Club At Strawberry Creek, The

Year by year

Inspections

1. Dec 19, 2025 Routine · 5 priority, 4 priority foundation
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands upon entering the downstairs kitchen and began working with food. PIC notified and PIC instructed staff to wash their hands.

     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 Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Stock pot of chicken noodle soup and chili located in walk-in cooler was observed at 47F and 50F, respectively at 9:30 am and cooling had been started the previous evening. PIC discarded soup and chili.

     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.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Masked potatoes in warming cabinet is hot held at 126°F. PIC reheated to 166F. Warming cabinet had been set to 125F and PIC adjusted temperature to 140F.

     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

     TCS FOOD - COLD HOLDING

     Cheesecake in two door cooler observed cold held at 49°F. PIC discarded. Whipped cream also in two door cooler observed cold held 49F. PIC also discarded. Container of cooked brisket, cooked potatoes, cooked chicken and diced tomatoes located in prep cooler observed at 48F - 50F. PIC discarded Both coolers were not functioning correctly. Noted. PIC adjusted cooler temperatures.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     In house made ranch dressing dated 12/7 made was observed. PIC discarded. Also reviewed items not date marked: cooked noodles, gravy and alfredo sauce. Items were date marked or discarded by PIC.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Raw tuna in ROP bags were being thawed. Instructions on box container stated to properly thaw must open bags. PIC discarded improperly thawed tuna.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     APPROVED PROCEDURES - ROP - HACCP PLAN - SUBMITTED TO THE DEPARTMENT

     Reduced oxygen packaging used for raw seafood and raw meat does not have a HACCP plan that was submitted to the department for conditional approval. PIC stated ROP would be discontinued until HACCP plan is submitted and approved by WI DATCP.

     Correction: Stop using reduced oxygen packaging until a HACCP plan is approved by the Department.

     Code 3-502.12 (B) (7)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Plastic and metal spatulas observed chipped, cracks and grooves. PIC stated replacements will be ordered.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sinks (3). Paper towels not available at handwashing sinks (4). Signs missing at handwashing sinks (5). At all sinks with deficiencies (missing soap/towels/signs) were addressed with PIC. PIC instructed staff to stock handwashing sinks.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

2. May 10, 2024 Routine · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)