Winchester Restaurant

Year by year

Inspections

1. Jul 13, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jul 3, 2026 Re-Inspection · Reinspection Required

   No violations cited.

3. Jun 26, 2026 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice machine 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

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing from threaded mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Ice machine drop shield is visibly soiled with pink slimy material.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of travel center walk in cooler fans (beer and beverage/food) are soiled with dust.

     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)

     COOLING METHODS - Not Corrected

     Fried chicken cooler improperly. Operator stated that fried chicken is portioned into plastic clamshell containers at the end of the night which are sealed, then placed in the walk in cooler. In cooler, condensation was observed in containers.

     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 - Not Corrected

     Pooled scrambled eggs in a metal pan stored directly on top of metal pan of lettuce in prep cooler in restaurant kitchen.

     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 - Not Corrected

     Portioned dressings in the server prep cooler are are not datemarked. Housemade salsa stored in the walk in cooler is 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 Corrected on site

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sink in restaurant kitchen.

     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

     HANDWASHING - SOAP - Not Corrected

     Soap not available at food employee handwash sink in the retail area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD - Not Corrected

     Snacks like puppy chow and chex mix, cookies, and fried chicken that are packaged are improperly labeled.

     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

     PEST - OUTSIDE OPENINGS - Not Corrected

     The bottom corners of the back door in the kitchen area were not tight-fitting.

     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

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizers (quaternary ammonia/chlorine) are expired/damaged.

     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

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer (chlorine) is expired.

     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 - Not Corrected

     Multiple observations: 1. In restaurant, server prep cooler observed to have pre-portioned dressings stacked above fill line that were held at 50 F on top of stack. 2. In travel center, retail cooler with sandwiches and chicken observed to have ambient air temperatures of 45 F on sandwiches and 50 F on chicken. Container of fried chicken opened and measured to be 47 F. 3. Retail bunker cooler with cheese and meat ambient air 39 F on product near the bottom of the cooler, cheeses stacked more than 2 high ambient air temp 45 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in walk-in cooler 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

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has a written plan for using time as a public health control for whipped butter and eggs in the kitchen. Whipped butter observed to be 58 F but no time stamp was written on container.

     Correction: Follow written plan by marking time on foods that use time as a public health control.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     TOILET ROOM - MAINTENANCE - Not Corrected

     Men's public toilet room had a noticeable odor. Additionally, floor coving and urinal/toilet partitions were observed to be in poor repair.

     Correction: Ensure public toilet rooms are maintained clean and in good repair.

     Code WFC 8-201.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths throughout the prep line were not stored in sanitizing solution when not in use.

     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

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored on prep line.

     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

4. Jun 15, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine 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

     BACKFLOW PREVENTOR

     Backflow preventer is missing from threaded mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of travel center walk in cooler fans (beer and beverage/food) are soiled with dust.

     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 machine drop shield is visibly soiled with pink slimy material.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Fried chicken cooler improperly. Operator stated that fried chicken is portioned into plastic clamshell containers at the end of the night which are sealed, then placed in the walk in cooler. In cooler, condensation was observed in containers.

     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

     Pooled scrambled eggs in a metal pan stored directly on top of metal pan of lettuce in prep cooler in restaurant kitchen.

     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

     Portioned dressings in the server prep cooler are are not datemarked. Housemade salsa stored in the walk in cooler is 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 Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in restaurant kitchen.

     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

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the retail area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Snacks like puppy chow and chex mix, cookies, and fried chicken that are packaged are improperly labeled.

     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

     PEST - OUTSIDE OPENINGS

     The bottom corners of the back door in the kitchen area were not tight-fitting.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizers (quaternary ammonia/chlorine) are expired/damaged.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is expired.

     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

     Multiple observations: 1. In restaurant, server prep cooler observed to have pre-portioned dressings stacked above fill line that were held at 50 F on top of stack. 2. In travel center, retail cooler with sandwiches and chicken observed to have ambient air temperatures of 45 F on sandwiches and 50 F on chicken. Container of fried chicken opened and measured to be 47 F. 3. Retail bunker cooler with cheese and meat ambient air 39 F on product near the bottom of the cooler, cheeses stacked more than 2 high ambient air temp 45 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in walk-in cooler 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

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has a written plan for using time as a public health control for whipped butter and eggs in the kitchen. Whipped butter observed to be 58 F but no time stamp was written on container.

     Correction: Follow written plan by marking time on foods that use time as a public health control.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     TOILET ROOM - MAINTENANCE

     Men's public toilet room had a noticeable odor. Additionally, floor coving and urinal/toilet partitions were observed to be in poor repair.

     Correction: Ensure public toilet rooms are maintained clean and in good repair.

     Code WFC 8-201.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths throughout the prep line were not stored in sanitizing solution when not in use.

     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

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on prep line.

     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. Apr 25, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the retail area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The bottom corners of the back door in the kitchen area were not tight-fitting.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizers (quaternary ammonia/chlorine) are expired/damaged.

     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

     THERMOMETER - MISSING INDICATING

     Thermometer in walk-in cooler 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

   • Not serious Good Retail Practice

     TOILET ROOM - MAINTENANCE

     Men's public toilet room had a noticeable odor. Additionally, floor coving and urinal/toilet partitions were observed to be in poor repair.

     Correction: Ensure public toilet rooms are maintained clean and in good repair.

     Code WFC 8-201.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths throughout the prep line were not stored in sanitizing solution when not in use.

     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. Apr 4, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on menu is missing on eggs offered on skillet if offered raw or undercooked. Consumer advisory asterisks is noted on fried chicken which is not offered raw or undercooked.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     When walk-in refrigerator and walk-in freezer in kitchen are closed, there is a gap. When intentionally closed, doors close firmly.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in server area where soup is scooped and salads prepped has been removed due to leak. Closest sink servers are using is in the kitchen area and separated by a door which is not accessible or conveniently located.

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

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

7. Mar 27, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     50e - WASTE/MOP WATER DISPOSAL

     Waste water is disposed of improperly. In kitchen area, mop water is disposed of outside.

     Correction: Use an approved facility (i.e. mop sink) for sewage disposal.

     Code WFC 5-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling toast (cutting) 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Baffle of ice machine is visibly soiled with pink and black mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on eggs offered on skillet if offered raw or undercooked. Consumer advisory asterisks is noted on fried chicken which is not offered raw or undercooked.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     The following items being cold held are not datemarked or have a datemark that exceeds 7 days. In stacked cooler, ham and baked potato without dates, in prep cooler, cooked potato dated 3/20. In walk-in, sliced ham dated 3/18, sausage gravy dated 3/20.

     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 - EQUIPMENT

     When walk-in refrigerator and walk-in freezer in kitchen are closed, there is a gap. In order to close, doors must be manually latched shut.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in server area where soup is scooped and salads prepped has been removed due to leak. Closest sink servers are using is in the kitchen area and separated by a door which is not accessible or conveniently located.

     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

     STORAGE - SINGLE-SERVICE

     Single-Use items improperly stored in cardboard boxes directly on floor in dinning area used for storage.

     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) Corrected on site

     TEMPERATURE - HOT HOLDING

     Extra au jus being hot held at 88F and is sitting above the HH unit. Employee informed left side of HH unit is not working.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. In retail area, cheese/meat reach-in cooler at 47F (sausage). 2. In front server area, salsa in prep cooler filled above fill line and is holding at 47F. 3. In back server area, whipped butter in original container and in bucket of portioned containers have been held at room temperature over night.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Written plan for TPHC is posted on cookline. Shell eggs used on cookline are not marked with time. In retail counter area, food are not marked with time at stated in plan.

     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 kitchen counters and server areas.

     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

8. Feb 3, 2020 Pre-Inspection · No Reinspection Required

   No violations cited.