The Grumpy Troll

Year by year

Inspections

1. Nov 6, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The glass rinser at the 2nd floor bar 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 or not approved for threaded hose connections at keg washer in basement.

     Correction: Provide a State of Wisconsin approved backflow prevention device- ASSE 1011 backflow preventer.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of 1) pizza oven vent hood and 2) walk-in in beer keg refrigeration vent covers are soiled and unclean.

     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)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     White plastic drip shield inside the basement ice machine is visibly soiled.

     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 lower section of grill sauté prep cooler, flat of raw shell eggs stored above ready-to-eat foods.

     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

     TEMPERATURE - COOKING

     Raw salmon was cooked to an internal temperature of 132F in the center. Edges of filet were 146F.

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

     Code WFC 3-401.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Cleaning chemicals and (approved) fly spray are stored on shelf above clean utensils and food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

   • 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)

2. Feb 14, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces on walls, ceiling, lights, and electrical piping in the kitchen walk-in cooler are soiled.

     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)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory (*) provided for several items on menu that are not served undercooked at consumer's request, including chicken wings, chicken pasta, and other chicken/animal food items not intended to be served undercooked.

     Correction: Only provide a consumer advisory with required disclosure (*) and reminder statement for animal foods served in a raw or undercooked condition. Remove (*) for any animal foods that are served fully cooked.

     Code WFC 3-603.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizers (i.e. chlorine/quaternary ammonia/lactic acid) are not available or not being used to verify proper sanitizer concentration.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. Use the test kit regularly to verify proper concentrations.

     Code WFC 4-302.14

3. Feb 7, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces on walls, ceiling, lights, and electrical piping in the kitchen walk-in cooler are soiled.

     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)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards in kitchen used with TCS food are not cleaned at least every 4 hours. Food employee indicated that they flip the cutting board over, then clean daily.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory (*) provided for several items on menu that are not served undercooked at consumer's request, including chicken wings, chicken pasta, and other chicken/animal food items not intended to be served undercooked.

     Correction: Only provide a consumer advisory with required disclosure (*) and reminder statement for animal foods served in a raw or undercooked condition. Remove (*) for any animal foods that are served fully cooked.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Beer cheese soup cooled improperly. Soup observed cooling slowly in (2) plastic pickle pails on lowest shelf in walk-in cooler.

     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

     DATE MARK - EXCEEDED OR MISSING

     RTE food, including diced chicken, in pizza prep cooler and pizza area upright cooler were not datemarked.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at utensil area handsink for hand drying.

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The following utensil sanitizing areas were out of compliance at the time of the inspection: 1) Main BAR low temp dishmachine @ 0-10ppm Cl, 2) Kitchen 4-compt sink @ 400ppm quat, however, dispenser is designed/calibrated for sink and surface sanitizer (lactic acid), 3) 2nd floor pizzeria low temp dishmachine @ 0 ppm Cl, and 4) Basement chemical dispenser: Ecolab sink and surface sanitizer @ 0 ppm lactic acid.

     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 sanitizers (i.e. chlorine/quaternary ammonia/lactic acid) are not available or not being used to verify proper sanitizer concentration.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. Use the test kit regularly to verify proper concentrations.

     Code WFC 4-302.14

4. Feb 25, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     The main floor women's restroom hand wash sink does not have hot water.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The walls in the utensil washing area of kitchen have degraded and are no longer 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

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Dust build up observed around ceiling vents. Pipes below food prep sink are dirty.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     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

5. Feb 15, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Interior drop shield of basement ice machine is heavily soiled.

     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 menu is missing disclosure mark next to fried egg.

     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

     Ready to eat chicken, ranch and ham stored underneath raw pork in walk-in cooler. Raw shell eggs stored above cooked noodles in pasta 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

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     House made sauces being cold held have date marks that exceed 7 days. Some ready to eat foods in walk-in cooler date marked with 10 day hold times.

     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

     FOOD - THAWING

     Raw salmon in reduced oxygen packaging is being thawed in refrigeration with packaging intact.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process. Frozen raw fish in ROP shall be removed from packaging to thaw or package shall be punctured to allow oxygen into package when removing from freezer to thaw in refrigeration.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The main floor women's restroom hand wash sink does not have hot water.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     Handwashing signage is provided at upstairs bar 4 compartment utensil washing sink.

     Correction: Sinks used for utensil washing may not be provided with handwashing aids. Remove sign from 4 compartment sink.

     Code WFC 6-301.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling raw burgers with gloved hands, then removing one glove to put a new glove on before handling other foods. Another employee observed handling dirty dishes and then handling clean dishes without washing hands before clean dishes.

     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

     PHYSICAL FACILITY - DESIGN

     The walls in the utensil washing area of kitchen have degraded and are no longer 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

     PHYSICAL FACILITY - CLEAN

     The walls throughout the kitchen are soiled. Dust build up observed around ceiling vents. Pipes below food prep sink are dirty. Floors in pizza kitchen are soiled, particularly near wall junctures.

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

     Code WFC 6-501.12

   • 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) Corrected on site

     TOXICS - LABELING

     Sanitizer buckets are not labeled.

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

     Code WFC 7-101.11; 7-102.11

6. Jan 30, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

7. Oct 31, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Oct 31, 2019 Pre-Inspection · Reinspection Required

   No violations cited.