Madison Curling Club

Year by year

Inspections

1. Mar 13, 2026 Re-Inspection · No Reinspection Required
   • Not serious Other

     FOOD - APPROVED SOURCE - Not Corrected

     Food is obtained from an unapproved source. After completing the 3/9/2026 routine inspection and sitting in car, observed food volunteer go to her car and remove a crockpot and pan containing food and bring into establishment.

     Correction: Discard foods from unapproved source. Food prepared in a private home may not be used or offered for human consumption in a food establishment.

     Code WFC 3-201.11

2. Mar 9, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed washing carrots for salad 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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above hummus, butter, and pretzels in 2-door upright 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)

     EMPLOYEE HEALTH REPORTING

     Documentation not provided to verify employees have 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 and provide documentation.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - APPROVED SOURCE

     Food is obtained from an unapproved source. Venison sausage processed offsite was made from a deer that a volunteer harvested.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     UNNECESSARY PERSONS

     Observed many club members enter kitchen to place soiled glasses and other utensils at 3-compartment sink.

     Correction: Keep all persons unnecessary to the food establishment operation out of food preparation, food storage, or warewashing areas.

     Code WFC 2-103.11(B)

3. Mar 12, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for vacuum packaging food. Raw steak observed marinating in vacuum packages.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice Repeat

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Operator was not able to find stickers. 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. Jan 6, 2023 Routine Inspection · No 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

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Packages of deli salads were stored directly on top of packages of raw meat 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the ceiling in the dry storage room in the kitchen is 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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     QD II Sanitizing Wipes were stored over food items in the dry storage room.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     QD II Sanitizing Wipes were described to be used on food contact surfaces in the kitchen and the label on the container of the wipes states the wipes are for use on non-food contact surfaces.

     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

   • 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)

5. Dec 18, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Feb 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Feb 8, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Feb 24, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 14, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 18, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 4, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jan 17, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Apr 3, 2012 Routine Inspection · No Reinspection Required

    No violations cited.