Buck & Honey's Restaurant

Year by year

Inspections

1. Aug 11, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 5, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Heavy cream being cold held in basement bar beverage cooler has a datemark that exceeds 7 days.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Mahi Mahi in reduced oxygen packaging (ROP) is being improperly thawed in ROP package in main prep walk in cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting board in main prep area is heavily scratched or pitted and are no longer easily cleanable.

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

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in lower level bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

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

     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 Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia acid is expired.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Canned beets improperly stored on the floor in lower level dry storage area. Box of frozen tuna steaks improperly stored on the floor in the lower level walk in cooler.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. Heavy cream in main bar 2.door drawer cooler being cold held at 46F, heavy ice build up is present on back of unit. Ambient air temp indicates 50F. 2. Hoshizaki 2 door drawer cooler on secondary kitchen line ambient air temp 49F. No TCS products present. 3. Hoshizaki salad prep cooler has multiple TCS products ranging 43-45F. Pico de gallo 44F, sliced tomato 45F. Ambient air temp indicates 48F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer in Hoshizaki second prep line drawer cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

3. Dec 6, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Dec 3, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The kitchen prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Food surfaces visibly soiled: 1) two knives on a knife rack in the kitchen are soiled with food residue; the slicer has visible food residue on food contact surfaces; 3) the drop shield in the ice machine in the basement has a visible discoloration/mildew present.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Per discussion with David, the mahi mahi is slacked in the vacuum/ROP packaging. Upon further discussion, a frozen box of fish was found in the walk in cooler and the fish had not been removed from the packaging.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Foods in several prep coolers and the walk in cooler were observed to be unwrapped or uncovered.

     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

     GLOVE USE

     Gloves are not being properly used. Employee cracked a raw egg onto grill, and did not discard gloves/wash hands/put on new gloves - proceeded to prepare orders.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Several cutting boards are heavily scratched or pitted and are no longer easily cleanable.

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

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink located in the middle of the cook line.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oil, water and soy bottles on the cook line 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 Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: #1) on the cook line, at one of the prep top coolers, a knife used for preparing orders is stored in a crevice between the cooler lids and the knife is in contact with unclean and hard to clean surfaces. #2) in the pantry (dessert and salad station), the dipper well did not have any running water and the utensil was stored in the unclean water. #3) on the cook line, a pair of utensils is placed in a sani bucket in between uses; there is raw and ready to eat product prepared at this location.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Rice and marinara sauce in two door over/under Cres Cor hot box being hot held at less than 135F (rice- 131F, marinara- 100F). These products underwent an initial reheated around 3.5 hours prior to the observed temps and thus cannot be reconditioned with heat (165F/15 seconds). Items were discarded.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Oct 24, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Oct 17, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Establishment is planning to switch dump sinks and handwashing sinks in both bars. New handwashing sinks will need longer non hand operated faucet handles, soap and towel dispensers.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

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

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for the main level bar dish machines is measuring 10 ppm 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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     1. Prep top #2 red pepper sauce 46F, rice 47F. 2. Chicken salad 45 degrees F in reach in cooler.

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

     Code WFC 3-501.16

7. Oct 3, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     Downstairs bar dish machine and kitchen prep sink do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Peanut sauce cooling in walk in cooler: temperature measuring 107 @ 1:55PM and 71F @3:49PM.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shell eggs located on shelf above packaged ready to eat mac and cheese. Mechanically tenderized New York steak above seafood.

     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

     Cream cheese dated with expiration of 9/16.

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

     Code WFC 3-501.18

   • 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

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Tuna packaging indicates to remove from vacuum packaging prior to thawing product.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Kitchen line handsink blocked with trash can and seasoning containers. 2. Main level bar handsink blocked with soda line hose. Single-use toweling in main bar is not stored in proper location. Toweling stored on shelf above to go containers. Soap not available at downstairs bar food employee handwash sink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     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. Non continuous cooking oberserved for chicken and breaded walleye.

     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

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the bar dish machines are measuring 0 ppm 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

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine/quaternary ammonia/iodine/lactic acid) is not available or is expired/damaged.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. Cheese held in container on ice with a temperature of 48 degrees F 2. Prep top #2 red pepper sauce 51F, batter 48F, rice 47F. 3. Chicken salad 45 degrees F in reach in cooler. 4. Prep top #3 mixed greens 46F and alfredo 44F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in [equipment] is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor)

     TOXICS - LABELING

     Spray bottles with cleaning solutions are not labeled.

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

     Code WFC 7-101.11; 7-102.11

8. Jul 8, 2019 Pre-Inspection · Reinspection Required

   No violations cited.