Wilderness Inn

Year by year

Inspections

1. Sep 9, 2026 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     DATE MARKING - DISPOSITION

     There are many sauces in the kitchen that have exceeded their 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)

   • Not serious Priority Foundation

     PROHIBITING ANIMALS - PREMISE

     There were two dogs present at the time of inspection in the kitchen. The operator stated that the dogs are removed prior to operation

     Correction: Remove the animal from the premises and keep all prohibited animals out of the premises.

     Code 6-501.115 (A)

   • 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 [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Thre are multiple areas in the kitchen that are in need of cleaning including sides of equipment, floors walls ect. that are in need of cleaning

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

     Code 4-601.11 (C)

2. Dec 2, 2025 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Sanitizer used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No 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

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is below 85°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

3. Dec 27, 2024 Routine · 1 priority, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

     there is no sanitizing solution in the establishment at the time of inspection. The operator stated that they had recently ran out.

     Correction: Provide equipment that meets all of the requirements under 4-501.114 (F). Provide alternate methods of sanitization until equipment meets code requirments.

     Code 4-501.114 (F)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The tables around the handwashing sink are in need of cleaning

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     There are many missing tiles in the kitchen area.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

4. Sep 19, 2023 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs and pork sausage stored above ready-to-eat foods.

     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

     RTE/TCS FOOD - PROPER DATE MARKING

     Sliced tomato, onion, peppers in kitchen cooler are 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

     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 Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     French fry cutters are not cleaned at a frequency to preclude accumulation of soil residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation and/or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in lower part of the kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control device is located over food prep and cooking equipment.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)