Branch Station

Year by year

Inspections

1. Jan 13, 2026 Routine · 3 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Datemarking is not consistent. Foods are not redated when pulled from the freezer or when containers are changed out.

     Correction: Adjust method or procedures so that all ready-to-eat 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. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review that indicate a food was not properly prepared before using time as a public health control.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 64-69°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the room with the walkin cooler is not self-closing.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

2. Oct 17, 2024 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Pickle chips and cole slaw in True prep table is cold held at 48 / 57°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Inititiate TPHC for salad bar (4 hours)

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     True prep table in kitchen is not sufficient in capacity to hold foods at 41*F or colder.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

3. Oct 25, 2023 Routine · 3 priority, 2 priority foundation, 5 core, 1 repeat
   • Serious Priority

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Onions found in dry storage room appear to be unwholesome.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Pasta salad in salad bar is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - DESIGN STANDARD

     Backflow preventer installed on utility sink is not approved for use in Wisconsin.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code 5-202.14

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for Feta cheese, pulled pork and other food items is inadequate. No date-marking (pulled pork, cheeseburger soup) or past 7-day datemark (Feta cheese packages) noted on several food items.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scope was improperly stored in ice bin at bar.

     Correction: Store in-use utensils (ice scoop) in the food item with handle extended..

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Containers of seasoned breading & onions is stored on the floor in the dry storage room.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

     Painted wood shelves used for storage of dry foods. Bare wood board used for plates, etc. used at salad bar.

     Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

     Code 4-101.17

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of bottom of prep cooler at cook's line noted with standing water..

     Correction: Clean and remove standing water from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Unapproved crock pots & other equipment / items are located in dry storage area.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

4. Aug 3, 2023 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Pickle chips & sliced onions (top of prep cooler) in True prep cooler is cold held at 51 / 50°F. Foods were placed in Continental cooler until temperature in prep table can be maintained at 41*F or below.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     True prep at cook's line is not sufficient in capacity to hold foods at 41*F or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat & chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Ice bucket is improperly stored next to ice bin..

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)