Middleton Sport Bowl

Year by year

Inspections

1. May 21, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     Food protection manager certificate expired.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Over head utensil hanging hooks and spice shelf 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)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Duct tape repair work on clean dish storage shelf with plastic attached to side, pizza oven window, and ventilation hood 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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Knives stored in crack between food prep coolers and hot table.

     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 - COOKING

     Raw cod was cooked to a temperature of 100F.

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

     Code WFC 3-401.11

2. Feb 12, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink 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

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling buns, onions, and lettuce 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

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is only sanitized in place when cleaned.

     Correction: Wash with soapy water, rinse with clean water, and sanitize meat slicer.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on breakfast menu is missing from steak, eggs, and eggs benedict.

     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

     Food is not protected from cross contamination. Raw chicken stored above raw beef patties.

     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

     DATE MARK - EXCEEDED OR MISSING

     Deli chubs, cut tomatoes, and sauerkraut being cold held is not date marked or has a date mark that exceeds 7 days.

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

     Code WFC 3-501.18

   • 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

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration in the bar dish machine is 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 Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives and ladles stored in crack between coolers.

     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. Oct 12, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Ground meat product (sausage) stored above shell eggs and RTE food (diced onions).

     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

     FOOD - SAFE

     Ice scoops were in bar ice bins (2) with the handles in contact with ice used for beverages.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Pan of unpackaged, thawing fish on counter in kitchen.

     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.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     In walk in cooler, one of the fan covers is damaged and an approximately 6x6 inch area of the fan is uncovered.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The physical facilities need repair: the flooring of the stairwell landing from the kitchen to the upstairs is loose and not securely attached to the floor; in the upstairs bar, floor tile is cracked and missing (also noted during pre-inspection in March 2022)>.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Several pans of food in walk in cooler are stored on the floor.

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

     Code WFC 3-305.11

4. Apr 11, 2022 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory for serving undercooked eggs is missing on the 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     Some floor tiles are ripped and missing in some areas of the upstairs bar floor and main bar floor.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

5. Mar 3, 2022 Pre-Inspection · 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 (hose bibb vacuum breaker, ASSE 1011).

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     1. The inside of the ice machine by the beer walk-in is visibly soiled. 2. There is some food build-up on the guard under the blade of the food slicer in the kitchen.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory for serving undercooked eggs is missing on the 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

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks in the men's restrooms.

     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

     PHYSICAL FACILITY - GOOD REPAIR

     Some floor tiles are ripped and missing in some areas of the upstairs bar floor and main bar floor.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is some spilled beer on the floor in the beer walk-in cooler.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Clean utensils/pots/pans are improperly stored under the dirty dish table by the dishwasher and these items are subject to splash/drip contamination.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor, and where they are not exposed to splash, dust, or other contamination.

     Code WFC 4-903.11

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottles with disinfectant cleaner used to clean dining tables and the bar is unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Bucket of bleach water stored on food prep table in the kitchen.

     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