Gloria's Mexican Restaurant

Year by year

Inspections

1. Apr 23, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

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

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

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of walk-in cooler refrigerator fan cover is 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

     The following items were observed to be in cooling process: 1) Mole sauce in deep metal pan on ice bath, 2) tamales in plastic bag on top of ice, 3) Suiza salsa cooling in plastic container on ice. Cooling methods ineffective for rapid cooling.

     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

     EMPLOYEE HEALTH REPORTING

     Employees are informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge, however, no signed Employee Health Reporting Agreement forms available onsite to verify training.

     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. Keep signed forms available onsite to verify employee health reporting training.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - APPROVED SOURCE

     Food is obtained from an unapproved source. Pan of cooked rice in walk-in cooler was made at owner's home.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at kitchen handsink for hand drying.

     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

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at BAR.

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

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Working containers of salt, water, butter, oil, and seasoning are not labeled.

     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

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration in kitchen red sani bucket was >200ppm Cl. Too much bleach.

     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) Corrected on site

     TEMPERATURE - HOT HOLDING

     In steamtable, beef at 120F and pastor chicken at 112F in small metal pans stacked inside a larger pan.

     Correction: Reheat TCS food to 165F, then maintain hot TCS foods at or above 135 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. Metal stem thermometer read 15F in ice water during calibration.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LUBRICANTS

     Lubricant used on slicer is not approved for use with food contact surfaces.

     Correction: Use only food-grade lubricants approved for food contact surfaces.

     Code WFC 7-205.11

2. May 27, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

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

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

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of walk-in cooler refrigerator fan cover is 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

     FOOD - APPROVED SOURCE

     Food is obtained from an unapproved source. Pan of cooked rice in walk-in cooler was made at owner's home.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at kitchen handsink for hand drying.

     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 - CHEMICAL

     The chlorine sanitizer concentration in kitchen red sani bucket was >200ppm Cl. Too much bleach.

     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) Corrected on site

     TOXICS - LUBRICANTS

     Lubricant used on slicer is not approved for use with food contact surfaces.

     Correction: Use only food-grade lubricants approved for food contact surfaces.

     Code WFC 7-205.11

3. Jan 11, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat limes with bare hands while cutting limes into wedges.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Stockpot of whole cooked tomatoes observed on lower shelf in back area of kitchen, cooling slowly. Temperature was 112F after cooling <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

     GLOVE USE

     Gloves are not being properly used. Food employee observed using clean glove on hand to grab meat filling for tacos, then wiped gloved hand on towel, then used same gloved hand to grab cold veggie toppings for tacos.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives observed stored between prep table and steamtable on an 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 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). Battery dead for digital thermometer.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Tylenol, DayQuil, and prescription medicine bottles stored above food prep table in kitchen.

     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. Jun 23, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The interior of the ice machine and the meat slicer are 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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above RTE foods inside the prep cooler and 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

   • 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

     GOOD REPAIR - PLUMBING

     The kitchen handsink is missing hot water faucet handle

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     General cleaning is needed in the kitchen and walk-in cooler.

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

     Code WFC 6-501.12

   • 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. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. May 15, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Feb 26, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jul 17, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

8. Feb 22, 2017 Pre-Inspection · Reinspection Required

   No violations cited.