Uncorked Chetek

Year by year

Inspections

1. Jun 29, 2026 Re-inspection · 1 priority foundation
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

2. Jun 18, 2026 Routine · 3 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Containers of croutons and sunflower seeds in the customer self-service area not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Containers covered during inspection.

     Code 3-306.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Moose Lake Mustard dip in countertop display cooler behind bar is cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discarded unsafe food items. Move other items to a different cooler.

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

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Ham, hardboiled eggs, cottage cheese in salad bar is cold held at 43-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discarded unsafe food items. Change how salad bar is set up (more ice, metal containers, etc.) so that items stay below 41°F or implement a time as a public health control plan (provide written procedures and discard all items after 4 hours at room temperature). Re-inspection or Follow up Required.

     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 in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Staff determined they would utilize the 4 compartment sink for sanitizing all dishes/utensils until dishwasher is providing adequate sanitizer. Provide maintenance to dishwasher.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     The quaternary sanitizer in the 4 compartment sink is not being used according to EPA registered label use instructions and is at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Staff adjusted sanitizer solution so that it provided the appropriate concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small countertop display cooler in bar area is not ANSI/NSF certified or approved by the department. Unable to determine that this cooler is NSF approved.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

3. Nov 5, 2024 Pre-inspection · 2 core
   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The door jamb in the kitchen is not easily cleanable because it has exposed wood.

     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

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall junctures in the bar are not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall junctures in kitchen are not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)