HACCP Minimize all bare-hand contact as much as possible. Utilize tongs, deli tissue, or single-service gloves with handling ready-to-foods.
Quat sanitizing spray bottle concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Loaf of bread has mold present.
Corrected
- In-use food dispensing utensils properly stored.
Handle of ice scoop was found buried in the ice at the bar ice bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks found in various locations throughout the kitchen.
Store all personal drinks in designated employee dining area. Corrected
- Food contact surfaces of equipment and utensils clean
Single-service utensil storage bin is soiled with debris.
Wash, rinse, and sanitize storage bin.
The food-contact surfaces of all cooking equipment and food storage equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at bar hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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9/3/2015 | Routine | 85 |
RFS was received by the health authority concerning the practice of bare-hand contact. Complainant reported that employees were using bare-hand contact while preparing salads. Manager of the Cabana was instructed to advise staff that bare hand contact must be minimized as much as possible. During the inspection, bare hand contact was not observed. If bare hands are used to prepare foods then a bare-hand policy must be put into place describing the use of the practice. Staff was advise to use single-use gloves, tongs, spatulas, deli tissue, etc as a barrier when dealing with ready-to-eat foods. MJ
No violation noted during this evaluation. | 7/22/2015 | Complaint Investigation | |
HACCP Store all personal drinks and beverages in designated dining area.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Hand washing sinks installed, located, accessible
Sanitizer bucket found in the hand sink.
Remove bucket. Corrected
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5/27/2015 | Routine | 96 |
No violations detected at time of inspection.
HACCP - Discussed and provided written information on proper cooling of foods.
Currently, all food stored in main kitchen.
No violation noted during this evaluation. | 11/26/2014 | Routine | 100 |
HACCP - Discussed and provided written information on toxic items. Sanitizer - Quats
- Original container, properly labeled, consumer advisory
Various food items not in original containers stored in freezer not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Label conainers with name of food and date, time of preparation.
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Worker removed scoop from ice. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut board on food preparation cooler discolored and pitted.
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. Repair or replace cut board.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of food preparation cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Single service items properly stored, handled, dispensed
Single service boats stored upright.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Store articles inverted to protect food contact surface. Worker inverted articles. Corrected.
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6/10/2014 | Routine | 94 |
HAC|CP: Hot dogs are ready to eat foods that must be date marked and held no longer than 7 (SEVEN) days.
- Food protection during storage, prepartion, display, service, transportation
Packages of candy under paper towels at handsink. Containers of mustard offset under the soap dispenser.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or we transported.
Do not store foods under these fixtures. Items were moved.
- Food contact surfaces of equipment and utensils clean
Bottom interior of the True reach in soiled.
Dried cheese on underside of Gehls unit dispensing nozzle.
Th> e food-contact surfaces of all cooking and refrigeration equipment- shall be kept free of accumulated soil.
- Non-food contact surfaces clean
Area on top of prep cooler behind the drop in pans and under the top lid had food debris building up.
Areas of prep cooler where door seals met the unit were 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.
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8/29/2013 | Routine | 95 |
|HACCP: If gloves are used as a barrier between ready to eat foods and hands. hand washing must occur before gloves are put on, between changing, and after removal.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
\Ham\, cheese, lime sauce and cantaloupe in True reach in all at improper temperatures.
]Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
*items thrown out*
- In-use food dispensing utensils properly stored.
Ice transfer buckets sitting directly on floor by ice machine.
Ice transfer receptacles shall be stored protected from potential contamination.
*washed and stored properly*
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic ice scoop cracked completely down center.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and -free of difficult-to-clean internal corners and crevices.
*ice scoop thrown put and replaced*
- Single service items properly stored, handled, dispensed
Paper |boats and nacho trays stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
*Items all flipped upside down to protect food contact surface from debris and hands.
- Critical: Toxic items labeled and used properly
Bottl\e of degreaser mislabeled as Quat sanitizer sitting in bar chemical basket.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
*porduct clearly re labeled*
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5/30/2013 | Routine | 86 |
HACCP: Date marking must be done on all ready to eat, potentially hazardous foods held cold for more than 24 hours. This includes hot dogs and shredded cheeses, tuna salad, cole slaw and similar items.
NOTE: Please replace the recently removed door strip to the snack bar before next season.
- Original container, properly labeled, consumer advisory
1) Egg wash unlabeled with content.
2) Polish sausage not labeled with thaw date.
3) Cooked and cooled chicken breast not labeled with date of prep and time of cooling.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label all cooling potentially hazardous food with the date and time of preparation.
In accordance with date marking of potentially hazardous foods not only an open date is required but also a thaw date if pulled from freezer. This does not restart the 7 day life but does stop the count.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
1) Cooler top under grill soiled.
2) Bottom of packaged ice cream cooler 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.
- Critical: Hand washing sinks installed, located, accessible
Handsink at bar being used to rinse blender pitchers.
Lavatories shall be accessible to employees at all times, unblocked and utilized for handwashing only.
*pitcher moved
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels in snack bar at the handsink by the service window.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*towels were provided.
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8/29/2012 | Routine | 88 |
H|ACCP: Date marking includes all foods that could be readily eaten - including those that would normally be cooked such as hot dogs or brats. Date mark all potentially hazardous, ready to eat foods held cold for more that 24 hours.
- Thermometers provided and conspicuously placed
No thermometer located in 2 door True prep cooler.
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.
*one was immediately placed in unit*
- Single service items properly stored, handled, dispensed
Single serve cups, paper boats and utensils were improperly stored.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
8Items were inverted*
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal items such as keys and purses and phones were in various areas of the snack bar.
Store items such as these in a separate area not intermingled with foods or food related items.
*tub for storage was provided*
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5/25/2012 | Routine | 97 |
Facility is stand alone outdoor concession and bar. Only open from Memorial Day to Labor DAy. 2nd inspection was not obtained for 2011.
No violation noted during this evaluation. | 12/8/2011 | Routine | |
Restaurant representatives - add corrected or new information about Mt Hawley Country Club Cabana And Snack Bar, 7724 N. Knoxville Av., Peoria, IL »