Northwoods Veterans Post

Year by year

Inspections

1. Feb 13, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves.

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

     Code 2-301.14

2. Jan 24, 2025 Routine · 3 priority, 2 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Fish in Alto-Shaam is hot held at 89 - 120°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

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Sani-T 10 is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can opener used with time/temperature controlled for safety food is not cleaned every 4 hours. Can opener is encrusted with food accumulations non and around the cutting blade.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Pizza toppings in prep cooler are improperly date marked. Date markings of 1/16 exceed 7 days on muchrooms, olives, pizza sauce, sausage and pepperoni.

     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 Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring QAC sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

3. Feb 9, 2024 Routine · 4 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Home canned goods in walk-in cooler are not from an approved source.

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. peas and shredded cheese stored under raw eggs and steaks.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Thawed fish in Alto-Shaam is not being cold held. Temperature 115.4°F. Disposed of in garbage.

     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

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     An employee reporting aggreement is not provided.

     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. Inspector to send employee reporting agreement to be signed by all employees working with food.

     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 Corrected on site

     THAWING

     Fish is being improperly thawed in the Alto Shaam Hot Hold Unit since the morning - temp @ 115.4. Fish is being thawed in the sink without running water.

     Correction: Adjust procedures or methods to properly thaw foods. Immediately dispose of fish in the Alto Shaam.

     Code 3-501.13 (A) - (D)

   • 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)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of equipment and cooler handles and doors are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)