Buck And Honey's Restaurant

Year by year

Inspections

1. Sep 17, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     There is missing coving in the dishwashing area of the kitchen causing debris and water to build-up at the floor/wall juncture.

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

     Code WFC 6-201.11

2. Sep 10, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Improper cooling method used. Sausage was cooked earlier in the morning and some of the sausage was put into a 4'' deep pan and placed into the top of a cook line prep cooler. Cooked sausage was at 47F at 11:45 am, after being cooked at 10 am.

     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

     Food is not protected from cross contamination. A pan of raw chicken was stored over containers of raw fish in the walk-in 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

     Meatloaf dated 9/2 being cold held has a datemark that exceeds 7 days. Parmesan cream sauce dated 8/31 being cold held has a datemark that exceeds 7 days.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scored and discolored and are no longer easily cleanable.

     Correction: Resurface or replace cutting boards with excessive scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the kitchen by the cook line or at the 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)

     NON-CONTINUOUS COOKING

     Raw animal food (raw beef, raw chicken) cooked using a non-continuous cooking process in the catering kitchen and the operator does not have written procedures.

     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

     PHYSICAL FACILITY - DESIGN

     There is missing coving in the dishwashing area of the kitchen causing debris and water to build-up at the floor/wall juncture.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine 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 - IN-USE UTENSILS

     In-use utensil improperly stored. Staff are storing their knives in slots of the prep cooler lids which are unclean. A pair of tongs were observed stored in the sanitizer bucket on the floor by the cook line.

     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)

     TEMPERATURE - COLD HOLDING

     1. Main kitchen walk-in cooler: ranch dressing 43F, tomato salsa 44F, tofu 43F 2. Cook line prep cooler: top - raw fish 50F, bottom - raw shrimp 46F 3. Cook line prep cooler: top - cream sauce 47F, bottom - cooked rice 48F & 49F, meatloaf 46F 4. Cook line prep cooler: lower - ham 52F, coleslaw 46F, blanched cauliflower 45F 5. Cook line drawer cooler: cooked chicken 46F, raw chicken 44F 6. Hoshizaki 2 door upright cooler: crème brûlée 44F, cut melon 42F 7. Waitstaff area Atosa 2 door cooler: whipped butter 45F, ranch dressing 43F 8. Waitstaff area tabletop condiment cooler: chipotle aioli 46F (too full)

     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 main kitchen walk-in 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. Apr 8, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin for the soda fountain in the kitchen 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

     Multiple observations were made during the inspection: - The backside of the blade of meat slicer was covered in debris. - The attachment areas of each mixer (above mixing bowls) in the catering area were covered in debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Raw wood boards on the wall next to storage shelf in the catering area are not easily cleanable.

     Correction: 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

     CROSS CONTAMINATION

     Multiple observations were made during the inspection: - Raw shrimp was observed stored above cooked pork in the catering walk-in cooler. - Raw pork and raw eggs were observed stored above cooked rice in the True 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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Both Hobart mixers in the catering area were observed to be losing their finishes.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Cutting boards throughout the kitchen are heavily scored and discolored.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Multiple observations were made during the inspection: - Whipped butter and ranch in Arctic Air cold holding unit being cold held at 70F and 55F respectively. Unit was located across from the cook line hot holding unit and was uncovered. - Meat loaf and cooked chicken in drawer cooler unit on the cook line were held at 46F and 45F respectively.

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

     Code WFC 3-501.16

4. Feb 1, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the Low energy dish machine ins the Kitchen is at 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

5. Nov 4, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

6. Oct 28, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved on the mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The three hand sink located in the kitchen area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low energy dish machine in the bar is at 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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Meat loaf in drawer cooler under the grill being cold held at 43 degrees F. Heavy whipping cream 48 F and bacon strips 49 F being cold held in the under counter cooler in the Bar.

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

     Code WFC 3-501.16

7. Mar 6, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 16, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. Feb 21, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

10. Feb 13, 2018 Routine Inspection · Reinspection Required

    No violations cited.

11. Feb 1, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

12. Jan 19, 2017 Routine Inspection · Reinspection Required

    No violations cited.

13. Feb 22, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

14. Feb 9, 2016 Routine Inspection · Reinspection Required

    No violations cited.

15. Mar 10, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

16. Feb 26, 2015 Routine Inspection · Reinspection Required

    No violations cited.

17. Nov 5, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

18. Mar 6, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

19. Feb 28, 2013 Routine Inspection · Reinspection Required

    No violations cited.

20. Mar 2, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

21. Feb 29, 2012 Re-Inspection · Reinspection Required

    No violations cited.

22. Feb 16, 2012 Routine Inspection · Reinspection Required

    No violations cited.