
No FSSM Present at facility.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/19/2014 | Routine | 97 |
HA|CCP - Discussed general date marking and NSF containers for food use. Provided date marking haccp sheet.
Quat sanitizer used. Note: Not sanitizer made at the time of inspection. Discussed with the manager proper sanitizer concentrations.
Frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Garbage sack being used to hold tortilla chips for nachos.
Discussed with manager use of appropriate food grade container to hold chips.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces clean
Soiled door gasket on refrigerator in serving area.
Clean and maintain clean non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Lighting provided as required. Fixtures shielded
Light bulbs in storage closet without shields. Lights in main cooking area missing hubs on the light shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
No food certified manager currently on staff. Owner stated that he will look into taking class.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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6/3/2014 | Routine | 96 |
HACC|P: All surfaces: walls, doors, floors etc. must be smooth easily cleanable and non absorbent.
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THE BACK AREA ORGANIZATION AND OVERALL LOOK IS GREATLY IMPROVED. NICE JOB!
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
-1 pack of hot dogs in fridge not date marked. Another bag of hot dogs in Admiral fridge not clearly labeled.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the /date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Maximum hold time is 7 days.
- Food contact surfaces of equipment and utensils clean
1) Oil brush on plate used for food oil was heavily soiled.
2) Inside guide of ice machine and interior underside of door on ice machine soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Heavy dust build up on table holding the Taylor Express Oven.
2) Fronts and sides of the doors on the Admiral fridge and the 2 freezers in the back are soiled where hands contact.
3) Bottle well in front of 3 bay at the bar soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind the fire water pipes have some areas of damage - holes, cracks etc.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
-Black lights over concession area and lights over 3 bay have shields bit no end caps.
Provide end caps as well to hold shields in place and cover entire bulb.
- No Certified Manager Present
! /No certified personnel on site.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/2/2013 | Routine | 90 |
Pest control is being done by both the proprietor and Accurid. Accurids last visit was 4-26-13 and traps were added.
- Critical: Presence of insects/rodents. Animals prohibited
The materials and debris that was lining the wall edges under the piping and around the freezers and inhibiting proper cleaning and maintenance has been removed. The cabinetry was cleaned out and reorganized, however, there are a few droppings left in lower front corners that appear to be new - monitor this area and keep cleaning. The spray foam used in wall openings needs to be checked periodiocally for chew marks and the wall panel loose behid the fire lines needs covered or replaced. The soda/drink closet needs a thorough cleaning as well.
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5/14/2013 | 1st Recheck | |
HACCP: All chemicals - including medications, burn creams etc - are considered toxic. Store these properly!
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Bag of hot dogs and 3 bags of sliced cheese in Admiral fridge in front area were all beyond the 7 day maximum life of ready to eat foods.
-Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
*All items were thrown out*
- Thermometers provided and conspicuously placed
^ NO thermometer located in the Admiral fridge.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
1) 2) Shelf in walk in un der employee basket is soiled with spillage.
The food-contact surfaces of all equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact areas are soiled: counter between and under fryers, metal silverware holder on small counter, stainless table holding the Taylor oven, lid under the sliding lid on ice bin under soda machine, sides and tops of doors to small coolers (working and non working), plastic grey condiment holders, long grey wooden cabinet in back, fronts and sides of doors of the freezers in back, the stainless cabinet at the bar next to the dishwasher (all shelves).
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Presence of insects/rodents. Animals prohibited
There was large amount of rodent feces in the corners of the lower shelves in the dry goods closet.
There was a dead mouse (not dried or decomposed) behind the stand up freezer in back.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
*The plan discussed with John, manager, is to clean up flooring - get debris up and off of floor and call Orkin in within the next week.
I •will recheck the conditions on or about the 13th of May. *
- Floors properly constructed, clean, drained
Floor•ing in the back is covered with debris, equipment, random items along the baseboards and in corners making cleaning impossible. This _includes around the freezers, walk in and in the liquor and soda closet.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The b-lack lighting in the counter area is still unshielded.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/26/2013 | Routine | 85 |
HACCP: Date marking includes ALL foods that are considered ready to eat - including items from a can that would normally be cooked.
- Food contact surfaces of equipment and utensils clean
1) Pizza oven grated racks-back and front- have a build up.
2) Top interior rear of the microwave where grated area is has food debris inside.
3) Inside of the nacho cheese hot holding unit, the white guide where cheese bags sit is soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Handle areas and sides of doors on freezers in back are soiled.
2) Lower 2 shelves in dry goods closet are soiled with mouse droppings.
3) Soda gun holder drain plate is full of standing liquid and not draining.
4) The side of the cart holding the Taylor oven has heavy dust build up.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor in the back room where cooler and freezers are has a large amount of debris in the hard to reach areas like the corners, behind the washer and around the water heater.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) The black lites over the coffee area at front counter are not protected.
2) The light over the cooking equipment is missing end caps and therefore not fully protected.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
1) Large gallon jug with pump dispenser of floor cleaner sitting on top shelf directly above clean dishes and last bay of 3 bay sink.
2) Bottle of bar dish soap sitting in dry storage closet over foam cups.
3) Bottle of Jet Dry and spray can on it's side over straws and napkins on lower shelf behind bar.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*these items were immediately moved*
- No Certified Manager Present
Still no certified person on staff. The class lists are available at the Illinois Department of Public Health website. Provide a certified food handler within 90 days.
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9/17/2012 | Routine | 90 |
HACCP: Hot dogs - although an item normally recooked - are considered a ready to eat food and must be date marked and used with in 7 days.
- Food contact surfaces of equipment and utensils clean
1) Grated racks in pizza ovens soiled.
2) Both white beverage dispensing guns at bar sitting in standing stagnant liquid - dispenser holders full and not draining.
3) Lower interior of Frigidaire freezer soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Floor fan behind bar soiled with heavy dust build up. 2) Lower stainless shelves in corner of bar near 3 bay soiled. 3) Fronts and side areas of freezer doors soiled where hands contact. 4) Lower shelf in dry goods closet soiled (pest remains). 5) Lower orange shelf mounted above counter in back is soiled. 6) Interior of nacho machine where bag sits is soiled and so are the weights.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Open box of single serve cup lids sitting directly floor of dry goods closet.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floor behind the bar under the counter has debris - esp. the far end.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) Black light fluorescent bulbs over snack bar area are not shielded.
2) No light in dry goods closet.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
1) Bottle of multi surface cleaner at front area was over the foil and Ziploc bags on shelf.
2) Several chemicals were stored over the wash bay, sanitizing bay and clean dish drainer above the 3 bay sink.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*these items were immediately moved*
- No Certified Manager Present
No-certified personnel. Provide with in 90 days.
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4/16/2012 | Routine | 89 |
HACCP: the Whirlpool dishwasher must NOT be used for sanitizing until and unless it is proven that either the water is at a sufficient temperature to sanitize or a chemical feed is used to provide an effective level of sanitizer..
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cloth towels used on top of fryers under wire baskets.
2) Black counter top at bar has missing paint and exposed wood.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Interior of both Gehls units soiled.
2) Guide on ice machine and side panel areas has mold.
3) Bottom shelf of Frigidaire freezer is soiled and front area has dirty foot prints on inside.
4) Shelf in walk in under4 employee basket is soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: lower wood cabinets under order area, cart holding the Taylor oven, both Crock Pot exteriors on the self in back, lower grey shelf holding #10 cans, handle to the soda box closet, top of the GE glass cooler at bar, shelves holding stirrers and straw at bar, side of the beer cooler in that same area.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of napkins stored directly on floor in dry goods closet.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floor in front of draught drain is soiled under the mat and along side cooler. There is also a minimal number of bottle caps under and behind equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Blower vents above the deep fryers are soiled with dust build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light in the dry goods closet.
Black light fluorescent bulbs over snack bar are not shielded.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
No certified person for facility. Provide within 90 days.
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11/10/2011 | Routine | 92 |
Restaurant representatives - add corrected or new information about Mt. Hawley Bowl Inc., 8200 N. Hale Av., Peoria, IL »