Lingonberry Llama

Year by year

Inspections

1. Feb 27, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Homestyle fridge does not meet ANSI standards for food service equipment. Owner informed homestyle fridge temporarily in use as prep cooler is no longer working.

     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

     GOOD REPAIR - PLUMBING

     Hot water valve turned off at hand sink in cafe area as hot water was leaking. Additionally handwashing sink with hot water available in prep area.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

2. Apr 23, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Disco glitter labeled "non-toxic" and without ingredient list is not food safe. Other glitter used in establishment has ingredient label and is marked "edible".

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Salami held in bag above fill line in prep cooler is at 47F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Egg patties stacked 3-4 layers high in plastic container with cover on is at 76-86F after being removed from oven ~2 hours prior. Lid is wet with condensation. Employee cooks eggs to about 150F.

     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 Corrected on site

     THERMOMETER - INACCURATE STEM

     Stem thermometer is inaccurate by greater than +/- 2 degrees. Thermometer is set to below 0F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for coffee creamer in carafe on counter. Operator informed creamer is dumped and switched out around 10am.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Feb 15, 2023 Routine Inspection · No 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; model ASSE 1011.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Repeat

     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

   • Not serious Good Retail Practice Corrected on site

     CLEANABLE - NONFOOD SURFACE

     (1) Unremoved dish machine overwrap that is exposed to splash, spillage, or other food soiling is no longer easily cleanable. (2) Front counter chest freezer is heavily frosted.

     Correction: Remove overwrap and defrost reach in freezer at front counter.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     FIXED EQUIPMENT - CLEANING ACCESS

     Seal food prep sink, warewashing and handsinks to wall.

     Correction: Seal/caulk equipment to adjoining equipment or walls.

     Code WFC 4-402.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Raw bacon thawing in food prep sink is being thawed not fully submerged nor under running water.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     Quaternary sanitizer is greater than 400ppm in wiping cloth solution.

     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 quaternary sanitizer is not available or is expired/damaged.

     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 - INACCURATE STEM

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

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

4. Mar 3, 2022 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) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Tongs/spatulas 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

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter not in sanitizer solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Sep 8, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

6. May 21, 2020 Pre-Inspection · Reinspection Required

   No violations cited.