RecordWell Data

Metro Market #893

4075 N OAKLAND AVE, Shorewood, WI 53211 · Milwaukee County

67cited violations
18serious tier
9inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Complex)
Inspected by
North Shore Health Department
License / ID
MWIN-A6MK4D
Status
Permitted
Official record
North Shore Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262103
20254376
20233209

Inspections

  1. Feb 18, 2026 Re-inspection · No items found

    No violations cited.

  2. Feb 11, 2026 Routine · 3 priority, 4 priority foundation, 3 core, 1 repeat
    • Serious Priority

      TCS FOOD - HOT HOLDING

      Whole chicken held is consumer self service reach in unit in is hot held at [115 ]°F. Cooked ribs on hot food bar is hot held at 128 F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. The chickens were stacked so the one on top could not be heated.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The Kay quat sanitizer is not being used according to EPA registered label use instructions and is at [0] PPM at the main cookline.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The sanitizer line was twisted and not dispensing. Person in charge was able to fix it at the time of the inspection. Sanitizer is at 200 PPM.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - CHEMICALS FOR WASHING FRUITS AND VEGETABLES

      Produce Maxx used to wash fruits and vegetables does not meet 21 CFR 173.315 Chemicals used in washing or to assist in the peeling of fruits and vegetables. The produce Maxx was at 100 PPM.

      Correction: Discontinue use until approved chemicals for washing, treatment, storage and processing of fruits and vegetables is obtained or information is provided to the department that the chemical used meets the requirements under 7-204.12 (A). The operator disconnected the sanitizer until repaired. 50 ppm after repair.

      Code 7-204.12 (A)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not listed on the tag.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation

      SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

      Shellstock record keeping system does not include keeping tags in chronological order. Tags are in a container with no system of maintaining proper order.

      Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system. Keep tags in chronological order of sale.

      Code 3-203.12 (C) (1)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for deli meats and cheeses. The facility slices and stacks them in a bunker. The center packages are not able to cooler quickly.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Spread products out or move to walk in cooler to get below 41 prior to placement in the bunker.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration for produce Maxx.

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

      Code 4-501.116

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a wrist watch in the meat area 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. Discussed with person in charge.

      Code 2-303.11

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee noted working in meat area without a beard net.

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

      Code 2-402.11

    • Not serious Core Corrected on site

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 4 compartment sink in the deli area is not maintained in good repair and is leaking. The sanitizer dispenser in the bakery area is also broken. The facility already has a repair request in place for bakery 4 compartment sink.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

  3. Apr 9, 2025 Re-inspection 2 · 2 priority foundation, 4 core, 6 repeat
    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

      Water temperature for the sanitization rinse in the high temperature warewashing machine behind the bar is at [82]° F.

      Correction: Adjust the water temperature or have the unit serviced immediately. Food establishment shall wash, rinse and sanitize all glassware and utensils at the bar prior to use. They facility shall use the 3 compartment sink nearby or switch to single-use cups until dishmachine is repaired. FACILITY IS STILL WAITING FOR PARTS TO REPAIR THE MACHINE AND IS CURRENTLY NOT IN USE.

      Code 4-501.112

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the upstairs public restroom is not in working order and is unavailable for proper handwashing. This bathroom was still open to the public.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. The facility was instructed to close the bathroom to the public until repaired so handwashing can take place. The downstairs bathroom shall be used. Additionally, the urinal no longer works in the downstairs bathroom. A sign indicating the urinals are out of order shall be posted until repaired to avoid back

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cut fruit at smoothie bar was not wrapped or covered. Prepared juice at smoothie bar was in cooler uncovered. Ready to eat crab in the meat area were observed to be uncovered in the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment throughout are soiled with food debris. Handles to cooler doors, floors in the coolers, cooler racks, counters, warewashing sinks and seals, handwashing sinks, etc...

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

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The prep area with the new ovens has cracked and missing tile where the prep table meets the wall. This is no longer easily cleanable and may hold food debris.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of rats found outside in and near the loading dock. Rat droppings, foot prints, burros and seeing rats prove the presence of.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Obtain pest control measures to eliminate pests. RAT ISSUE STILL EXISTS. PRESENCE OF RATS FOUND IN THE SAME AREA. ELIMINATE THE PRESENCE OF RODENTS. FACILITY WILL BEGIN TREATMENT WITH BATZNER STARTING NEXT WEEK.

      Code 6-501.111 (B)

  4. Apr 1, 2025 Re-inspection 2 · 2 priority foundation, 4 core, 3 repeat
    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

      Water temperature for the sanitization rinse in the high temperature warewashing machine behind the bar is at [82]° F.

      Correction: Adjust the water temperature or have the unit serviced immediately. Food establishment shall wash, rinse and sanitize all glassware and utensils at the bar prior to use. They facility shall use the 3 compartment sink nearby or switch to single-use cups until dishmachine is repaired. FACILITY IS STILL WAITING FOR PARTS TO REPAIR THE MACHINE AND IS CURRENTLY NOT IN USE.

      Code 4-501.112

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the upstairs public restroom is not in working order and is unavailable for proper handwashing. This bathroom was still open to the public.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. The facility was instructed to close the bathroom to the public until repaired so handwashing can take place. The downstairs bathroom shall be used. Additionally, the urinal no longer works in the downstairs bathroom. A sign indicating the urinals are out of order shall be posted until repaired to avoid back

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cut fruit at smoothie bar was not wrapped or covered. Prepared juice at smoothie bar was in cooler uncovered. Ready to eat crab in the meat area were observed to be uncovered in the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment throughout are soiled with food debris. Handles to cooler doors, floors in the coolers, cooler racks, counters, warewashing sinks and seals, handwashing sinks, etc...

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

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The prep area with the new ovens has cracked and missing tile where the prep table meets the wall. This is no longer easily cleanable and may hold food debris.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of rats found outside in and near the loading dock. Rat droppings, foot prints, burros and seeing rats prove the presence of.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Obtain pest control measures to eliminate pests. RAT ISSUE STILL EXISTS. PRESENCE OF RATS FOUND IN THE SAME AREA. ELIMINATE THE PRESENCE OF RODENTS. FACILITY WILL BEGIN TREATMENT WITH BATZNER STARTING NEXT WEEK.

      Code 6-501.111 (B)

  5. Jan 14, 2025 Re-inspection · 2 priority, 1 priority foundation, 4 core, 7 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Multiple deli salads are cold held at [52]°F at the consumer self-service area at the deli.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. All salads out of temperature were voluntarily discarded at the time of the inspection. Repair cooler.

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

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The KayQuat sanitizer in the hot food deli area and bakery is not being used according to EPA registered label use instructions and is at [100] PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

      Water temperature for the sanitization rinse in the high temperature warewashing machine behind the bar is at [82]° F.

      Correction: Adjust the water temperature or have the unit serviced immediately. Food establishment shall wash, rinse and sanitize all glassware and utensils at the bar prior to use. They facility shall use the 3 compartment sink nearby or switch to single-use cups until dishmachine is repaired.

      Code 4-501.112

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cut fruit at smoothie bar was not wrapped or covered. Prepared juice at smoothie bar was in cooler uncovered. Ready to eat crab in the meat area were observed to be uncovered in the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment throughout are soiled with food debris. Handles to cooler doors, floors in the coolers, cooler racks, counters, warewashing sinks and seals, handwashing sinks, etc...

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

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The prep area with the new ovens has cracked and missing tile where the prep table meets the wall. This is no longer easily cleanable and may hold food debris.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of rats found outside in and near the loading dock. Rat droppings, foot prints, burros and seeing rats prove the presence of.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Obtain pest control measures to eliminate pests.

      Code 6-501.111 (B)

  6. Jan 7, 2025 Routine · 4 priority, 6 priority foundation, 8 core, 3 repeat
    • Serious Priority

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Ungraded Italian butter found to be sold at retail. Provide documentation that ungraded butter products comply with food law and labeling standards. Discontinue selling these products at retail until approved source is verified.

      Correction: Facility shall not sell butter and butter products that do not bare the proper label indicating the product is graded for retail in Wisconsin.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Multiple deli salads are cold held at [52]°F at the consumer self-service area at the deli.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. All salads out of temperature were voluntarily discarded at the time of the inspection. Repair cooler.

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

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The KayQuat sanitizer in the hot food deli area and bakery is not being used according to EPA registered label use instructions and is at [100] PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      SEWAGE - BACKFLOW PREVENTION

      The drain line for the dipper well for gelato no longer has an air gap.

      Correction: Repair drain line to restore proper air gap.

      Code 5-402.11

    • Not serious Priority Foundation

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not listed on the tag.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist for January 4th and 5th. Meat manager on duty indicated that meat was ground and not logged.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records. Person in charge stated it would be addressed.

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

      Water temperature for the sanitization rinse in the high temperature warewashing machine behind the bar is at [82]° F.

      Correction: Adjust the water temperature or have the unit serviced immediately. Food establishment shall wash, rinse and sanitize all glassware and utensils at the bar prior to use. They facility shall use the 3 compartment sink nearby or switch to single-use cups until dishmachine is repaired.

      Code 4-501.112

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink behind the bar.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying available at the sink next to the new ovens in the area that was formerly used for sushi.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of chlorinated cleaner was labeled as quaternary ammonia.

      Correction: Properly label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cut fruit at smoothie bar was not wrapped or covered. Prepared juice at smoothie bar was in cooler uncovered. Ready to eat crab in the meat area were observed to be uncovered in the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Dipper well not turned with gelato scoops sitting in the stagnant water.

      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. Water was turned on, scoops removed to be washed, rinse and sanitized.

      Code 3-304.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment throughout are soiled with food debris. Handles to cooler doors, floors in the coolers, cooler racks, counters, warewashing sinks and seals, handwashing sinks, etc...

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

      Code 4-601.11 (C)

    • Not serious Core

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      Handwashing sink is not non-hand operated behind the bar. This appears to be a new sink.

      Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

      Code 5-202.12 (C)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The prep area with the new ovens has cracked and missing tile where the prep table meets the wall. This is no longer easily cleanable and may hold food debris.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing sign provided at the handwashing sink behind the bar. There are two identical sinks behind the bar and it is unclear which sink is for handwashing. Employees shall not wash hands in a sink used for dumping.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees. Provide handwashing signs behind the bar and at any sink throughout which is supplied with a sign.

      Code 6-301.14

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of rats found outside in and near the loading dock. Rat droppings, foot prints, burros and seeing rats prove the presence of.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Obtain pest control measures to eliminate pests.

      Code 6-501.111 (B)

    • Not serious Core

      ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

      Cat litter used in storage area to clean up an oil spill. The litter was not cleaned up and the spill was not recent.

      Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.

      Code 6-501.17

  7. Oct 16, 2023 Re-inspection 2 · 2 priority, 2 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      At re-inspection, all TCS foods at cold bar were cold held at 43-50 degrees F. At re-inspection 2, several foods at cold bar were cold held at 44-49 degrees F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All food items at cold bar were voluntarily discarded. Cold hold unit shall be adjusted or repaired to maintain TCS foods at or below 41 degrees F. At re-inspection 2, unsafe food items were voluntarily discarded.

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

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Improper air gap (tee pipe) provided on ice machine behind bar.

      Correction: Provide proper air gap on water supply side to protect water supply. 10-5-23 - At re-inspection, improper air gap (tee pipe) still observed on ice machine behind bar.

      Code 5-202.13

  8. Oct 5, 2023 Re-inspection · 2 priority, 2 core, 4 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      At re-inspection, all TCS foods at cold bar were cold held at 43-50 degrees F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All food items at cold bar were voluntarily discarded. Cold hold unit shall be adjusted or repaired to maintain TCS foods at or below 41 degrees F.

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

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Improper air gap (tee pipe) provided on ice machine behind bar.

      Correction: Provide proper air gap on water supply side to protect water supply. 10-5-23 - At re-inspection, improper air gap (tee pipe) still observed on ice machine behind bar.

      Code 5-202.13

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop behind bar was improperly stored with handle touching ice. Ice scoop in meat/seafood department was improperly stored on top of ice machine, which was dusty. 10/5/23 - At re-inspection, ice scoop behind bar was still improperly stored with handle touching ice. Ice scoop in meat/seafood department was still improperly stored on top of ice machine (unclean surface).

      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 Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee restroom handwashing sinks (2nd floor) and multiple handwashing sinks throughout the store.

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

      Code 6-301.14

  9. Sep 19, 2023 Routine · 5 priority, 2 priority foundation, 7 core, 1 repeat
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      1. Meat walk-in cooler. Ready-to-eat bacon bits stored under packaged raw pork. 2. Meat walk-in cooler. Box of raw chicken stored above box of raw pork. 3. Seafood display cooler: Ready-to-eat seared AHI tuna steaks (sushi grade) stored between containers of raw fish. 4. Grocery bunker. Ready-to-eat ham stored under raw bacon.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      REHEATING FOR HOT HOLDING

      Meatballs for hot bar were improperly reheated for hot holding and were at 124 degrees F.

      Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded. Meatballs were reheated to 165 degrees F.

      Code 3-403.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Chicken Milanese and cole slaw at cold bar were cold held at 50-44°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Chicken discarded and cole slaw moved to walk-in for rapid cooling to 41 degrees F or below wihin 1 hour.

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

    • Serious Priority

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quat sanitizer in bakery department is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer is not pullling from dispenser.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Improper air gap (tee pipe) provided on ice machine behind bar.

      Correction: Provide proper air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A fruit/vegetable wash test kit is not available for checking concentrations where fruits are washed in the bakery department.

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

      Code 4-302.14

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sinks observed to contain objects during inspection and were unavailable for proper handwashing. 1. Basin of handwashing sink in hot food prep area (near ware washing sinks) contained a box cutter. 2. Basin of handwashing sink behind bar contained a dish soap wand.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Several employees noted wearing bracelets and/or watches on arms 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

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cooked peppers in the reach-in freezer, raw fish in fish cooler, and cooled chicken wings in deli walk-in cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop behind bar was improperly stored with handle touching ice. Ice scoop in meat/seafood department was improperly stored on top of ice machine, which was dusty.

      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 Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

      Beer keg is stored in raw chicken room and keg was contaminated with raw chicken juice.

      Correction: Store all food items in areas which are clean and dry and not subject to contamination. Keg discarded.

      Code 3-305.11 (A) (1)

    • Not serious Core Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      In meat department, single-use containers that were contaminated with raw meat were being stored on shelf with clean containers.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Soiled containers were voluntarily discarded during inspection.

      Code 4-903.12

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee restroom handwashing sinks (2nd floor) and multiple handwashing sinks throughout the store.

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

      Code 6-301.14

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors of hot food preparation area are soiled with accumulated grease.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

Source: North Shore Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.