Black Earth Lanes

Year by year

Inspections

1. Feb 26, 2025 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment. Certification for Kristen Evans expired 11/11/24.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There is a hole in the floor by the grill area prep cooler. The ceiling in the basement is damaged in spots and/or missing ceiling tiles.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     Unused equipment, old pails, etc. stored in the basement of food establishment are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

2. Feb 18, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Certification for Kristen Evans expired 11/11/24.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior drop shield of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Container of raw hamburgers stored above bags of cooked meats in bottom of grill prep cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Nacho cheese in grill cooler is date marked 2/4, though operator thinks more likely date is 2/11. Diced tomatoes in top of grill prep cooler are not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Bottles of water, oil and/or butter are stored in unlabeled squeeze bottles in grill area.

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

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There is a hole in the floor by the grill area prep cooler. The ceiling in the basement is damaged in spots and/or missing ceiling tiles.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Unused equipment, old pails, styrofoam, etc. stored in the basement of food establishment are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine is 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Bags of potatoes and onions stored on floor in basement.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Precooked pork roast reheated for 3 hours in crock pot and is at 82F.

     Correction: Adjust procedures and methods to properly reheat leftover food made in house intended for hot holding to at least 165 degrees F within 2 hours. Commercially precooked foods must be reheated to at least 135F within 2 hours.

     Code WFC 3-403.11

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - PRECLEANING

     Dishes and utensils are being prewashed in mop sink.

     Correction: Scrape or remove food debris from all equipment and utensils using waste disposal unit, garbage receptacle or in a warewashing machine with a prewash cycle. Mop sink may not be used for utensil prewashing.

     Code WFC 4-603.12

3. May 11, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employees observed handling ready-to-eat chicken and sandwiches with bare hands. Gloves available, but not used.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES

     Three upright commercial freezers in the basement are stored under unprotected sewer lines.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

4. Sep 28, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 7, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. May 3, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

7. Apr 30, 2019 Pre-Inspection · Reinspection Required

   No violations cited.

8. Apr 30, 2019 Re-Inspection · No Reinspection Required

   No violations cited.