Anglers Tavern & Bowling Alley

Year by year

Inspections

1. Oct 14, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Chicken wing preparation is not following wing plan developed last year. It was observed that the wings were placed in 12X12 container with a cover. The wings are cooling at 2 degrees per hour using this method and must reach 41°F within 4 hours. It would take 10 hours at the current rate.

     Correction: The PIC is making a corrective action to cool the item on sheet pan. The pans were placed in the freezer for 40 minutes to cool according to the plan. Discard the food item if it does not meet the four hour max. Food shall be cooled to 41°F within 4 hours.

     Code 3-501.14 (B)

2. Feb 12, 2025 Routine · 4 priority, 3 priority foundation, 5 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after after handling raw product between glove changes.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee observed touching fries, handling taco bowls and grabbing lettuce with bare hands. There is no Bare Hand Contact Plan for this facility.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chili, ground cooked hamburger, and a ham soup in the walk in cooler at 44-46 has not cooled within 6 hours as it was in the walk in cooling overnight.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Corrected on site: All product that is not cooled from 135F to 41F within 6 hours was discarded. Person In Charge will evaluate and track cold holding. Inspector will provide cooling fa

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Bleach used in the food establishment is not approved at the concentration of 400ppm +.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020 and be used at a concentration of 50ppm to 250ppm.

     Code 7-204.11

   • Not serious Priority Foundation Repeat Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Home Made Ranch in cooler by dishwashing is improperly date marked by not being date marked at all.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup was observed in food preparation area sitting on the make table

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cup was improperly stored in fruit bin for dispensing.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on make table

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili, ground beef, and ham soup in large deep closed cambros and were not cooled properly or in a timely manner.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

3. Nov 28, 2023 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chilli was improperly reheated in the microwave oven. Temperature of product was 125. .

     Correction: Adjust procedures and methods to properly reheat food in the microwave by stirring thouroughly and then test the temperature. If it is below 165 repeat the reheating in the microwave. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chili was in hot holding and was hot held at 125°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine was being used as a Non-Food Contact Surface disinfectant and is not being used according to manufacturer’s use directions.

     Correction: Change procedures and provide training to employees on proper use of chlorine and following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for thawing fish during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Bottles stored near grill are stored in unlabeled container (water and oil).

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. In the case of water for steaming food just write water on container.

     Code 3-302.12