RecordWell Data

Monty's Blue Plate Diner

2089 ATWOOD AVE, Madison, WI 53704 · Dane County

41cited violations
19serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
32760-16056
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025141
20242147
202232311
2020100
2019200
2018200
2017100
2016100
2015100
2014100
2013200
2012100

Inspections

  1. Nov 6, 2025 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      A basement walk-in cooler shelf is quite rusted and 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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. In the kitchen walk-in cooler, a container of raw chicken was stored over a container of raw cut potatoes.

      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

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      There is missing grout between tiles in a few areas of the kitchen floor. The basement walk-in cooler floor is in disrepair and water pools under the floor.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Knives in use on the cookline were stored in the crack between the prep cooler and steam table which appeared to be soiled with food debris.

      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

  2. Apr 16, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      There is missing grout between tiles in a few areas of the kitchen floor. The basement walk-in cooler floor is in disrepair and water pools under the floor.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      4/9/2024 - Cut melon mounded in a pan at 45-48F in a cookline prep cooler. 4/16/2024 - shell eggs in pan by cookline, outside temp 58F. Ice had melted in the pan.

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

      Code WFC 3-501.16

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

      BARE HAND CONTACT

      Employee observed handling banana slices and nuts with bare hands while topping a pancake.

      Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

      Code WFC 3-301.11

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Shelves in the basement walk-in cooler are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Improper cooling method of cooling foods observed. 1. Onions, mushrooms, zucchini mixture made at about 8 am this morning is at 57F at 11:30 am on ice next to cookline. The ice was not completely surrounding the food level of the pan. 2. In the walk-in cooler there are boiled potatoes that were cooked this morning at 77F in 18 qt cambro containers.

      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

      In the kitchen cookline prep cooler, there was a creamy cucumber sauce dated 4/1 which was past the allotted 7 days.

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

      Code WFC 3-501.18

    • Not serious Good Retail Practice

      FOOD - UNCOVERED

      Various foods throughout the kitchen coolers that are not in the cooling process are stored uncovered. Example: cooked potatoes, cooked meatloaf, and sauerkraut in the walk-in cooler are not covered.

      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

      FOOD - CONTAMINATION

      Meatloaf pans that are stacked nesting in other pans of meatloaf are subject to potential contamination.

      Correction: Change methods or procedures to protect foods from contamination.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      There is missing grout between tiles in a few areas of the kitchen floor. The basement walk-in cooler floor is in disrepair and water pools under the floor.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer quaternary ammonia is expired and another is damaged.

      Correction: Provide a quat test kit for accurately measuring the concentration of sanitizing solutions.

      Code WFC 4-302.14

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Boxes of margarine are stored on the floor in the kitchen walk-in cooler. At the front counter there are flats of mustard and other foods in boxes stored on the floor.

      Correction: Store all food items at least 6 inches above the floor.

      Code WFC 3-305.11

    • Not serious Good Retail Practice Repeat Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Utensils by the cookline are stored in 104F 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

      Cut melon mounded in a pan at 45-48F in a cookline prep cooler.

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

      Code WFC 3-501.16

    • 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 holding french fries next to the flattop grill. Fries warm to about 50 during service.

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

      Code WFC 3-501.19

  4. Mar 2, 2022 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Repeat Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      #3: mayo 48F, guacamole 49F, sour cream 47F, slice tomatoes 41F.

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

      Code WFC 3-501.16

  5. Jan 20, 2022 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Repeat

      CERTIFIED FOOD MANAGER - Not Corrected

      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) Repeat Corrected on site

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Walk in cooler: Ranchero sauce 1/12, sala 01/06, nut milk 1/06, black beans 01/06, food being cold held is not datemarked or 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 Repeat

      GOOD REPAIR - CUTTING SURFACES - Not Corrected

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING - Not Corrected

      Bucket is under "U" pipe underneath handwash sink in front service area. Water in bucket almost overflowing.

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

      Code WFC 5-205.15

    • Not serious Good Retail Practice Repeat Corrected on site

      STORAGE - IN-USE UTENSILS - Not Corrected

      In-use utensil improperly stored in water 106F.

      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) Repeat Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      #3: mayo 48F, hummus 49F, blue cheese 49F, chipotle mayo 47F, sour cream 47F, slice tomatoes 48F, lettuce 54F, being cold held.

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

      Code WFC 3-501.16

  6. Jan 4, 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

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Shelled eggs stored above ready to eat spinach in cooler #1.

      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) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Walk in cooler: Prime rib not date marked, tofu Tempe 12/27, tofu 12/23, pesto 12/19, House lemon vinaigrette dressing 11/14, food being cold held is not datemarked or 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

      FOOD - THAWING

      Prime rib improperly thawed at ambient temperature 70 F.

      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

    • Not serious Good Retail Practice Corrected on site

      GLOVE USE

      Gloves are not being properly used. Employee observed using gloves to touch raw beef burger then ready to eat bun, leaving area to walkin cooler and using same gloves

      Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

      Code WFC 3-304.15

    • Not serious Good Retail Practice Repeat

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Bucket is under "U" pipe underneath handwash sink in front service area. Water in bucket almost overflowing.

      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 handsink for hand drying front line handwash sink.

      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 - BULK FOOD

      Cookies in display case, unpackaged food available for customer self-dispensing is not provide with product ingredient information as required.

      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

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the dishwasher is at 10 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

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Turkey loaf stored on the floor in basement 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 Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored in water 106F.

      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

      Garlic butter 53F in cooler #2; table top cooler#3: mayo 48F, hummus 49F, blue cheese 49F, chipotle mayo 53F, sour cream 48F, slice tomatoes 48F, lettuce 56F, goat cheese 53F, tofu 51F being cold held.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometer in table top cooler#1 is missing or not properly located.

      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

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Bottle containing degrease held on hand wash sink in dishwashing area is 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

      WIPING CLOTHS

      Wet wiping cloths improperly stored in 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

  7. Jan 29, 2020 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Feb 8, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Jan 17, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  10. May 22, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  11. Apr 30, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  12. May 31, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  13. Jun 8, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Jun 25, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  15. May 7, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  16. May 20, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Mar 15, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  18. Mar 16, 2012 Routine Inspection · No 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.