The Madison Club

Year by year

Inspections

1. Oct 18, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine drain line does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at the bar on 3rd floor is not accessible: blocked with a strainer for dumping drinks.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Oil bottles are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     At the 3rd floor server station and bar: each area had a sani bucket for which the sanitizer was depleted. Tested at 0 ppm active quat.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Quat test strips are expired (2023).

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Ice buckets are not store in an upside down manner, to prevent accidental contamination.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

2. Jun 9, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jun 2, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved.

     Correction: Provide a State of Wisconsin approved backflow prevention device. Model ASSE #1011.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing reminder component for salmon, lamb, eggs, and eggs benedict.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Several ready to eat foods and in house made sauces being cold held are not datemarked or has a datemark that exceeds 7 days.

     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

     LABEL - WORKING CONTAINER

     (1) Containers of oils, vinegars, and salt are stored in unlabeled container. (2) Prepped food in tap room kitchen freezer are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw or partially cooked salmon used in a ready-to-eat form.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Last sale/served date missing from shellstock tags. Tags not maintained in chronological order from last date of sale/served.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Clarified butter held at 80F in container on counter.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     (1) Deli meat at 47F, shredded cabbage at 49F, and coleslaw dressing at 48F in third floor kitchen prep cooler. (2) Mayo at 44F and ranch dressing at 47F in third floor kitchen server cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Roast pork at 50F after cooling overnight.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemical sprays bottles are stored over splash guard of pastry handwashing sink.

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

     Code WFC 7-201.11; 7-301.11

4. Dec 17, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. Sep 20, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

6. Aug 28, 2018 Routine Inspection · Reinspection Required

   No violations cited.

7. May 9, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jul 14, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jun 29, 2017 Re-Inspection · Reinspection Required

   No violations cited.

10. Jun 14, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Jun 15, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. May 27, 2015 Routine Inspection · Reinspection Required

    No violations cited.

13. Mar 12, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jan 31, 2013 Routine Inspection · No Reinspection Required

    No violations cited.