RecordWell Data

Sconni's Alehouse & Eatery

1239 SCHOFIELD, Schofield, WI 54476 · Marathon County

58cited violations
13serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Marathon County Health Department
License / ID
HSAT-7QWL3N
Status
Permitted
Phone
(715) 524-7345
Official record
Marathon County Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262388
2025173
2024161
2023171

Inspections

  1. Apr 13, 2026 Follow Up · 4 priority, 6 priority foundation, 9 core, 1 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after removing gloves and putting new gloves on.

      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

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      The food for the catered event in the dining room shall be protected from contamination by sneeze guards

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Tomatoes and sauce in the pizza prep cooler at 49 degrees. Pull all product and have cooler repaired. Cooler operating at 38 degrees.

      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

      Items that have exceeded its date mark must be discarded. (miso sauce)

      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

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness. Information was provided by health depatment.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation Corrected on site

      DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and food safety practices. (handwshing, employee illness, cooling, cold holding. Information was provided by Health Department.

      Correction: The person in charge shall obtain training or training materials in the areas of [describe] so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (8)

    • Not serious Priority Foundation Corrected on site

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employee for cooling, cold holding, employees illness, thawing, handwashing. Information provided by Health Department.

      Correction: The person in charge shall provide food safety training to employees on [activity].

      Code 2-103.11 (N)

    • Not serious Priority Foundation Corrected on site

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events. Information provided by Health Department.

      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 - REDUCED OXYGEN PACKAGED FISH

      Salmon is being improperly thawed. Package must be cut open and salmon removed from package.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Corrected on site

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      Drinking cups without cover were observed in food prep tables.

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

      Code 2-401.11 (B)

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee noted working in food preparation/cooking area without a hair restraint. All staff engaged in food prep wearing proper hair restraints.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

      Code 2-402.11

    • Not serious Core Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Label all squeeze bottle as to contents.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Do not store utensils in stagnat water next to the cookline on the rightside.

      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 Repeat

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

      Wiping cloth used for wiping surfaces not stored in container when not in use. Still wiping cloth not being stored in container when not in use.

      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 Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      Rissoto was in a container covered tighly and in a plastic containers. Recommend placing uncovered on a sheet pan til cool.

      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 Corrected on site

      FOOD PREPARATION SINK

      Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. If needed a colander can be used to wash fruit and vegetables as long as you keep it about the flood rim of the sink.

      Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

      Code 4-301.16

    • Not serious Core Corrected on site

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The equipment and shelving arounfd the cookline is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at handwashing sinks.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  2. Apr 8, 2026 Routine · 4 priority, 6 priority foundation, 9 core, 3 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after removing gloves and putting new gloves on.

      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

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      The food for the catered event in the dining room shall be protected from contamination by sneeze guards

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Tomatoes and sauce in the pizza prep cooler at 49 degrees. Pull all product and have cooler repaired.

      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 Repeat

      DATE MARKING - DISPOSITION

      Items that have exceeded its date mark must be discarded. (miso sauce)

      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

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and food safety practices. (handwshing, employee illness, cooling, cold holding.

      Correction: The person in charge shall obtain training or training materials in the areas of [describe] so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (8)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employee for cooling, cold holding, employees illness, thawing, handwashing.

      Correction: The person in charge shall provide food safety training to employees on [activity].

      Code 2-103.11 (N)

    • 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

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Salmon is being improperly thawed. Package must be cut open and salmon removed from package.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cups without cover were observed in food prep tables.

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

      Code 2-401.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee noted working in food preparation/cooking area without a hair restraint.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

      Code 2-402.11

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Label all squeeze bottle as to contents.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Do not store utensils in stagnat water next to the cookline on the rightside.

      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 not stored in container when not in use.

      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

      Rissoto was in a container covered tighly and in a plastic containers. Recommend placing uncovered on a sheet pan til cool.

      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

      FOOD PREPARATION SINK

      Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.

      Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

      Code 4-301.16

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The equipment and shelving arounfd the cookline is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at handwashing sinks.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  3. Jun 3, 2025 Routine · 3 priority, 4 core, 1 repeat
    • Serious Priority

      REHEATING FOR HOT HOLDING

      Beer cheese soup was improperly reheated, do not use the warming unit to reheat foods. Recommend using stove top. Must reheat food to proper temperature in 2hrs.

      Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

      Code 3-403.11

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Product in the pizza prep was at 55 degress must be held at 41 or less. Produst was pulled from cooler and placed in walk in cooler)

      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 Repeat Corrected on site

      DATE MARKING - DISPOSITION

      The truffle aioli was pass the 7 day discard date. Prodcut was pulled and discarded.

      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 Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Label squeeze bottles on cookline as to contents.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - EASILY READABLE

      Recommend upgrading thermometers to all digital probe thermometers.

      Correction: Provide a thermomter that is easy to read.

      Code 4-204.112 (D)

    • Not serious Core

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

      The warewashing machine and area needs to be cleaned at least every 24 hours.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

      Code 4-501.14 (C)

    • Not serious Core

      HEATING, VENTILATION, AIR CONDITIONING SYSTEM VENTS

      The vent hood that brings in fresh air above the grill needs cleaning.

      Correction: Design and install heating systems, ventilating systems, and air conditioning systems so that contamination of food, food contact surfaces, equipment, and utensils does not occur.

      Code 6-202.12

  4. Jun 6, 2024 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
    • Serious Priority Corrected on site

      DATE MARKING - DISPOSITION

      Cole Slaw in the 2 door cooler has exceeded its date mark and must be discarded.

      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

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) needs to train staff on proper reheating and cooling procedures. For reheating use proper equipment for reheating. The warmer is not designed to reheat foods. Train staff on cooling oups properly. Shallow pans, ice wands, etc.

      Correction: The person in charge shall provide food safety training to employees on [activity].

      Code 2-103.11 (N)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      When cooling soups, recommend using the ice wands to help facilitate the cooling process. Plastic buckets retain the heat.

      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

      EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

      The gaskeet for the True 2 door cooler needs to be replaced.

      Correction: Provide equipment or utensils that are durable under normal conditions.

      Code 4-201.11

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The counter top that the can opener is mounted to needs to be replaced, not a cleanable surface anymore.

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

      Code 4-601.11 (C)

  5. May 31, 2023 Routine · 1 priority, 5 priority foundation, 1 core, 1 repeat
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Corn chowder and mushroom soup dated 5/30/23 was above 50 degrees. Soup not properly cooled within 6hrs. Both soups were discarded during the inspection.

      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)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge must train staff in proper cooling methods.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Reduced oxygen packaged fish shall be removed from package during thawing.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      When cooling soups break down into shallow pans or use ice wands.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement. Update menu to identify all itmes that may be served undercooked.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment. All certified food manager certificate have expired>

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

Source: Marathon County Health Department. History last read Oct 15, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.