RecordWell Data

Norm's Open Kitchen II

713 DALLAS ST, Chetek, WI 54728 · Barron County

70cited violations
11serious tier
3inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Barron County Department of Health & Human Services
License / ID
SYOG-7QRMW3
Status
Permitted
Phone
(715) 924-2770
Official record
Barron County Department of Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202537011

Inspections

  1. Mar 12, 2025 Re-inspection · 5 priority foundation, 4 core, 9 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees. Staff do not adequately understand safe food handling practices for proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency, etc.

      Correction: The person in charge shall provide food safety training to employees on proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      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 Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement by each item that could be served raw or undercooked. Asterisk is at the top of each category on the menu, however, it needs to be by each individual menu item that could be served raw or undercooked.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      Test kit available for monitoring sanitizer concentration is expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to thaw fish during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Chest freezer is not ANSI certified or approved by the department. Homestyle chest freezer cannot be used to freeze roasts or any other food. Homestyle freezers can only be used to keep frozen food frozen.

      Correction: Unapproved equipment shall be removed from food service. Discontinue freezing food in the homestyle freezer.

      Code 4-205.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      In the fryer area of the kitchen there is grease debris build up on the floor, side of the fryer, and the walls. Non-food contact surfaces need to be cleaned at a frequency that prevents the buildup of debris. Clean the fryer area.

      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

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

      Clean large containers used for potatoes are improperly stored under a counter near the dishwasher.

      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.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The the floor tiles in the kitchen under the fryer and grill are broken and no longer smooth and easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The edge of the wall hear the hot water heater has chipping paint and 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 Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The ceiling in the backroom has a large crack and there is a piece of raw plywood on the ceiling. This area is not smooth and easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall near the dishwasher has many many holes around the window frame and the wall board is no longer secured to the wall below the window. This area is not smooth or easily cleanable.

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

      Code 6-201.11

  2. Feb 12, 2025 Re-inspection · 4 priority, 8 priority foundation, 7 core, 19 repeat
    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Staff observed handling bread, tomatoes, lettuce 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 Repeat

      TCS FOOD - COLD HOLDING

      Whipped butter packets in a basket on the counter are cold held at 70°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 Repeat

      TCS FOOD - COLD HOLDING

      Tartar sauce in pre portioned cups are cold held at 71°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 Repeat

      DATE MARKING - DISPOSITION

      Tartar sauce in prep cooler is not provided with a date mark. Tatar sauce is made on-site and is not discarded within 7 days.

      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)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on designated food prep sink. It appears additional piping has been added below the sink to eliminate the air gap.

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

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees. Staff do not adequately understand safe food handling practices for proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency, etc.

      Correction: The person in charge shall provide food safety training to employees on proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      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 Repeat

      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 Priority Foundation Repeat

      THAWING

      Fish is being improperly thawed by soaking it in a sink of water.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      THAWING

      Sausage patties are being improperly thawed by thawing them at room temperature.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      All ready-to-eat foods are improperly date marked. There is no date marking system for ready-to-eat foods.

      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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement by each item that could be served raw or undercooked. Asterisk is at the top of each category on the menu, however, it needs to be by each individual menu item that could be served raw or undercooked.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      Test kit available for monitoring sanitizer concentration is expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to thaw fish during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drink without cover was observed in food preparation area.

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

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of food in the lower part of the prep cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Tabletop located near the chest freezers is not easily cleanable. The edges of the table are no longer sealed and the exposed particle board is not an easily cleanable surface.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Handles on both chest freezers are broken and no longer easily cleanable. There is duct tape used on the broken handles that is also not easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Shelf above the dishwasher is has exposed particle board where the front edge of the board is missing. This surface is not easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Walk-in cooler door has exposed wood and is no longer sealed.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Countertop between the kitchen and the server station is no longer sealed. The top of the countertop has separated from the particle board. This is no longer easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Chest freezer is not ANSI certified or approved by the department. Homestyle chest freezer cannot be used to freeze roasts or any other food. Homestyle freezers can only be used to keep frozen food frozen.

      Correction: Unapproved equipment shall be removed from food service. Discontinue freezing food in the homestyle freezer.

      Code 4-205.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      In the fryer area of the kitchen there is grease debris build up on the floor, side of the fryer, and the walls. Non-food contact surfaces need to be cleaned at a frequency that prevents the buildup of debris. Clean the fryer area.

      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

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

      Clean large containers used for potatoes are improperly stored under a counter near the dishwasher.

      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.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The edge of the wall hear the hot water heater has chipping paint and 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 Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The ceiling in the backroom has a large crack and there is a piece of raw plywood on the ceiling. This area is not smooth and easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall near the dishwasher has many many holes around the window frame and the wall board is no longer secured to the wall below the window. This area is not smooth or easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The the floor tiles in the kitchen under the fryer and grill are broken and no longer smooth and easily cleanable.

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

      Code 6-201.11

  3. Feb 7, 2025 Routine · 5 priority, 8 priority foundation, 8 core, 4 repeat
    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Staff observed handling bread, tomatoes, lettuce 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 Repeat

      TCS FOOD - COLD HOLDING

      Whipped butter packets in a basket on the counter are cold held at 70°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

      TCS FOOD - COLD HOLDING

      Tartar sauce in pre portioned cups are cold held at 71°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

      DATE MARKING - DISPOSITION

      Tartar sauce in prep cooler is not provided with a date mark. Tatar sauce is made on-site and is not discarded within 7 days.

      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)

    • Serious Priority

      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 and is at 25 PPM in the dishwasher.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on designated food prep sink. It appears additional piping has been added below the sink to eliminate the air gap.

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

      Code 5-202.13

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees. Staff do not adequately understand safe food handling practices for proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency, etc.

      Correction: The person in charge shall provide food safety training to employees on proper cooking temperatures, thawing procedures, glove use, cleaning of utensil frequency.

      Code 2-103.11 (N)

    • 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

      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 Priority Foundation

      THAWING

      Fish is being improperly thawed by soaking it in a sink of water.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      THAWING

      Sausage patties are being improperly thawed by thawing them at room temperature.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      All ready-to-eat foods are improperly date marked. There is no date marking system for ready-to-eat foods.

      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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement by each item that could be served raw or undercooked. Asterisk is at the top of each category on the menu, however, it needs to be by each individual menu item that could be served raw or undercooked.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      Test kit available for monitoring sanitizer concentration is expired.

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

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to thaw fish during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drink without cover was observed in food preparation area.

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

      Code 2-401.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of food in the lower part of the prep cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Box of buns is stored on the floor in the back area under the table near the chest freezers.

      Correction: Store all food items 6 inches above the floor. Corrective action: this was corrected during the inspection by moving the box of buns into the walk-in cooler and putting it on a shelf.

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Tabletop located near the chest freezers is not easily cleanable. The edges of the table are no longer sealed and the exposed particle board is not an easily cleanable surface.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Handles on both chest freezers are broken and no longer easily cleanable. There is duct tape used on the broken handles that is also not easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Shelf above the dishwasher is has exposed particle board where the front edge of the board is missing. This surface is not easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Walk-in cooler door has exposed wood and is no longer sealed.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Countertop between the kitchen and the server station is no longer sealed. The top of the countertop has separated from the particle board. This is no longer easily cleanable.

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Chest freezer is not ANSI certified or approved by the department. Homestyle chest freezer cannot be used to freeze roasts or any other food. Homestyle freezers can only be used to keep frozen food frozen.

      Correction: Unapproved equipment shall be removed from food service. Discontinue freezing food in the homestyle freezer.

      Code 4-205.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      In the fryer area of the kitchen there is grease debris build up on the floor, side of the fryer, and the walls. Non-food contact surfaces need to be cleaned at a frequency that prevents the buildup of debris. Clean the fryer area.

      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 large containers used for potatoes are improperly stored under a counter near the dishwasher.

      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.

      Code 4-903.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The ceiling in the backroom has a large crack and there is a piece of raw plywood on the ceiling. This area is not smooth and easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall near the dishwasher has many many holes around the window frame and the wall board is no longer secured to the wall below the window. This area is not smooth or easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The the floor tiles in the kitchen under the fryer and grill are broken and no longer smooth and easily cleanable.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The edge of the wall hear the hot water heater has chipping paint and 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

Source: Barron County Department of Health & Human Services. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.