Waunakee Citgo

Year by year

Inspections

1. Oct 24, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Oct 21, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     1) Tomato slicer has visible food residue on it blades; per staff this is no longer used, tomatoes sliced by hand, however if it is in the kitchen, it is available for use and must be completely clean. 2) the wall mounted onion slicer by the four compartment sink has visible food residue on the cutting blades/food contact surfaces. Item appears to be difficult to clean in place because it is mounted to the wall and not easily removable to wash/rinse/sanitize in the warewashing sink.

     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

     A pan of cooked ground hamburger was observed on a speedrack outside the walk in cooler door. Discussed with staff their cooling methods and it was explained that the product would be allowed to sit at room temperature anywhere from a couple of hours or until it is completely cooled to room temperature before being placed in the walk in cooler. These methods are not adequate to cool foods as required by the food code - see next line for food code parameters for cooling foods for safety.

     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. In the small single door cooler a pan of raw chicken is stored above a container of pretzels and a bag of commercially cooked meatballs.

     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) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Commercially processed sliced salami and pepperoni in ziploc bags were observed being cold held in the walk in cooler and are not datemarked.

     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

     EATING, DRINKING, OR TOBACCO

     Employee food and beverage was observed on a prep table in the kitchen area.

     Correction: Designate an area away from food preparation for eating and drinking. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing in between glove change that was necessitated by a task change: employee was cutting raw chicken and upon finishing removed gloves used for this task and proceeded to put on new gloves. When changing from working with raw foods to some other task, a handwash is required in between the glove change.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Powdered sugar shaker in kitchen is not labeled. Bulk flower container in the room leading to the entrance of the walk in cooler is not labeled and the handle of the scoop in the flour container is in contact with the product. Handle should not be toughing the product.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quaternary ammonia in a red sanitizer bucket in the kitchen tested 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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer - quaternary ammonia is not available. Neither foodworked was able to locate quaternary test strips for the sanitizer used in the four compartment sink and used in the red sanitizer buckets. Employee described seeing test strips in the past however the description sounds like chlorine test strips which will not work with the quaternary ammonia sanitizer used in the kitchen.

     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 - HOT HOLDING

     Cooked ground hamburger was being hot held in countertop hot hold unit and temperature was 87-92F. Per employee the product had been placed in the hot hold unit just less than two hours prior and thus could be reconditioned on flat top grill.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Cleaners in spray bottles on floor in front of 4 compartment sink are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. Apr 25, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice: Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in restroom.

     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

     PHYSICAL FACILITY - COVE BASE

     The floor and wall junctures located under the four compartment sink are not coved properly. Per Jinal, owner, workers are finishing the cove base installation prior to opening.

     Correction: Maintain the floor and wall junctures in a manner dependent on cleaning method.

     Code WFC 6-201.13

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - EXPOSED STUDS

     Studs located in the corner near the sanitize basin of the 4 compartment sink are exposed and are subject to moisture. Per Jinal, owner, workers are finishing the wall covering prior to opening.

     Correction: Maintain studs, joists and rafters to prevent exposure to moisture.

     Code WFC 6-201.18