Buck & Honeys

Year by year

Inspections

1. Dec 11, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     A knife in the wall rack for clean knives has slight food residue on it and one area of the slicer has food residue also.

     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

     Food is not protected from cross contamination: in a multi-level drawer cooler, an upper drawer contained raw ground burger patties and in the drawer directly below, whole muscle cuts of beef are stored.

     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 Protection from Contamination

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee beverages stored on top of a drawer cooler.

     Correction: Designate an area for employee drink storage that is away from food preparation, food storage, utensils and food packaging materials. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

2. May 24, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. May 20, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling lettuce for salad order with bare hands. This occured two times by two different employees.

     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)

     CLEAN - FOOD CONTACT SURFACES

     Bottom side of slicer is visibly soiled. Several knives in the clean knife racks were soiled/dirty.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menus is missing or incomplete: Lunch menu - ahi tuna bowl is missing asterik. Dinner menu - Korean bowl is described as seared beef and topped with a fried egg and there is no asterik. On the Lunch and Brunch menus, the "Classic or Turkey Burger" are grouped together and have a consumer advisory asterik, however, the turkey burger cannot be order to customer specifications, because it is poultry it must be fully cooked to 165F or greater; as such the Turkey Burger option should be it's own menu items and should not have the consumer advisory asterik.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In Delfield two door upright cooler, raw shell eggs were stored on the top shelf above ready to eat foods such as cooked rice.

     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

     Empanada mix in walk in cooler being cold held is not datemarked and chicken salad mix in single door upright cooler or has a datemark that exceeds 7 days (dated 5/11)

     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) Corrected on site

     HANDWASHING - WHEN

     #1) Employee observed not washing hands in between a glove change and the glove change was necessitated by a task change of handling raw animal foods and then changing to working with ready to eat foods. In effect, when working with raw food while wearing gloves, before donning new gloves to work with ready to eat foods, a handwash is required before donning new gloves. This was observed twice. #2) worker at kitchen dish machine was observed touching clean dishes after handling dirty dishes; a full handwash is required before touching clean dishes; employee was observed spraying hands off and no use of soap or single use towels.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Oil botttles, water bottles (for cooking, and several types of spices and spice mixes are stored in unlabeled containers.

     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)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked fish used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     #1) The sanitizer concentration for quaternary ammonia from the dispenser at the mop sink is at 0 ppm. Chef stated he would call service company to troubleshoot. #2) the bar dish machine tested at 0 ppm chlorine. This item was corrected during the inspection. Staff had recently changed the sanitizer chlorine bottle and it was necesarry to call the service technician for advice - to prime the chlorine for 2 to 3 minutes, drain and refill the dish machine to impart a satisfactory residual of 50 ppm in the dish machine sanitizer rinse.

     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) Corrected on site

     TEMPERATURE - COOKING

     Mahi mahi was cooked to a temperature of 129F. See below for corrective action.

     Correction: Cook raw animal foods to the appropriate time and temperature. Adjust procedures and methods.

     Code WFC 3-401.11

4. Mar 30, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing or not approved for mop sink threaded hose connection on faucet.

     Correction: Provide a State of Wisconsin approved backflow prevention device. (ASSE 1011)

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided to test the high temp sanitizing conveyor dishmachine in the kitchen. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Mar 22, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved for mop sink threaded hose connection on faucet.

     Correction: Provide a State of Wisconsin approved backflow prevention device. (ASSE 1011)

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled, especially underneath cover for sharpening tool. Heavy food build-up observed.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on BRUNCH menu is missing disclosure (*) for eggs benedict, the usual, and for lox.

     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

     COOLING METHODS

     In walk-in cooler, large plastic containers >4" deep used for cooling French onion soup. Stroganoff sauce cooling slowly in deep plastic container. Crab cake mix observed cooling slowly from ambient temperatures in walk-in cooler inside a deep covered plastic container.

     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

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish (tuna) in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Sugar, salt, olive oil, powdered sugar are stored in unlabeled containers.

     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

     SANITIZATION - CHEMICAL

     At BAR low temp dishmachine, the chlorine sanitizer concentration is below 50ppm Cl. Test strip measures slightly higher than 10ppm, but less than 50ppm Cl.

     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

     Test kit for the sanitizer (i.e. quaternary ammonia) expired in 2021.

     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 - IN-USE UTENSILS

     In-use utensil improperly stored. 1) Chef knives observed stored on unclean surface in between prep coolers and countertop. 2) Tongs stored in sanitizer water between uses.

     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 - COLD HOLDING

     In server area countertop cold well, blue cheese dressing at 50F, ranch dressing at 48F, and kimchi at 49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard any TCS foods >41F for more than 4 hrs.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in fryer station prep cooler 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

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided to test the high temp sanitizing conveyor dishmachine in the kitchen. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Dec 14, 2020 Pre-Inspection · No Reinspection Required

   No violations cited.