Eat-the Best Pizza

Year by year

Inspections

1. Jun 24, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN - Not Corrected

     The food prep sink does not have a proper air gap between the drain and the sewage system. A plastic water bottle is observed shoved in the receiving PVC piping, eliminating air gap.

     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 on 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 - Not Corrected

     Multiple non food contact surfaces are observed soiled. 1. Lower shelfing unit adjacent to Hobart dough mixer soiled with flour and food debris. 2. Green wire racks, floors, and walls in walk in cooler are visibly soiled with food debris and grime build up. 3. Steam table metal water basin has heavy build up.

     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)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Hobart dough mixer & kitchen pizza paddles are 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)

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Operator stated and observations confirmed that pizza paddles used with TCS food not cleaned at least every 4 hours.

     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

   • Not serious Good Retail Practice Corrected on site

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Steam table metal basin that is exposed to splash, spillage, or other food soiling is no longer easily cleanable. It is rusted and is observed with heavy build up.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Chicken breast cooled improperly on prep table. Tray of chicken breasts was observed on prep table at 91F.

     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

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods. Operator currently does not place date marks on products stored in the Victory prep cooler.

     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

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP - Not Corrected

     Soap not available at food employee handwash sink in kitchen.

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

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia is expired.

     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 Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     Portioning spoon improperly stored in tomato sauce in walk-in cooler.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Multiple products stored out of temperature in Victory prep cooler: 1. Ham 51F, shredded cheese 54F, sausage 51F, olives 54F. Ambient air temp 51F.

     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 - SEPARATION - Not Corrected

     Insect repellent spray in under counter area in front of house is stored with pizza boxes.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

2. Jun 16, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system. A plastic water bottle is observed shoved in the receiving PVC piping, eliminating air gap.

     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 on mop sink.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Hobart dough mixer & kitchen pizza paddles are 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)

     CLEAN - FREQUENCY/CONTAMINATION

     Operator stated and observations confirmed that pizza paddles used with TCS food not cleaned at least every 4 hours.

     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

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Multiple non food contact surfaces are observed soiled. 1. Lower shelfing unit adjacent to Hobart dough mixer soiled with flour and food debris. 2. Green wire racks, floors, and walls in walk in cooler are visibly soiled with food debris and grime build up. 3. Steam table metal water basin has heavy build up.

     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)

   • Not serious Good Retail Practice Corrected on site

     CLEANABLE - NONFOOD SURFACE

     Steam table metal basin that is exposed to splash, spillage, or other food soiling is no longer easily cleanable. It is rusted and is observed with heavy build up.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken breast cooled improperly on prep table. Tray of chicken breasts was observed on prep table at 91F.

     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

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Operator currently does not place date marks on products stored in the Victory prep cooler.

     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

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in kitchen.

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

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     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 Corrected on site

     STORAGE - IN-USE UTENSILS

     Portioning spoon improperly stored in tomato sauce in walk-in cooler.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple products stored out of temperature in Victory prep cooler: 1. Ham 51F, shredded cheese 54F, sausage 51F, olives 54F. Ambient air temp 51F.

     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 - SEPARATION

     Insect repellent spray in under counter area in front of house is stored with pizza boxes.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. Nov 7, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Portioning spoon improperly stored in tomato sauce in walk-in cooler.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

4. Feb 11, 2022 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certificate for successful completion of certified food manager course. Per operator, he has completed the course, and is waiting for course provider to issue certificate.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Food product prepared in mixer is subject to potential contamination by splashing from usage of handsink.

     Correction: Install splash shield on the right-hand side of kitchen handwash sink to protect foods from contamination.

     Code WFC 3-307.11