Avocados 2 LLC

386 ST HWY 13 S, Nekoosa, WI 54457 · Adams County

40cited violations

17serious tier

8inspections

Establishment

Type: Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by: Adams County Health & Human Services
License / ID: VELT-CT8RJB
Status: Permitted
Official record: Adams County Health & Human Services inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	1	3	1
2025	4	22	8
2024	2	11	7
2023	1	4	1

Inspections

Jul 22, 2026 Routine · 1 priority, 1 priority foundation, 1 core
- Serious Priority Corrected on site
  COOLING - 6-HOUR COOLING PARAMETER
  
  Salsa in walk in cooler was 44 degrees while ambient and other prodcut was 41 or below, indicating salsa is still retaining heat and did not properlly cool to 41 or below within 6 hours.
  
  Correction: Discard salsa / do not serve to customers. Adjust methods to cool salsa or any other large food quantities in shallow metal containers with no more than 2 or 3 inches of product.
  
  Code 3-501.14 (A)
- Not serious Priority Foundation
  PROPER COOLING METHODS - CRITERIA
  
  Improper cooling methods are observed for salsa in walk in cooler. Large quantity of salsa in bucket from 7/20 is 44 degrees. Ambient temperature and product temperatures in unit are 39-40 degrees.
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
  
  Code 3-501.15 (A)
- Not serious Core
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  metal bowl used as chip scoop stored in product without handle
  
  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°F.
  
  Code 3-304.12
Jul 30, 2025 Re-inspection 2 · 1 priority, 2 priority foundation, 1 core, 4 repeat
- Serious Priority Repeat Corrected on site
  HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING
  
  Hand wash station in the kitchen was not supplied with soap or paper towel. I was told that the employees were using the bathroom for hand washing.
  
  Correction: Train food employees in proper handwashing techniques.
  
  Code 2-301.12 (C)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.
  
  Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (7)
- Not serious Priority Foundation Repeat Corrected on site
  HANDWASHING CLEANSER AVAILABILITY
  
  Soap not available at food employee handwashing sink.
  
  Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
  
  Code 6-301.11
- Not serious Core Repeat
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Ice scoop was improperly stored with handle in 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°F.
  
  Code 3-304.12
Jul 25, 2025 Re-inspection 2 · 3 priority, 2 priority foundation, 1 core, 5 repeat
- Serious Priority Repeat Corrected on site
  HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING
  
  Hand wash station in the kitchen was not supplied with soap or paper towel. I was told that the employees were using the bathroom for hand washing.
  
  Correction: Train food employees in proper handwashing techniques.
  
  Code 2-301.12 (C)
- Serious Priority Repeat
  COOLING - 6-HOUR COOLING PARAMETER
  
  Beans in 2 door reach in cooler in basement at 60 degrees have not cooled within 6 hours
  
  Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.
  
  Code 3-501.14 (A)
- Serious Priority
  TCS FOOD - COLD HOLDING
  
  Food in WIC is cold held at [55 ]°F.
  
  Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.
  
  Code 3-501.16 (A) (2) AND (B)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.
  
  Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (7)
- Not serious Priority Foundation Repeat Corrected on site
  HANDWASHING CLEANSER AVAILABILITY
  
  Soap not available at food employee handwashing sink.
  
  Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
  
  Code 6-301.11
- Not serious Core Repeat
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Ice scoop was improperly stored with handle in 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°F.
  
  Code 3-304.12
Jul 22, 2025 Re-inspection · 2 priority, 3 priority foundation, 1 core, 6 repeat
- Serious Priority Repeat Corrected on site
  HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING
  
  Hand wash station in the kitchen was not supplied with soap or paper towel. I was told that the employees were using the bathroom for hand washing.
  
  Correction: Train food employees in proper handwashing techniques.
  
  Code 2-301.12 (C)
- Serious Priority Repeat
  COOLING - 6-HOUR COOLING PARAMETER
  
  Beans in 2 door reach in cooler in basement at 60 degrees have not cooled within 6 hours
  
  Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.
  
  Code 3-501.14 (A)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.
  
  Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (7)
- Not serious Priority Foundation Repeat
  PROPER COOLING METHODS - CRITERIA
  
  Improper cooling methods are observed for beans in 2 door Reach in cooler. The beans were in very thick containers filled to the top.
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
  
  Code 3-501.15 (A)
- Not serious Priority Foundation Repeat Corrected on site
  HANDWASHING CLEANSER AVAILABILITY
  
  Soap not available at food employee handwashing sink.
  
  Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
  
  Code 6-301.11
- Not serious Core Repeat
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Ice scoop was improperly stored with handle in 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°F.
  
  Code 3-304.12
Jul 8, 2025 Routine · 2 priority, 3 priority foundation, 1 core, 1 repeat
- Serious Priority Corrected on site
  HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING
  
  Hand wash station in the kitchen was not supplied with soap or paper towel. I was told that the employees were using the bathroom for hand washing.
  
  Correction: Train food employees in proper handwashing techniques.
  
  Code 2-301.12 (C)
- Serious Priority Repeat
  COOLING - 6-HOUR COOLING PARAMETER
  
  Beans in 2 door reach in cooler in basement at 60 degrees have not cooled within 6 hours
  
  Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.
  
  Code 3-501.14 (A)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.
  
  Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (7)
- Not serious Priority Foundation
  PROPER COOLING METHODS - CRITERIA
  
  Improper cooling methods are observed for beans in 2 door Reach in cooler. The beans were in very thick containers filled to the top.
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
  
  Code 3-501.15 (A)
- Not serious Priority Foundation Corrected on site
  HANDWASHING CLEANSER AVAILABILITY
  
  Soap not available at food employee handwashing sink.
  
  Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
  
  Code 6-301.11
- Not serious Core
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Ice scoop was improperly stored with handle in 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°F.
  
  Code 3-304.12
Jul 22, 2024 Re-inspection · 2 priority, 1 priority foundation, 3 repeat
- Serious Priority Repeat Corrected on site
  PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
  
  [2 drawer cooler, cook line]. Veggies and shrimp et al stored under raw chickenand and beef.
  
  Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
  
  Code 3-302.11 (A) (1)
- Serious Priority Repeat Corrected on site
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  The sanitizer is not being used according to EPA registered label use instructions and is at [0 ] PPM.
  
  Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
  
  Code 4-501.114 (A) - (E)
- Not serious Priority Foundation Repeat
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Most food items are improperly date marked. Anything that is older than 1 day needs to be date marked..
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
Jul 11, 2024 Routine · 5 priority, 2 priority foundation, 1 core
- Serious Priority
  WHEN TO WASH
  
  Employee observed not washing hands after handling equipment, opening coolers, before putting on gloves.
  
  Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.
  
  Code 2-301.14
- Serious Priority Corrected on site
  PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
  
  [2 drawer cooler, cook line]. Veggies and shrimp et al stored under raw chickenand and beef.
  
  Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
  
  Code 3-302.11 (A) (1)
- Serious Priority
  COOLING - 6-HOUR COOLING PARAMETER
  
  Ground Beef in walk in cooler at 49 degrees has not cooled within 6 hours
  
  Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.
  
  Code 3-501.14 (A)
- Serious Priority
  TCS FOOD - HOT HOLDING
  
  Beans and chicken in hot hold unit are hot held below 135 degrees
  
  Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.
  
  Code 3-501.16 (A) (1)
- Serious Priority Corrected on site
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  The sanitizer is not being used according to EPA registered label use instructions and is at [0 ] PPM.
  
  Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
  
  Code 4-501.114 (A) - (E)
- Not serious Priority Foundation
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Most food items are improperly date marked. Anything that is older than 1 day needs to be date marked..
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
- Not serious Priority Foundation
  WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
  
  A chlorine test kit is not available for checking sanitizer concentrations.
  
  Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
  
  Code 4-302.14
- Not serious Core Corrected on site
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  ice scoop was improperly stored on top of machine.
  
  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°F.
  
  Code 3-304.12
Jul 20, 2023 Pre-inspection · 1 priority, 2 priority foundation, 1 core
- Serious Priority
  TCS FOOD - COLD HOLDING
  
  prep cooler in kitchen running at 47 degrees.
  
  Correction: Maintain cold time/temperature control for safety food at or below 41°F.
  
  Code 3-501.16 (A) (2) AND (B)
- Not serious Priority Foundation
  WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
  
  The warewashing machine does not dispense enough sanitizer.
  
  Correction: Repair the warewashing machine. Warewashing machines shall automatically dispense detergents and proper concentration of sanitizer.
  
  Code 4-204.117 (A)
- Not serious Priority Foundation
  HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
  
  Hot water temperature at handwashing sink is not adequate.
  
  Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
  
  Code 5-202.12 (A)
- Not serious Core
  EQUIPMENT AND UTENSILS - GOOD REPAIR
  
  Ansul/fire suppression system last inspection was in 2019.
  
  Correction: Have an inspection to make sure equipment is in good working order.
  
  Code 4-501.11 (A)

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