Wollersheim Bistro

Year by year

Inspections

1. Jan 26, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Sep 20, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk in cooler, raw shell eggs stored over containers of sauces, gallon jugs of lemonade.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     In lower level dry storage area (near entrance to production kitchen) and on food storage shelving, a container of butane fuel is stored on an upper shelf and over packaged foods.

     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

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizer buckets with 0-100 active quat per test strips (one bucket in production kitchen and one bucket in the Bistro/service area).

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Apr 24, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Veggie quiche cooled improperly. Pan made earlier this morningwas observed to be covered with plastic wrap during cooling phase.

     Correction: Adjust methods to assure that food is rapidly cooled 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 foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Basil pesto in squeeze bottle at 60F stored on countertop.

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

     Code WFC 3-501.16

4. Oct 26, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for reheating soups from walk-in cooler in reduced oxygen packaging using sous vide.

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quat sanitizer in the sani bucket at the Bistro was 400 ppm.

     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. Maintain 200 ppm quat.

     Code WFC 4-501.114

5. Sep 6, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.