Brennan's Cellars

8210 Watts RD, Madison, WI 53719 · Dane County

45cited violations

29serious tier

9inspections

Establishment

Type: Retail food (not serving meals) (Retail Food Establishment)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2017-00688
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	1	0	0
2025	2	15	10
2024	3	27	17
2021	1	3	2
2018	1	0	0
2017	1	0	0

Inspections

Jan 5, 2026 Re-Inspection · No Reinspection Required

No violations cited.
Dec 15, 2025 Re-Inspection · Reinspection Required
- Serious Priority (CDC risk factor) Repeat
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  Deli slicer 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
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. Pork potato sausage and bacon stored next to steakburgers in meat display cooler. Ground chuck stored next to beef stew meat in meat display case.
  
  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
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  Salami in deli case is dated is dated 12/5.
  
  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)
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  Vacuum-packaged packaged salmon is being cold held at 45 degrees F.
  
  Correction: Maintain vacuum-packaged fish below 38 degrees F according to label instructions.
  
  Code WFC 3-501.16
Dec 2, 2025 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  BARE HAND CONTACT
  
  Employee observed peeling potatoes with bare hands.
  
  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) Repeat
  CLEAN - FOOD CONTACT SURFACES
  
  Deli slicer 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
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. Pork stored next to ground beef in meat display cooler. Pork sausage stored next to hot dogs in meat 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
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING
  
  Many foods being cold held in deli case have datemarks that exceed 7 days. Oven roasted turkey dated 11/21, salami dated 11/5, ham dated 11/17, prosciuttini dated 11/23, corned beef dated 11/23, roast beef dated 11/15. Slaw sauce cold held in 2-door reach in cooler dated 11/23. Chicken noodle soup in deli case is not datemarked. Some deli meats are not datemarked.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Not serious Good Retail Practice
  GOOD REPAIR - FOOD CONTACT SURFACES
  
  Meat/cheese holder on slicer in disrepair. This is the part that is used to apply pressure to the meat/cheese during slicing. It is torn and cannot be easily cleaned.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.
  
  Code WFC 4-202.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Hand wash sink next to 4-compartment sink in meat section is in disrepair. The sensor does not shut the water off and it continues run. The water had been manually shut off.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Not serious Good Retail Practice
  LABEL - PACKAGED FOOD
  
  Many foods packaged onsite are improperly labeled. Butter sub-ingredients are missing on gravy label. Ingredients are not listed on frozen meatball and meatloaf labels. Ingredients are not listed on labels for frozen re-packaged commercial chicken kiev, chicken parmigiana, and similar re-packaged commercial chicken products. Ingredients are not listed on garlic teriyaki wings/drumettes, loaded beans, cilantro lime chicken, korean BBQ, carolina gold pork, sandwiches. Chicken soup is not labeled.
  
  Correction: Properly label packaged food items with: common name; an ingredient list, including all sub-ingredients 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
- Serious Priority (CDC risk factor)
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for chlorine in the 4-compartment sink and wiping cloth bucket in the meat section is >200 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 (quaternary ammonia) is not available to test sanitizer concentration of QDII Food Service Sanitizer.
  
  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)
  TEMPERATURE - COLD HOLDING
  
  Many food items are being cold held above 41 degrees F. Vacuum-packaged packaged fish is being cold held above 37 degrees F. MEAT RETAIL GRAB N GO COOLER : hickory smoked chicken 44 degrees F, roast turkey 45 degrees F, pulled beef 44 degrees F, korean BBQ chicken 46, 44, 43 degrees F, cilantro lime chicken 46 degrees F, carolina BBQ pork 47 degrees F. Salmon 44 degrees F. MEAT BUNKER COOLER: raw chicken 47, 48 degrees F. RETAIL UPRIGHT COOLER: gouda 49, 48, 45 degrees F, mozzarella 49, 47 degrees F, provolone 46, 49 degrees F, string cheese 48, 49 degrees F. Smoked trout 47, 48 degrees F, smoked salmon 46, 48 degrees F, sweet n sassy salmon 45, 46 degrees F, peppered salmon 45 degrees F. RETAIL BUNKER COOLER: cubed melon 48 degrees F, cut melon 48 degrees F, bleu cheese 48 degrees F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F. Maintain vacuum-packaged fish below 38 degrees F according to label instructions.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice
  WIPING CLOTHS
  
  Wet wiping cloths improperly stored on cutting boards and prep tables.
  
  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
Apr 25, 2024 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor)
  HACCP SPECIAL PROCESSES - Not Corrected
  
  No current variance and/or HACCP plan for processing ROP raw meats. Previous plan expired on 12/28/22
  
  Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.
  
  Code WFC 3-502.11; 3-502.12
Apr 25, 2024 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Meat grinder stored in walk in cooler is visibly soiled with food debris. It is not clean
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING
  
  Taco dip expired on 4/13/24 in customer reach in cooler exceeds 7 days. Various meats in deli display cooler not date marked
  
  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)
  HACCP SPECIAL PROCESSES
  
  No current variance and/or HACCP plan for processing ROP raw meats. Previous plan expired on 12/28/22
  
  Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.
  
  Code WFC 3-502.11; 3-502.12
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sinks throughout the facility
  
  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 meat department contain steel wool.
  
  Correction: A HANDWASHING SINK may not be used for purposes other than handwashing.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11(B)
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - DRYING
  
  No single-use toweling or approved hand drying device available at handsink for hand drying in deli.
  
  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 Corrected on site
  LABEL - WORKING CONTAINER
  
  Container containing oil, and seasoning 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
  SANITIZER TEST KIT
  
  A test kit for the sanitizer chlorine is not available at three compartment sink in meat department.
  
  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
  STORAGE - FOOD ON FLOOR
  
  Boxes of food stored on the floor in 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: Cutting board and Corrected on site
  STORAGE - EQUIPMENT ON FLOOR
  
  Cutting board stored above mop sink, and knives in produce area stored between drain board edge of 4 compartment sink and food prep sink. Both items store in area where splash dust and other contamination can occur. They are improperly stored.
  
  Correction: Store equipment and utensils in a clean, dry location to prevent contamination from splashes and other contamination.
  
  Code WFC 4-903.11
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Prepackage salmon ROP stored in customer reach in cooler at 45F .
  
  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 - LABELING
  
  Bottle containing soap is unlabeled.
  
  Correction: Provide labels for toxic items used in the food establishment.
  
  Code WFC 7-101.11; 7-102.11
- Serious Priority (CDC risk factor) Corrected on site
  TOXICS - SEPARATION
  
  First aid kit on shelf in kitchen is stored with dried food storage in meat department area.
  
  Correction: Rearrange area so that employee first aid kit and medicine are located in an area to prevent contamination with food, equipment, utensils, single service articles
  
  Code WFC 7-207.11
Apr 25, 2024 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Meat grinder stored in walk in cooler is visibly soiled with food debris. It is not clean
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING
  
  Taco dip expired on 4/13/24 in customer reach in cooler exceeds 7 days. Various meats in deli display cooler not date marked
  
  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)
  HACCP SPECIAL PROCESSES
  
  No current variance and/or HACCP plan for processing ROP raw meats. Previous plan expired on 12/28/22
  
  Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.
  
  Code WFC 3-502.11; 3-502.12
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sinks throughout the facility
  
  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 meat department contain steel wool.
  
  Correction: A HANDWASHING SINK may not be used for purposes other than handwashing.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11(B)
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - DRYING
  
  No single-use toweling or approved hand drying device available at handsink for hand drying in deli.
  
  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 Corrected on site
  LABEL - WORKING CONTAINER
  
  Container containing oil, and seasoning 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
  SANITIZER TEST KIT
  
  A test kit for the sanitizer chlorine is not available at three compartment sink in meat department.
  
  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
  STORAGE - FOOD ON FLOOR
  
  Boxes of food stored on the floor in 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: Cutting board and Corrected on site
  STORAGE - EQUIPMENT ON FLOOR
  
  Cutting board stored above mop sink, and knives in produce area stored between drain board edge of 4 compartment sink and food prep sink. Both items store in area where splash dust and other contamination can occur. They are improperly stored.
  
  Correction: Store equipment and utensils in a clean, dry location to prevent contamination from splashes and other contamination.
  
  Code WFC 4-903.11
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Prepackage salmon ROP stored in customer reach in cooler at 45F .
  
  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 - LABELING
  
  Bottle containing soap is unlabeled.
  
  Correction: Provide labels for toxic items used in the food establishment.
  
  Code WFC 7-101.11; 7-102.11
- Serious Priority (CDC risk factor) Corrected on site
  TOXICS - SEPARATION
  
  First aid kit on shelf in kitchen is stored with dried food storage in meat department area.
  
  Correction: Rearrange area so that employee first aid kit and medicine are located in an area to prevent contamination with food, equipment, utensils, single service articles
  
  Code WFC 7-207.11
Dec 14, 2021 Routine Inspection · No Reinspection Required
- Not serious Good Retail Practice
  BACKFLOW PREVENTOR
  
  Backflow preventer is missing on mop sink in the meat/deli department.
  
  Correction: Provide a State of Wisconsin approved backflow prevention device.
  
  Code WFC 5-202.14
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Mold observed inside ice machine in PRODUCE DEPT.
  
  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
  
  Utensils used with TCS food not cleaned at least every 4 hours in Deli department.
  
  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
Aug 23, 2018 Routine Inspection · No Reinspection Required

No violations cited.
Dec 8, 2017 Pre-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.