Elkhorn Lodge

Year by year

Inspections

1. Apr 9, 2026 Re-inspection · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine. No air gap on ice bins in bar area.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floorin the kitchen is cement with peeling paint. The walls and ceiling of the WI cooler are rusted and no longer a cleanable material.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Feb 26, 2026 Routine · 4 priority, 5 priority foundation, 9 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced cheese in Asber is cold held at 46°F. Cheese was in stacked cambros more than 3 inches above the fill line. Cheese discarded. San Jamar Tub at bar had orange slices at 55F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. No more items to be in stacked cambros in the top of the make table. Table is able to maintain proper cold holding when food items are held below the fill line in unstacked cambros. Ensure San Jamar Tub has ice in it when in use to keep cut fruit cold held below 41F.

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

   • Serious Priority

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

     The bleach is not being used according to EPA registered label use instructions and is at 400+PPM in the bucket on the kitchen counter. The Chlor Tab sanitizer at the bar is not being used according to EPA registered label use as it is being mixed with dish soap. Scented RTU spray bottle bleach sanitizers in use.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Do not mix sanitizer with dish soap. Do not use scented santizers.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine. No air gap on ice bins in bar area.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     Employee medicine (tylenol) located in storage with spicesis not labeled or properly stored. Employee icy hot stored above food work station.

     Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.

     Code 7-207.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed. Ensure no scented chemicals are being used on food contact surfaces.

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many food items across all the coolers are improperly date marked. Date marking either not on the item at all or item kept fo 30 days instead of 7. Salsa kept for 30 days instead of 7.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically. The sanitizer was measured after 3 runs and each time the concentration was 0 ppm.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper towel is in the middle of the kitchen and not at the hand washing station.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     OPEN DRINK CONTAINER

     'Open can of pop stored on sour cream in walk in cooler.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Potato filled box is stored on the floor in the back kitchen under table.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink and the dish washing rinse sink is being used. There is a food prep sink, but it is not air gapped and not kept in clean condition. Currently it is not being used for food prep.

     Correction: A food preparation sink shall be provided in clean condition with an air gap for significant food preparation (wahsing potato).

     Code 4-301.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - MICROWAVE OVENS

     Microwave oven located in kithen has significant food debris and the paint on the inside is peeling.

     Correction: Maintain microwave oven to meet safety standards as required in 21 CFR 1030.10.

     Code 4-501.13

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The inside and outside of coolers has spilled food and encrusted accumulations is not cleaned on a frequent basis. The vent above the grills is excessively dirty with grease and dust.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in a manure that is not sanitary. For the picks used to get fruit into drinks at the bar you have to touch multple picks to get one out and contaminate all of them.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Maybe store them standing up so they do not get contaminated or use wrapped picks.

     Code 4-903.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floorin the kitchen is cement with peeling paint. The walls and ceiling of the WI cooler are rusted and no longer a cleanable material.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Apr 11, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Feb 14, 2025 Routine · 2 priority, 2 priority foundation, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw beef with gloves on. New gloves were put on without a handwashing step.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat stored over fresh RTE veggies in 2 door cooler

     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)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense sanitizer automatically at the needed concentration.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The vent above the grill is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

5. Mar 15, 2024 Pre-inspection · No items found

   No violations cited.