RecordWell Data

Macs

2810 PRAIRIE LAKES DR, Sun Prairie, WI 53590 · Dane County

37cited violations
12serious tier
14inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2014-00142
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026130
20251146
2024183
20232123
2020100
2018100
2017100
2016200
2015200
2014200

Inspections

  1. Jan 16, 2026 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Shelves in walk-in and True 2-door reach-in cooler 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)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Shelves in True 2-door reach-in are exposed to splash, spillage, or other food soiling and no longer 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

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      A) Several floor tiles are broken and in need of repair/replacement. B) Handsink right next to the 1-door salad cooler is coming off of the wall.

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

      Code WFC 6-501.11

  2. Nov 4, 2025 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Shelves in walk-in and True 2-door reach-in cooler 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)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Shelves in True 2-door reach-in are exposed to splash, spillage, or other food soiling and no longer easily cleanable.

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

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Noodles cooling in covered 4" deep plastic pans.

      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 - EQUIPMENT

      Handle of True 2-door prep cooler is not fully attached to the lid.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sinks in the bathrooms.

      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

      Both handsinks in the kitchen are blocked and not accessible.

      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

      LABEL - WORKING CONTAINER

      Several spice mixes 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

      PHYSICAL FACILITY - GOOD REPAIR

      A) Several floor tiles are broken and in need of repair/replacement. B) Handsink right next to the 1-door salad cooler is coming off of the wall.

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

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor)

      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

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for quats in the 3-bay sink is at 0ppm.

      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

      BBQ chicken, cooked two hours earlier, was found in the hot wells at 108°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

      Thermometer in True 2-door reach-in 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

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - RESTRICTION

      Raid bug spray in the food establishment is not required for the operation or maintenance of the food establishment.

      Correction: Remove poinsonous or toxic chemicals not required for the operation and maintenance of the food establishment from premise.

      Code WFC 7-202.11

    • Not serious Good Retail Practice Corrected on site

      WAREWASHING - IMPROPER SET-UP

      Utensil washing sinks are not being properly set-up. Rinse bay in the 3-bay sink is full of dirty dishes.

      Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

      Code WFC 4-603 to 4-703

  3. May 2, 2024 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CERTIFICATE POSTED

      There is no current food manager`s exam certificate posted in the food establishment.

      Correction: Post current food manager exam certificate in a conspicuous place.

      Code WFC 12-201.11(B)

    • 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 forms available on site.

      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

      GOOD REPAIR - EQUIPMENT

      Seals in True reach-in cooler need to be replaced/repaired.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in women's bathroom.

      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 back kitchen has items in the sink and blocked by a garbage can and is not accessible.

      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

      LABEL - WORKING CONTAINER

      Spice mix in kitchen area 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

      LICENSE POSTED

      Current Food and Drink license is not posted in public view at establishment.

      Correction: Post license in public view. Contact City of Madison Clerk's office at 608-266-4601 to obtain copy of license.

      Code DATCP 75.06(1)(b)

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      All items in hot well being hot held at temperatures below 135F for around 2 hrs (Buffalo chicken @ 100F, Ranch chicken @ 102F).

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

      Code WFC 3-501.16

  4. Mar 23, 2023 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER - Not Corrected

      Spice mixes in prep area and grill area are 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

  5. Mar 14, 2023 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The prep sink 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

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Serving dishes are is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Salsa and cooked potatoes on top of back kitchen cooler and raw burger patties in grill drawers are not datemarked. Reuben meat (dated 3/1) and cooked chicken (dated 3/3) in grill drawers and cooked potatoes (dated 2/27) in back kitchen cooler have a datemark that exceeds 7 days.

      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

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in prep area is blocked by a cart and some mops and brooms and is not accessible.

      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

      HANDSINK - NON-HAND FAUCETS

      The handsink located in the prep area of this facility is not equipped with a non-hand operated faucet.

      Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

      Code WFC 5-202.12(C)

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in men's bathroom.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Spice mixes in prep area and grill area are 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

      Shelf holding serving dishes has a buildup of dirt and debris. Floor in area around reach in freezer and cooler is soiled.

      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

      A test kit for chlorine is not available. A test kit quaternary ammonia is expired.

      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 Corrected on site

      STORAGE - SINGLE-SERVICE

      Single-Use lids are improperly stored.

      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

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometers in reachin cooler and front kitchen coolers are 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

  6. Jan 23, 2020 Routine Inspection · No Reinspection Required

    No violations cited.

  7. Oct 8, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Aug 10, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Aug 16, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Jul 18, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  11. Sep 1, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  12. Aug 31, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  13. Aug 26, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Jun 17, 2014 Pre-inspection · No Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.