Stone Creek Coffe

Year by year

Inspections

1. Apr 21, 2026 Routine · 2 priority, 1 priority foundation
   • Serious Priority

     DATE MARKING - DISPOSITION

     Refrigerator pickles and other items held beyond 7 days has exceeded its date mark or is not provided with a date mark.

     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. Discussed with person in charge and 7 day marking will be used.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     The Steramine is not being used according to EPA registered label use instructions and is at [1000] PPM. The facility is placing .5 to 1 tablet per wiping cloth bucket.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Discussed proper use and how to make a bucket with the correct sanitizer. Person in charge discarded it and got fresh at 400 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken cooked at 8 AM and placed in prep cooler covered with plastic wrap and a hard plastic lid.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Although product was 60 F after 2 hours, facility shall cool foods uncovered. Product was uncovered.

     Code 3-501.15 (A)

2. Apr 4, 2025 Re-inspection · No items found

   No violations cited.

3. Mar 28, 2025 Routine · 1 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     HACCP PLAN - CRITICAL CONTROL POINTS

     After a review of the HACCP Plan a critical control point summary is missing or not provided for each food item or category. After reviewing the variance approval letter, the facility shall verify the yogurt has a pH of 5.3 after 10 hours. The facility was using a log sheet which allowed for this step, however the facility stopped using it. Additionally, the facility has a HACCP plan for cold brew. The variance letter indicates that the facility shall ensure the product does not exceed 85 F after 14 hours. A log was not available for review for this test. The person in charge stated they will start logging this step. The facility shall also verify the cold hold storage units for kegged cold brew does not exceed 41 F.

     Correction: In the HACCP Plan, provide a critical control point summary for each specific food or category type. After discussion with the person in charge, the facility will begin taking a pH reading after 10 hours. The facility will also begin using logs for cold brew steps as well.

     Code 1-106.12 (D)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items improperly date marked (cream cheese mixture, quiche). The facility was not counting the day a product was made as day 1.

     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. Educational moment through discussion.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Milk in carafe using time as a public health control for 4 hours is not properly marked or identified with a discard time. The facility uses a reusable card but the card was not filled out.

     Correction: Food items shall be marked or otherwise identified with a time that is 4 hours past the point in time when the food was removed from temperature control. Discussed the possibility of using an electronic timer which sounds an alarm when the 4 hours has ended. Educational moment through discussion.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for egg in the section of the menu for "Sides."

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

     Code 3-603.11 (B)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing wrist watch while working with food. The facility is operating and a barehand contact plan. Food employees shall not wear watches or jewelry on their wrists when working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Discussed with the person in charge. Educational moment.

     Code 2-303.11

4. Mar 11, 2024 Re-inspection · No items found

   No violations cited.

5. Mar 4, 2024 Routine · 5 priority, 2 core
   • Serious Priority

     HACCP PLAN - CRITICAL CONTROL POINTS

     After a review of the HACCP Plan a critical control point summary is missing or not provided for each food item or category. The variance approval letter indicates the facility shall obtain the pH of 5.3 or below for yogurt after 10 hours. The facility is not recording this step.

     Correction: In the HACCP Plan, provide a critical control point summary for each specific food or category type. Include this step and log sheet in your HACCP plan.

     Code 1-106.12 (D)

   • Serious Priority

     HANDWASHING PROCEDURE

     Employees not following proper handwashing procedures as stated in the barehand contact plan.

     Correction: Train food employees in proper handwashing techniques. The facility shall demonstrate proper handwashing according to the plan. The barehand contact plan will be suspended if proper handwashing procedures are not demonstrated in the future.

     Code 2-301.12 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Egg product in the display cooler is cold held at [49]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. The facility discarded the food in the case at the time of the inspection. The cooler shall be repaired to maintain food temps at 41 F or below.

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

   • Serious Priority

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

     No sanitizer being used for the dishmachine. The facility was using a detergent in place of sanitizer.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. The facility was able to obtain a bottle of bleach from a local store as a temporary solution. The facility shall obtain an approved sanitizer for the dishmachine.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Veggie wash does not bear a manufacturer’s label. The product was in a spray bottle.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment. The facility shall use veggie wash according to manufactures specifications.

     Code 7-101.11

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Pre-packaged food for retail sale is missing the address of the location the food was prepared.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The handles for the drawer cooler is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

6. Dec 12, 2023 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the food prep sink.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. The facility may use a colander as a temporary solution until plumbing is corrected. The facility shall not thaw frozen foods in this sink until compliant. Obtain any required permits from the Village of Whitefish bay. AIR GAP

     Code 5-402.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. CHLORINE TEST KIT WILL BE PURCHASED TODAY. SEND PICTURE OF CORRECTION.

     Code 4-302.14

   • Not serious Core

     WAREWASHING - DRAINBOARDS

     No adequate sized drainboards for soiled or clean items for the dishmachine

     Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate all soiled and cleaned items. The facility will install drainboard for clean, but the drainboard for soiled items will not arrive for a few weeks. The facility shall protect contamination of the chemicals for the machine. Also, maintain the area clean and dry at all times. CLEAN DRAINBOARD IS INSTAL

     Code 4-301.13

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Drawer cooler is not maintained in good repair. Handles are missing for the front of the drawer. The espresso machine behind the serving line is missing a splash guard for easy cleanability.

     Correction: Repair equipment to good condition. HANDLES FOR DRAWER COOLER ARE BEING INSTALLED TODAY. SEND PICTURE OF CORRECTION. THE ESPRESSO MACHINE HAS BEEN REPAIRED.

     Code 4-501.11 (A)

7. Dec 6, 2023 Pre-inspection · 1 priority, 2 priority foundation, 5 core
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the food prep sink.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. The facility may use a colander as a temporary solution until plumbing is corrected. The facility shall not thaw frozen foods in this sink until compliant. Obtain any required permits from the Village of Whitefish bay.

     Code 5-402.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

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

     Code 4-302.14

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling at employee handwashing sink for hand drying behind main counter.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Facility has single use towels, will provide prior to opening.

     Code 6-301.12

   • Not serious Core

     WAREWASHING - DRAINBOARDS

     No adequate sized drainboards for soiled or clean items for the dishmachine

     Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate all soiled and cleaned items. The facility will install drainboard for clean, but the drainboard for soiled items will not arrive for a few weeks. The facility shall protect contamination of the chemicals for the machine. Also, maintain the area clean and dry at all times.

     Code 4-301.13

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The handsink behind the serving line is fixed in place and not easily movable to allow for cleaning. Seal the handsink to the wall and adjacent equipment.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Drawer cooler is not maintained in good repair. Handles are missing for the front of the drawer. The espresso machine behind the serving line is missing a splash guard for easy cleanability.

     Correction: Repair equipment to good condition.

     Code 4-501.11 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated. All handsinks shall be provided with wrist blades.

     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)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage explaining the handwashing procedure provided at handwashing sinks.

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

     Code 6-301.14