Ancho And Agave

Year by year

Inspections

1. Dec 30, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Dec 23, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     (1) Kitchen order monitors are soiled and unclean. (2) Stand and handles of bakery mixer is visibly dirty.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. Beef butts are stored over pork butts and unwashed vegetables. During reinspection, ground beef stored above pork butts in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other, ready-to-eat foods, and unwashed fruits and vegetables so contamination is prevented.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Prep cooler cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Cookline and warewashing hand sinks are blocked and not properly stocked with single use towels and soap. During reinspection, warewashing sink blocked and not properly stocked with single towels.

     Correction: Provide accessible hand sinks to facilitate handwashing by food employees that is properly stocked with single use towels and soap .

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     Grilled pineapple at 47F and green sauce at 49F in ice baths on expo line. During reinspection, grilled pineapple, sour cream, and in-house made ranch dressing at 70F in expo ice bath.

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

     Code WFC 3-501.16

3. Dec 17, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     (1) Kitchen order monitors are soiled and unclean. (2) Stand and handles of bakery mixer is visibly dirty.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     COOLING METHODS

     Refried beans cooling in container greater than 4 inches at ambient temperature. Food temperature at 135F.

     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)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Beef butts are stored over pork butts and unwashed vegetables.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other, ready-to-eat foods, and unwashed fruits and vegetables so contamination is prevented.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Not all kitchen food employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Raw agriculture cardboard harvest boxes are reused to store washed vegetables.

     Correction: Discontinue use of raw agriculture cardboard harvest boxes to store washed vegetables. Use clean food grade containers to store washed vegetables.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GLOVE USE

     Gloves are not being properly used. Gloves are not replaced to handle clean dishes after handling dirty dishes.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Prep cooler cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     GOOD REPAIR - GAUGES/UTENSILS

     High temperature dish machine temperature gauges are non-functional.

     Correction: Repair or replace damaged gauges.

     Code WFC 4-502.11

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT

     Cookline and warewashing hand sinks are blocked and not properly stocked with single use towels and soap.

     Correction: Provide accessible hand sinks to facilitate handwashing by food employees that is properly stocked with single use towels and soap .

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before putting clean gloves on after handling raw fish.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     SANITIZATION - HIGH TEMP MACHINE

     Water temperature for the sanitization rinse in the high temperature warewashing machine is less than 180F. Thermal label applied to dish did not exceed 160F.

     Correction: Adjust the water temperature so the hot water is 180 degrees F or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

     Code WFC 4-501.112

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COLD HOLDING

     Grilled pineapple at 47F and green sauce at 49F in ice baths on expo line.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Food employee did not apply corrective action step after 2 hour cooling temperature of birria sauce was 98F.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

4. Oct 3, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Exterior of bar coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Whole roasted sweet potatoes at 90-100F cooling on rack on prep line without refrigeration.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Warewashing temperature gauges are not properly functioning. Dials only slightly move during cleaning and sanitizing cycles.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     Test kits for quat sanitizer is expired.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Sep 26, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved.

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

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Exterior of bar coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Whole roasted sweet potatoes at 90-100F cooling on rack on prep line without refrigeration.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs are stored above ready to eat food in bakery 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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Warewashing temperature gauges are not properly functioning. Dials only slightly move during cleaning and sanitizing cycles.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     (1) Prep line hand sink blocked with portable bin of tortilla chips. (2) Bar hand sink is not stocked with soap and towel. (3) Men's and women's restroom hand sinks are missing signage notifying food employees to wash hands.

     Correction: Ensure all hand sinks are accessible, stocked with soap and towels and has signage to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11; 6-301.14

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Numerous small flies are observed in the warewashing and bar areas.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Test kits for quat sanitizer is expired.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Knives used on cook line stored in wiping cloth solution buckets or observed stored in dirty space between prep cooler and steam table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Two prep coolers on the cook line are cold holding foods at or above 41F. In prep cooler by dish machine, sour cream is at 51F, guac 50F, and corn 51F. In prep cooler by office, pork belly is at 50F, and veg medley is 51F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Sep 17, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

7. Sep 8, 2021 Routine Inspection · Reinspection Required

   No violations cited.

8. Nov 27, 2019 Re-Inspection · Reinspection Required

   No violations cited.

9. Oct 22, 2019 Pre-Inspection · Reinspection Required

   No violations cited.