Flame N Crepe

Year by year

Inspections

1. Aug 4, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Lid of large chest freezer is separating from itself and is in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

2. Jun 29, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing from the threaded faucet at the mopsink.

     Correction: Provide a State of Wisconsin approved backflow prevention device (stamped ASSE 1011).

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above brownies and green pepper in 2 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)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat time/temperature control for safety foods. Sliced tomatoes, cut lettuce, and housemade sauces being cold held are not datemarked.

     Correction: Implement procedures so that all ready-to-eat time/temperature control for safety foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Lid of large ice chest is separating from itself and is in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Flour, cookie dust, and cookie shreds 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

     PHYSICAL FACILITY - CLEAN

     Floors are heavily soiled with dirt throughout facility. Vent hood in back and filters are heavily soiled with dust, dirt, and debris.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the 3 compartment sink is greater than 200 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 - IN-USE UTENSILS

     In-use utensil improperly stored. Ladles for crepes are stored in a container of water. Scoops for smoothie fruit syrups are stored in a container of water. Ice scoop is stored in ice bin with handle in contact with 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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Raw hamburger, sliced tomatoes, cut lettuce, housemade sauces, and sauteed onions in 2 door prep top cooler being cold held at 47, 58, 51, 66, 52 degrees F, respectively. Crepe batter on ice in cold well is 47 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Do not store time/temperature control for safety foods in this cooler until it is repaired or replaced.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometers in both prep top coolers are missing.

     Correction: Provide thermometers in both prep top coolers so that they located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

3. Feb 20, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Feb 20, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of reach-in prep cooler in back are soiled and unclean.

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

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Chest freezer handle is no longer securely fastened to the lid.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The countertop where the soda machine will be placed in cracked and chipped with rough/sharp edges.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors in facility have been splattered with paint and needs to be cleaned.

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

     Code WFC 6-501.12