RecordWell Data

Buzz's Bar & Grill

152 S EAU CLAIRE, Mondovi, WI 54755 · Buffalo County

53cited violations
15serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Buffalo County Health Department
License / ID
HSAT-7QWFSC
Status
Permitted
Phone
(715) 926-4253
Official record
Buffalo County Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20254166
20231379

Inspections

  1. Nov 21, 2025 Re-inspection · No items found

    No violations cited.

  2. Nov 18, 2025 Routine · 5 priority, 2 priority foundation, 2 core, 3 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw steak stored over lettuce in the walk-in-cooler

      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 Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Stuffing in the garage cooler is cooled from 115 to 105 in 2 hours of observed cooling.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

      Code 3-501.14 (A)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Sliced tomato cold held at 45 degrees in pizza prep cooler

      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

      Blue cheese dressing has exceeded its date mark. Milk is not date marked in bar fridge. Overall inconsistent date marking.

      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 Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Bleach in wiping bucket is not being used according to manufacturer’s use directions. Over 200 ppm chlorine.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

      Code 7-202.12 (A)

    • Not serious Priority Foundation

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Sliced tomato in the pizza prep cooler is not date marked after being in the cooler for more than 24 hours.

      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 Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Lettuce and fish stored on WIC floor.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      WALL AND CEILING COVERINGS AND COATINGS

      There is a hole in one of the ceiling tiles in the kitchen

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

  3. Apr 2, 2025 Re-inspection · 1 priority foundation, 1 core, 2 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

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

      Code 3-603.11 (B)

    • Not serious Core Repeat

      WALL AND CEILING COVERINGS AND COATINGS

      Ceiling tile in the grilling area has a 6 inch hole in it.

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

  4. Mar 28, 2025 Routine · 1 priority, 2 priority foundation, 2 core, 4 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Lettuce is stored under new york strip steaks in the Walk in cooler.

      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)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Popcorn popper has an excessive buildup of oil/grease. Ice machine in the dining area has some mold buildup. Can opener is dirty.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Ribeye is stored on the floor in the walk in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      WALL AND CEILING COVERINGS AND COATINGS

      Ceiling tile in the grilling area has a 6 inch hole in it.

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

  5. Nov 15, 2023 Routine · 9 priority, 13 priority foundation, 15 core, 6 repeat
    • Serious Priority

      WHEN TO WASH

      Only one hand washing was observed during 4 hours of the inspection. The handwashing sinks are not located in the pizza room or the room where the line is.

      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

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Homemade pickled Jalapeno whole and sliced observed in the WIC & cooling trailer for catering. They were stored in pickled beets and cherries containers. These are obtained from an unapproved source. Pickled beans with label Willis's amazing beans stored in WIC. This is also from an unapproved source.

      Correction: Discard foods from unapproved source. Facility needs to develop a HACCP plan and apply for a variance for making pickles that's held more than 7 days at the facility.

      Code 3-201.11 (A)

    • Serious Priority

      FOOD ADDITIVES: APPROVED AND PROPERLY USED

      Observed pink curing salt and moldy saussage casing stored in the dry storage area in the basement.

      Correction: Curing of meats is a speciallized process that needs a HACCP plan and a approved variance. If the facility is not doing during, remove curing salt and casing from the facility. If the facility is custom processing animals for personal use, you will also need an approved variance.

      Code 3-202.12

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      In WIC, raw steak sandwich stored on top of RTE sauces; raw bacon wrapped meat stored on top of blue cheese dressing and BBQ dressing; raw fish stored above RTE ham. In prep cooler by the line half-cooked bacon stored on top of RTE cut ingredients.

      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 Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Tomato sauce with meat balls in 2 door cooler-garage measured 101F after 1.75hrs of cooling. They need to be cooled to 71F or below within 2hrs and 41F or below within a total of 6hrs. The meat balls are heating up the cooler on the right side and causing surranding food such as gravy and stuffing to measure at 43,42F.

      Correction: Change cooling method immediately. Transfer meat balls into smaller and shallower metal containers uncovered, move them to WIC or WIF for quick cooling down.

      Code 3-501.14 (A)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Cut lettuce, and hashbrown in prep cooler by the line top & bottom is cold held at 45,47°F. Sauces in the prep cooler -server station-bar is cold held at 49F. Ambient air temp of those two prep coolers measured at 45F, 51F. A bottle of Tartar sauce was left out on the counter & measured at 76F.

      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

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      Single use gloves observed to be stored inside a clear container touching bottled white peper and other spices. Single use gloves hanging up at the hand-washing sink by the mop area observed splashed with handwashing water when reaching for papertowel. Consumer self serve popcorn machine has the scoop sitting within the popcorn, handles touching RTE popcorn.

      Correction: Relocate the single use gloves and the popcorn scoops to eliminate chances of cross contamination.

      Code 4-602.11 (A)

    • Serious Priority

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The PIC stated that bar counters, dinning room tables are not sanitized by procedure.

      Correction: Bar counters and dinning room tables are considered food contact surfaces they should be cleaned and sanizited minimum of every 4 hours. On top of the soapy water wipe down, utilize sanitizer solutions at the correct consentration to properly sanitize food contact surfaces after each use.

      Code 4-602.11 (C)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on the ice bin to the left of the bar.

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

      Code 5-202.13

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge hasn't provided training to employees on foodborn illness reporting requirements. Employee was unable to demonstrate knowledge regarding foodborne illness reporting requirements.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge of properly sanitizing food contact surfaces, including the bar counter and the dinning tables.

      Correction: The person in charge shall obtain training or training materials in the areas of sanitizing food contact surfaces. so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (8)

    • Not serious Priority Foundation Corrected on site

      THAWING

      Frozen cod fillets are sitting in three tubs at room temp from 9:45-11:00am.

      Correction: Remove cod fillets to be stored in constant refridgeration under 41F for thawing.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for tomato with meatball sauce in garage 2 door cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method in the facility is inadequate. Various items in each cooler not datemarked. In WIC, homemade BBQ sauce has no datemarking; homemade blue cheese dressing date marked for 10/19/2023. Homemade sauces shall be date marked for 7 days.

      Correction: Develop procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the asterisk sign next to each menu item that can be orderd undercooked.

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

      Thermometer in prep cooler-line, prep cooler-server station bar measuring ambient air is not accurate to +or - 2°F.

      Correction: Check all theromometers in the facility. Calibrate or replace thermometer.

      Code 4-203.12

    • Not serious Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in cold hold foods. Facility only has two thermometers for checking hot foods above 100F.

      Correction: Obtain at least one thermometer that is easily accessible and capable of taking temperatures fro both cold and hot foods.

      Code 4-302.12 (A)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A Chlorine 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

      Meat slicer, vegetable slicer, dough roller is visibly soiled. Employee stated that after use, he only wipes down the meat slicer.

      Correction: Meat slicer and vegetable slicer must be taken apart and wash, rinse, sanitized every 4 hours during preping time or after each use if the use time is less than 4 hours. Dough roller must be wash-rinse-sanitized or switched out every 4 hours. A dirty meat slicer allows Listeria bacteria to grow. Listeria can cause miscarriage for people who are pregnant.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - LOCATION AND PLACEMENT

      Handwashing sink in the kitchen is not conveniently located for easy access to food employee that works on the line or in the pizza room. Handwashing sink at the server station by the bar is not conveniently located for the employees at the bar.

      Correction: When remodeling is done or further construction is done provide handwashing sinks in each food prep area & warewashing area to facilitate handwashing by food employees.

      Code 5-204.11

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink at the buffet server station for hand drying.

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

      Code 6-301.12

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Spray bottles 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

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment such as ROP of chicken, non-continuous-cooking bacon, pickling, curing meats.

      Correction: Submit a variance request for each of these items following the procedures outlined under 1-105.12.

      Code 1-105.12

    • Not serious Core

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for Reduced oxygen packaging (vacuume packaging) chicken for specials on the menu.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment. The CFM's certificate expired 05/2023. The current certificate posted by the WIC is a food handler's certificate, which is not the same with a Certified Food Manger certificate.

      Correction: The license holder needs to sign a conditional license agreement. If the facility cannot have at least one certified food protection manager within 90 days, the license will be void. I will email a list of state approved CFM courses.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat Corrected on site

      OPEN DRINK CONTAINER

      Drinking cup 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

      Batter in the WIC were observed to be unwrapped or uncovered, sitting under the cooler fan where a dripping pan is places under to catch condensation.

      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

      PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

      Unwashed cherry tomatos in a box stored over cooked mushrooms in the prep cooler in pizza room.

      Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

      Code 3-302.11 (A) (8)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Various foods in many fridges are stored in unlabeled white bucket container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

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

      Wet wiping cloth used for wiping surfaces stored on the counter in the pizza room.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Raw Chicken, beef ribeye is stored on the floor in the WIC. Cardboard boxes of breading, scalloped potatos, salt, stuffing mix, worcestershrine sauce etc. stored on the floor in the basement.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Prep table in the kitchen is subject to potential contamination by fly sticky strips hanging on the celing.

      Correction: Remove fly stripes from this location protect food & food contact surface from contamination. In the kitchen, you could use a fly swatter to eliminate occusional flies.

      Code 3-305.14

    • Not serious Core

      EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

      Wood prep table is no longger easily-cleanable due to heavy wear and tear. Observed employee wrapping raw steak directly on the table with only plastic wrap as barrior.

      Correction: Remove wood prep table. Or replace with stainless steel table.

      Code 4-101.17

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Boxes of to-go containers, single use forks, red check deli wrap papers etc. are being stored in the basement on the floor.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination and 6 inches off the floor.

      Code 4-903.12

    • Not serious Core

      WALL AND CEILING COVERINGS AND COATINGS

      Celing covering in the kitchen is broken/open.

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

    • Not serious Core Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at buffet server station handwashing sink, women's bathroom in buffet area.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The hanswashing sink by the mop sink is leaking stream of water.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair handwashing sink.

      Code 6-501.11

Source: Buffalo County Health Department. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.