Northside Cafe Of Rice Lake, LLC

Year by year

Inspections

1. Jan 28, 2026 Routine · 3 priority, 3 priority foundation, 6 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Employee working in dishwashing area observed drying hands with a cloth towel that is not single use.

     Correction: Train food employees in proper handwashing techniques. Staff provided training on proper hand drying provisions.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Hollandaise sauce in the True cooler has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Hollandaise sauce discarded.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Tongs, spatulas, and other utensils used with time/temperature controlled (at grill) for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Staff cleaned utensils during inspection. Staff created schedule for cleaning utensils every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee working in dishwashing area washed hands in pre-scrape/rinse sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Some of the dial thermometers used in food establishment is not accurate to +/- 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at an appropriate concentration (Quaternary 500+ ppm).

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Staff adjusted procedure for preparing sanitizer so that it was an appropriate concentration (Quaternary 200-400 ppm).

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Box of bread in the walk in freezer is stored under the condenser unit that has ice build up collecting on the box of bread.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Metal rack in the walk in cooler is not easily cleanable due to rust.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wood food prep table in the rear food prep area is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Remove table from food prep area.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of wood table covered in plastic in arear food prep area are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of stove and broaster in the rear kitchen are soiled with food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean utensils on drying racks are improperly stored within 18" of the handwashing sink where splashing could occur.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Provide a splash guard on the handwash sink to prevent splashing or move clean utensil storage.

     Code 4-903.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single use containers (styrofoam to-go containers) not stored in original container or not properly protected within the bag/box in the basement storage.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

     Code 4-903.11 (C)

2. Jun 14, 2024 Re-inspection · No items found

   No violations cited.

3. May 2, 2024 Routine · 5 priority, 4 priority foundation, 5 core, 5 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after breaking a raw shell egg before handling ready to eat food.

     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

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee handled toast with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Pickles and omelet toppings stored under raw burger patties in True cooler in the kitchen.

     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

     TCS FOOD - COLD HOLDING

     Food items in the bottom of the True cooler in the kitchen are cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items were moved to a different cooler until the cooler can be fixed.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Sausage gravy in the walk in cooler has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for gravy on the counter at room temperature. Staff stated that items (gravy, soup, etc) are cooled at room temperatrue for 4-5 hours and then placed in the walk in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in the true cooler in the kitchen measuring ambient air is not accurate to ± 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Interior food contact surface of the ice machine is visibly soiled with slime mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was improperly stored with blade placed between the prep cooler and steam 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°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Many food items are not protected from potential contamination. Green menard's buckets are being used to hold food products- these buckets do not appear to be constructed of food safe materials.

     Correction: Provide verification that these buckets are approved for use as food storage containers or replace with food safe containers.

     Code 3-307.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The handle on the Turbo Air cooler in the kitchen is in disrepair and no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the fans on the front of the condenser unit in the walk in cooler are soiled with dust build up.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the waffle irons are soiled with grease and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the interior of the hood vent are soiled with grease debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles (plates) are being stored in open bags in the basement.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12