Monona Eatery & Bakery

4544 Monona DR, Madison, WI 53716 · Dane County

41cited violations

18serious tier

10inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2016-00326
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	1	9	4
2025	2	14	6
2023	2	18	8
2021	1	0	0
2018	1	0	0
2017	3	0	0

Inspections

May 6, 2026 Routine Inspection · No Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of shelving adjacent to deep fryer as well as side of fryer is soiled with food debirs and unclean.
  
  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) Repeat
  CLEAN - FOOD CONTACT SURFACES
  
  Can opener and large stand mixer is 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) Corrected on site
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. Raw shelled eggs store above milk 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) Repeat Corrected on site
  DATE MARK - EXCEEDED OR MISSING
  
  Cooked bacon date 4/26 in walk in cooler being cold held has a datemark that exceeds 7 days.
  
  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
  GOOD REPAIR - FOOD CONTACT SURFACES
  
  Spatulas in disrepair. It contains cracks and miss rubber.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.
  
  Code WFC 4-202.11
- Not serious Good Retail Practice Corrected on site
  MATERIAL - FOOD CONTACT SURFACE
  
  Wood board is used on oven top to place utensils while in use for food preparation.
  
  Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.
  
  Code WFC 4-101.11
- Not serious Good Retail Practice
  PHYSICAL FACILITY - CLEAN
  
  Floor under deep fryer , under oven, as well as ceiling tiles is not clean.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code WFC 6-501.12
- Not serious Good Retail Practice Repeat
  SANITIZER TEST KIT
  
  A test kit for the sanitizer quaternary ammonia is not available.
  
  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) Corrected on site
  TOXICS - LABELING
  
  Spray bottle bleach and pink solution in spray bottle is unlabeled.
  
  Correction: Provide labels for toxic items used in the food establishment.
  
  Code WFC 7-101.11; 7-102.11
Jan 29, 2025 Re-Inspection · No Reinspection Required

No violations cited.
Jan 16, 2025 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of stand mixer is soiled with food debris and unclean.
  
  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)
  DATE MARK - SYSTEM
  
  A date marking system is not in place for ready-to-eat TCS foods that are taken from frozen to refrigeration.
  
  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) Corrected on site
  HACCP SPECIAL PROCESSES
  
  No variance and/or HACCP plan has not been approved for repackaging and selling pasteurized juice with additional additives to customers.
  
  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, 3-202.110, 3-404.11
- Serious Priority (CDC risk factor) Repeat Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Handsink in dishwashing area is not accessible. It is obstructed by 5 gallon container and bottles inside 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: Label working cont Repeat
  LABEL - WORKING CONTAINER
  
  Large and small containers of food is stored unlabeled.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code WFC 3-302.12
- Not serious Good Retail Practice
  PEST - OUTSIDE OPENINGS
  
  Rear exit door has gap so that entry of insects or rodents can enter food establishment.
  
  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 dishwasher 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
  
  Thermometers are not being sanitized.
  
  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 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 Repeat
  SINGLE-SERVICE REUSED
  
  Single-use or single-service cardboard reused in the establishment.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code WFC 4-502.13
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR
  
  In walk-in freezer large boxes of food stored on the floor, and bottles of food stored on the floor in kitchen.
  
  Correction: Store all food items at least 6 inches above the floor.
  
  Code WFC 3-305.11
- Not serious Other
  STORAGE - EQUIPMENT ON FLOOR
  
  Equipment such as pots and pans improperly stored on the floor in dry storage area.
  
  Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
  
  Code WFC 4-903.11Good Retail Practice
- Serious Priority (CDC risk factor) Repeat Corrected on site
  TEMPERATURE - COLD HOLDING
  
  White and brown rice with beans in bottom of True table top cooler being cold held at 48-49 degrees F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice
  WIPING CLOTHS
  
  Wet wiping cloths improperly stored outside of sanitizing 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
Nov 17, 2023 Re-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN - Not Corrected
  
  The food prep sink does not have a proper air gap between the drain and the sewage system.
  
  Correction: Provide a 2 inch air gap to the open site floor drain.
  
  Code WFC 5-402.11
- Not serious Good Retail Practice
  REFUSE - OUTSIDE RECEPTACLES - Not Corrected
  
  The dumpsters do not have plugs.
  
  Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.
  
  Code WFC 5-501.15
Nov 16, 2023 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN
  
  The food prep sink does not have a proper air gap between the drain and the sewage system.
  
  Correction: Provide a 2 inch air gap to the open site floor drain.
  
  Code WFC 5-402.11
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Ice machine inner water basin and knives are soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Serious Priority (CDC risk factor)
  CONSUMER ADVISORY
  
  Consumer advisory asteriks on menu is missing next to corresponding egg products.
  
  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)
  CROSS CONTAMINATION
  
  Raw chicken is on top of box of 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)
  DATE MARK - EXCEEDED OR MISSING
  
  Cabbage salad and sauces 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
- Serious Priority (CDC risk factor) Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Handsink in dishwashing is obstructed by buckets and garbage can. Handwash sink in kitchen has a cup in the basin.
  
  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 - DRYING
  
  No single-use toweling or approved hand drying device available at handsinks 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
- Not serious Good Retail Practice
  LABEL - WORKING CONTAINER
  
  Sesame seeds, cocoa, and spices are stored in unlabeled containers.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code WFC 3-302.12
- Not serious Good Retail Practice
  MISCELLANEOUS
  
  Employee personal medications, decor, and headphones are being store next to hand sink and on bakery table.
  
  Correction: Designate an area for employee personal belongs and store items there.
  
  Code WFC 7-209.11
- Not serious Good Retail Practice
  REFUSE - OUTSIDE RECEPTACLES
  
  The dumpsters do not have plugs.
  
  Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.
  
  Code WFC 5-501.15
- Not serious Good Retail Practice
  SINGLE-SERVICE REUSED
  
  Cardboard being reused to reline surfaces.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code WFC 4-502.13
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR
  
  Avocados, rice, bottles of sauce are stored on the floor. Boxes of food are being stored in the walk-in cooler.
  
  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
  
  In-use utensils on bakery table are improperly stored in 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
  
  Bacon at 58F at ambient temperature. Turkey at 47F in table top prep cooler. Flan (45F), rice pudding (46F), creme brulee (43F) in pastry cooler.
  
  Correction: Maintain cold TCS foods at or below 41 degrees
  
  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
- 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 egg mixture
  
  Correction: Create a written plan for time as a public health control and maintain the documentation onsite.
  
  Code WFC 3-501.19
Jun 4, 2021 Routine Inspection · No Reinspection Required

No violations cited.
Sep 24, 2018 Routine Inspection · No Reinspection Required

No violations cited.
Oct 3, 2017 Routine Inspection · No Reinspection Required

No violations cited.
Mar 17, 2017 Re-Inspection · No Reinspection Required

No violations cited.
Feb 10, 2017 Pre-inspection · 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.