RecordWell Data

Abarrotes El Primo

105 E MAIN ST, Sun Prairie, WI 53590 · Dane County

37cited violations
19serious tier
20inspections

Establishment

Type
Retail food (not serving meals) (Retail Food Establishment)
Inspected by
Public Health Madison & Dane County
License / ID
75737-86431
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261147
2025194
2024143
20222105
2020100
2019200
2018200
2017100
2016300
2015100
2014200
2013200
2012100

Inspections

  1. Apr 9, 2026 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CONSUMER ADVISORY

      Consumer advisory on menu is missing disclosure mark and reminder 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

    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Diced tomatoes 46 F cooling in covered containers cooling improperly for about 3 hours.

      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

      EATING, DRINKING, OR TOBACCO

      Employee was observed eating in the kitchen area.

      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

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Shredded lettuce in the plastic pan in the bottom prep cooler were observed to be unwrapped or uncovered.

      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)

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - WHEN

      Employee observed not washing hands before putting on gloves and after touching raw meats.

      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

      LABEL - WORKING CONTAINER

      Oil is stored in unlabeled bottle in the kitchen.

      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

      PHYSICAL FACILITY - CLEAN

      The stairs leading to the basement has extreme accumulation of dirt and debris. .

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR

      Boxes of Tortillas 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

      STORAGE - SINGLE-SERVICE

      [Single-Use napkins improperly stored on the floor in the basement.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Boxes of Tortillas stored on the floor by the restroom door.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      Chorizo 44 F, Marinated Chicken 45 F in the bottom True upright refrigerator being cold held at above 41 degrees F for about 3 hours.

      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 - USE CONDITIONS

      Bleach sanitizer in wet wiping cloths bucket at >200ppm is not being used according to manufacturer`s use directions.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Chlorine at 200 ppm in the wet wiping clothes bucket in the kitchen is not being used according to manufacturer`s use directions.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on the floor in the kitchen.

      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

  2. Apr 8, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Diced tomatoes 46 F cooling in covered containers cooling improperly for about 3 hours.

      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

      EATING, DRINKING, OR TOBACCO

      Employee was observed eating in the kitchen area.

      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

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Shredded lettuce in the plastic pan in the bottom prep cooler were observed to be unwrapped or uncovered.

      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)

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - WHEN

      Employee observed not washing hands before putting on gloves and after touching raw meats.

      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

      LABEL - WORKING CONTAINER

      Oil is stored in unlabeled bottle in the kitchen.

      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

      PHYSICAL FACILITY - CLEAN

      The stairs leading to the basement has extreme accumulation of dirt and debris. .

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Boxes of Tortillas stored on the floor by the restroom door.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Chlorine at 200 ppm in the wet wiping clothes bucket in the kitchen is not being used according to manufacturer`s use directions.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on the floor in the kitchen.

      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

  3. Mar 21, 2024 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Sliced tomatoes cooling improperly in wrapped plastic pan in the two door Hobart reach-in cooler for about 1 hour

      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

      Beans and chorizo being cold held in the Norlake cooletr are not datemarked.

      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

      FOOD - UNCOVERED

      Rice and flour in open bags in the basement were observed to be unwrapped or uncovered.

      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)

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Wet wiping clothes stored in chlorine sanitizer at >200 ppm is not being used according to manufacturer`s use directions.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

  4. Aug 29, 2022 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS - Not Corrected

      The sanitizer concentration for chlorine in sani buckets is at 0ppm.

      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. Jun 30, 2022 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Repeat Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Meat slicer is 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

      Beans made the previous evening in walk in cooler at 44F. Beans were stored in full 6" hotel pan.

      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)

      EMPLOYEE HEALTH REPORTING

      New employee has 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. Operator has older PHMDC forms and did not have a form or signature from new employee.

      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

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in basement meat cutting area.

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

      Code WFC 6-301.14

    • Not serious Good Retail Practice

      STORAGE - EQUIPMENT ON FLOOR

      Dirty pots and pans improperly stored on the floor around the 4 compartment sink in meat serving area.

      Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      In the Norlake cooler, chorizo prepared the day before being cold held at 46F and milanesa prepared that morning was 44F.

      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 Hobart cooler is missing.

      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) Repeat Corrected on site

      TOXICS - LABELING

      Bottle of cleaner in servery 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 Corrected on site

      WIPING CLOTHS

      The sanitizer concentration for chlorine in sani buckets is at 0ppm.

      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

  6. Jan 9, 2020 Re-Inspection · No Reinspection Required

    No violations cited.

  7. Dec 20, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  8. May 15, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Feb 20, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Feb 1, 2018 Re-Inspection · Reinspection Required

    No violations cited.

  11. Dec 1, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  12. Dec 6, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  13. Nov 18, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  14. Sep 15, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Oct 12, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Oct 6, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Sep 26, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  18. Oct 24, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Aug 8, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  20. Aug 20, 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.