Krolls West - Hopper

Year by year

Inspections

1. Sep 11, 2025 Routine · 1 core, 1 repeat
   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of french fries are stored on the floor by the handwashing sink.

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

     Code 3-305.11 (A) (3)

2. Dec 23, 2024 Follow Up · 2 priority foundation, 3 core, 5 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of french fries are stored on the floor in the trailer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Brat hot hold unit does not work and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood and baffles above the fryer station are soiled with grease and food residue.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Nov 3, 2024 Routine · 2 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves when working with food. No handwashing is occurring in the food prep area. The handwashing sink does not work.

     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 Repeat

     TCS FOOD - HOT HOLDING

     PRIORITY: Brats in the warmer are hot held at 90°F and 118F. .

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of french fries are stored on the floor in the trailer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Brat hot hold unit does not work and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood and baffles above the fryer station are soiled with grease and food residue.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Sep 28, 2023 Routine · 6 priority, 5 priority foundation, 10 core
   • Serious Priority

     HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

     Employee observed not cleaning hands for at least 20 seconds.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (A)

   • Serious Priority

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Employee did not use soap when washing hands.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves when working with food. No handwashing is occuring in the food prep area. The handwashing sink is missing.

     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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Single-use gloves are not discarded between touching fryer handles and hot holding equipment handles and then touching ready-to-eat cheese curds.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Nacho cheese in the hot hold unit is hot held at 129°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Ranch dressing on the condiment table is cold held at 48°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

     PRIORITY: Orange juice and bloody mary mix are held at room temperture, on the counter, in the outdoor tavern area.

     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)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink is not provided in outdoor tavern area.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink is not provided in the food prep area of the satellite unit. During the inspection temporary handwashing was set-up.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. During the inspection soap was provided.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. During the inspection paper towel was provided.

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

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing watches on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of oil and french fries are stored on the floor in the food prep area.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - CONDIMENT PROTECTION

     Onions and pickles are available in uncovered containers and are not protected from contamination from consumer use.

     Correction: Provide approved containers, such as pump or squeeze dispensers or individual packets for dispensing condiments.

     Code 3-306.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpot used to hot hold sauerkraut on the condiment table is not ANSI certified or approved by the department. Igloo cooler used to cold hold cheese in the food prep area is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the food prep area is covered in cardboard boxes that are duct taped together. The floor is not 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

     INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS

     The windows in the food prep area are open allowing the entry of insects or rodents.The windows are missing screens.

     Correction: Keep this window closed, screened or provided with other approved methods to prevent the entry of insects or rodents.

     Code 6-202.15 (A) (2)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the food prep area is propped open. A screen is not provided to prevent the entrance of insects.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     INTENSITY - LIGHTING

     The light bulbs in the ventilation hood above the fryer are burnt out.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE

     The outdoor tavern is operating without a license from the department.

     Correction: Submit an application and pay appropriate fees. Cease and desist current operation and obtain a license before operating. An operating without a license fee may be assessed.

     Code ATCP 75.06 (1)