Quivey's Grove - Stable Grill

Year by year

Inspections

1. Jun 23, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Ice machine is visibly soiled with black and pinkish residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Wild rice dated 6/10 has a datemark that exceeds 7 days. Several dressings not date marked.

     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

     PEST - OUTSIDE OPENINGS - Not Corrected

     Gap under back door in staircase leading from kitchen to basement.

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

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS - Not Corrected

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensils (ice cream scoop and spatula for desserts) in server area improperly stored in water.

     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 - Not Corrected

     Cooked onions being held at 90F near stove along with cooked mushrooms and cooked peppers held without temperature control.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     1. Built in prep cooler top, wild rice 45F, whipped butter 55F, celery 55F. 2. 2-drawer, salmon 49F, cooked peppers 48F, corned beef 48F, raw chicken 49F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     In salad cooler, horseradish 47F-49F top, 49F under, white dressing 47F, oil dressing 44F, mayo top layer 46F, mustard sauce 49F, citrus dressing 49F, pickles 46F, ranch 49F, honey mustard 46F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored directly on counter in plate staging area, server area, and cookline.

     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. Jun 17, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice machine is visibly soiled with black and pinkish residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Wild rice dated 6/10 has a datemark that exceeds 7 days. Several dressings not date marked.

     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

     PEST - OUTSIDE OPENINGS

     Gap under back door in staircase leading from kitchen to basement.

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

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensils (ice cream scoop and spatula for desserts) in server area improperly stored in water.

     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

     Cooked onions being held at 90F near stove along with cooked mushrooms and cooked peppers held without temperature control.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. Built in prep cooler top, wild rice 45F, whipped butter 55F, celery 55F. 2. 2-drawer, salmon 49F, cooked peppers 48F, corned beef 48F, raw chicken 49F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In salad cooler, horseradish 47F-49F top, 49F under, white dressing 47F, oil dressing 44F, mayo top layer 46F, mustard sauce 49F, citrus dressing 49F, pickles 46F, ranch 49F, honey mustard 46F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored directly on counter in plate staging area, server area, and cookline.

     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

3. Dec 10, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice machine is visibly soiled with black and pinkish residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Gap under back door in staircase leading from kitchen to basement.

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

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In salad cooler, horseradish 47F-49F top, 49F under, white dressing 47F, oil dressing 44F, mayo top layer 46F, mustard sauce 49F, citrus dressing 49F, pickles 46F, ranch 49F, honey mustard 46F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored directly on counter in plate staging area, server area, and cookline.

     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

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

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. In the building entrance, there is a glass front case with licenses and other business information posted. The Serv Safe certificates posted in the case do not meet the certified food manager requirements: the first certificate is for "Serv Safe Takeout Covid Precautions" and the certificate behind that one is an expired certified food manager license for Bryon Honl (and it expired in 12//19/2019).

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Soda nozzles at bar are visibly 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 menus is missing information and inaccurate: #1. On Lunch Menu, the Brooklyn Beef (sirloin steak) is missing the disclosure asterik. #2. The reminder component on the dinner menu needs the word "illness" added to the end of the reminder statement (it is an incomplete statement and reads "...may increase your risk of food borne" ). #3. The reminder statement should be printed on the bottom of each page for which a food item has an asterik.

     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. In the line prep cooler, hamburger patties are stored above whole cuts of beef. In the two door upright cooler next to the server soda station, raw chicken is stored over hamburger 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

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Drink ice at bar is subject to potential contamination due to ice bins lacking lids and drink garnish carousels are mounted above the open ice bin.

     Correction: Change methods or procedures to protect foods from contamination. Alternatively, provide a lid for the ice bins.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked fish used in a ready-to-eat form. This is required for the "Madison Salmon Salad" which can be cooked to order.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer- quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: tong handles in contact with lettuce in salad prep cooler.

     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)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. This is needed for wet batters next to the fryer which are switched out every 4 hours as well as the lettuce, tomato and sliced vegetables (onions/peppers) in the top right hand side of the line prep cooler.

     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

     Wet wiping cloths improperly stored in sanitizer bucket with less than 150 ppm. The sanitizer bucket at the fryer station tested at less than 150 ppm. A bucket labeled sanitizer at the bar tested at less than 150 ppm and wiping cloth was stored in this bucket.

     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

5. Oct 30, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Aug 3, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

7. May 18, 2018 Re-Inspection · Reinspection Required

   No violations cited.

8. May 16, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. May 9, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 12, 2016 Routine Inspection · Reinspection Required

    No violations cited.

11. May 12, 2016 Re-Inspection · Reinspection Required

    No violations cited.

12. Jun 4, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jun 10, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jun 7, 2013 Re-Inspection · Reinspection Required

    No violations cited.

15. Jun 6, 2013 Routine Inspection · Reinspection Required

    No violations cited.

16. Jun 22, 2012 Routine Inspection · No Reinspection Required

    No violations cited.