Wausau Mine Co

Year by year

Inspections

1. Jun 23, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands when changing out gloves.

     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. Cook line staff transfered toasted bun for a sandwich to sandwich prep area at other end of grill line.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Refried Beans in sandwich prep CH at 45-47 degrees F. Raw sausage for pizzas CH at 45 in pizza prep table.

     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)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for hamburger for soup. Hamburger wsa placed in a plastic container with the lid sealed on top condensation was already forming on sides and cover, temped at 106 F after aproximately 3.5 hours of cooling.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration in dishwasher.

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

     Code 4-501.116

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The floor under the racks in the walk-in cooler contain accummulations of debris. The prep table in the soup prep area next to the hot hold unit bottom shelf where cutting boards and other flat items are stored is soiled with encrusted debris.

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

     Code 4-601.11 (C)

2. Jun 23, 2025 Routine · 3 priority, 1 priority foundation, 1 core, 4 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after picking up item from floor.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Kitchen prep table not able to keep foods within sufficiently cold. Numerous nonshelf-stable items were discarded due to internal temperature, ranging from approximately 45 to 54 F.

     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

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

     Kitchen dish machine not dispensing chemical sanitizer during wash cycle (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)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Several TCS food items lacked date labeling while others had past-due dates.

     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 Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Jun 5, 2024 Routine · 3 priority, 4 priority foundation, 4 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw fish filets on baking sheets were stored directly above a large bin of tortilla chips in walk-in cooler.

     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

     Food items in large counter cooler were found to have been held at approximately 48 F beyond the timeframe to cool, including 12 plated lasagna slices, 19 plated fish filet dinners, 12 baked potatoes, 8 twice-baked potato dishes, 2 large containers of cooked pasta, and 7 sauce/condiment bottles. All were discarded in the presence of the inspector.

     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

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

     Bar dish machine observed not to be dispensing sanitizer, with several test strip results reading 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)

   • Not serious Priority Foundation

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

     Cook staff on two occasions were unable to demonstrate knowledge of proper temperatures and times regarding proper cooling and reheating procedures.

     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

     PERSON IN CHARGE - SANITIZATION

     Staff not monitoring sanitizer concentration for bar dish machine.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed.

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking was observed to be absent from a majority of items that require it, including raw fish filets, 1 bag of cooked chicken breast, bacon, a variety of fresh vegetables, cheese, mayonnaise, house-made red sauce, sausage, pineapple, portioned ranch cups, and cooked pasta. Additionally, a number of items were found to have past-due dates, including 3 bags of cooked chicken breast, a container of ground pork, and portioned bleu cheese cups.

     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

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces were found in an insanitary state, including ice scoops in standing water, not-in-use pizza peel stored on floor, food debris and residue on numerous metal pots, pans, and lids, and not fully-dried large plastic volumetric containers.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Cook line employee observed transporting an overfilled container of whole-leaf lettuce by holding it against their shirt while bringing it to the prep table from the walk-in cooler.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     A variety of food items were observed to be stored in retail sour cream containers, including ground pork, wild rice, and seasoned rice.

     Correction: Discard single-use and single service articles after initial use. Use only food-grade containers that are designed for repeated uses and washes.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     A variety of non-food contact surfaces were found to be insanitary, including residue on interior surfaces of two commercial microwaves, exterior surfaces of pizza dough containers, food residue on wire racks in walk-in cooler and clean wares racks, mildew spots on interior surafces of one ice machine, excess food debris on exterior of dish machine, accumulations of food debris in bins storing metal and plastic lids, and grime formation under rubber mat that clean bar glasses are stored on.

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

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Significant number of drinking cups and large volumetric food containers found stacked together prior to being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

4. Jun 27, 2023 Routine · 3 priority foundation, 1 core
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Sauces, dressings etc must be date marked when removed and portioned into single service cups.

     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

     RTE/TCS FOOD - DATE MARKING METHODS

     Baked potatoes in cook line cooler, lasagna in walkin among other food not date marked.

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying across from the mop sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Working sauce bottles in unlabeled containers in cook line prep tables.

     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