RecordWell Data

Istanbul Supermarket

745 S GAMMON RD, Madison, WI 53719 · Dane County

117cited violations
49serious tier
34inspections

Establishment

Type
Retail food (not serving meals) (Retail Food Establishment)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDM-2012-00069
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026117632
2025194
202333213
2020200
2018200
2017300
2016200
2015200
2014200
2013400
2012200

Inspections

  1. Jul 30, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Jul 23, 2026 Re-Inspection · Reinspection Required

    No violations cited.

  3. Jul 16, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat saw is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition or remove meat saw from the premises.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat saw has been partially cleaned but some areas remain soiled with food debris.

      Correction: Meat saw shall not be used until full cleaned and inspected by sanitarian. Maintain food contact surfaces in a clean condition or remove meat saw from the premises.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Repeat

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. Raw shell eggs stored above vegetables in single door upright cooler in kitchen. Raw shell eggs stored above bologna and yogurt in retail 2 door upright 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

    • Serious Priority (CDC risk factor) Repeat

      DATE MARK - SYSTEM - Not Corrected

      Date marks were added to some foods. Three pans of cooked rice and meat in front display cooler were not date marked.

      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) Repeat

      DATE MARK - SYSTEM - Not Corrected

      A date marking system is not in place for ready-to-eat TCS foods. Foods prepared in-house (rice, chicken w/vegetables, chicken in red sauce, sauces) and held more than 24 hours are not date marked. Open package of mozzarella cheese not datemarked.

      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 - Not Corrected

      Documentation not provided that all employees have 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. Signed agreements are only available for the two owners.

      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

    • Serious Priority (CDC risk factor)

      FOOD - APPROVED SOURCE - Not Corrected

      Food is obtained from an unapproved source. Lamb cubes and goat skin are labeled with Fresh Mart, Sun Prairie. Fresh Mart does not have a State meat license to wholesale meats. Three unlabeled packages of unidentifiable meat are in retail cooler and available for retail sale.

      Correction: Discard Fresh Mart foods from unapproved source or return to Fresh Mart. Discard unlabeled meat.

      Code WFC 3-201.11

    • Not serious Good Retail Practice

      FOOD - THAWING - Not Corrected

      Chicken wings improperly thawed. Chicken wings were inside an empty display cooler that was unplugged and not in use.

      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

      GRINDING LOG - Not Corrected

      Raw ground beef grinding log does not contain 1) establishment name or license number of meat suppliers for each lot, 2) beef supplier production dates, 3) date and time this establishment produces a lot.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Not serious Good Retail Practice

      GRINDING LOG - Not Corrected

      Raw ground beef grinding log does not contain beef supplier production dates for all lots.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink in 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)

      HANDWASHING - DRYING - Not Corrected

      No single-use toweling or approved hand drying device available at handsink in kitchen and handsink in bathroom.

      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

      LABEL - PACKAGED FOOD - Not Corrected

      Packaged turkish candy 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

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD - Not Corrected

      Packaged turkish delight candy, frozen meats, and baked goods packaged at this establishment have a Fresh Mart labels.

      Correction: Product label shall include this establishment name and address. 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

      LIGHT SHIELDING - Not Corrected

      One light fixture located in the kitchen is not shatter resistant or shielded.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      LIGHT SHIELDING - Not Corrected

      Lights located in the kitchen are not shatter resistant or shielded.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      OPERATING W/O A LICENSE - Not Corrected

      Food establishment is operating without a current Food and Drink License.

      Correction: Cease to operate. Submit a food and drink license application with appropriate fees to City of Madison Clerk's office, then call PHMDC at 608-242-6515 to schedule a pre-inspection before operating.

      Code DATCP 75.06(1)

    • Not serious Good Retail Practice

      PEST - CONTROL DEVICES - Not Corrected

      The insect control device (fly paper) is located over the food prep area.

      Correction: Remove or relocate this device so that it is not over any food prep area.

      Code WFC 6-202.13

    • Not serious Good Retail Practice

      PEST - DOOR/WINDOW OPEN - Not Corrected

      Back door in kitchen is open allowing the entry of insects and/or rodents.

      Correction: Keep door or window closed, or install a screen or an air curtain to prevent the entry of insects or rodents.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Evidence of pests observed. Many flies flying around in the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Evidence of pests observed. Numerous flies flying around in the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Floors are soiled underneath equipment in kitchen.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS - Not Corrected

      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

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS - Not Corrected

      In-use utensil improperly stored [Describe].

      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

      Diced tomatoes, cooked chicken, cut lettuce, rice, chicken in red sauce, rice stuffed grape leaves, chicken w/vegetables, rice, and raw beef cold held in prep top cooler at 59, 46, 63, 54, 55, 45, 44, 63, 46 degrees F, respectively. Raw beef, raw chicken, and raw liver stored in raw meat display case are cold held at 43, 52, 54 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 - INACCURATE STEM - Not Corrected

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. The thermometer is inaccurate by approximately ten degrees.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING - Not Corrected

      Thermometer in single door upright 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)

      TOXICS - MEDICINE RESTRICTION/STORAGE - Not Corrected

      Medication is stored in kitchen on shelf with clean plates and eating utensils.

      Correction: Remove all medicine not necessary for employee health. Label all employee medicine and properly store the medicine to prevent contamination of food, equipment, and single-use articles.

      Code WFC 7-207.11

  4. Jul 15, 2026 Routine Inspection · 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.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Meat saw is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition or remove meat saw from the premises.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Repeat

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw shell eggs stored above vegetables in single door upright cooler in kitchen. Raw shell eggs stored above bologna and yogurt in retail 2 door upright 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

    • Serious Priority (CDC risk factor) Repeat

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat TCS foods. Foods prepared in-house (rice, chicken w/vegetables, chicken in red sauce, sauces) and held more than 24 hours are not date marked. Open package of mozzarella cheese not datemarked.

      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

      Documentation not provided that all employees have 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. Signed agreements are only available for the two owners.

      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

    • Serious Priority (CDC risk factor)

      FOOD - APPROVED SOURCE

      Food is obtained from an unapproved source. Lamb cubes and goat skin are labeled with Fresh Mart, Sun Prairie. Fresh Mart does not have a State meat license to wholesale meats. Three unlabeled packages of unidentifiable meat are in retail cooler and available for retail sale.

      Correction: Discard Fresh Mart foods from unapproved source or return to Fresh Mart. Discard unlabeled meat.

      Code WFC 3-201.11

    • Not serious Good Retail Practice

      FOOD - THAWING

      Chicken wings improperly thawed. Chicken wings were inside an empty display cooler that was unplugged and not in use.

      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

      GRINDING LOG

      Raw ground beef grinding log does not contain 1) establishment name or license number of meat suppliers for each lot, 2) beef supplier production dates, 3) date and time this establishment produces a lot.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in 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)

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink in kitchen and handsink in bathroom.

      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

      LABEL - PACKAGED FOOD

      Packaged turkish candy 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

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Lights located in the kitchen are not shatter resistant or shielded.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      OPERATING W/O A LICENSE

      Food establishment is operating without a current Food and Drink License.

      Correction: Cease to operate. Submit a food and drink license application with appropriate fees to City of Madison Clerk's office, then call PHMDC at 608-242-6515 to schedule a pre-inspection before operating.

      Code DATCP 75.06(1)

    • Not serious Good Retail Practice

      PEST - CONTROL DEVICES

      The insect control device (fly paper) is located over the food prep area.

      Correction: Remove or relocate this device so that it is not over any food prep area.

      Code WFC 6-202.13

    • Not serious Good Retail Practice

      PEST - DOOR/WINDOW OPEN

      Back door in kitchen is open allowing the entry of insects and/or rodents.

      Correction: Keep door or window closed, or install a screen or an air curtain to prevent the entry of insects or rodents.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Many flies flying around in the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors are soiled underneath equipment in kitchen.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor)

      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

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored [Describe].

      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

      Diced tomatoes, cooked chicken, cut lettuce, rice, chicken in red sauce, rice stuffed grape leaves, chicken w/vegetables, rice, and raw beef cold held in prep top cooler at 59, 46, 63, 54, 55, 45, 44, 63, 46 degrees F, respectively. Raw beef, raw chicken, and raw liver stored in raw meat display case are cold held at 43, 52, 54 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 - INACCURATE STEM

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. The thermometer is inaccurate by approximately ten degrees.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometer in single door upright 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)

      TOXICS - MEDICINE RESTRICTION/STORAGE

      Medication is stored in kitchen on shelf with clean plates and eating utensils.

      Correction: Remove all medicine not necessary for employee health. Label all employee medicine and properly store the medicine to prevent contamination of food, equipment, and single-use articles.

      Code WFC 7-207.11

  5. Jul 7, 2026 Re-Inspection · Reinspection Required

    No violations cited.

  6. Apr 27, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  7. Apr 22, 2026 Re-Inspection · Reinspection Required

    No violations cited.

  8. Mar 12, 2026 Re-Inspection · Reinspection Required

    No violations cited.

  9. Feb 27, 2026 Re-Inspection · Reinspection Required

    No violations cited.

  10. Feb 13, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat grinder and meat saw are visibly soiled with food debris..

      Correction: Clean and sanitize meat grinder and meat saw. Food contact surfaces shall be maintained in clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Repeat

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. Raw shell eggs stored above milk in single glass door cooler in kitchen. Raw shell eggs stored above cheese in 2 door retail upright 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

    • Serious Priority (CDC risk factor) Repeat

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Open package of beef sausage being cold held 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

      FOOD - CONTAMINATION - Not Corrected

      Floor mixer containing flour is located next to handsink and is subject to potential contamination by handwashing. Pastry products and meat pieces in retail upright freezers are stored uncovered and exposed to potential contamination by customers.

      Correction: Change methods or procedures to protect foods from contamination.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      GRINDING LOG - Not Corrected

      No grinding log available for facility that grinds raw ground beef.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD - Not Corrected

      Baklava, bread, turkish delight candy, and frozen pastries 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

      SNEEZE GUARDS - Not Corrected

      The customer self-service hot buffet area is not protected from consumer contamination.

      Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

      Code WFC 3-306.11

    • Not serious Good Retail Practice Repeat

      STORAGE - FOOD ON FLOOR - Not Corrected

      Potatoes stored on the floor in hallway mop sink.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING - Not Corrected

      Potato burek, spinach/cheese pastry, chicken samosa, and beef and cheese pastry in front display hot hold unit being held at 129, 129, 124, 117 degrees F, respectively.

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

      Code WFC 3-501.16

  11. Jan 29, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Meat grinder and meat saw 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) Repeat

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw shell eggs stored above onions and cheese in single glass door cooler in kitchen. Raw meat stored above baklava in same single glass door cooler in 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) Repeat

      DATE MARK - EXCEEDED OR MISSING

      Open package of hot dogs being cold held 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

      FOOD - CONTAMINATION

      Noodles and mixer containing dough are stored next to handsink and are subject to potential contamination by handwashing. Samosas, baklava, and other pastry products in retail upright freezers are stored uncovered and exposed to potential contamination by customers.

      Correction: Change methods or procedures to protect foods from contamination.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      FOOD PREP SINK

      Spinach being thawed in 3-compartment sink. Soiled customer utensils (bowls, eating utensils) stored on prep sink.

      Correction: Use the existing food prep sink for food prep only. Do not use food prep sink to store soiled utensils. Do not use 3-compartment sink for food prep.

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      GRINDING LOG

      No grinding log available for facility that grinds raw ground beef.

      Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

      Code WFC 3-203.13

    • Serious Priority (CDC risk factor) Repeat

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink.

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

      Code WFC 6-301.11

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD

      Baklava, bread, turkish delight candy, and frozen pastries 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 Repeat

      MOP SINK

      Mop sink is blocked and not in use. Mop sink is full of boxes and empty water bottles.

      Correction: Mop sink shall be used for the disposal of mop waterr and shall be empty and accessible at all times.

      Code WFC 5-203.13

    • Serious Priority (CDC risk factor)

      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

    • Not serious Good Retail Practice Corrected on site

      SANITIZERS- AVAILABLE

      Sanitizers for sanitizing utensils and equipment are not available in the facility.

      Correction: Provide sanitizers available for use during all hours of operation.

      Code 4-303.11(B)

    • Not serious Good Retail Practice

      SNEEZE GUARDS

      The customer self-service area is not protected from consumer contamination.

      Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

      Code WFC 3-306.11

    • Not serious Good Retail Practice Repeat

      STORAGE - FOOD ON FLOOR

      Onions and potatoes stored on the floor in hallway. Open bags of flour and sugar stored on floor in kitchen.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING

      Hot dogs and ground beef pastry in front display hot hold unit being held at 119, 129, 134 degrees F, respectively. Cooked rice in oven being hot held at 124, 127, 134 degrees F. Oven was turned off.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING STEM

      No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

      Correction: Provide and use a thermometer capable of taking internal food temperatures.

      Code WFC 4-302.12

  12. Feb 24, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no documentation of a certified food protection manager for the establishment. Send Sanitarian a copy of a valid certificate for a Food Protection Manager or obtain within 30 days of receiving report.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Large amount of ice build up has occurred in chest freezer for meats.

      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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw shelled eggs in single door cooler was stored over mozzarella cheese. Raw chicken in display meat cooler stored over raw beef.

      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

      Marinated cabbage being cold held 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

      FOOD - CONTAMINATION

      Box of potatoes was subject to potential contamination by being stored on top of mop sink.

      Correction: Change methods or procedures to protect foods from contamination.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      P-trap for hand sink is leaking after being used.

      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 - SOAP

      Soap not available at food employee handwash sink.

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

      Code WFC 6-301.11

    • Not serious Good Retail Practice Corrected on site

      PEST - CONTROL DEVICES

      The insect control device for flies is located over the food prep area to the right of the grill.

      Correction: Remove or relocate this device so that it is not over any food prep area.

      Code WFC 6-202.13

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Bag of potatoes stored on the floor underneath 3 compartment sink.

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

      Code WFC 3-305.11

  13. Apr 27, 2023 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT - Not Corrected

      (1) Door does not fully close on 2-door upright meat cooler. Table is pulled in front of it to keep it closed. (2) Lights are burned out in ventilation hood.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD - Not Corrected

      Retail foods are improperly labeled including packages of dates, breads, naan, bagels, samosas, and cakes. On 4-27-2023, some breads remain 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

      LIGHT SHIELDING - Not Corrected

      Lights located above retail food shelves are not shielded.

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

      Code WFC 6-202.11

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - KNOWLEDGE - Not Corrected

      The Person in Charge (PIC) is unable to demonstrate knowledge of: (1) symptoms associated with diseases transmissible by food; (2) managing and controlling cross contamination, handwashing, and maintaining equipment and food establishment in clean condition; (3) explaining correct procedure for cleaning and sanitizing utensils, and equipment (e.g. meat saw and mixer); (4) responsibilities of illness reporting, exclusion and restriction.

      Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.

      Code WFC 2-102.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      (1) Floors and walls are dirty. Meat grinding residue caked on floor, walls, and back door. (2) Ceiling tiles are yellow around ventilation hood. (3) Ventilation hood has excessive grease build up.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR - Not Corrected

      Canned goods are stored on the floor in grocery aisle. Produce is stored on floor in kitchen.

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

      Code WFC 3-305.11

  14. Mar 30, 2023 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Repeat Corrected on site

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      (1) Meat saw and mixer is visibly soiled. Equipment was used day prior and were not cleaned and sanitized after use. Equipment had black bag covering it during inspection. (2) Slash resistant gloves visibly soiled. (3) Meat skewers stored in dirty bucket. During reinspection 3/30/2023, meat saw required additional cleaning and sanitizing to removed food residue in hard to reach places. Other utensils visible clean.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • 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. Submit proof of signed copies to sanitarian by compliance date.

      Code WFC 2-201.11

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT - Not Corrected

      (1) Door does not fully close on 2-door upright meat cooler. Table is pulled in front of it to keep it closed. (2) Lights are burned out in ventilation hood.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD - Not Corrected

      Retail foods are improperly labeled including packages of dates, breads, naan, bagels, samosas, and cakes.

      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

      LIGHT SHIELDING - Not Corrected

      Lights located above retail food shelves are not shielded.

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

      Code WFC 6-202.11

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - KNOWLEDGE - Not Corrected

      The Person in Charge (PIC) is unable to demonstrate knowledge of: (1) symptoms associated with diseases transmissible by food; (2) managing and controlling cross contamination, handwashing, and maintaining equipment and food establishment in clean condition; (3) explaining correct procedure for cleaning and sanitizing utensils, and equipment (e.g. meat saw and mixer); (4) responsibilities of illness reporting, exclusion and restriction.

      Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.

      Code WFC 2-102.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      (1) Floors and walls are dirty. Meat grinding residue caked on floor, walls, and back door. (2) Ceiling tiles are yellow around ventilation hood. (3) Ventilation hood has excessive grease build up.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR - Not Corrected

      Canned goods are stored on the floor in grocery aisle. Produce is stored on floor in kitchen.

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

      Code WFC 3-305.11

  15. Mar 29, 2023 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Repeat Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      (1) Meat saw and mixer is visibly soiled. Equipment was used day prior and were not cleaned and sanitized after use. Equipment had black bag covering it during inspection. (2) Slash resistant gloves visibly soiled. (3) Meat skewers stored in dirty bucket.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Repeat Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. (1) Raw shell eggs stored on top of packages of desserts in kitchen non-meat display cooler; (2) Raw chicken stored above whole beef and ground beef in kitchen meat display cooler; (3) Bag of raw chicken stored in bus tub with unpackaged lamb in upright 2 door meat 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

    • Serious Priority (CDC risk factor) Repeat

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat TCS foods. Opened package of beef pepperoni, prepared red sauce, cooked chicken mixture and others are not date marked.

      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. Submit proof of signed copies to sanitarian by compliance date.

      Code WFC 2-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      FOOD - SAFE

      Packages of roast beef for sale in retail coolers have mold.

      Correction: Discard unsafe or adulterated food items.

      Code WFC 3-101.11

    • Not serious Good Retail Practice

      FOOD - UNCOVERED

      Bags of corn meal, salt, sugar and flour are uncovered on bottom shelves of prep tables in kitchen and is spilling out onto floor and shelves.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      (1) Door does not fully close on 2-door upright meat cooler. Table is pulled in front of it to keep it closed. (2) Lights are burned out in ventilation hood.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Kitchen hand sink is blocked by garbage can, hose and slash resistant gloves are in basin, basin is dirty and no soap is available. Paper towel holder empty. Roll of paper towels on chest freezer.

      Correction: Provide an accessible and clean hand sink stocked with soap and towels 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 - IMPROPER

      Food employee observed washing hands by only rinsing. Hands were not rubbed vigorously and were cleaned for less than 20 seconds. Soap not applied nor available at station.

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

      Code WFC 2-301.12

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD

      Retail foods are improperly labeled including packages of dates, breads, naan, bagels, samosas, and cakes.

      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

      LIGHT SHIELDING

      Lights located above retail food shelves are not shielded.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice Repeat

      MOP SINK

      Mop sink is not being used and is inaccessible. Items are stored in and all around the sink. Mop water is discard in toilet.

      Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

      Code WFC 5-203.13

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - KNOWLEDGE

      The Person in Charge (PIC) is unable to demonstrate knowledge of: (1) symptoms associated with diseases transmissible by food; (2) managing and controlling cross contamination, handwashing, and maintaining equipment and food establishment in clean condition; (3) explaining correct procedure for cleaning and sanitizing utensils, and equipment (e.g. meat saw and mixer); (4) responsibilities of illness reporting, exclusion and restriction.

      Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.

      Code WFC 2-102.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      (1) Floors and walls are dirty. Meat grinding residue caked on floor, walls, and back door. (2) Ceiling tiles are yellow around ventilation hood. (3) Ventilation hood has excessive grease build up.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR

      Canned goods are stored on the floor in grocery aisle. Produce is stored on floor in kitchen.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      Utensils are stored in container of stagnant room temperature water.

      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) Corrected on site

      TEMPERATURE - COLD HOLDING

      Covered metal pan of feta cheese squares are stored below oven at room temperature.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      WAREWASHING - IMPROPER SET-UP

      (1) Utensil washing is occurring in the food prep sink. (2) Basin drain plugs are unavailable.

      Correction: Properly wash, rinse and sanitize all utensils in ware washing sinks.

      Code WFC 4-603 to 4-703

  16. Feb 24, 2020 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Feb 17, 2020 Routine Inspection · Reinspection Required

    No violations cited.

  18. Nov 9, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Oct 31, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  20. Jul 25, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  21. Jul 18, 2017 Re-Inspection · Reinspection Required

    No violations cited.

  22. Jul 7, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  23. Aug 5, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  24. Aug 2, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  25. Sep 11, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  26. Sep 2, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  27. Oct 1, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  28. Sep 25, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  29. Nov 21, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  30. Oct 2, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  31. Jun 19, 2013 Re-Inspection · Reinspection Required

    No violations cited.

  32. Jun 18, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  33. Nov 1, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

  34. Apr 13, 2012 Pre-inspection · No Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.