Wissota High Shores, LLC

Year by year

Inspections

1. Oct 1, 2026 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation for the bar.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Kitchen door is open, screen door is not tight fitting and screen is ripped.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests. Ensure that door is tight fitting.

     Code 6-202.15 (D)

2. Sep 2, 2026 Routine · 3 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Sauteed mushrooms, aujus was improperly reheated. Items for the hot well holder are placed in the hot well to reheat. Food items had been in the hot well holder for 2hrs.

     Correction: Adjust procedures and methods to properly reheat food. Reheat foods to at least 165degrees within 2hrs. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     DATE MARKING - DISPOSITION

     milk and heavy whipping cream in turbo air server cooler and in walk in cooler is not provided with a date mark.

     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. Date mark milk and creamer with date of open. Items are good for up to 7 days after open.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Ice paddles kept in walk in freezer were placed directly on the floor.

     Correction: Clean food contact surfaces anytime contamination has occurred. Provide a designated area off the floor for ice paddles

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP tuna fillet is being improperly thawed inside package.

     Correction: Adjust procedures or methods to properly thaw foods. Slice package by filet to introduce oxygen when starting to thaw. When pliable, fully remove from packaging.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling available at bar hand wash stations

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

     Code 6-301.12

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation for the bar.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Kitchen door is open, screen door is not tight fitting and screen is ripped.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests. Ensure that door is tight fitting.

     Code 6-202.15 (D)

3. Apr 10, 2025 Re-inspection · No items found

   No violations cited.

4. Mar 6, 2025 Routine · 3 priority, 2 priority foundation, 2 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Beef Noodle (from previous day) in Main Walk In Cooler at 45 degrees F has not cooled within 6 hours. The cover was sealed tight. Please allow the items to properly cool and keep covers off until food is completely cooled to 41 degrees.

     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 Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Quat Sanitizer Spray Bottles is not being used according to EPA registered label use instructions and is at 0 PPM at server counter. Mulitple buckets across the kitchen were also reading 0-100PPM of Quat.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Proper sanitizer concentration at 400 PPM was coming out from dispenser in mop closet. Ensure buckets are made fresh every 4 hours. Spray bottles and buckets were remade at time of inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Ice paddles in Walk In Freezer were placed directly on the ground. These items need to be treated as food contact surfaces as they are placed directly into soups/ potatoes.

     Correction: Clean food contact surfaces anytime contamination has occurred. Ice paddles were immediately cleaned/ sanitized. Please place them in a clean container for storage until use.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing many astricts on the menu and there are places such as potato/ French fry items that do contain the astrict.

     Correction: Properly identify those food items that require a consumer advisory. With new menu being created and printed, please ensure all items that need the astrict (burgers/ steaks/ seafood) are properly addressed. I left a PDF on site but attaching one as well.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at bar hand wash sinks.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Towels/ rags are not allowed.

     Code 6-301.12

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on main grill and saute line prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored IN a sanitizing solution in between uses. A rag/ towel can be used as a hot pad for handling grill items/ pans, but should not be used for surfaces in close contact with food/ prep line. They also should not be left on the counters.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Potatoes in boxes and bags is stored on the floor in the basement.

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

     Code 3-305.11 (A) (3)

5. Mar 15, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Several Ready-to-Eat TCS/Potentially Hazardous food and drink products were either not date marked or were well past their 7 day shelf life once opened. These items (which were discarded) included: sausage and pepperoni, pizza sauce, coleslaw, milk, heavy cream and spinach artichoke dip.

     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

     CLEANING, FREQUENCY AND RESTRICTIONS

     The fire suppression system and walls, chain and ceiling to the left of hood system in kitchen is covered in grease and dust.

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

     Code 6-501.12