Global Market And Food Hall

Year by year

Inspections

1. Oct 22, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Poultry in the meat cooler stored over pork products.

     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

     FOOD - SAFE

     Lard made in-house is being sold in retail area.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handsinks in the meat cutting room and produce prep room are leaking.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsinks in the meat cutting room and produce prep area have had their water supply shut off and are not functioning.

     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

     LABEL - PACKAGED FOOD

     Labels for multiple items have name of distributor but are missing the operation's address.

     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

     Both dock delivery doors have a gap on the bottom area.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

2. May 14, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD - Not Corrected

     Baked goods and several frozen items (labeled "seafood" or "specialy item") 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

3. Apr 30, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing in butcher room.

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

     Code WFC 5-202.14

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Foam cooler for storage of bullfrogs does 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.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Beef flank steak and fish improperly thawed in butcher room @ 66F for the past 2 hrs.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink.

     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

     LABEL - PACKAGED FOOD

     Baked goods and several frozen items (labeled "seafood" or "specialy item") 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

     Dock delivery door has a visible gap in the bottom.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quats in the spray bottle in the butcher room is at 0ppm.

     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 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

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags are not dated and stored all together.

     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

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Several cases of food stored on the freezer floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Salted jellyfish in cold case being cold held at 60F.

     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 - LABELING

     Spray bottle with water is unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Different chemicals in butcher room are stored over clean sheet pans and food processing equipment.

     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

4. Dec 27, 2023 Re-Inspection · No Reinspection Required
   • Not serious Conformance with Approved Procedures Repeat Corrected on site

     HACCP SPECIAL PROCESSES - Not Corrected

     No variance and/or HACCP plan has been approved for sale of geoduck and conch offered for human consumption in a life-support system display tank.

     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

5. Jun 12, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 30, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI - Not Corrected

     White plastic bin used for storing live Eels does 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.

     Code WFC 4-205.11

7. Jun 22, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on retail seafood case cooler is missing for oysters that are sold raw in ready-to eat form.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above soy milk in retail wall cooler.

     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

     EQUIPMENT - NSF/ANSI

     White plastic bin used for storing live Eels does 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.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     FOOD - SAFE EGG INSTRUCTIONS

     Raw unpasteurized shell eggs provided to food establishment without proper safe handling instructions.

     Correction: Provide labels that indicate safe handling instructions for raw shell eggs.

     Code WFC 3-201.11(G)

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for Reduced Oxygen packaging for dry salted frozen seafood and grill squid.

     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) Corrected on site

     HANDWASHING - DRYING

     Paper towel dispenser is not dispensing paper towel at hand sink by the fish evisceration table for hand drying.

     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 Corrected on site

     PEST - OUTSIDE OPENINGS

     The back door around the receiving area has a gap beneath door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags are not being stored in chronological order with the last date of sale recorded on the tag.

     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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     crabs stored on the floor in the meat and seafood area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

8. Apr 14, 2021 Pre-Inspection · Reinspection Required

   No violations cited.