Green Bay Rehabilitation Hospital

Year by year

Inspections

1. Mar 18, 2026 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The multiquat sanitizer in the sanitizer bucket is not being used according to EPA registered label use instructions and is at 0 PPM. The operator changed out the sanitizer bucket and the new concentration is 200PPM

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch on wrist while working with food.

     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

2. May 13, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     PRIORITY: Improper cooling methods were observed for two soups in the walk in cooler. The soups were still cooling and were left with tin foil covering the containers. This item was corrected during the inspection by opening the foil covering.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed grapes, strawberries, and bell peppers stored over cut RTE melon.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards are heavily scored.

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

     Code 4-501.12

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Mar 25, 2024 Routine · 3 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     PRIORITY: Raw ground beef was stored above raw whole pork in the walk in cooler. Operator moved the raw ground beef below the raw whole pork during the inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     PRIORITY: The turkey bites in the True hot holding unit in the front serving area were being hot held at 125°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: The sliced peppers, sliced cucumbers, sliced cantaloupe and sliced peaches in the front line prep cooler were being cold held at 46°F, 45°F, 48°F, and 47°F, respectively.

     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 Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: A veggie mix was stored on a ceramic plate inside a cambro in the front line prep cooler. The veggie mix was being cold held at 53°F. Operator discarded the veggie mix during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Avoid storing time/temperature controlled for safety food items in containers that do not facilitate cooling.

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

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The blades of the robot coupe in the food prep area were visibly soiled. The robot coupe was ready to be used. Operator moved the robot coupe to the dirty utensils during the inspection.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The front service line prep cooler was not maintaining all time/temperature controlled for safety food items below 41°F. Operator stated that when the temperature dial is lowered, the prep cooler freezes the food items.

     Correction: Repair equipment to good condition or remove from premise. The prep cooler needs to maintain time/temperature controlled for safety food items at 41°F or below.

     Code 4-501.11 (A)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at the handwashing sink next to the rack area.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)