Crossroads Coffeehouse

Year by year

Inspections

1. Jan 27, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Taped shelf in undercounter cooler at the coffee station that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Commercial dips, hummus, and goat cheese being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee was observed drinking from an uncovered beverage container in the kitchen area.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spice containers for customers to use are stored in unlabeled container.

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

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for quat sanitizer is not available or is expired/damaged.

     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

     In-use utensil improperly stored. Ice scoop handle stored with handle touching ice.

     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

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Mar 14, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR - Not Corrected

     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

     LABEL - PACKAGED FOOD - Not Corrected

     Soups and sandwiches are improperly labeled in customer reach in cooler.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Beverages are stored on the floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE - Not Corrected

     Single use utensils improperly stored.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

3. Mar 13, 2024 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

     FOOD PREP SINK

     Food prep sink is being used as pre-wash. Dirty dishes in basin.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Soups and sandwiches are improperly labeled in customer reach in cooler.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Beverages are stored on the floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single use utensils improperly stored.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Creamer in self-serve pitcher is at 54F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use at the espresso machine.

     Code WFC 3-304.14

4. Jun 8, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED - Not Corrected

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the back food prep area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Creamer being cold held on counter top at 49 F.

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

     Code WFC 3-501.16

5. May 25, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Creamer container used with coffee creamer not cleaned at least every 4 hours. Container cleaned once per day per operator.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shell eggs stored above milk in 3 door upright 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)

     EMPLOYEE HEALTH REPORTING

     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

     EQUIPMENT - NSF/ANSI

     Danby homestyle cooler does not meet ANSI standards for food service equipment.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Corn chowder soup thawing in warm standing water.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the back food prep area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in back prep room is not operational. Front counter handsink is inaccessible due to pitcher in basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

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

   • Serious Priority (CDC risk factor)

     HANDWASHING - LOCATION

     Food employee observed washing hands in front counter pre-wash sink. Handsoap is provided at this sink location.

     Correction: Food employees shall only wash their hands in a handsink approved for handwashing. Handwashing materials may not be provided at other sinks.

     Code WFC 2-301.15

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Multiple packaged foods are improperly labeled. Most labeled with common name only.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low-temp dishwasher is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Creamer being cold held on counter top at 49 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. One thermometer broken, another reading 40 F in ice bath.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

6. Jan 7, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.