Electronic Theatre Controls Deli

Year by year

Inspections

1. Dec 3, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Sliced roast beef and precooked chicken pieces being cold held in bottom of kitchen prep cooler both are date marked with prep date of 11/24 and are still in use.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Bulk oatmeal is stored in a plastic bin that is not made of food-grade plastic.

     Correction: Change methods or procedures to protect foods from contamination. Use a food-grade bin or provide food-grade liner bag to prevent food from being in contact with non-food grade plastic.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     SNEEZE GUARDS

     The sneeze shield unit above condiments and toppings (diced tomatoes, cheese, etc.) is missing shielding on the sides of the unit.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination. Add shielding to sides of unit.

     Code WFC 3-306.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Sausage patties in kitchen alto-sham are at 127F. Per operator, patties have been in the unit for about 2 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Cut lettuce being held on ice packs in left most compartment of hot well unit is at 53F.

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

     Code WFC 3-501.16

2. Aug 14, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     BACKFLOW PREVENTOR

     Backflow preventer is missing for when hose is connected to faucet of 3 compartment sink.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Leftover hot foods from hot bar fully covered and packaged before reaching 41F.

     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

     DATE MARK - EXCEEDED OR MISSING

     Opened deli meats are not being datemarked.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged food items in grab n go cooler are missing all required information on the label, including all ingredients and allergen disclosure.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer used in wiping cloth buckets (quaternary ammonia) is not available.

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

     Code WFC 4-302.14

3. Nov 2, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved for threaded faucet connection on mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device: ASSE 1011 backflow preventer.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Previously frozen wrapped Jimmy Dean breakfast sandwiches stored in retail cooler without datemark. PIC indicated they discard any remaining sandwiches on Fridays.

     Correction: After thawing, provide datemark for breakfast sandwiches to be used or discarded after 7 days. Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged food item (sandwiches, burgers, salads) are improperly labeled for retail sale.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemical bottles, including bleach and dish soap, are stored on countertop above the low temp dishmachine.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

4. Nov 23, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration for the Low Temp Dishmachine is at 0 ppm Cl.

     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. Maintain 50-100 ppm Cl.

     Code WFC 4-501.114

5. May 9, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 3, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 10, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Apr 14, 2015 Pre-inspection · No Reinspection Required

   No violations cited.