Parkway Family Restaurant

Year by year

Inspections

1. Mar 25, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling pancakes with bare hands to transfer from hot holding to plate for customer. Employee observed handling bread 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

     Deli slicer is visibly soiled with dried food debris. Food debris especially built up in hard to reach areas behind the blade and under the top clamp.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     1. In server area, white cloth is wrapped around faucet to collect leaking water. 2. In back prep area, handwashing sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling raw frozen Philly meat and before putting on gloves that were then used to cut RTE tortilla with cheese.

     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) Corrected on site

     HANDWASHING - IMPROPER

     Food employee observed improperly washing hands by quickly (~5 seconds) rinsing with water only before returning to food handling.

     Correction: Food employees shall be trained in proper hand washing techniques.

     Code WFC 2-301.12

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Light bulb in dry storage area is missing shatter resistant shield.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In steam well, au jus that meat is dipped into is hot holding at 115F. Other items in unit >135F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In salad prep cooler, salad dressing held stacked above fill line at 52F, layer below fill line held at 43F and lower layer 41F. In cookline prep cooler, raw shell eggs stacked several inches above fill line at 80F, eggs on bottom holding at 40F.

     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 - USE CONDITIONS

     Bleach sanitizer prepared for sanitizing deli slicer is >>200ppm and bleaching out test strip.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied.

     Code WFC 7-202.12

2. Mar 19, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Pie cooler at 50F. Currently unit only stocked with commercial pumpkin and fruit pies that are shelf-stable according to operator. Just in time technician onsite assessing unit.

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

     Code WFC 3-501.16

3. Mar 18, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is not provided on mop sink between faucet and hose.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     In walk-in cooler, sausage cooling at 47F and 49F in metal containers are tightly covered in plastic wrap.

     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

     TEMPERATURE - HOT HOLDING

     On steam well, au jus being hot held at 125F. PIC informed water was recently added to au jus and may have cooled product. Brown gravy at 130F and gravy at 128F held in plastic containers resting inside of metal steam well. Unit is set at maximum setting.

     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) Cake display carrot cake being cold held at 44F, chocolate cake at 44F. 2) In large prep cooler, sliced sausage at 50F, tomato 45F, diced ham 46F. 3) 2-door glass Pepsi cooler holding melon at 44F and cucumber at 47F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on prep cooler counter top in kitchen and out on counter in server area.

     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. May 5, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Large container of gravy cooled improperly. Gravy was made yesterday and was at 50F in walk-in cooler. Gravy in large container about the size of a pickle container and was covered.

     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) Repeat Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler raw unpasteurized shell eggs stored above RTE products such as sliced cheese and marinara sauce. Ground beef stored above whole muscle meat.

     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 Repeat Corrected on site

     FOOD- THAWING ROP FISH

     Frozen salmon in reduced oxygen packaging (ROP) is being improperly thawed. Packaging states to remove from packaging prior to thawing. Product at 38F.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     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 Repeat Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter of cookline.

     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. Nov 27, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Nov 20, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. May 14, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 22, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 23, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 17, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 26, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 27, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. May 15, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

14. May 7, 2012 Routine Inspection · Reinspection Required

    No violations cited.