Glass Nickel Pizza

410 E MAIN ST, Sun Prairie, WI 53590 · Dane County

43cited violations

21serious tier

7inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2022-00050
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	20	10
2025	1	6	3
2024	1	3	2
2022	3	14	6

Inspections

Jun 26, 2026 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  White plastic panel inside the ice machine is visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES - Not Corrected
  
  Non-food contact surfaces of the outer walls of the ice machine 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)
- Serious Priority (CDC risk factor) Corrected on site
  COOLING METHODS - Not Corrected
  
  Cooked Beef 62 F cooling improperly in a plastic pan with the lid on in the bottom Liquitec prep cooler for about 30 minutes. .
  
  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
  HANDWASHING - SOAP - Not Corrected
  
  Soap not available at food employee handwash on the cookline sink.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Not serious Good Retail Practice Corrected on site
  LABEL - WORKING CONTAINER - Not Corrected
  
  Pepper, Garlic powder and Oregano are stored in unlabeled containers.
  
  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 - Not Corrected
  
  A test kit for the sanitizer (i.e. chlorine and quaternary ammonia 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
  SANITIZER TEST KIT - Not Corrected
  
  A test kit for the sanitizer (i.e. chlorine) is not available.
  
  Correction: Provide a 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
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  1. Pre-cooked beef 45 F, Pepperoni 44 F, Mix cheese 45 F, Pizza sauce 44 F being cold held at above 41 degrees F in the top and mid rail of the Liquitec pizza prep cooler. 2. Milk 45 F, Newly opened milk 44 F in the Avantco beer cooler by left entrance into the kitchen.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor) Repeat Corrected on site
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  Ranch 45 F and Pizza sauce 45 F in portioned containers in the True sliding door beverage cooler being cold held at above 41 degrees F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice Corrected on site
  THERMOMETER - MISSING INDICATING - Not Corrected
  
  Thermometer in True glass door cooler in the kitchen is missing or not properly located.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112
Jun 22, 2026 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of the outer walls of the ice machine 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)
- Serious Priority (CDC risk factor) Corrected on site
  CLEAN - FOOD CONTACT SURFACES
  
  White plastic panel inside the ice machine is visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Serious Priority (CDC risk factor) Corrected on site
  COOLING METHODS
  
  Cooked Beef 62 F cooling improperly in a plastic pan with the lid on in the bottom Liquitec prep cooler for about 30 minutes. .
  
  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
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash on the cookline sink.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Not serious Good Retail Practice Corrected on site
  LABEL - WORKING CONTAINER
  
  Pepper, Garlic powder and Oregano are stored in unlabeled containers.
  
  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 the sanitizer (i.e. chlorine and quaternary ammonia 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
  SANITIZER TEST KIT
  
  A test kit for the sanitizer (i.e. chlorine) is not available.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
- Serious Priority (CDC risk factor) Repeat Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Ranch 45 F and Pizza sauce 45 F in portioned containers in the True sliding door beverage cooler being cold held at above 41 degrees F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  1. Pre-cooked beef 45 F, Pepperoni 44 F, Mix cheese 45 F, Pizza sauce 44 F being cold held at above 41 degrees F in the top and mid rail of the Liquitec pizza prep cooler. 2. Milk 45 F, Newly opened milk 44 F in the Avantco beer cooler by left entrance into the kitchen.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice Corrected on site
  THERMOMETER - MISSING INDICATING
  
  Thermometer in True glass door cooler in the kitchen is missing or not properly located.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112
Jun 11, 2025 Routine Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  COOLING METHODS
  
  Cooked Beef 62 F cooling improperly in a plastic pan with the lid on in the bottom Liquitec prep cooler for about 30 minutes. .
  
  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
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash on the cookline sink.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Not serious Good Retail Practice Corrected on site
  LABEL - WORKING CONTAINER
  
  Pepper, Garlic powder and Oregano are stored in unlabeled containers.
  
  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 the sanitizer (i.e. chlorine and quaternary ammonia 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
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  1. Pre-cooked beef 45 F, Pepperoni 44 F, Mix cheese 45 F, Pizza sauce 44 F being cold held at above 41 degrees F in the top and mid rail of the Liquitec pizza prep cooler. 2. Milk 45 F, Newly opened milk 44 F in the Avantco beer cooler by left entrance into the kitchen.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice Corrected on site
  THERMOMETER - MISSING INDICATING
  
  Thermometer in True glass door cooler in the kitchen is missing or not properly located.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112
Mar 6, 2024 Routine Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  COOLING METHODS
  
  Sausage beef mix cooling improperly in a plastic pan with the lid on in the walk-in cooler for less than 1 hour.
  
  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
- Not serious Good Retail Practice Corrected on site
  LABEL - WORKING CONTAINER
  
  Semolina, garlic powder, sugar are stored in unlabeled containers.
  
  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
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Sausage in a plastic pan holding in the top Liquidtec pizza prep cooler being cold held at 46 degrees F for more than 4 hours.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
Oct 20, 2022 Re-Inspection · No Reinspection Required

No violations cited.
Sep 20, 2022 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. Shell eggs stored above ready to eat spinach in walk in 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 - EXCEEDED OR MISSING
  
  Slice turkey, slice cheese, and sliced salami being cold held in line table top cooler and in walk in cooler is not date marked.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - DRYING
  
  No single-use toweling or approved hand drying device available at handsink for hand drying in bar.
  
  Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.12
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - FOOD SURFACES
  
  Thermometer is not being sanitized before use
  
  Correction: After cleaning, rinse and sanitize equipment and utensils.
  
  Code WFC 4-702.11
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR
  
  Large bag of floor stored on the floor in large mixer area, and large bag sugar on floor in dry storage area.
  
  Correction: Store all food items at least 6 inches above the floor.
  
  Code WFC 3-305.11
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING
  
  Mozzarella cheese slice 50F, fried chop chicken 48-49F, Peanut sauce 50F, chop onions 50F, chop green peppers 50F, beef ground 50F, ambient air 50F in Liquidtec bottom coolers.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
Mar 10, 2022 Pre-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of counter tops, shelving, sinks contain heavy dust 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 - CUTTING SURFACES
  
  Cutting boards are heavily scratched or pitted and are no longer easily cleanable.
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code WFC 4-501.12
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sinks.
  
  Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.
  
  Code WFC 6-301.14
- Serious Priority (CDC risk factor)
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash sink in bar
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Not serious Good Retail Practice
  LABEL - WORKING CONTAINER
  
  Large bulk working container is 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
  
  Facility contains heavy dust in seating area and in adjacent food prep area.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code WFC 6-501.12
- Not serious Good Retail Practice
  PHYSICAL FACILITY - UNNECESSARY ITEMS
  
  Ladders, tools, boxes, eequipment stored in the food establishment is unnecessary to its operation or maintenance.
  
  Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.
  
  Code WFC 6-501.114
- Not serious Good Retail Practice
  THERMOMETER - MISSING INDICATING
  
  Thermometer in Avanco box coolers in bar is missing.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.