RecordWell Data

Headquarters Restaurant And Bar

101 CONCORD DR, Oregon, WI 53575 · Dane County

34cited violations
19serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2014-00027
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252136
2024132
202231811
2019300
2018100
2016400
2015200
2014200

Inspections

  1. Dec 30, 2025 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR

      Backflow preventer is missing at mop sink.

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

      Code WFC 5-202.14

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Taco cream being held in the post-prep cooler has a prep datemark of 12/19 that 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

      GOOD REPAIR - EQUIPMENT

      There is a chip in the outer piece of the temperature dial of the steam table across from the cookline.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in server station is not accessible due to storage of sanitizer bucket in sink basin.

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

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

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the kitchen dish machine 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

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Cups without handles are being stored in containers of flour and chips above the center prep space in the kitchen, across from the cookline.

      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 - HOT HOLDING

      Products hot holding in steam table across from the cookline: left section: nacho cheese 106 - 111 F; middle section: ground beef taco meat 102 - 105 F; right section: pulled chicken 104 - 105 F.

      Correction: Maintain hot TCS foods at or above 135 degrees F.

      Code WFC 3-501.16

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored in freshly dispensed sanitizer bucket from mop sink in handsink in server station with a concentration of 3010 ppm lactic acid.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  2. Jan 30, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Interior ice machine shield is visibly soiled on the kitchen ice machine.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink near main kitchen entrance.

      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 server station is not accessible due to blockage by upside-down sanitizer bucket.

      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

      PHYSICAL FACILITY - CLEAN

      Debris is present on the floor under the cook line equipment, including under the deep fryers, and under the prep cooler across from the cook line.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. There is a cup being stored in contact with the diced onions in the top portion of the 1 door Saturn prep cooler without a handle.

      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

  3. Feb 8, 2024 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR

      Backflow preventer is missing on the mop sink.

      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

      Black piece supporting ice drip shield on the interior of the 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. Raw chicken is being stored above ready to eat precooked chicken wings in the prep cooler adjacent to the deep fryers.

      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

  4. Jul 6, 2022 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING - Not Corrected

      Hand sink that services prep room and cookline leaks cold water in constant stream.

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

      Code WFC 5-205.15

  5. Jun 30, 2022 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION - Not Corrected

      In post-prep walk-in cooler raw burger meat above raw fish. In post-prep cooler, bacon below chicken.

      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 - PLUMBING - Not Corrected

      Hand sink that services prep room and cookline leaks cold water in constant stream.

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

      Code WFC 5-205.15

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer quaternary ammonia 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 - Not Corrected

      In meat cooler, raw chicken and pickles on top at 47F. Other items on bottom of cooler within temp.

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

      Code WFC 3-501.16

  6. Jun 28, 2022 Routine Inspection · Reinspection Required
    • Not serious CDC Risk Factor : Other Corrected on site

      26e - TOXIC NOT USED PROPERLY

      North Woods product is being used on food contact surface (deli slicer). According to manufacturer`s use directions, this product is not intended for use on dishes, utensils (other food contact surfaces).

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals.

      Code WFC 7-202.12

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      1. In main bar, ice scoop handle is stored in ice. When removed from ice, employee put scooper next to bottle. 2. Shield of ice machine is dirty. Grid supporting shield has dark mold. 3. Employee described only sanitizing deli slicer.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY

      Consumer advisory statement and asterisks missing on breakfast menu.

      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

      In pre-prep walk-in cooler, raw ground beef stored above whole muscle pork. Raw chicken above fish.

      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 - PLUMBING

      Hand sink that services prep room and cookline leaks cold water in constant stream.

      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

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink at patio bar is not accessible, green bucket stored in handsink. Handsink clogged with straws and does not drain well.

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

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

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      1. Soap not available at any of main bar hand washing stations. 2. Soap not provided at patio bar hand washing station.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      At bar, employee described using reusable wiping cloth for hand washing. Paper towel is built into handwashing stations.

      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) Repeat Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine at the kitchen dish machine and both bar dish machines is at 0ppm.

      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 sanitizer quaternary ammonia 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

      1. Large cottage cheese contain in dessert prep cooler at 46F above fill rim and at 42 below fill rim. 2. In meat cooler, chicken wings at 45F. 3. In plating prep cooler, omelets eggs at 46F, sliced tomato at 45F. 4. In special event bar area, nectarine stating to keep refrigerated after opened at 50F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      TPHC is used for beer batter. Operator has no written plan for using time as a public health control. PIC stated that start time and discard time is to be marked with sticker on item.

      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 Corrected on site

      WIPING CLOTHS

      Several wet wiping cloths improperly stored in bar, along cookline, and in kitchen.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  7. Jul 2, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  8. Jun 25, 2019 Re-Inspection · Reinspection Required

    No violations cited.

  9. Jun 11, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  10. Jan 8, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  11. Dec 21, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  12. Dec 14, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  13. Feb 12, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  14. Feb 9, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  15. Jan 21, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  16. Jan 12, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  17. Mar 21, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  18. Feb 12, 2014 Pre-inspection · No Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.