Woman Gives Horrible Review and Then Gets Totally Busted

Ah, Facebook, how do I love thee? Let me count the ways. Each day, it becomes more and more of a cesspool of complaints as people who have a problem with a restaurant vomit out their feelings on various Facebook pages. I look at it as my duty to point out these injustices and leap to the defense of a restaurant falsely cast into a negative light.

What we have here today is a clear case of “he said/she said” and I love it. A bar called Copperstill Bourbon Bar (here is their Facebook page) in Neenah, Wisconsin was recently reviewed on Facebook by a woman named Michelle Doule who claims to work for the state health department. She says that the bar is “sub-par as far as cleanliness” and goes on to claim that she witnessed an employee leave the the restroom without washing his hands and then proceed to make a pizza. It appears that Michelle was not there as a state worker, but just a regular person wanting a drink and she felt a responsibility to address the situation on Facebook rather than go through a formal inspection.

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Now enter the owner of the bar who wants to defend its reputation and respond to the review. (This is where it gets good.) The bar says that the review is a complete fabrication and the only reason Michelle wrote the review was retaliation because she was kicked out the night before for reaching over the bar and pouring herself another glass of bourbon. The bar also says that they are shocked by her behavior; first that she would illegally pour herself another drink and secondly that she would publicly denounce the cleanliness of their establishment which would be a clear violation of a health inspector’s responsibility. They are threatening legal action against Michelle and the health department.

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This, if Michelle actually works for the state health department, because at least one person claims she really works at Kohl’s.

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Who’s right and who’s wrong? Who cares, really because this has Internet drama written all over it. I have again decided to leave Michelle’s full name visible since she posted her review on a public page and she obviously believes it is her right and responsibility to share her opinion. I want to help her share her opinion because I am a giver. Copperstill has asked her to remove the egregious review but she has refused to do so. Maybe me writing about her will give her the incentive to do the right thing and take her ass back to Kohl’s to sell some marked down pantsuits.

Good luck, Copperstill. I believe you and I bet that everyone who reads this blog post will too. If she does work for the state health department, then I’m sure her superiors would want to know how she is abusing her power. If she doesn’t work for the state health department, then I bet she will come to her senses as soon as we share the fuck out of this blog post.

And if you like this bitchy blog, I am going to beg of you to click here to preorder my Bitchy Waiter book that comes out in April.

 

I wait tables and bitch about it on my blog, The Bitchy Waiter.

21 thoughts on “Woman Gives Horrible Review and Then Gets Totally Busted

  1. Another indication that Michelle is just making it up: the dude who doesn’t wash his hands after using the loo and starts making a pizza? Seinfeld episode.

    1. Too bad there’s a Jason Alexander interview where he describes the moment he realized the story lines were based on things that happened in real life to Larry David. The Kohl’s bitch might be lying in this instance, but I’m sure that doesn’t mean Larry David is the only person that has ever caught a pizza greaser not washing his hands.

  2. Big list of violations for the past 2 1/2 years…many repeats, several handwashing issues! The guy from the restaurant is a liar, their inspection from Jan 19 was not outstanding! There was a priority violation and a priority foundation violation on that date.

    http://healthspace.com/Clients/WI/Winnebago/web.nsf/formFacility.xsp?id=2766C428FBBF554986257C130054A91D

    Neenah Wisconsin, Winnebago County Health Department: You can read the inspections for the Copperstill Bourbon Bar online.
    Observation: The Chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
    Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration.
    Observation: Working containers of sanitizer not labeled with contents.
    Correction: Label working containers.
    Observation (CORRECTED DURING INSPECTION): Ice used for storing juice is used for drink ice.
    Correction: Discard contaminated food and adjust procedures to prevent ice used as an exterior coolant from being used in food.
    Observation (REPEAT): Many items missing date marks in prep cooler.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (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.
    Observation: Female bathroom is not provided with a covered waste receptacle.
    Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
    Observation (REPEAT): Tomatoes in prep cooler is improperly date marked. No date marking system in place.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (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. Correct By: 19-Feb-2014
    Observation (REPEAT): There is no State of Wisconsin food manager’s certificate posted in the food establishment.
    Correction: Provide & post an original State of Wisconsin food manager’s certificate. Correct By: 29-Jan-2014
    Observation: Food is obtained from an unapproved source, sauce for pizza is being made at Cy’s Asian Bistro and brought (frozen) to Copperstill.
    Correction: Discard foods from unapproved source. Cy’s is not a licensed wholesaler; discontinue this practice. Correct By: 29-Jan-2014
    Observation: Chicken, tomatoes held on ice at 45 and 47 degrees F respectively.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Feb-2014
    Observation: Ice bin is not sufficient in capacity to hold foods at 41 degrees F or below.
    Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 05-Feb-2014
    Observation: No thermometer is present for monitoring temperatures in foods.
    Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 05-Feb-2014
    Observation: Handwashing sink observed to be blocked by cleaning supplies during inspection and is unavailable for proper handwashing.
    Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 05-Feb-2014
    Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
    Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 05-Feb-2014
    Observation: Working containers of sanitizer not labeled with contents.
    Correction: Label working containers. Correct By: 05-Feb-2014
    Observation: Tomatoes, green peppers and sauce are subject to potential contamination by being uncovered in an area exposed to customers.
    Correction: Remove food from this location or provide alternate methods to protect food from contamination. Correct By: 05-Feb-2014
    Observation: Lights located in basement hallway are not shatter resistant.
    Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 05-Feb-2014
    Observation: No handwashing signage provided at handwashing sink.
    Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 05-Feb-2014
    Observation: Current permit is not posted in establishment
    Correction: Post permit in public view. Correct By: 05-Feb-2014

    09 – 3-201.11 (A) – COMPLIANCE WITH FOOD LAW – UNAPPROVED SOURCE

    priority

    Observation: Food is obtained from an unapproved source, sauce for pizza is being made at Cy’s Asian Bistro and brought (frozen) to Copperstill.
    Correction: Discard foods from unapproved source. Cy’s is not a licensed wholesaler; discontinue this practice. Correct By: 29-Jan-2014

    20 – 3-501.16 (A) (2) AND (B) – PHF/TCS, COLD HOLDING

    priority

    Observation: Chicken, tomatoes held on ice at 45 and 47 degrees F respectively.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Feb-2014

    21 – 3-501.17 – RTE/PHF-TCS PROPER DATE MARKING

    priority

    Observation: Chicken, tomatoes, meat, ect. in prep area and walk in cooler is improperly date marked. No date marking system in place.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (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. Correct By: 05-Feb-2014

    31 – 4-301.11 – ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

    priority foundation

    Observation: Ice bin is not sufficient in capacity to hold foods at 41 degrees F or below.
    Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 05-Feb-2014

    34 – 4-302.12 (A) – FOOD TEMPERATURE MEASURING DEVICES – PROVIDED

    priority foundation

    Observation: No thermometer is present for monitoring temperatures in foods.
    Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 05-Feb-2014

    08 – 5-205.11 – USING A HANDWASHING SINK – ACCESSIBLE

    priority foundation

    Observation: Handwashing sink observed to be blocked by cleaning supplies during inspection and is unavailable for proper handwashing.
    Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 05-Feb-2014

    08 – 6-301.12 – HAND DRYING PROVISION

    priority foundation

    Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
    Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 05-Feb-2014

    26 – 7-102.11 – TOXIC SUBSTANCES – IDENTIFYING INFORMATION, PROMINANCE – COMMON NAME-WORKING CONTAINER

    priority foundation

    Observation: Working containers of sanitizer not labeled with contents.
    Correction: Label working containers. Correct By: 05-Feb-2014

    1A – 12-201.11(C) – POSTING OF CERTIFICATE

    core

    Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
    Correction: Provide & post an original State of Wisconsin food manager’s certificate. Correct By: 29-Jan-2014

    37 – 3-305.14 – FOOD CONTAMINATION – FOOD PREPARATION

    core

    Observation: Tomatoes, green peppers and sauce are subject to potential contamination by being uncovered in an area exposed to customers.
    Correction: Remove food from this location or provide alternate methods to protect food from contamination. Correct By: 05-Feb-2014

    54 – 6-202.11 – LIGHT BULBS – PROTECTIVE SHIELDING

    core

    Observation: Lights located in basement hallway are not shatter resistant.
    Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 05-Feb-2014

    08 – 6-301.14 – HANDWASHING SIGNAGE

    core

    Observation: No handwashing signage provided at handwashing sink.
    Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 05-Feb-2014

    55 – DHS 196.04 (7) – POSTING OF PERMIT

    core

    Observation: Current permit is not posted in establishment
    Correction: Post permit in public view. Correct By: 05-Feb-2014

    14 – 4-601.11 (A) – FOOD CONTACT SURFACES – SOILED

    priority foundation

    Observation: Food prep sink is visibly soiled.
    Correction: Clean food prep sink prior to opening.

    1A – 12-201.11 (A) [A] – CERTIFIED FOOD MANAGER – REQUIREMENT

    core

    Observation: There is no Wisconsin certified food manager for this establishment.
    Correction: Anthony has passed Serve Safe course but must send information to the State for state certification.

    45 – 4-201.11 – EQUIPMENT AND UTENSILS – DURABILITY AND STRENGTH

    core

    Observation: Basement walkin contains wood shelves.
    Correction: Replace shelving or repaint wood shelf inserts. Correct By: 25-Dec-2013

    54 – 6-202.11 – LIGHT BULBS – PROTECTIVE SHIELDING

    core

    Observation: Light bulbs located closest to the ice machine are not shatter resistant.
    Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

    1. So you post 5 inspections worth of violations on a single post stating that there most recent inspection was not outstanding? Upon looking at there list of inspections there most recent inspection has a violation for improper sanitizer mixture and improper labeling or said sanitizer. Those were the only violations listed on the website that you posted. Now I’m sure things are a bit different here in Georgia but I’m pretty sure that would account for a loss of 2 points netting a score of 98 and an A. Now I’m now health inspector and I sure as hell don’t manage a restaurant in Wisconsin but I’m sure that would still manage to account for an exceptional score.

      So I ask this. What the fuck do you get for posting 2.5 years of health scores and violations in response to a comment about their most recent inspection? And why would you post it all making it look like all those violations are part of the most recent inspection? People make mistakes as well as businesses every day. From what I see from the inspection history they clearly made a number of mistakes and have learned some hard lessons. However they are doing very well these days. No one and no place is perfect, and anyone that thinks otherwise really needs to reflect on the life they live.

      1. I clearly state at the beginning that it is 2 1/2 years worth of violations. Or as you put it, 2.5. I also state at the beginning that were two violations at the most recent inspection. Not all state/locales give letter grades. I don’t know what they do in Wisconsin, but here the only establishments that get special mention are ones that get absolutely no violations for the year, there are differing levels of violations, so even though “there were only two” you must consider what those two were. I look at the big picture, the past handwashing violations and it leads me to believe they really didn’t care to sit and watch employees to make sure they washed their hands. Only after they were caught with inaccessible handwashing sinks did they realize that they would get wrote up for the lax attitude…so maybe now they only realize the importance of putting on a show, but that doesn’t mean they enforce it. I’ve worked in a variety of food service jobs, and I will tell you some people do follow the rules and wash their hands when they are supposed to, and there are always some that believe in the 5-second rule or some other bullshit they learned at home from their parents’ laziness. Take a look sometime at the prepper that handles money and then food, picks something up off the floor and then handles food, or handles a sanitizer rag to wipe something down and then handles food, start looking at places where you eat and you will catch it all the time. A lot of restaurant workers do not obey the rules when it comes to handwashing, you might not catch them blatantly picking their asses and not washing their hands, but you will see a lot of violations if you actually take the time to watch. Laziness, being in a rush, being so ignorant that they don’t understand what may actually be on their hands, or not giving a damn are all rampant attitudes about handwashing in the food service industry.

  3. I work there. There is like 5 of us, all of whom wash our hands. I would never work at a place that had submitted par cleanliness. Also, come see my comedy show this tuesday the 9th. Live @ Copperstill Bourbon Bar. 8pm..

  4. This reminds me of an incident that took place at an Italian bistro I worked at a few years ago. This woman walks in the door about 20 minutes after closing. I inform her that we are closed and no longer serving. She starts begging me for something that could be made quickly and make it to go. After rebuffing her several attempts to cajole me to accommodate her, she huffs out the door with “Well, I’m with Citysearch!!!” as if that was going to change my mind.

    For those of you not familiar, Citysearch is similar to Yelp but has been around longer.

  5. At first I wondered how she knew the worker didn’t wash his hands, was she in the men’s room? Then I realized that she just observed that he went right from the bathroom and back to work. I have two problems with that 1. Should employees have to do some ‘filler’ activity after using the bathroom before returning to work, even with clean hands? 2. Pizza making requires no gloves, because the food is going to be cooked before it is served. Gloves are only required when handling ‘ready to eat’ foods – as any good health inspector should know.
    I am convinced that this woman is a joke, probably a joke with a drinking problem.

  6. It is hard to get a place busted for something like an employee that doesn’t wash their hands. You happen to catch it once, you make the complaint to the health inspector, they pay a visit, they can’t exactly prove/disprove an employee(s) are in the habit of being lazy. If they have a little bit of sense, the employees all snap into action and put on a good show once they realize the inspector has come to crawl up their ass with a microscope. If you want to get them busted, you need something in your complaint that is physical and they have fell into a constant pattern of letting slide, that way when the inspector comes they’ll be more likely to find evidence of wrong-doing. Good things to look for are food storage–lack of dates, labeling, improper temps; something dirty and neglected that everyone seems to think isn’t their job to clean–chances are it will still be dirty when the inspector arrives, this could be a special machine like a frozen margarita/slushee dispenser, a nasty microwave or moldy icemaker; and a good one to throw in if you see it is to mention employees are eating/drinking where food is prepped. They’ll often hone right in on that, because the staff in a place where the manager doesn’t give a fuck usually has old and forgotten cups, glasses and food wrappers sitting all over–no one wants to clean it up if they think it wasn’t theirs, after they drink so much of it they forget that it is theirs, and no one wants to be accused of throwing out someone else’s drink. I’m not suggesting you make any of this up if you want to complain, you just need to complain BETTER if you want to get back at an establishment and know what to say to get good results from the inspection you’re about to cause.
    This Kohl’s worker is 99 to 1 lying, and if so, is obviously a dumb bitch, because there are many better ways of bringing the inspector down on a place if you use a little strategy in your complaint.

    1. Did you really just spend the time to write out this comment to explain to people how to better sabotage a stranger’s business? What the fuck is wrong you? What would make a person try to intentionally ruin the livelihood of strangers over a minor perceived misdeed? If you have a bad meal, don’t go back. But don’t try to get inspectors and state agencies involved in an effort to frame someone resulting in business closure! In some petty act of revenge!

      Be a real man, and be respectful of other people. Don’t sabotage local businesses. You should be ashamed of yourself.

      1. If you’re going to the trouble to bring an accusation, do all you can to make it stick. Many local health departments allow you to lodge complaints online, anonymously. In some states, the inspector is required to pay a visit when a complaint is lodged. Some places have audio/visual recordings of the premises that gets fed to corporate, so a call to them and advice to pay particular attention to certain times/dates is always useful if your grudge is personally against a particular employee/manager. They can’t argue when there’s evidence like that.

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