RecordWell Data

Anduzzi's Sports Club-green Bay East Restaurant

900 KEPLER DR, Green Bay, WI 54311 · Brown County

38cited violations
7serious tier
4inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
CPFR-9MHJXQ
Status
Permitted
Phone
(920) 544-0874
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026172
20251143
20242172

Inspections

  1. May 19, 2026 Routine · 2 priority, 1 priority foundation, 4 core, 4 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Raw shell eggs are being stored over RTE sauces. Operator moved the eggs to the bottom shelf to correct this during the inspection.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: The Honey BBQ sauce and Raspberry Dressing have exceeded their expiration dates of 05/18 and 05/16, respectively. Operator discarded these items during the inspection to correct this.

      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.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple spatulas and cambros were observed with cracks in them or chunks missing.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed drinking coffee in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in the left prep cooler.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      The cutting boards throughout the kitchen are excessively scratched and scored.

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

      Code 4-501.12

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean cambros and cups are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

  2. Feb 27, 2025 Routine · 3 priority, 6 priority foundation, 5 core, 3 repeat
    • Serious Priority Corrected on site

      REHEATING FOR HOT HOLDING

      PRIORITY - House made nacho cheese dip and chicken dish are improperly reheated in the warmer near the cook line for about an hour forty five minutes and were at 118 degrees F and 78 degrees F, respectively. Food items were removed from hot holding unit and rapidly reheated on the stove to 187 degrees F and 175 degrees F, respectively during inspection.

      Correction: Adjust procedures and methods to properly reheat food. Reheat food items in the microwave or the stove top. DO NOT reheat in a hot holding unit or alto sham unless they are designed for cooking / warming and not just warming. Unsafe food shall be discarded.

      Code 3-403.11

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY - House made chive dip, honey mustard sauce and ranch in the condiment cooler located in the kitchen near the alto sham are cold held at 44°F, 44 °F, respectively. Chive dip was discarded. Ranch and honey mustard were placed in the freezer and quickly cooled to 32°F and 35°F and and placed in the bottom portion of the prep cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY - Multiple in house made sauces and dressings (bang bang sauce, chive dip, ranch, fusion, inferno, chipotle sauce ,etc) in the prep coolers on the cook line and the condiment cooler near the alto sham in the kitchen have exceeded their date marks. All these sauces were discarded by employee at the time of the inspection.

      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.

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper reheating of food items and calibration of food thermometers.

      Correction: The person in charge shall provide food safety training to employees on activities mentioned above.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      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.

      Code 2-501.11

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Multiple commercially made sauces in the coolers and shelves in the kitchen are not date marked once the container was opened.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation Corrected on site

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple rubber spatulas and whisk hanging in the warewashing area are noted chipped in multiple places and with burnt marks. Employee ordered new spatulas.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quat test kit is not available for checking sanitizer concentrations. Test strip expired 2/1/2024. Employee ordered new test stripes.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing wrist watch while preparing food in the kitchen.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core Repeat Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Liquid items identified as vodka, water and butter stored in squeeze bottles on the cook line are stored in unlabeled containers. Employee labeled these items during inspection.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      The Supera condiment cooler near the alto sham in the kitchen's right door is not properly adjusted, intact or tight. The gasket was noted peeling off.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the kitchen are noted with excessive scratching.

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

      Code 4-501.12

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried in the warewashing area.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

  3. Apr 9, 2024 Follow Up · 2 priority foundation, 5 core, 7 repeat
    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      The commercial pesto sauce from a food processing plant was not date marked once the container was opened. The pesto sauce was stored in the grill prep cooler.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The slicer was visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      REPEAT: Drinking cup without cover was observed in the wings preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      REPEAT: The salt container above the pizza prep cooler was not labeled. The water bottle in the grill area was not labeled.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single-use portion cups with no handle were stored inside the seasonings in the top shelf near the kitchen entrance door. A scoop was stored inside the coleslaw. The handle of the scoop was inside and touching the coleslaw.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An employee's backpack was stored on the wings preparation table.

      Correction: Store all employee's/personal belongings on a designated area away from food and food preparation areas.

      Code 3-307.11

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at the handwashing sink in the warewashing area.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  4. Feb 26, 2024 Routine · 2 priority, 3 priority foundation, 5 core, 3 repeat
    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY/REPEAT: In the fried foods prep cooler, the parmesan garlic dressing with a prep date of 2/15, the raspberry chipotle sauce with a prep date of 2/2 and the curry with a prep date of 1/15 had exceeded their 7 day shelf life. The inspection was conducted on 2/26. Operator discarded the expired sauces/dressing during the inspection. The bloody mix in the beer walk in cooler had a prep date of 2/18, it had exceeded its 7 day shelf life. The bloody mix should have been discarded on 2/24. Operator discarded the bloody mix during the inspection.

      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.

      Code 3-501.18 (A)

    • Serious Priority

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and the drain from the food prep sink.

      Correction: Lift the drain line to provide an air gap to protect water supply. Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed.

      Code 5-402.11

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Fish in reduced oxygen packages were being improperly thawed. The fish in reduced oxygen packages were being thawed without slicing the packaging or removing the fish from the packaging. Operator sliced all the packagings during the inspection.

      Correction: Adjust procedures or methods to properly thaw foods. Slice the reduced oxygen packages before thawing or remove the fish from the reduced oxygen packages.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      The commercial pesto sauce from a food processing plant was not date marked once the container was opened. The pesto sauce was stored in the grill prep cooler.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      The slicer was visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      REPEAT: Drinking cup without cover was observed in the wings preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      REPEAT: The salt container above the pizza prep cooler was not labeled. The water bottle in the grill area was not labeled.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single-use portion cups with no handle were stored inside the seasonings in the top shelf near the kitchen entrance door. A scoop was stored inside the coleslaw. The handle of the scoop was inside and touching the coleslaw.

      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°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An employee's backpack was stored on the wings preparation table.

      Correction: Store all employee's/personal belongings on a designated area away from food and food preparation areas.

      Code 3-307.11

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at the handwashing sink in the warewashing area.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

Source: Brown County Health & Human Services. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.