RecordWell Data

Badger Hole

1602 MARTIN RD, Bloomer, WI 54724 · Chippewa County

38cited violations
13serious tier
7inspections

Establishment

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

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262135
2025294
20243164

Inspections

  1. Aug 12, 2026 Follow Up · 2 priority, 2 priority foundation, 2 core, 6 repeat
    • Serious Priority Repeat

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food is obtained from an unapproved source. Homemade canned goods: jams, salsa, pickels in walk in cooler. Vacuum sealed frozen fish, and brats without wisconsin meat inspection seal in stand up freezer

      Correction: Discard foods from unapproved source. Take all personal items home or create a personal bin and keep all personal unapproved source food items there.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      PVC pipe for food prep sink is too long or drooping and is no longer providing a proper air gap

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

      Code 5-202.13

    • 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. Sanitizer bucket was remade due to being 0ppm and excessive amount of bleach was used 200+ ppm, and sanitizer bucket was remade multiple times to acquire proper concentration.

      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 Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing. Owner stated that burgers are mostly made well, but will cook them accordingly to how customers want them if they ask for them medium/medium well.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Fact sheet provided

      Code 3-603.11 (A)

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE

      The dish machine racks are soiled with dark colored mold/bioflim and is not cleaned before use.

      Correction: Clean warewashing machine, compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; drainboards or other equipment before using. Scrub dish machine racks to remove mold/bioflim.

      Code 4-501.14 (A)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen hood is crusted with grease. The wall underneath the kitchen hood has coagulated grease splatter and drips .

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Professionally clean the kitchen hoods and maintain kitchen hoods by regularly washing them in between the professional cleanings.

      Code 6-501.12

  2. Aug 11, 2026 Routine · 3 priority, 2 priority foundation, 2 core, 1 repeat
    • Serious Priority Repeat

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food is obtained from an unapproved source. Homemade canned goods: jams, salsa, pickels in walk in cooler. Vacuum sealed frozen fish, and brats without wisconsin meat inspection seal in stand up freezer

      Correction: Discard foods from unapproved source. Take all personal items home or create a personal bin and keep all personal unapproved source food items there.

      Code 3-201.11 (A)

    • Serious Priority

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

      The chlorine sanitizer for the dishwasher machine is not being used according to EPA registered label use instructions and is at 0 PPM. The kitchen sanitizer bucket is at 0ppm.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Eco lab was called to service. Kitchen sanitizer bucket was remade.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      PVC pipe for food prep sink is too long or drooping and is no longer providing a proper air gap

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

      Code 5-202.13

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - SANITIZATION

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Sanitizer bucket was remade due to being 0ppm and excessive amount of bleach was used 200+ ppm, and sanitizer bucket was remade multiple times to acquire proper concentration.

      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

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing. Owner stated that burgers are mostly made well, but will cook them accordingly to how customers want them if they ask for them medium/medium well.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Fact sheet provided

      Code 3-603.11 (A)

    • Not serious Core

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE

      The dish machine racks are soiled with dark colored mold/bioflim and is not cleaned before use.

      Correction: Clean warewashing machine, compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; drainboards or other equipment before using. Scrub dish machine racks to remove mold/bioflim.

      Code 4-501.14 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen hood is crusted with grease. The wall underneath the kitchen hood has coagulated grease splatter and drips .

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Professionally clean the kitchen hoods and maintain kitchen hoods by regularly washing them in between the professional cleanings.

      Code 6-501.12

  3. May 8, 2025 Re-inspection · No items found

    No violations cited.

  4. Apr 22, 2025 Routine · 4 priority, 1 priority foundation, 4 core
    • Serious Priority

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food in walk in cooler and kitchen freezer is obtained from an unapproved source. There were homemade pickled sausages/onions in the walk in cooler, as well as vac sealed salmon and venison sausage from an unapproved source.

      Correction: If personal food items are going to be kept at the establishment, these items MUST be stored on a shelf labeled "Staff Only". If not, discard these food items or take them home.

      Code 3-201.11 (A)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Prep cooler. Ready-to-eat sauce bottles stored under raw burger patty.

      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

      DATE MARKING - DISPOSITION

      Sliced tomato and onion in prep cooler have exceeded its date mark or 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.

      Code 3-501.18 (A)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

      Utensils in Ecolab warewashing machine are not exposed to the Super San chlorine sanitizer for the required amount of time, due to the fact that the jug has ran out of liquid sanitizer and establishment did not have backup jugs. Establishment has no bleach to make up sani bucket for wiping down food contact surfaces, such as the prep tables.

      Correction: Owners should be frequently checking to ensure there is sanitizer in the jug and that it is being dispensed at appropriate concentration of 50-100 ppm.

      Code 4-703.11 (C)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Establishment had no type of sanitizer for use on food contact surfaces at the time of inspection (dish machine and bleach for sani bucket were both absent). Owner had to call Fat Boys to obtain sanitizer for dish machine while inspection was still going on.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Core

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

      Wiping cloth used for wiping surfaces stored on ice machine and edge of ice bin.

      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

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Walk in cooler is not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The deep fryers, ice machine, floors, shelves and walls of kitchen are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. All areas mentioned are filthy and need routine cleaning going forward.

      Code 4-602.13

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen floors, equipment and shelving are soiled in dust and grease accumulations. Grease trap is not working properly and causing dish machine to smell like rotten eggs.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Plumber is coming to fix grease trap.

      Code 6-501.12

  5. Aug 2, 2024 Routine · No items found

    No violations cited.

  6. Aug 2, 2024 Re-inspection · 2 priority, 2 priority foundation, 4 core, 8 repeat
    • Serious Priority Repeat

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food is obtained from an unapproved source, Pickled/canned food items that were not made onsite at restaurant and date marked appropriately were in walk in cooler below drinks.

      Correction: Discard foods from unapproved source.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Sanitizer jug connected to dish machine does not bear a manufacturer’s label.

      Correction: Provide labels for poisonous or toxic materials used in the food establishment. Recommended to owner that she should dispose of this unlabeled chemical and put a new labeled jug of Stermaine in its place for use in the dish machine.

      Code 7-101.11

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A QAC (Quat) test kit is not available for checking sanitizer concentrations for the dish machine. The strips you do currently have onsite are for testing chlorine sanitizer. Steramine is a quat sanitizer and should be at 200-400 ppm for use on food contact surfaces.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. These can be purchased on Amazon for pretty cheap.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink 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 Core Repeat

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Walk in Cooler is not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen floors, hood system and surfaces of equipment (pizza oven) are soiled with grease, dirt and debris. Walk in cooler floor and shelving needs to be cleaned out and reorganized.

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

      Code 4-601.11 (C)

    • Not serious Core Repeat

      GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

      The garbage bin area out back of kitchen has a lot of broken glass on the ground and different containers filled with rain water that will harbor pests in summer months.

      Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

      Code 5-501.115

    • Not serious Core Repeat

      DRYING MOPS

      Wet mop stored in closet on floor of mop basin.

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

      Code 6-501.16

  7. Apr 11, 2024 Routine · 2 priority, 2 priority foundation, 4 core
    • Serious Priority

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food is obtained from an unapproved source, Pickled/canned food items that were not made onsite at restaurant and date marked appropriately were in walk in cooler below drinks.

      Correction: Discard foods from unapproved source.

      Code 3-201.11 (A)

    • Serious Priority

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Sanitizer jug connected to dish machine does not bear a manufacturer’s label.

      Correction: Provide labels for poisonous or toxic materials used in the food establishment. Recommended to owner that she should dispose of this unlabeled chemical and put a new labeled jug of Stermaine in its place for use in the dish machine.

      Code 7-101.11

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A QAC (Quat) test kit is not available for checking sanitizer concentrations for the dish machine. The strips you do currently have onsite are for testing chlorine sanitizer. Steramine is a quat sanitizer and should be at 200-400 ppm for use on food contact surfaces.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. These can be purchased on Amazon for pretty cheap.

      Code 4-302.14

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink 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 Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Walk in Cooler is not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen floors, hood system and surfaces of equipment (pizza oven) are soiled with grease, dirt and debris. Walk in cooler floor and shelving needs to be cleaned out and reorganized.

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

      Code 4-601.11 (C)

    • Not serious Core

      GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

      The garbage bin area out back of kitchen has a lot of broken glass on the ground and different containers filled with rain water that will harbor pests in summer months.

      Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

      Code 5-501.115

    • Not serious Core

      DRYING MOPS

      Wet mop stored in closet on floor of mop basin.

      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.