RecordWell Data

Happy Hour Bar

1318 MAIN ST, Bloomer, WI 54724 · Chippewa County

42cited violations
7serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Chippewa County Department of Public Health
License / ID
AKRR-CREJCL
Status
Permitted
Official record
Chippewa County Department of Public Health inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262134
20242153
20232140

Inspections

  1. Jan 30, 2026 Re-inspection · No items found

    No violations cited.

  2. Jan 28, 2026 Routine · 4 priority, 7 priority foundation, 2 core, 2 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk in Cooler - Raw fish filets are thawing on top of a container of cooked chicken.

      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

      TCS FOOD - HOT HOLDING

      Green peppers in hot hold unit is hot held at 117°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

      FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

      The chlorine sanitizer generated by Performace dish machine in kitchen is not is not being operated in accordance with manufacturer's instructions. The machine is completely filthy and had a large amount of old food floating in the machine that is supposed to be sanitizing dishware. It was also observed that there was no sanitizer in jug that the machine pulls from. This observation tells me nobody is monitoring when chemicals need to be replaced. The door of machine was also filthy.

      Correction: Provide equipment that meets all of the requirements under 4-501.114 (F). Provide alternate methods of sanitization until equipment meets code requirments. Use 3 comp sink at bar to wash, rinse and sanitize dishware for now.

      Code 4-501.114 (F)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      HEET chemical bottle is stored over food prep area in kitchen.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - SANITIZATION

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

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

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on sanitization, thermometer use, monitoring temperatures, cleanliness, glove use, hand washing and other very important food safety topics.

      Correction: The person in charge shall provide food safety training to employees on all of these listed topics.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Homemade ranch dressing is not date marked.

      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 Priority Foundation

      THERMOMETERS - FOOD - ACCURACY

      Thermometer used in food establishment is not accurate to +/- 2°F. Another food thermometer was broken.

      Correction: Calibrate or replace thermometer.

      Code 4-203.11

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No chlorine test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink in kitchen observed to be used for utenstil storage during inspection and is unavailable for proper handwashing. There is also no hand soap and no paper towel available.

      Correction: Keep handwashing sink free of obstructions and supplied at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Peanut box is stored on the floor in the dry store area by soda.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen area as well as dry storage area by soda is dirty. Floors and equipment must be cleaned regularly to prevent accumulation of dirt and food debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  3. Nov 18, 2024 Re-inspection · 5 priority foundation, 2 core, 1 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - SANITIZATION

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

      Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. This education was provided with the fact sheets left for staff. Make sure all staff are educated on these topics.

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Many food items listed in comments section of this report had no date mark or were past alotted 7 days.

      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 Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods. There was one broken one I observed in kitchen.

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

      Code 4-302.12 (A)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No chlorine test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Bleach should be mixed with water to reach 50-100 ppm for use on food contact surfaces.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be used for storing dirty utensils during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

      Ice machine not cleaned at a frequency to preclude accumulation of soil residue.

      Correction: Clean equipment at a frequency to preclude soil accumulation. Staff were instructed to not use any of the ice out of this ice maker until all mold/mildew is removed and the area in top back corner of machine is sanitized.

      Code 4-602.11 (D) (5)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under grill has pooled up oil/grease from leaking hood system. And shelving in kitchen has food debris on it.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  4. Aug 2, 2024 Routine · 3 priority, 3 priority foundation, 2 core
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after grabbing dirty rags and touching other surfaces that may not be sanitary.

      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

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Toast was handled with bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Prep cooler in kitchen. Ready-to-eat pickles stored under raw ground beef.

      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 Corrected on site

      DEMONSTRATION OF KNOWLEDGE - SANITIZATION

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Operator did not know how t use test strips to verify that dish machine is working correctly.

      Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. I showed Josh onsite how to use test strips to make sure dish machine was at 50-100 ppm for sanitizer concentration.

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation

      THAWING

      Raw fish is being improperly thawed by sitting out on kitchen counter at room temperature.

      Correction: Adjust procedures or methods to properly thaw foods. If it is not a rush for fish fry the fillets should be stored in the walk in cooler.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

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

      Code 6-301.11

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

      Wiping cloth used for wiping surfaces and equipment is heavily soiled.

      Correction: Cloths used for wiping counters and equipment shall be laundered daily.

      Code 3-304.14 (B) (2)

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Prep cooler is not equipped with an accurate integral or permanently affixed temperature measuring device.

      Correction: Provide an accurate integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

  5. Aug 30, 2023 Follow Up · 3 priority foundation, 4 core, 7 repeat
    • Not serious Priority Foundation Repeat

      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 Repeat

      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

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

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

      Code 6-301.11

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in back hallway/store area under drain lines.

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

      Code 4-903.12

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The back wall of the storage are is exposed wood. The ceiling tiles in the kitchen are peeling.

      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 Repeat

      DRYING MOPS

      Mops stored in mop bucket.

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

  6. May 2, 2023 Pre-inspection · 3 priority foundation, 4 core
    • 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

      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

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

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

      Code 6-301.11

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in back hallway/store area under drain lines.

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

      Code 4-903.12

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The back wall of the storage are is exposed wood. The ceiling tiles in the kitchen are peeling.

      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

      DRYING MOPS

      Mops stored in mop bucket.

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

Source: Chippewa County Department of Public Health. History last read Oct 8, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.