Eagle Crest Bar

Year by year

Inspections

1. Dec 2, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Cut lettuce diced tomatoes, cheese and other items in the plastic pans in ice bath 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)

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quat sanitizer in the Kitchen 4-compartment sink is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

2. Dec 4, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     White plastic thread above the ice in the ice machine is visibly soiled and in need of cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Metal racks in the walk-in cooler shelf that is exposed to splash, spillage, or other food soiling is no longer 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)

     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

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the kitchen.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Butter, water and Worchester shire sauce 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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Quat in the 3-comp sink in the bar is at 150 ppm, the quat bottle indicates 200-400 ppm for food contact surfaces.

     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 - COLD HOLDING

     Bacon strips 73 F in metal pan on counter top being cold held at above 41 degrees F during the lunch rush for less than 1 hour.

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

     Code WFC 3-501.16

3. Dec 1, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved at the mop sink in the basement

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Inside of the ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the middle of the bar/kitchen 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)

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The back door has a seal worn out at the bottom exposing a gap at the bottom edge of the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors, walls are not easily cleanable. The floor in the bar area is covered with vinyl, in disrepair, and the walls behind the 4-compartment sink in the kitchen are made of wood. The bottom edge of the back door to the building is in disrepair and not 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

     Around the Ice machine particularly at the air gap area is dirty and in need of cleaning. The beer walk-in cooler floor at the basement is dirty and in need of cleaning.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Many old cooking utensils and other hardwires stored in the food establishment (dry storage room and in the basement) are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Case of shell eggs stored on the floor in the walk-in cooler.

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

     Code WFC 3-305.11