Bayfield County Jail

Year by year

Inspections

1. Aug 21, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Cooked carrots in 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 Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils (sporks) are stored or displayed where the food contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

2. Aug 12, 2025 Routine · 1 priority, 1 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils are not sanitized after cleaning as dishmachine is not working.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Use sanitizer sink until issues is resolved. 1 capful of bleach per gallon of water =100 ppm.

     Code 4-702.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving in the walk in cooler are corroding.

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

     Code 4-101.19

3. Aug 23, 2024 Routine · 1 priority
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Chicken stored above ready top eat meatballs.

     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)