Bavaria Sausage

Year by year

Inspections

1. Dec 15, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD - Not Corrected

     In the retail freezer, several products are missing the address, count or weight on the label such as raw meats from Lindsay's foods and brotchen packaged in the freezer.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

2. Dec 9, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Employee observed cleaning deli slicer with soapy water. PIC and employee described washing cutting boards, knives and deli slicer used with TCS foods with soap every 4 hours. Sanitizer only used once at the end of the day (~9 hours of use).

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     The date marking system onsite is a handwritten list of the items in the case with the date opened. The system does not clearly identify that the item on the list corresponds to the item in the case as that product may have been restocked.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     1. Handsink in dish washing area is turned off. Employee informed that sink was recently leaking and shut off at valve to prevent leak. 2. The vacuum packaging machine is located in back room without accessible handwashing available. 3. At the start of inspection, container of pickles stored inside handwashing sink in deli area.

     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 - PACKAGED FOOD

     In the retail freezer, several products are missing the address, count or weight on the label such as raw meats from Lindsay's foods and brotchen packaged in the freezer.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration in the spray bottle in the meat counter area is 10ppm. Bleach is kept in clear plastic bottle on counter designated for refilling spray bottle and may have oxidized.

     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

     STORAGE - FOOD ON FLOOR

     In back storage area by receiving dock, several bins of dry goods are stored in plastic (red and grey) containers directly on ground.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cheese curds that are held at room temperature. Cheese curds kept in retail case were previously delivered warm, cooled onsite, and kept in retail case to sell.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Oct 11, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Brie and black forest ham were opened and not date marked.

     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

     FOOD - SAFE HANDLING INSTRUCTIONS

     Several raw products in 5-door retail cooler (rouladen, lamb shank, etc) not intended as a ready-to-eat food are in a package that does not indicate safe handling instructions.

     Correction: Provide labels that indicate safe handling instructions for that particular food item.

     Code WFC 3-201.11(F)

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for: 1. Variance required for custom processing of animals (venison) for personal use and for using open drain as mop sink. 2. Submit HACCP plans for the following retail only items a) vacuum packaging of cooked RTE foods, b) vacuum packaging of raw meat, c) vacuum packing of cheese, d) Curing meats with nitrates (variance also required).

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dish area is not accessible. Path is very narrow as shipping supplies reduce area, garbage can is stored directly in front of sink. Soap not available.

     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

     HANDSINK - TEMPERED WATER

     Handsink in dish area does not have running hot water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Vacuum packaged streusel, cakes and sweets in retail freezer are improperly labeled and missing information.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CARPETING

     There is carpeting installed in the deli area behind the counter and retail customer area where food is stored and presented for sale.

     Correction: Remove carpeting from all food preparation areas, food storage areas, walk-in refrigerators, warewashing areas, and toilet room areas where hand sinks, toilets, and urinals are located.

     Code WFC 6-201.14

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the spray bottle is over 200ppm.

     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

     STORAGE - FOOD ON FLOOR

     In dry storage room behind retail freezers, packaged food items are stored directly on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Ambient cheese curds are delivered weekly and amount of product displayed is documented. The cheese curds are not consistently discarded on the day of delivery, log indicates that cheese curds have been sold after day of delivery.

     Correction: Maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. The sanitize compartment is connected to the grease trap.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. Jul 17, 2023 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Deli slicer used with TCS food not cleaned at least every 4 hours. The blade is not washed, rinsed, and sanitized every four hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Deli meats being cold held are not datemarked. PIC demonstrated system of tracking on paper, which is out of date and not consistently used. Brie cheese is not included in system for datemarking.

     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

     FOOD - SAFE HANDLING INSTRUCTIONS

     Raw schnitzel and sauerbraten not intended as a ready-to-eat food was in a package that did not indicate safe handling instructions.

     Correction: Provide labels that indicate safe handling instructions for that particular food item.

     Code WFC 3-201.11(F)

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     1. Variance required for custom processing of animals (venison) for personal use and for using open drain as mop sink. 2. Submit HACCP plans for the following retail only items a) vacuum packaging of cooked RTE foods, b) vacuum packaging of raw meat, c) vacuum packing of cheese, d) Curing meats with nitrates (variance also required).

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsink does in dish area does not have running hot water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Geldwurtz is improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CARPETING

     There is carpeting installed in the deli area behind the counter and retail customer area where food is stored and presented for sale.

     Correction: Remove carpeting from all food preparation areas, food storage areas, walk-in refrigerators, warewashing areas, and toilet room areas where hand sinks, toilets, and urinals are located.

     Code WFC 6-201.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for fresh cheese curds stored at room temperature.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19