Madeline Island School Of The Arts

Year by year

Inspections

1. Jul 14, 2026 Routine · No items found

   No violations cited.

2. Jun 10, 2025 Routine · No items found

   No violations cited.

3. Aug 23, 2024 Routine · 1 core
   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the kitchen is not self-closing.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

4. Aug 22, 2023 Routine · 6 priority, 4 priority foundation, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Hand wash sink not accessible and no hand washing observed.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Hand wash sink must be accessible and not used as a storage corner.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Over night oats stored in kitchen cooler under raw foods (half cooked pork and raw cracked eggs)

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Non-continuously cooked pork chops in kitchen glass door cooler cooled from 80F to 73F within 1 hour. Pork chops were refrigerated at 10:30am and temperatures taken at 11:30am (80F) and 12:30pm (73F). Items were fully covered, in an overpacked cold holding unit, and were not cooling at a sufficient rate.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Yogurt in serving room (yogurt cooler) is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions as it was below 10ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. New bottle of sanitizer opened and installed today. Machine ran 3 times and tested at 150ppm.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine for the discharge water.

     Correction: Provide proof of an air gap on water supply side to protect water supply. If there is going to be a piece of equipment in lieu of a physical air gap, then a WI State issued Varience must be approved.

     Code 5-202.13

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval or the approved plan on site.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Kitchen glass door cooler is not sufficient in capacity to hold foods below 41F and ensure proper cooling times for cooked foods.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No suitable test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration that is not expired with easily readable concentration markers (not sun bleached).

     Code 4-501.116

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility is unavailable for proper handwashing.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)