La Oaxaqueña Grocery Store - Restaurant Bar

Year by year

Inspections

1. Jun 16, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Tamales filling, Carnitas and rice in the walk-in cooler being cold held are not datemarked.

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

     Code WFC 3-501.18

2. Jun 10, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

3. May 9, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. May 1, 2024 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 - UNCOVERED

     Rice, beans and sugar are stored in open bags.

     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

     PEST - OUTSIDE OPENINGS

     Back door to the building has a gap at 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 Chlorine in the 4-Compartment sink is at 200 ppm.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Beef tongue 87 F, Steak 86 F and Enchilada 80 F in Steam table turned off being hot held at below 135 degrees F for about 3 hours.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Shredded Cabbage and taomatoes with lime 47 F, Steak 48 F in the left side of the bottom prep cooler being cold held at above 41 degrees F.

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

     Code WFC 3-501.16

5. May 10, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     The bar beverage preparation area and ceiling is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

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

     Code WFC 4-101.19

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floor in walk-in cooler in the center is wood, and the ceiling in the bar is not easily cleanable.

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

     Code WFC 6-201.11

6. Jan 25, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the bar 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)

7. Jan 4, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     BACKFLOW PREVENTOR

     Backflow preventer is missing on faucet above mop sink

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Meat saw used with TCS food not cleaned at least every 4 hours or after conditions require it to be clean more frequently.

     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

     CLEANABLE - NONFOOD SURFACE

     Bar area counter top that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     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

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Shredded cabbage and tomatoes, cook pastor meat.

     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

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the bar 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)

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Cheese, meat in display case is improperly labeled. Queso Salvadoreno cheese label is missing

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the sanitizing basin of 3 compartment sink is at 0 ppm.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SINGLE-SERVICE REUSED

     Cardboard for Single-use or single-service is reused.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     The following foods held at improper temperatures: Cooked Yuca 83F, Plantain 91 F, yellow rice 68 F, red beans & rice 68F, plantain 91F in ambient air being hot held at 70F degrees F.

     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 - COOLING

     Pastor meat 51 after 24 hrs. in table top 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 - AIR DRYING

     Clean utensils are being stored or stacked without being air-dried first.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code WFC 4-901.11

8. Oct 6, 2022 Pre-Inspection · No Reinspection Required

   No violations cited.