Le C's Pastisserie & Tea House

Year by year

Inspections

1. Oct 29, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Oct 22, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents are dusty.

     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

     Internal ice shield in kitchen 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

     CLEANABLE - NONFOOD SURFACE

     Side of counter in front service area nearest the 2 door prep cooler on the left that is exposed to splash, spillage, or other food soiling is not sealed or covered, and is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Bag of flour and bag of salt near the rear kitchen entry door were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Cinnamon rolls, crispy apples and other products on display in baked goods cases are improperly labeled and missing list of ingredients.

     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 Corrected on site

     PEST - CONTROL DEVICES

     The insect control device (fly stirp) is located over the center food prep island in the food prep area.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code WFC 6-202.13

   • Not serious Good Retail Practice Corrected on site

     PEST - EVIDENCE

     Evidence of pests observed. Dead cockroach observed on floor under ice machine.

     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 Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Ice scoop being stored in the ice bin in the front service area with the handle in contact with the ice. Knives are being stored in crevice in the front service area created between the 2 door prep cooler on the left and the edge of the counter by the ice bin.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Whole milk and 2% milk being cold held in the bottom of the 2 door prep cooler on the left in the front service area temped at 56 F and 50 F, respectively. All other products in unit were found to be at a safe temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Bleach is not being used according to manufacturer`s use directions, food/equipment/employees are not protected from toxic chemicals, as the sanitizer bucket across from the front service counter had a concentration of greater than 200 ppm chlorine.

     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

   • Not serious Good Retail Practice Repeat Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on center island in food prep area across from the cookline.

     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

3. Nov 20, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of hood vents above cook line are soiled with dust and unclean. Non-food contact surfaces of interior of microwave are soiled with food debris.

     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 - PLUMBING - Not Corrected

     Employee handwash sink across from the front service counter is slow to drain.

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

     Code WFC 5-205.15

4. Nov 18, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents above cook line are soiled with dust and unclean. Non-food contact surfaces of interior of microwave are soiled with food debris.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw egg product is being stored above ready-to-eat produce in the walk-in cooler, including limes.

     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 - PLUMBING

     Employee handwash sink across from the front service counter is slow to drain.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the food prep area is not accessible due to blockage by plastic wrapping roll and rubber gloves.

     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 Repeat

     STORAGE - FOOD ON FLOOR

     boxes of food products stored on the floor of the walk-in cooler and walk-in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives are being stored between prep coolers and counter tops.

     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

     Milk is being held in the 2 door Atosa cooler across from the front service counter at 46 F. Unit is maintaining ambient air temperatures of 43 - 47 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

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

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

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for hot dog bread and cream cheese bread that is discarded after 4 hours in display case.

     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 Repeat

     WIPING CLOTHS

     Wet wiping cloths improperly stored on front service counter.

     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. Nov 30, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents 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

     Interior ice shield in 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

     CLEAN - FREQUENCY/CONTAMINATION

     Blenders used with TCS food not being washed/rinsed/sanitized at least once every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     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.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Hole in the wall of the basement present near the bottom of the staircase.

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

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Containers of food stored on the floor of the walk-in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single use utensils improperly stored on the basement floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cream cheese bread, hot dog bun, Chinese sausage bread, or pork floss bread held at ambient air temperatures in the warmer display case for up to 4 hours in total.

     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 Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on working surfaces of food prep coolers in the establishment.

     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

6. Oct 18, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin at front counter does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to an open site drain line.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved for the blender rinse assembly hose connection to the hand sink faucet.

     Correction: Remove blender rinse assembly hose from hand sink faucet. Hand sink faucet must be operable and used only for hand washing. If blender rinse assembly is needed, provide State of Wisconsin approved backflow prevention device and use the sink adjacent to the ice bin.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Blenders for bubble tea are not cleaned/sanitized at least every 4 hours. Blenders are rinsed between uses, but not cleaned/sanitized.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No signed policies available onsite for training verification.

     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 Employee Health Reporting Agreement forms available onsite for sanitarian to verify food employee training.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Several powdered ingredients for bubble tea stored in unlabeled containers. Flours and sugar in baking area 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

     PHYSICAL FACILITY - DESIGN

     The design of the floor in the basement dry storage area is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In walk-in cooler and freezer, food boxes are stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: knives stored in space between prep table and countertop 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

   • 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. Hot dog croissant, custard bread, and cream cheese bread placed into plastic packaging and held at ambient room temperature until sold. In kitchen, pan of hot dog croissants at 64F at 2:22pm, made this morning at 10:00am.

     Correction: Discard any TCS items stored at ambient room temperature for more than 4 hours. 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 Corrected on site

     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

7. Mar 24, 2021 Pre-Inspection · Reinspection Required

   No violations cited.