Base Camp

Year by year

Inspections

1. Jun 4, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior drop shield of ice machine is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Shredded cabbage being cooled fully covered in a plastic container > 4" deep.

     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

     DATE MARK - EXCEEDED OR MISSING

     Chili that was prepared, frozen, then removed to thaw for use in upright 2 door fridge is not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handsink by cookline has a broken cold water faucet handle, and there is a slow drip from the piping underneath sink when water is running.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Stacked insulation in basement can provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests, or alternatively place insulation into pest-proof containers like plastic totes.

     Code WFC 6-501.111

   • Not serious Good Retail Practice Corrected on site

     PEST - DEAD/TRAPPED

     Dead mouse in trap present at top of stairs to basement. No other evidence of pests observed; operator states the last time a mouse was caught was at least 6 months ago.

     Correction: Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests. Increase pest control activity as needed.

     Code WFC 6-501.112

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Both test kits for the sanitizer (chlorine) expired March 2026. Dish machine thermal stickers expired in 2023 and 2024.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions and provide an unexpired irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.14; WFC 4-302.13(B)

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Packages of napkins and cups stored underneath front counter handsink.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor and away from unprotected sewer lines such as drain piping from hand sinks.

     Code WFC 4-903.11

2. Apr 17, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior drop shield of ice machine is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Chili that was prepared, frozen, then removed to thaw for use in upright 2 door fridge is not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handsink by cookline has a broken cold water faucet handle, and there is a slow drip from the piping underneath sink when water is running.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

3. May 9, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Taco meat was cooled > 2" deep in a covered plastic container.

     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

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No verifiable policy available at time of inspection.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Cans of Raid spray for occasional ants are used in the establishment.

     Correction: Use only pesticides approved for use in food establishments.

     Code WFC 7-202.12

4. Oct 27, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     LABEL - PACKAGED FOOD

     Containers of frozen soup available for self-service retail sale are improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all sub-ingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine (bleach) sanitizer in the red sani bucket was 0-10 ppm Cl. Bleach used to set-up solution lost strength due to exposure to the air.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

5. May 24, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Feb 5, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 15, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 10, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 21, 2015 Pre-inspection · No Reinspection Required

   No violations cited.