Appleton Beer Factory

Year by year

Inspections

1. Feb 27, 2026 Routine · 1 priority, 3 priority foundation
   • Serious Priority

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen. The salmon is being thawed in a closed ROP package. Packages must be opened or removed completely.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process. Sending the ROP flier along with this inspection report.

     Code 3-502.12 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Items in the salad prep cooler are improperly date marked. Items don't have any date marking on them in the bottom of cooler and the top portion of the cooler.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration at the 3 compartment sink.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Get quat test strips and test regularly to ensure proper sanitizer concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Internal components of the ice maker is visibly soiled. Black mold accumulating along the top edge of the stainless steel part where the ice drops down from maker.

     Correction: Maintain food contact surfaces in a clean condition. Clean this often enough to prevent mold accumulation, at least every 6 weeks. Discard the ice that is in the maker at this time and clean and sanitize the maker.

     Code 4-601.11 (A)

2. Jan 24, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Queso cheese and philly cheese was improperly reheated. Being HH on grill top in double boiler, not hot enough. Temped at 118 so it was discarded by choice of PIC.

     Correction: Adjust procedures and methods to properly reheat food. Reheat food to 165 prior to hot holding. Unsafe food shall be discarded.

     Code 3-403.11

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed by prepping 3 days prior to use. Package was opened.

     Correction: Adjust procedures or methods to properly thaw foods. Please refer to package on actual product for specific instructions. Salmon was prepped/thawed on January 21 in opened package. Package and food code requires thawing immediately prior to using. Sending ROP thawing instruction flier with inspection report. Salmon was discarded in inspector's presence.

     Code 3-501.13 (E)

3. Jan 26, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Several items in various coolers has exceeded its date mark or is not provided with a date mark. Several sauces as well as some containers of shredded chicken and beef had exceeded date mark on items. These items were thrown out in inspector's presence.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. These items were thrown out in inspector's presence. Verify that all date marked items are discarded in timely manner.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Will send info along with inspection report.

     Code 2-501.11

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly as a food prep area. Frozen fish was thawing on the sideboard right next to sink.

     Correction: Discontinue using warewashing sink compartments for food prep unless sinks are cleaned and sanitized prior to and after use. Items were moved while inspector was on scene.

     Code 4-501.16