Monks Bar And Grill

Year by year

Inspections

1. Nov 20, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Nov 12, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Pizza oven table is soiled with old food debris.

     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

     Deli slicer is soiled with old food debris under blade guard. Ice machine interior drop shield is soiled with mold growth.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure mark for sirloin in steak and egg sandwich, which operator states may be cooked to order. Consumer advisory statement and disclosure mark missing for egg cooked to order in combo plate on brunch menu.

     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

     Boxes of pre-cooked brisket stored underneath pan or raw prime rib on speed rack in walk-in cooler. Package of raw prime rib (whole muscle) stored directly on top of raw hamburger in walk-in 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)

     DATE MARK - EXCEEDED OR MISSING

     House-made dressings/sauces are being held for more than 7 days: prep dates cranberry dressing 10/26, aioli 10/26, ranch 10/24, southwest ranch 10/31, all still in use. Foods prepared and frozen the same day (i.e. deli meats, prime rib) are not marked with date removed from freezer, and therefore unable to know total days under refrigeration. Opened gallons of milk are not date marked; operator states it generally takes 2-3 days to use up a gallon.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     No means available on site to verify 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. Person in charge unable to determine if employees have been provided and signed a reporting agreement.

     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

     GOOD REPAIR - EQUIPMENT

     Multiple food container lids are cracked or missing pieces. Walk-in freezer has dripped water onto floor and boxes of foods that has frozen into chunks of ice.

     Correction: Maintain equipment in good repair. Replace cracked/broken equipment and repair walk-in cooler to prevent drippage.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Mop sink faucet is wrapped with plastic due to a leak where faucet connects to hose.

     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

     Handsink in bar is not accessible: bucket of sanitizer and cleaning spray bottle stored in sink basin. Staff state they have been using pre-wash/dump sink for handwashing instead of designated hand sink.

     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 after handling raw meats with gloved hands. Gloves were removed, then new gloves put on to handle ready to eat foods without performing handwashing step.

     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

     STORAGE - IN-USE UTENSILS

     In-use ice cream scoop stored in container of standing room temperature water. Dressing cup used as a scoop in ready to eat breadcrumbs.

     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 - HOT HOLDING

     Queso in alto-sham is 111F. Operator suspects queso was removed from steamer too early during reheating process due to a mix-up of when queso began reheating. Chicken tenders under heat lamp are 124F. Operator states they usually hot hold tenders under heat lamp to help speed up service during busy times.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - WASHING

     Food preparation sinks and other food contact surfaces that must be cleaned in place are only cleaned with sanitizer per operator.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils. Wash with hot soapy water, rinse with clean water, then sanitize and let air dry.

     Code WFC 4-603.14(A)

3. Sep 16, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Sep 9, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Diced tomatos being cooled improperly. After dicing tomatoes, operator placed food into deep plastic container with lid.

     Correction: Adjust methods to assure that food is rapidly cooled 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 foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     House mixed sauces such at spicy ranch and monk sauce cold held has a datemark that exceeds 7 days. Operators had sauces listed at 14 days instead of 7 days.

     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

     EATING, DRINKING, OR TOBACCO

     Employee water bottles stored over food prep areas.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • 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

     GOOD REPAIR - PLUMBING

     Water pressure is not sufficient for hand washing for handsink between the office and expo line.

     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 - DRYING

     No single-use toweling or approved hand drying device available at bar handsink 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

   • 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 - FOOD SURFACES

     Bar area low temperature dish machine is not sanitizing dishes due to absent of chemical.

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

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     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)

     TEMPERATURE - COLD HOLDING

     sliced tomatoes and corn salsa in reach in prep cooler #3 being cold held at 47F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for fish batter

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

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Multiple sanitizer spray bottles were unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Sanitizer bucket in kitchen was test at 0ppm quaternary ammonia.

     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. Jan 23, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing for the left hand side faucet at the mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device. Install ASSE 1011 backflow preventer on faucet prior to the wasting tee.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In Salad / sandwich prep coolers: sliced toms 45F, Texas caviar 47F, diced toms 49F. In lower section of this cooler, the air/surface temps were 38F-43F, salmon 38F, peeled eggs 44F, and pasta in white sauce 43F.

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

     Code WFC 3-501.16