Breese Stevens Field

Year by year

Inspections

1. Sep 16, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces inside the Forward Bar undercounter beer coolers are heavily soiled from beer leakage.

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

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In Main Kitchen utensil area, hand sink drain leaks to floor.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Working containers of kosher salt and cooking oil 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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Fruit flies observed in several locations, in and around beer taps and drip trays.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Dust and cobwebs observed on ceiling and piping in Main Kitchen.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In Forward Bar True 3-door reach-in beer cooler, container of milk at 47F. Air/surface temps 49F. No other TCS food/drinks stored in this cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Oct 25, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors are not easily cleanable in the Ice Cream Stand and Beer Garden Area.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

3. Oct 18, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice machine shield is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In kitchen area the p trap on the right compartment is leaking and the sanitizer dispenser leaks when in use above the left compartment. Hand sink in Brearly stand does not work. Push faucets in women's bathrooms near north side offices do not stay on for at least 15 seconds.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     There is no handisnk in Marys Bar.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees. If operators plan to purchase new hand sin., send sanitarian information on equipment prior to purchase for approval.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval for searing pork loins.

     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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of rodent droppings in the dish washing area, specifically in the corners and behind equipment that is close to walls. Presence of fruit flies near three compartment sink as well.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors are not easily cleanable in the Ice Cream Stand and Beer Garden Area.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors of the walk-in cooler are dirty and need to be cleaned and swept.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Meat and tomato slicer that are stored in the kitchen area is 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)

     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)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the low temperature dish machine in the forward room is testing at 0ppm chlorine.

     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

     SNEEZE GUARDS

     The customer self-service area in forward bar is not protected from consumer contamination.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for multiple food items.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Jul 30, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Apr 15, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.