The Bogey Factory

Year by year

Inspections

1. May 1, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Apr 18, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked chicken being cooled improperly by being diced after cooking and being placed into plastic container greater than 6" thick into under cab cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shelled eggs stored over cooked chicken wings in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No documentation is being recorded for HACCP plan regarding vacuum sealing and fermentation for pickles.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in kitchen.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

3. May 16, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Apr 4, 2024 Pre-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Wooden rail for drinks at bar that is exposed to splash, spillage, or other food soiling is not easily cleanable.

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

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken that is chilling in freezer was stored over fish.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees do not have a policy for reporting symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Food on prep table next to hand sink near dish washer is subject to potential contamination from splashing. Bar hand sink needs splash guard as well to prevent contamination to dishes

     Correction: Change methods or procedures to protect foods from contamination

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the wall next to the reach-in prep cooler in the kitchen has pores that need to be sealed.

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

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - COVE BASE

     The floor and wall junctures located in the bar area are not coved properly.

     Correction: Maintain the floor and wall junctures in a manner dependent on cleaning method.

     Code WFC 6-201.13