1855 Coffee House

Year by year

Inspections

1. May 8, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing on connection for pitcher filling hose.

     Correction: Provide a State of Wisconsin approved backflow prevention device (ASSE 1011).

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Bowl of raw shell eggs placed on top of containers of ready to eat foods (sliced tomatoes, cheeses) in top of prep cooler.

     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

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Cut leafy greens being cold held are not datemarked. Datemarking system is mixing preparation and discard dates, operator unsure when some foods were prepared when marked with discard date.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days. Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days in a consistent, clear manner.

     Code WFC 3-501.18; WFC 3-501.17

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     A larger variety of items (sporting equipment, personal items, wood saw, wood, etc.) stored in the basement of food establishment are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES - Not Corrected

     Single-use items like cups are stored under unprotected sewer lines on shelving rack in basement.

     Correction: Relocate all foods and single-service items away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the items.

     Code 3-305.12; 4-401.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Chicken in bottom of kitchen upright 1 door cooler is at 45F. All other foods in unit at or below 41F; unit stacked with full gallons of milk and trays of other food in top of cooler, which may be preventing proper cold circulation to bottom of unit. Sliced tomatoes in top of prep cooler are 44F. Sliced tomatoes had recently been taken out of bottom of kitchen upright 1 door cooler, no other foods in prep cooler above 41F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has no written plan for using time as a public health control for spinach and feta pastries, nor for customer self-serve half and half. Operator states spinach and feta pastries are held for 8 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Spinach and feta pastries may only be held for 4 hours after baking and being placed in display case.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING - Not Corrected

     Sanitizer spray bottles are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. May 1, 2026 Pre-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on connection for pitcher filling hose.

     Correction: Provide a State of Wisconsin approved backflow prevention device (ASSE 1011).

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Bowl of raw shell eggs placed on top of containers of ready to eat foods (sliced tomatoes, cheeses) in top of prep cooler.

     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

     DATE MARK - EXCEEDED OR MISSING

     Cut leafy greens being cold held are not datemarked. Datemarking system is mixing preparation and discard dates, operator unsure when some foods were prepared when marked with discard date.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days. Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days in a consistent, clear manner.

     Code WFC 3-501.18; WFC 3-501.17

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     A larger variety of items (sporting equipment, personal items, wood saw, wood, etc.) stored in the basement of food establishment are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES

     Single-use items like cups are stored under unprotected sewer lines on shelving rack in basement.

     Correction: Relocate all foods and single-service items away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the items.

     Code 3-305.12; 4-401.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Chicken in bottom of kitchen upright 1 door cooler is at 45F. All other foods in unit at or below 41F; unit stacked with full gallons of milk and trays of other food in top of cooler, which may be preventing proper cold circulation to bottom of unit. Sliced tomatoes in top of prep cooler are 44F. Sliced tomatoes had recently been taken out of bottom of kitchen upright 1 door cooler, no other foods in prep cooler above 41F.

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

     Code WFC 3-501.16

   • 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 spinach and feta pastries, nor for customer self-serve half and half. Operator states spinach and feta pastries are held for 8 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Spinach and feta pastries may only be held for 4 hours after baking and being placed in display case.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Sanitizer spray bottles are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11