RecordWell Data

Paul's Neighborhood Bar

2401 PARMENTER ST, Middleton, WI 53562 · Dane County

38cited violations
28serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
73049-81215
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262119
2025194
20242118
2021277
2019300
2018100
2017100
2015100
2014100
2013200
2012200

Inspections

  1. Sep 8, 2026 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Door for kitchen walk-in cooler is soiled 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)

  2. Sep 1, 2026 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Doors for kitchen and keg walk-in coolers are soiled 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)

      CLEAN - FOOD CONTACT SURFACES

      Deli slicer is visibly soiled with old food debris underneath blade sharpener area.

      Correction: Maintain food contact surfaces in a clean condition. Wash, rinse, sanitize, and let air dry.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing disclosure mark by eggs cooked to order in Sunday section of breakfast 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

      Container of raw steaks stored above ready to eat sauce, and packages of raw bacon stored touching packages of hashbrowns in kitchen 2 door upright 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

      Opened gallon of chocolate milk, container of diced tomatoes, and salad bar containers 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

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - DUTIES

      The Person in Charge (PIC) is not performing the following duties: teaching staff what safe hot and cold holding temperatures are nor monitoring hot and cold holding, monitoring cooling methods and temperatures, or monitoring sanitizer concentrations for utensil washing.

      Correction: The person in charge shall ensure or provide training so that employees are knowledgeable and monitoring of the aforementioned areas is occurring.

      Code WFC 2-103.11

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the bar low temperature dish machine 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)

      TEMPERATURE - HOT HOLDING

      Peas are at 129F and pork tips are at 133F in steam table.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      In bottom of grill prep cooler, deli ham is 50F and hamburger balls are 43F. In the top of the unit, sliced tomatoes recently moved to the top area from the bottom are 50F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COOLING

      Prime rib in walk-in cooler is at 74 degrees F 2.5-2.75 hours after it likely reached 135F.

      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

  3. Jun 24, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      BARE HAND CONTACT

      Employee observed handling tater tots with bare hands. Operator states some staff will handle foods like sliced cheese and buns with freshly washed bare hands, but these foods are not heated enough during melting or toasting process to be considered cooked and therefore are to be treated as ready-to-eat.

      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

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Kitchen cooler door handles are soiled, particularly on the underside of handles. Keg walk-in cooler door and handle is soiled.

      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) Corrected on site

      COOLING METHODS

      Mashed potatoes and gravy are being cooled > 4" deep in round deep containers and foods have only dropped 10-20 degrees after one hour cooling in the walk-in refrigerator. Bacon is kept out at ambient temperature by fryers after cooking during cooling process.

      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

      Sliced deli ham date marked 6/17 and 6/14 still in use beyond 7 days. Gallon of milk opened more than 1 day ago is not date marked.

      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

      GOOD REPAIR - EQUIPMENT

      Gasket for keg walk-in cooler is breaking apart and no longer in good repair. Some shelves in 2 door upright kitchen cooler are rusted.

      Correction: Maintain equipment in good repair. Replace gasket and rusty shelves.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sinks in bar and in kitchen.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink in kitchen. Dispenser is not working.

      Correction: Provide hand soap at handsink to facilitate proper handwashing.

      Code WFC 6-301.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (chlorine) expired April 2023.

      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 Corrected on site

      STORAGE - IN-USE UTENSILS

      Knife stored in crack between prep cooler and countertop.

      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

  4. Feb 29, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Unsealed wood surfaces are present in both walk-in coolers still. Operator is in process of sealing wood in back kitchen walk-in cooler and placing plastic covering with a lip over the wood palates in main walk-in food cooler or replacing entirely.

      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)

      CONSUMER ADVISORY - Not Corrected

      Consumer advisory on menu is missing indicating symbol by advisory statement and indicating symbol is not noted next to items that may be served under cooked. Operator is in process of updating menu to satisfy consumer advisory statement.

      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

  5. Feb 21, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The ice machine 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

      Meat slicer is heavily soiled with old food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of vent hood and filters are very dusty. Both walkin cooler doors are dirty. Walk-in cooler fans and ceiling are dirty. Unsealed wood surfaces are present in both walk-in coolers. Tow door upright door in kitchen has handle broken and covered in tape. Two spatulas found damaged and are no longer easily cleanable.

      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)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing indicating symbol by advisory statement and indicating symbol is not noted next to items that may be served under cooked.

      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)

      DATE MARK - EXCEEDED OR MISSING

      Salad bar TCS foods and wrapped deli ham portions being cold held are not datemarked and shrimp sauce 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

    • Serious Priority (CDC risk factor)

      HANDWASHING - WHEN

      Employee observed not washing hands after handling dirty dishes, then handling clean dished.

      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

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Sliced deli ham in bottom of prep cooler being cold held at 44F. Sliced tomatoes in perp cooler placed above fill line being cold held at 52F.

      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)

      TOXICS - LABELING

      Chemical spray bottles are not labeled and soap wiping cloth bucket are not labeled.

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

      Code WFC 7-101.11; 7-102.11

  6. Nov 24, 2021 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Beef roast dated 11/8 being cold held exceeds 7 day date marking observed during routine inspection. Open bag of commercially processed summer sausage and milk were observed not date marked during reinspection.

      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

      TOXICS - LABELING - Not Corrected

      Spray bottle of degreaser is unlabeled. Spray bottle of Fabulous observed unlabeled during reinspection.

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

      Code WFC 7-101.11; 7-102.11

  7. Nov 15, 2021 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Repeat Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Ground beef stored above ready to eat food 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) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Beef roast dated 11/8 being cold held exceeds 7 day date marking.

      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

      TEMPERATURE - HOT HOLDING

      Mixed veggies in steam well being hot held at 131F

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Flats of raw shell eggs on counter being cold held at 68F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Spray bottle of degreaser is unlabeled.

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

      Code WFC 7-101.11; 7-102.11

  8. Jun 24, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Jun 20, 2019 Re-Inspection · Reinspection Required

    No violations cited.

  10. Jun 18, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  11. Mar 21, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  12. Jan 5, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  13. Nov 18, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Nov 17, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Oct 29, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  16. May 1, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  17. Mar 20, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

  18. Mar 13, 2012 Routine 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.