Wissota Chophouse

Year by year

Inspections

1. Aug 6, 2026 Routine · 1 core
   • Not serious Core

     CUTTING SURFACES

     The cutting board at the cook/prep line is excessively scored and no longer smooth and easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

2. Apr 28, 2025 Routine · 2 priority, 1 core
   • Serious Priority

     DATE MARKING - DISPOSITION

     Packages of ham (dated 4/19/25) held in the walk in cooler has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date.

     Code 3-501.18 (A)

   • Serious Priority

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

     The bar dishmachine is not providing chlorine sanitizer in the sanitizing cycle. Equipment and utensils washed in dishmachine are not being sanitized.

     Correction: Repair or adjust bar dishmachine to provide proper sanitizer concentration of 50-100 ppm chlorine. Do not use dishmachine until machine is repaired and providing proper chemical sanitizer concentrations.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     A thermometer is missing from the Maytag freezer.

     Correction: Provide a thermometer in the Maytag freezer.

     Code 4-204.112 (B)

3. Feb 22, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     An acid type test kit is not available for checking sanitizer concentrations for the Ecolab Sink & Suface Santizer.

     Correction: Provide an acid test kit for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Hollandaise and Bernaise sauces are observed hot held in the countertop food warmer in the original manufacturer's single service containers.

     Correction: Portion sauces into approved commercial food containers while hot holding. Note: violation was corrected during inspection.

     Code 4-502.13 (A)