Mosinee Cafe

Year by year

Inspections

1. Sep 8, 2026 Routine · 1 priority, 2 priority foundation, 5 core, 4 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after chnaging gloves and before putiing on new gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory has items that should not be served underooked. See menu:(chicken bacon melt, chicken sandwich

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration in the dishwasher or wiping cloth buckets.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing watches and jewelry on wrist while while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Do not store presonal drinks on the prep line.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label squeeze bottlles on cookline as to contents. (water)

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not store knives between equipment. Provide proper utensil storage devices.

     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°F.

     Code 3-304.12

2. Aug 12, 2025 Routine · 1 priority, 5 priority foundation, 5 core, 2 repeat
   • Serious Priority

     PARASITE DESTRUCTION

     Raw or partially cooked [salmon] needs verification that is has been frozen for 7 days prior to serving.

     Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

     Code 3-402.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) need to train staff in proper reheating temperatures.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Some items onyour menu do not need a consumer advisory (chicken bacon melt)

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The can opener is rust and needs replacing.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration for chlorine.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all contianers on the cookline

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     keep scoops with handles out of product.

     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°F.

     Code 3-304.12

   • Not serious Core

     FOOD PREPARATION SINK

     Do not use the food prep sink to dispose of mop water.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at the waitstation handwash sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Sep 17, 2024 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Creamers in wait station prep cooler at 58 degrees. Pull creamers and pies and have cooler repaired.

     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

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Provide the correct test strips for the dishwasher. Dishwasher uses chlorine.

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

     Code 4-302.14

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all squeeze bottles as to contents, (water, liquid butter, etc)

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

4. Sep 26, 2023 Routine · 3 priority foundation, 2 core
   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     When items are pulled from the freezer, must put a new date on the items not to surpass the 7 days in total.

     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

     The menu must indentify the items they may be served undercdooked such as hamburger, eggs, steak. Place an asterisk by that item.

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Provide a thermometer that is easily readable. Current metal stem thermometer glass it cloudy. Recommend a digital thermometer.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Reminder: Jacuelyn Forbes Kearns cerificate expires 10/9/2023.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Do not store knives between prep table and cooler).

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)