J & P Fresh Market

6634 WATTS RD, Madison, WI 53719 · Dane County

63cited violations

45serious tier

22inspections

Establishment

Type: Retail food (not serving meals) (Retail Food Establishment)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2012-00240
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	26	18
2024	4	30	22
2022	1	7	5
2020	1	0	0
2018	2	0	0
2017	2	0	0
2016	1	0	0
2015	5	0	0
2014	3	0	0
2013	1	0	0

Inspections

Apr 23, 2026 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Repeat
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. 1) IN WALK IN COOLER: raw pork stored above onions, raw chicken stored above raw pork, raw pork and raw chicken stored above potatoes, raw chicken stored above bottled beverages, eggs stored above cooked sauces. 2) MEAT/FISH AREA: raw chicken stored above raw pork, 3) RETAIL VEGETABLE COOLER: raw eggs stored above mushrooms.
  
  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 - SYSTEM - Not Corrected
  
  A date marking system is not in place for ready-to-eat TCS foods. These include cooked sauces, cooked meats, and cooked vegetables.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Not serious Good Retail Practice
  FOOD - SAFE HANDLING INSTRUCTIONS - Not Corrected
  
  Raw meat and poultry packaged onsite and not intended as a ready-to-eat food were in a packages that did not indicate safe handling instructions.
  
  Correction: Provide labels that indicate safe handling instructions for that particular food item.
  
  Code WFC 3-201.11(F)
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  The 2-door reach in cooler at the cookline is in disrepair. The ambient air temperature is 52 degrees F. Cooler was empty at time of inspection.
  
  Correction: Maintain equipment in good repair or remove from the establishment.
  
  Code WFC 4-501.11
- Serious Priority (CDC risk factor) Corrected on site
  HACCP SPECIAL PROCESSES - Not Corrected
  
  Approved variance is not being followed. Observed one unhealthy fish in fish tank.
  
  Correction: Follow requirements listed in variance approval letter.
  
  Code WFC 3-502.11; 3-502.12
- Serious Priority (CDC risk factor) Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Handsink at cookline is not accessible. It is filled with utensils, foil, and has meat hooks hanging all around it.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor)
  HANDWASHING - SOAP - Not Corrected
  
  Soap not available at food employee handwash sinks in 1) front serving area, 2) cookline, 3) men's restroom, and 4) vegetable packaging area.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Serious Priority (CDC risk factor)
  HANDWASHING - DRYING - Not Corrected
  
  No single-use toweling or approved hand drying device available at handsinks in 1) meat/fish area and 2) vegetable packaging area for hand drying.
  
  Correction: Provide single-use toweling or an approved hand drying device at handsinks to facilitate proper handwashing.
  
  Code WFC 6-301.12
- Not serious Good Retail Practice
  LABEL - PACKAGED FOOD - Not Corrected
  
  Food packaged and/or repackaged are improperly labeled. This includes fish balls and wang balls. These labels are missing ingredients and subingredients. Packaged meat, poultry, and fish is not 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
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL - Not Corrected
  
  The sanitizer concentration for bleach in the 4-compartment sink is >200 ppm chlorine.
  
  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)
  SHELLSTOCK MAINTAINING IDENTIFICATION - Not Corrected
  
  Shellstock (clams) not in original container and shellstock tag/system was not in place to identify the clams. Shellstock tags are not kept in chronological order. Shellstock tags are not marked with the last date of sale/service.
  
  Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.
  
  Code WFC 3-202.18; 3-203.12
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  1) Individually packaged meals (duck, chicken and vegetables, chicken dish) sitting out for customers next to steam table are not being cold held and are at 51, 54, 58 degrees F, respectively. 2) Black beans in oil, garlic in oil, and sauce for chicken dish are being cold held in 2-door prep top cooler at 54, 52, and 51 degrees F, respectively.
  
  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 2-door prep top cooler is missing.
  
  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
Apr 7, 2026 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor) Repeat
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. 1) IN WALK IN COOLER: raw pork stored above onions, raw chicken stored above raw pork, raw pork and raw chicken stored above potatoes, raw chicken stored above bottled beverages, eggs stored above cooked sauces. 2) MEAT/FISH AREA: raw chicken stored above raw pork, 3) RETAIL VEGETABLE COOLER: raw eggs stored above mushrooms.
  
  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 - SYSTEM
  
  A date marking system is not in place for ready-to-eat TCS foods. These include cooked sauces, cooked meats, and cooked vegetables.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Not serious Good Retail Practice
  FOOD - SAFE HANDLING INSTRUCTIONS
  
  Raw meat and poultry packaged onsite and not intended as a ready-to-eat food were in a packages that did not indicate safe handling instructions.
  
  Correction: Provide labels that indicate safe handling instructions for that particular food item.
  
  Code WFC 3-201.11(F)
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  The 2-door reach in cooler at the cookline is in disrepair. The ambient air temperature is 52 degrees F. Cooler was empty at time of inspection.
  
  Correction: Maintain equipment in good repair or remove from the establishment.
  
  Code WFC 4-501.11
- Serious Priority (CDC risk factor) Corrected on site
  HACCP SPECIAL PROCESSES
  
  Approved variance is not being followed. Observed one unhealthy fish in fish tank.
  
  Correction: Follow requirements listed in variance approval letter.
  
  Code WFC 3-502.11; 3-502.12
- Serious Priority (CDC risk factor) Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Handsink at cookline is not accessible. It is filled with utensils, foil, and has meat hooks hanging all around it.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor)
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash sinks in 1) front serving area, 2) cookline, 3) men's restroom, and 4) vegetable packaging area.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Serious Priority (CDC risk factor)
  HANDWASHING - DRYING
  
  No single-use toweling or approved hand drying device available at handsinks in 1) meat/fish area and 2) vegetable packaging area for hand drying.
  
  Correction: Provide single-use toweling or an approved hand drying device at handsinks to facilitate proper handwashing.
  
  Code WFC 6-301.12
- Not serious Good Retail Practice
  LABEL - PACKAGED FOOD
  
  Food packaged and/or repackaged are improperly labeled. This includes fish balls and wang balls. These labels are missing ingredients and subingredients. Packaged meat, poultry, and fish is not 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
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for bleach in the 4-compartment sink is >200 ppm chlorine.
  
  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)
  SHELLSTOCK MAINTAINING IDENTIFICATION
  
  Shellstock (clams) not in original container and shellstock tag/system was not in place to identify the clams. Shellstock tags are not kept in chronological order. Shellstock tags are not marked with the last date of sale/service.
  
  Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.
  
  Code WFC 3-202.18; 3-203.12
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING
  
  1) Individually packaged meals (duck, chicken and vegetables, chicken dish) sitting out for customers next to steam table are not being cold held and are at 51, 54, 58 degrees F, respectively. 2) Black beans in oil, garlic in oil, and sauce for chicken dish are being cold held in 2-door prep top cooler at 54, 52, and 51 degrees F, respectively.
  
  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 2-door prep top cooler is missing.
  
  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
Dec 2, 2024 Re-Inspection · No Reinspection Required

No violations cited.
Nov 13, 2024 Re-Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER - Not Corrected
  
  There is no certified food protection manager for the establishment. Date last food manager was present is unknown.
  
  Correction: Provide a certified food protection manager.
  
  Code WFC 12-201.11
- Serious Priority (CDC risk factor)
  COOLING METHODS - Not Corrected
  
  Cooked meats cooled improperly by being stacked 4 inches deep or greater in covered 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
- Serious Priority (CDC risk factor)
  EMPLOYEE HEALTH REPORTING - Not Corrected
  
  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
  EQUIPMENT - NSF/ANSI - Not Corrected
  
  Two meat slicers in seafood area do not meet ANSI standards for food service equipment, or has not received prior approval from the Department.
  
  Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment. Remove meat slicers from establishment.
  
  Code WFC 4-205.11
- Not serious Good Retail Practice
  FOOD - SAFE HANDLING INSTRUCTIONS - Not Corrected
  
  Raw meats and poultry are not intended as a ready-to-eat food was in a package that did not indicate safe handling instructions.
  
  Correction: Provide labels that indicate safe handling instructions for that particular food item.
  
  Code WFC 3-201.11(F)
- Serious Priority (CDC risk factor)
  HACCP SPECIAL PROCESSES - Not Corrected
  
  Operator is storing live clams in standing water and does not have a HACCP and variance for shellstock life support. Establishment offers fish evisceration and does not have an approved variance for this service.
  
  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
- Serious Priority (CDC risk factor)
  TEMPERATURE - HOT HOLDING - Not Corrected
  
  In steam table, pork belly at 64F, cooked potatoes at 113F, cooked veggie mix at 87F. Steam table is broken and not turned on. Cookef whole duck in display case at 71F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
Nov 12, 2024 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER
  
  There is no certified food protection manager for the establishment. Date last food manager was present is unknown.
  
  Correction: Provide a certified food protection manager.
  
  Code WFC 12-201.11
- Serious Priority (CDC risk factor) Corrected on site
  CLEAN - FREQUENCY/CONTAMINATION
  
  Operator states that all in-use utensils are washed only once per day.
  
  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
  COOLING METHODS
  
  Cooked meats cooled improperly by being stacked 4 inches deep or greater in covered 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
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination in reach-in prep cooler due to raw chicken stored over ready to eat dough. In walk-in cooler, raw meat and raw shelled eggs stored above produce and cooked foods.
  
  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 - SYSTEM
  
  A date marking system is not in place for ready-to-eat TCS foods.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- 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
  EQUIPMENT - NSF/ANSI
  
  Two meat slicers in seafood area do not meet ANSI standards for food service equipment, or has not received prior approval from the Department.
  
  Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment. Remove meat slicers from establishment.
  
  Code WFC 4-205.11
- Not serious Good Retail Practice
  FOOD - SAFE HANDLING INSTRUCTIONS
  
  Raw meats and poultry are not intended as a ready-to-eat food was in a package that did not indicate safe handling instructions.
  
  Correction: Provide labels that indicate safe handling instructions for that particular food item.
  
  Code WFC 3-201.11(F)
- Serious Priority (CDC risk factor)
  FOOD - APPROVED SOURCE
  
  Frozen vacuum packaged raw salmon, raw tuna, scallops and clams appear to be packaged using a home style vacuum sealer. Operator states the vacuum packaging of these foods was done as a special request. No labels from suppliers present on packaging. Unable to verify if supply is approved for this type of processing.
  
  Correction: Discard foods from unapproved source.
  
  Code WFC 3-201.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Hot food area hand sink water turned off because operator stated when used the floor drain backs up.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor)
  HACCP SPECIAL PROCESSES
  
  Operator is storing live clams in standing water and does not have a HACCP and variance for shellstock life support. Establishment offers fish evisceration and does not have an approved variance for this service.
  
  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
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Handsink in hot food area, dish washing area, and ice machine area are blocked by either equipment or items within the sinks. Additionally the and sink by the ice machine does not have any faucet handles.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - WHEN
  
  Employee observed not washing hands after touching raw meats and before touching boxes of vegetables. Employees did not wash hands after using phones before resuming food handling. Employees observed wearing gloves and touching multiple surfaces and doing multiple duties without washing hands.
  
  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
- Serious Priority (CDC risk factor)
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash sink by cook like. Dispenser is broken.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - DRYING
  
  No single-use toweling available at handsink for hand drying located in seasfood room and produce prep area.
  
  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
  MOP SINK
  
  Employee observed dumping dirty mop water on ground outside.
  
  Correction: Provide and use at least 1 mop sink or 1 curbed cleaning facility.
  
  Code WFC 5-203.13
- Serious Priority (CDC risk factor)
  PERSON IN CHARGE - DUTIES
  
  The Person in Charge (PIC) is not performing the following duties: training staff on proper handwashing, cooling methods, safe food temperatures, prevention of contamination, and illness reporting.
  
  Correction: The person in charge shall ensure or provide training so that employees are trained in all of the above mentioned areas.
  
  Code WFC 2-103.11
- Not serious Good Retail Practice
  PHYSICAL FACILITY - CLEAN
  
  Floors in produce walk-in cooler and floors in kitchen are soiled. In produce walk-in, floors are so soiled that there is black residue building up under shelving units.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code WFC 6-501.12
- 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
- Serious Priority (CDC risk factor)
  SHELLSTOCK MAINTAINING IDENTIFICATION
  
  Shellstock tags are not being marked with last date of sale nor being kept in chronological order.
  
  Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.
  
  Code WFC 3-202.18; 3-203.12
- Serious Priority (CDC risk factor)
  TEMPERATURE - HOT HOLDING
  
  In steam table, pork belly at 64F, cooked potatoes at 113F, cooked veggie mix at 87F. Steam table is broken and not turned on. Cookef whole duck in display case at 71F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING
  
  Pork on counter top after 3.5 hours at 65F. Walk-in cooler in restaurant area had cooked pork ears at 46F and cooked duck neck at 46F. House made pork oil made two weeks ago out for retail sale at 67F. Retail isle coolers for produce holding bean sprouts at 45F-51F, poached lotus root in same unit at 44-47F. Retail isle cooler to the left of the seafood display maintaining tofu block at 47F ad tofu sheet at 57F. Live crab in box in seafood room at 63F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
Sep 3, 2024 Re-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  FOOD - SAFE HANDLING INSTRUCTIONS - Not Corrected
  
  Raw meat in self serve open faced cooler near meat/seafood department, that is not intended as a ready-to-eat food was in a package that did not indicate safe handling instructions.
  
  Correction: Provide labels that indicate safe handling instructions for that particular food item.
  
  Code WFC 3-201.11(F)
Nov 29, 2022 Routine Inspection · No Reinspection Required
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER
  
  There is no certified food protection manager for the establishment.
  
  Correction: Provide a certified food protection manager. Post certificate on premise.
  
  Code WFC 12-201.11, 12-401.11
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces are soiled and unclean including: (1) Bottom of retail fish freezer; (2) Stock room walk-in cooler fan guards and shelves; (3) Retail cooler with peeling packing wrap.
  
  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
  
  Meat room band saw, grinder, and slicer are 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
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. Bacon stored above fruit.
  
  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
  LABEL - PACKAGED FOOD
  
  Frozen yellow croaker is 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
- 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
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Yakult is at 50F in retail cooler.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
Mar 4, 2020 Routine Inspection · No Reinspection Required

No violations cited.
Dec 17, 2018 Re-Inspection · No Reinspection Required

No violations cited.
Dec 3, 2018 Routine Inspection · Reinspection Required

No violations cited.
Oct 26, 2017 Re-Inspection · No Reinspection Required

No violations cited.
Oct 16, 2017 Routine Inspection · Reinspection Required

No violations cited.
Aug 24, 2016 Routine Inspection · No Reinspection Required

No violations cited.
Sep 29, 2015 Re-Inspection · No Reinspection Required

No violations cited.
Sep 16, 2015 Re-Inspection · Reinspection Required

No violations cited.
Sep 4, 2015 Routine Inspection · Reinspection Required

No violations cited.
Feb 18, 2015 Routine Inspection · Reinspection Required

No violations cited.
Jan 6, 2015 Re-Inspection · No Reinspection Required

No violations cited.
Dec 10, 2014 Routine Inspection · Reinspection Required

No violations cited.
Feb 5, 2014 Re-Inspection · Reinspection Required

No violations cited.
Jan 22, 2014 Routine Inspection · Reinspection Required

No violations cited.
Jan 18, 2013 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.