RecordWell Data

J L Richards

668 JANESVILLE ST, Oregon, WI 53575 · Dane County

44cited violations
20serious tier
20inspections

Establishment

Type
Retail food (not serving meals) (Retail Food Establishment)
Inspected by
Public Health Madison & Dane County
License / ID
73431-81663
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20251105
202432711
2022174
2019100
2018100
2017100
2016100
2015500
2014500
2012100

Inspections

  1. Nov 12, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Ice shield on interior of 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

      GOOD REPAIR - EQUIPMENT

      Sanitizer line is not securely fastened to kitchen dish machine.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink in meat cutting room or at handsink in the kitchen 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

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD

      Bags of ice packaged onsite and stored in the front retail chest freezer are improperly labeled, without address of packer.

      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

      PHYSICAL FACILITY - GOOD REPAIR

      The bottom of the wall by the entry doorway to the room with the ice machine is ripping away with insolation exposed. Etching is occurring in the floor sealant in the meat cutting room and in the room with the ice machine, exposing unsealed concrete which is not easily cleanable.

      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

      Debris is present under the ice machine and the adjacent warming unit. Debris is present on the walls and ceilings in the kitchen area.

      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 kitchen dish machine is at 0 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

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      Front row of steam tables in retail hot foods area: unit in middle: chicken legs 116 - 122 F

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Internal indicating thermometer in walk-in beer cooler 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

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Lactic acid sanitizer spray bottles are not being used according to manufacturer`s use directions, and food/equipment/employees are not protected from toxic chemicals, as the sanitizer concentration of product being used on equipment and counters is 3010 ppm Lactic acid, and should instead be from 704 ppm to 1875 ppm lactic acid.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

  2. Oct 1, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS - Not Corrected

      There is an air gap present under the rear kitchen entry door.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Evidence of pests observed. Flies present in the kitchen and food prep area of the establishment.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      There is debris present on the floor under the ice machine and on the floor in the kitchen.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer lactic acid 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. Sep 27, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice Repeat

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of meat saw and meat grinder, hood vents, steam table on the right in front food service area, and hot and cold faucet handles of handwash sinks in kitchen and front retail food service area 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) Repeat Corrected on site

      COOLING METHODS

      Rib tips cooled improperly in the walk-in cooler with tin foil covering containers tightly throughout the cooling process.

      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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw eggs stored above ready-to-eat sauces and juices in the retail display 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

      GRINDING LOG

      No grinding log available onsite for past 3 months for facility that manufactures raw ground beef.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in front food service area by steam tables.

      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) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen area is not entirely accessible due to partial blockage by scrubbing pad.

      Correction: Provide an accessible handsink to facilitate handwashing by food employees.

      Code WFC 5-203.11; 5-204.11; 5-205.11

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      There is an air gap present under the rear kitchen entry door.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Flies present in the kitchen and food prep area of the establishment.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      There is debris present on the floor under the ice machine and on the floor in the kitchen.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the dish machine in the food prep area is 0 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

      SANITIZER TEST KIT

      A test kit for the sanitizer lactic acid 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 - COOLING

      3 covered trays of rib tips in walk-in cooler cooling since the previous evening at 8pm was at 54 - 56 F at time of routine inspection.

      Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

      Code WFC 3-501.14

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for the potentially hazardous items on the salad bar, and additionally coleslaw and tartar sauce.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

  4. Feb 7, 2024 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The food prep sink in the prep room does not have a proper air gap between the drain and the sewage system.

      Correction: Provide a 2 inch air gap to the open site floor drain.

      Code WFC 5-402.11

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of microwave in prep room, non-food contact surfaces of the condenser housing of the ice machine, and the basins of both left and right deli cases 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

      Meat saw blade is visibly soiled on the top portion of the blade, and the ice machine drip shield 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

      Stainless steel pan of gravy cooling since last night in walk-in cooler on cart, with a temperature of 45 F recorded at 9:30 am. Stainless steel pan of potatoes cooling since last night in walk-in cooler on cart, with a temperature of 56 F recorded at 9:30 am. Stainless steel pan of meatballs in marinara sauce cooling since last night in walk-in cooler on cart, with a temperature of 53 F recorded at 9:30 am. Items were cooling while being covered with tin foil, which captured hot air and prevented the products from cooling properly.

      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

      GOOD REPAIR - PLUMBING

      The drain pipe for the handwash sink in the prep room is disconnected. Upon use, most of the water used spills onto the floor. The dish machine in the food prep room leaks significantly upon use onto the floor.

      Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code, and in the meantime wash hands in the nearest handwash sink across the room.

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or functional hand drying device available at handsink for hand drying in the dish room.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer lactic acid 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 - COOLING

      Stainless steel pan of gravy cooling since last night in walk-in cooler on cart, with a temperature of 45 F recorded at 9:30 am. Stainless steel pan of potatoes cooling since last night in walk-in cooler on cart, with a temperature of 56 F recorded at 9:30 am. Stainless steel pan of meatballs in marinara sauce cooling since last night in walk-in cooler on cart, with a temperature of 53 F recorded at 9:30 am.

      Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

      Code WFC 3-501.14

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for TCS/potentially hazardous items held on ice on the salad bar, including but not limited to chopped lettuce, sour cream and ready to eat diced turkey.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Not serious Good Retail Practice

      VENTILATION - HOOD INADEQUATE

      The grill top in the kitchen is not adequately covered by a ventilation hood system.

      Correction: Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings.

      Code WFC 4-301.14

  5. Jun 9, 2022 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      1) In dry storage room, racks used to store canned goods rusty and dusty. 2) In dry storage room, cob webs attached to ceiling corners. 3) Large spice containers soiled with food residue.

      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

      Ice shield of ice machine is visibly soiled with black spots.

      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 potato wedges (50F) and mashed potatoes (55F) cooled improperly. Items were part of dinner buffet night before and were placed in cooler with tight lid of aluminum foil over night to cool. Condensation observed on lids.

      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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Stuffing (without eggs or meat) was stored on rack below raw brats and beef. Raw shell eggs stored above RTE foods.

      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

      FOOD - SAFE HANDLING INSTRUCTIONS

      Raw salmon marinated in apple wood w/ orange & ginger and tuna not intended as a ready-to-eat food was in a package that did not indicate safe handling instructions. Both products are commercially packaged in ROP (not at facility). Operator stated supplier from approved source, original packaging discarded.

      Correction: Provide labels that indicate safe handling instructions for that particular food item.

      Code WFC 3-201.11(F)

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      1) Light shielding missing or hanging from ceiling in dish area.

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

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      1) The sanitizer concentration for chlorine in the dish machine is at 0-10ppm. Tube was not in sanitizer solution. 2) Spray bottle with bleach and water >> 200ppm, test strip was bleached out.

      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

  6. Apr 30, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  7. Jun 30, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Apr 12, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  9. May 24, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  10. Oct 15, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  11. Sep 28, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  12. May 28, 2015 Re-Inspection · Reinspection Required

    No violations cited.

  13. Apr 28, 2015 Re-Inspection · Reinspection Required

    No violations cited.

  14. Apr 16, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  15. Dec 18, 2014 Re-Inspection · Reinspection Required

    No violations cited.

  16. Oct 30, 2014 Re-Inspection · Reinspection Required

    No violations cited.

  17. Oct 21, 2014 Re-Inspection · Reinspection Required

    No violations cited.

  18. Oct 17, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Jun 24, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  20. Oct 11, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

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.