Blackhawk Country Club

Year by year

Inspections

1. May 13, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - COOKING/BAKING SURFACES

     Interior of microwave oven is not being cleaned at least every 24 hours.

     Correction: Clean microwave oven door seals and cavities at least every 24 hours per manufacturer's recommended cleaning procedure.

     Code WFC 4-602.12(B)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard lined wire shelves in warewashing that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Discard cardboard. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for reduced oxygen packaging lemon butter.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chicken tenders at hot spot at 114F.

     Correction: Maintain hot TCS foods at or above 135 degrees F or implement time as a public health control.

     Code WFC 3-501.16

2. Oct 31, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling roasted red peppers with bare hands.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Table mounted can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Peeling equipment overwrap, coffee machine wood supports, and broken plastic shelf liners are no longer easily cleanable. Heavy frost build-up in cookline freezer.

     Correction: Provide clean non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Frozen food in cookline freezer is unwrapped or uncovered. Lettuce is partially unwrapped in cooler drawers and touching cooler top seals.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Limes, lemons and oranges are washed in bar dump sink.

     Correction: Wash produce in kitchen food prep sink.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Containers of salt, seasonings, and oils are stored in unlabeled container.

     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

   • 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

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags do not have last date of sale/service recorded on tag.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single use food containers are stored on floor in storage room.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical spray bottle is unlabeled in the warewashing area.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. Dec 1, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing from egg choice and pub menu.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Pork tenderloin and chili being cold held is not datemarked or has a datemark that exceeds 7 days. Prepared and frozen ready to eat TCS foods does not include date frozen date.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days. Include preparation, frozen, and removed for freezer dates on ready to eat TCS foods frozen.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     Variance and/or HACCP plans for reduce oxygen packaging have expired 3-27-2020.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Written plan for raw animal food cooked using a non-continuous cooking process is unavailable.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

4. May 23, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 7, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

7. Mar 23, 2017 Routine Inspection · Reinspection Required

   No violations cited.

8. Apr 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Apr 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Apr 23, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 7, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Apr 4, 2013 Routine Inspection · Reinspection Required

    No violations cited.

13. May 30, 2012 Routine Inspection · No Reinspection Required

    No violations cited.