La Bonita

Year by year

Inspections

1. Sep 22, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Sep 8, 2026 Routine Inspection · Reinspection Required

   No violations cited.

3. Dec 23, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing or not approved.

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

     Code WFC 5-202.14

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP - Not Corrected

     Utensil washing sinks are not being properly set-up. Dirty dishes found in rinse and sanitizing sinks.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. Sep 24, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. The certificate for the current certified food protection manager expired on 06/10/2024.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     The gaskets in the meat display cases are full of breading.

     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

     Slicers and meat-cutting bandsaw in the meat area are soiled with debris. Per PIC, the last time these items were used was the previous day.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Multiple items in the kitchen coolers that are being cold held and where prepared yesterday are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen area has dirty dishes inside of it and is not accessible.

     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

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks in the bathroom, meat cutting area, kitchen and dishwashing area.

     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) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the dishwashing area.

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

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The drywall backsplash in the kitchen is not sealed and there are multiple uncovered screw holes in the drywall. The bottom shelf of a prep table in the kitchen has a torn plastic cover.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • 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

   • 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

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Dirty dishes found in rinse and sanitizing sinks.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

5. Aug 5, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat Corrected on site

     WAREWASHING - IMPROPER SET-UP - Not Corrected

     The Three compartment washing sinks are not being properly set-up. The rinse and sanitize sink full of dirty dishes

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

6. May 18, 2022 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     FOOD PREP SINK - Not Corrected

     Food prep sink is not available.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

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

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in dishwashing area is not accessible. Dishes in hand sink.

     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 Corrected on site

     LABEL - PACKAGED FOOD - Not Corrected

     Packaged food pork Rinds 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 Repeat

     LABEL - BULK FOOD - Not Corrected

     Bulk, unpackage bakery available for customer self-dispensing is not labeled as required in English.

     Correction: Properly label the [bulk, unpackaged food item] with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - EQUIPMENT ON FLOOR - Not Corrected

     Dirty pots and pans improperly stored on the floor in dish washing area.

     Correction: Store equipment and utensil a minimum of 6-inches off the floor.

     Code WFC 4-903.11

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

     TEMPERATURE - COOLING - Not Corrected

     Pinot bean 62F, and red pepper sauce 48F after 1days cooing in Artic cooler.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     WAREWASHING - SINK SIZE - Not Corrected

     The warewashing sink compartments are not large enough to accomodate immersion of the largest equipment or utensils such that adequate cleaning and sanitizing may be done.

     Correction: Provide sink compartments that can accommodate immersion for adequate cleaning of the largest equipment or utensils, or provide approved alternative manual warewashing method.

     Code WFC 4-301.12(B)

   • Not serious Good Retail Practice Repeat Corrected on site

     WAREWASHING - IMPROPER SET-UP - Not Corrected

     The Three compartment washing sinks are not being properly set-up. The rinse and sanitize sink full of dirty dishes

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

7. Apr 19, 2022 Routine Inspection · Reinspection Required
   • 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

     FOOD PREP SINK

     Food prep sink is not available. The front dump sink is being used to wash vegetable while in colander.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance has been approved for making and selling lard.

     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

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the raw meat cutting area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dishwashing area is not accessible or conveniently located.

     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 before donning clean gloves.

     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

   • Not serious Good Retail Practice Corrected on site

     LABEL - PACKAGED FOOD

     Packaged food Specialty beans on shelf, candy pies at front counter, Mole in upright glass door cooler, pork rinds 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

     TEMPERATURE - COOLING

     Black bean 67F after 2 days cooing in Artic cooler.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer is missing in the following coolers: Artic box cooler, Berg cooler, and upright glass door cooler.

     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

   • 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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bleach and degreaser spray bottle 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

     Bleach container on shelf in raw meat area store next to breading. Detergent is stored next to taco shells in front of store

     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

   • Not serious Good Retail Practice

     WAREWASHING - SINK SIZE

     The warewashing sink compartments are not large enough to accomodate immersion of the largest equipment or utensils such that adequate cleaning and sanitizing may be done.

     Correction: Provide sink compartments that can accommodate immersion for adequate cleaning of the largest equipment or utensils, or provide approved alternative manual warewashing method.

     Code WFC 4-301.12(B)

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     The Three compartment washing sinks are not being properly set-up. the rinse sink full of dirty dishes

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

8. Apr 1, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.