The Marathon County Health Department as an agent of the State licenses and inspects food establishments that serve the public in Marathon County for compliance with the Wisconsin Food Code. This includes all restaurants, caterers, mobile food establishments, vending machines, special events with temporary food stands, and retail food establishments. Please note that any inspection report reflects observations made during the time an inspector was present at a facility which may not be reflect conditions at other times. For more information about this or other programs, visit the Marathon County Health Department web site at http://www.co.marathon.wi.us/Departments/HealthDepartment.aspx, call 715-261-1900, or email health@co.marathon.wi.us.
What is shown on the inspection report?
The inspection report has different listed sections: Establishment information, Inspection Type, Food Temperatures, Equipment information, and Observed Violations. The Observed Violations section indicates the violation; how to correct it; and why it was a violation. This section will indicate if the violation was Repeated from the previous inspection and if the violation was Corrected during this inspection. The Wisconsin Food Code has three categories of violations. The categories are identified at the end of the Code Citation text with the following letters:
“P” or Priority Item is a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard.
“Pf” or Priority Foundation Item is a provision in this Code whose application supports, facilitates, or enables one or more Priority Items.
All other items of this Code that are not designated as a “P” or “Pf” are considered a Core Item which usually relates to general sanitation, operational controls, facilities or structures, equipment design, or general maintenance.
Who Conducts The Inspections You Are About To Review?
Food Facility inspections in Wisconsin are conducted by Environmental Health Specialists (EHS). In Marathon County, all of the health inspectors are state or nationally Registered Environmental Health Professionals. Every year, the EHS receive training in Wisconsin’s Food Code, foodborne illness risk factors, and other food safety principles to enhance knowledge and expertise. During the inspection, the health inspector observes and documents food preparation processes. In addition, the health inspector identifies actions to assure food safety. The health inspector works with facility owners, managers, and employees so that food is safe from harmful bacteria, viruses, physical hazards, and chemical contaminants.
What happens at the end of the inspection?
At the end of the inspection, the person in charge of the food facility and the health inspector review the completed report to discuss any violations, options to meet food safety regulations, answer questions, and to provide a copy of the inspection report. The facility may be provided additional training materials and other food safety information. A reinspection may be scheduled to verify the violations are corrected. One “serious” violation may require immediate action; other times a number of “non-serious” or several “repeat” violations may require additional action by the health inspector.
What are the most common violations observed during an inspection?
Personal hygiene: (poor hygiene, bare hand contact with ready-to-eat foods, handwashing sinks without handsoap or towels) accounted for about 35% of the violations.
Contaminated equipment/Food protection (food protected during storage and preparation, food contact surfaces cleaned and sanitized,) accounted for about 30 % of the violations.
Improper holding temperatures/times (cooling, hot holding, cold holding, expiration dates) accounted for about another 30 % of the violations.
Why are there no inspections listed before 2014?
The Marathon County Health Department implemented a new computer-based inspection program in 2014. Electronic inspection reports can be accessed through this database. Prior year’s inspection reports in paper format are available by request through the Director of Environmental Health.
What other types of inspections or activities are conducted?
In addition to the annual or routine inspection, the health inspector may visit or phone the facility to discuss questions on remodeling, new equipment, package labeling/menu language, food recalls, or food safety training. The inspector will also contact the facility on consumer complaints or reports of foodborne illness.
Facilities on a private well system or that have a bottle water machine will have water samples collected annually and screened for Nitrates and bacteria.
The health inspectors also inspect or provide food safety information to Farmers Markets and other temporary food stands.