Concourse Hotel And Governors Club

Year by year

Inspections

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

     CLEAN - FOOD CONTACT SURFACES

     Deli slicer stored as clean is visibly soiled with food particles observed behind blade.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on cooked to order burger. Consumer advisory may be needed on poached eggs if cooked <145F.

     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

     Housemade sauce datemarked 2/26 exceeds 7 days. Whipping cream in cooler 8 and bar no date.

     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

     GOOD REPAIR - PLUMBING

     On cookline, handsink with garbage disposal is leaking onto floor.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) In kitchen, prep cooler 12, melon 42F, ham 44, thick sliced ham 47F, sausage 45F, pancake 41F, tomato 40F, French toast batter 46F, 41F cut sausage. Product on bottom of unit ok, top of unit food containers are held in a perforated hotel pan that is ~2 inches above the top prep cooler compartment. These pans may be sitting too far above the cold element to maintain temperature. 2) In bar 2-door cooler, cream 43F, cherries in syrup 45F, 42F pearl onions. 3) In club bar area, product that had been previously on ice during breakfast, ham 49F, mushrooms 46F, ham 47F. Holding on ice is not maintaining product under 41F.

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

     Code WFC 3-501.16

   • 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 several foods. Some foods such as hollandaise observed with prep times written on, and PIC informed they are discarded after 4 hours.

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

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not functional. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

2. May 18, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     AIR GAP - DRAIN - Not Corrected

     The ice machines 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

3. Mar 23, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machines 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

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on faucets above mop sinks.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     BARE HAND CONTACT

     Employee observed handling ready to eat bread 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

     DATE MARK - EXCEEDED OR MISSING

     Kitchen salad bar cooler date mark caramelize onion 3/7, mushroom 3/14 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 PREP SINK

     Food prep sink is used to store dirty pans.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in grill line area, and in the Governors Club prep area.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in front and on the side of kitchen was obstructed via cart and waste receptacle.

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

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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of fruit flies observed in bar area.

     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 ceiling tiles and supporting racks in the dishwashing and adjacent area not easily cleanable. It presently contains food debris, heavy dust, and rust. It is not smooth and easily cleanable.

     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 lactic acid is not available.

     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

     White sauce 49F, ham 50F, yogurt 51F, oatmeal 49 F in table top line cooler. Ambient air temperature 49F

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

     Code WFC 3-501.16

   • 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 foods at the salad bar.

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

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle of sanitizer is unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

4. Jul 29, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Jan 3, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Dec 19, 2018 Routine Inspection · Reinspection Required

   No violations cited.

7. Apr 12, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 15, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Mar 10, 2017 Routine Inspection · Reinspection Required

   No violations cited.

10. Apr 26, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Apr 14, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Oct 29, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

13. Oct 21, 2014 Routine Inspection · Reinspection Required

    No violations cited.

14. Feb 26, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

15. Feb 13, 2014 Routine Inspection · Reinspection Required

    No violations cited.

16. May 31, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

17. Jun 20, 2012 Routine Inspection · No Reinspection Required

    No violations cited.