Sconnie Bar

Year by year

Inspections

1. Feb 10, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Dec 20, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE - Not Corrected

     Single use cups improperly stored on floor in basement.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

3. Dec 18, 2024 Routine Inspection · 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

     CLEAN - FOOD CONTACT SURFACES

     #1) Two knives on the clean rack are visibly soiled. #2) Drop shield in the ice machine is soiled/discolored with mildew.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Food contact surfaces (knives, spatulas, cutting boards on cookline in kitchen) used with TCS food not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hard boiled egg being cold held in Berg single door undercounter cooler has a datemark that exceeds 7 days (dated 12/7 - 10 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 Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination by the storage of workers personal drinks adjacent to food prep area.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink located in the dish room.

     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

     LABEL - WORKING CONTAINER

     Oil, water, butter used on the cook line 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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     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

     STORAGE - SINGLE-SERVICE

     Single use cups improperly stored on floor in basement.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Queso sauce in countertop warmer being hot held at 122F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Three door Hoshizaki undercounter cooler holding foods at 42-43F, coleslaw 43F, wing sauce 43F. Service technician called. Items relocated to other cooler.

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

     Code WFC 3-501.16

4. May 23, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     1. Catch basin for water is stored underneath low temp dish machine in kitchen for occasional leaks. 2. At 3-compartment sink designated as the prep sink, PIC described that water often overflows onto floor from pipe beneath airgap when released from basin filled with water for cooling.

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

     Code WFC 5-205.15

5. May 15, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards on prep coolers used with TCS food (ex: cutting tomatoes) are not washed, rinsed, and sanitized at least every 4 hours. Boards are wiped with sanitizer only.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk on 1 burger which is offered raw or undercooked.

     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) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Items cold held are not datemarked or has a datemark that exceeds 7 days. In fry area, corn/bean salsa not dated, chicken dated 5/1, cooked brat dated 5/8, pork that was previously frozen dated 5/5. In walk-in, dressing with date of 5/8, ranch with a date of 5/9, chowder with a date of 5/4, bisque with a date of 4/28 being cold held.

     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 - PLUMBING

     1. Catch basin for water is stored underneath low temp dish machine in kitchen for occasional leaks. 2. At 3-compartment sink designated as the prep sink, PIC described that water often overflows onto floor from pipe beneath airgap when released from basin filled with water for cooling.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Bar ice scoop in-use utensil improperly stored touching a bottle of sugar syrup.

     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

     Nacho sauce being hot held at 115-118F and vegetable fajita soup at 128-135F around 1:30pm. Items were set to reheat directly in warmers around 10:30am.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Pickles out on counter at room temperature at 58F during lunch rush.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). A thermometer is present for measuring temperatures in Celsius and another thermometer for temperatures above 130F.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

6. Feb 14, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jan 10, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jan 3, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Feb 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Feb 15, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Aug 31, 2016 Pre-inspection · No Reinspection Required

    No violations cited.