RecordWell Data

Basils II

5595 S CTY HWY P, Denmark, WI 54208 · Brown County

68cited violations
15serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
HSAT-7QXA3P
Status
Permitted
Phone
(414) 486-6345
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025143
20242286
20232366

Inspections

  1. Jul 21, 2025 Routine · 3 priority, 1 priority foundation, 2 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after washing dishes and then handling food. Education was provided to staff during the inspection.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      3 YEAR REPEAT: PRIORITY: Employee observed handling ready-to eat noodles with their bare hands. Education was provided during the inspection. Overall glove use and food handling was very good during the inspection.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      3 YEAR REPEAT: PRIORITY: Cooked mushrooms are hot held at 128°F in the steamwell. The temperature was increased and the mushrooms were remeasured at 160°F.

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

      Code 3-501.16 (A) (1)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooked pasta and chili. Cooked pasta is being cooled with a covered lid in the 2 door cooler. Chili is about to enter the cooling process in a large bucket in the walk in cooler.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Store cooling foods uncovered in shallow containers or use ice baths/ice wands.

      Code 3-501.15 (A)

  2. Aug 26, 2024 Follow Up · 6 priority foundation, 5 core, 11 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization and warewashing techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - BARE HAND CONTACT

      The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

      Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

      Code 2-103.11 (M)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      REPEAT: Vacuum sealed Mahi Mahi is being improperly thawed in the ROP bags.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      REPEAT: Sauces and toppings such as coleslaw from a food processing plant was 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 Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring quaternary ammonium sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be blocked with a strainer during inspection and is unavailable for proper handwashing. Employees rinse dishes in the handwashing sink.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a watch on their 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

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      REPEAT: Crock Pots used for reheating and hot holding are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      REPEAT: The fryer freezer is not maintained in good repair. The door is repaired with duct tape and the built-in thermometer is broken.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor has peeling tiles in the kitchen and at the end of the bar in front of the walk in beer cooler.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      REPEAT: There are several flies flying in the kitchen.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  3. Aug 21, 2024 Routine · 5 priority, 6 priority foundation, 5 core, 9 repeat
    • Serious Priority Repeat Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed handling ready-to eat hamburger buns with their bare hands. Buns were discarded during the inspection and education was provided.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Mashed potatoes are hot held at 125°F in the steamwell. The temperature was increased and the mashed potatoes were stirred to reach 135°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 - HOT HOLDING

      PRIORITY: Cooked pasta is hot held at 68°F above the steamwells. Leftover pasta will be discarded after lunch service.

      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 Corrected on site

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

      PRIORITY: Quat sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM. Quat solution was remade during the inspection.

      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)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY: Utensils cleaned in the 3 compartment sink are not sanitized after cleaning. Sanitizer solution was remade at 200 PPM during the inspection.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Serious Priority Repeat Corrected on site

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: REPEAT: Butane lighters are stored over food in the steamwells. The lighters were moved during the inspection.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization and warewashing techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation

      PERSON IN CHARGE - BARE HAND CONTACT

      The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

      Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

      Code 2-103.11 (M)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      REPEAT: Vacuum sealed Mahi Mahi is being improperly thawed in the ROP bags.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      REPEAT: Sauces and toppings such as coleslaw from a food processing plant was 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

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring quaternary ammonium sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be blocked with a strainer during inspection and is unavailable for proper handwashing. Employees rinse dishes in the handwashing sink.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a watch on their 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

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      REPEAT: Crock Pots used for reheating and hot holding are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      REPEAT: The fryer freezer is not maintained in good repair. The door is repaired with duct tape and the built-in thermometer is broken.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor has peeling tiles in the kitchen and at the end of the bar in front of the walk in beer cooler.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      REPEAT: There are several flies flying in the kitchen.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  4. Sep 11, 2023 Follow Up · 4 priority foundation, 10 core, 14 repeat
    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Frozen vacuum sealed Mahi Mahi is being improperly thawed in the original vacuum sealed bag.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Several sauces and dressings in the walk in cooler and dry storage from a food processing plant were not date marked once the container was opened, including Franks Red Hot sauce and BBQ sauce.

      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

      Interior of the toaster oven is visibly soiled with accumulated crumbs.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is unavailable for proper handwashing. A large strainer pan was placed over the handwashing sink making it unfeasible to wash hands properly.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Multiple employees noted wearing watches and bracelets on their wrists 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

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Several frozen foods improperly stored in contact with ice from the condenser in the 2 door freezer.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      A bag of onions is stored on the floor in the walk in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Crock Pots used to reheat and hot hold food is not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      2 door freezer is not maintained in good repair. Ice is accumulating inside the cooler from the conderser. The cooler door is broken and repaired with duct tape. The thermometer cover on the outside is broken and loose.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The 3 compartment sink faucets was observed to be leaking.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use plastic food containers was observed being reused throughout the facility including tartar sauce jugs.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The bottom shelf of the 2 door freezer is soiled with a significant amount of breading crumbs.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Reusable white plastic container were observed being stacked without air drying.

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

      Code 4-901.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      Both exterior doors in the side of the bar are not tight-fitting. Light can be seen underneath the doors.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of flies in the kitchen. Several flies were seen flying in the kitchen and landing on surfaces.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  5. Sep 7, 2023 Routine · 6 priority, 4 priority foundation, 10 core
    • Serious Priority Corrected on site

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands between glove changes. During the inspection employees were educated about when to wash hands.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed handling ready-to eat hamburger buns with their bare hands. Guidance was given to employees and management during the inspection.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Ready to eat fries, chicken nuggets, and breadsticks are stored uncovered under raw breaded chicken in an unsealed bag in the 2 door freezer.

      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 Corrected on site

      TCS FOOD - HOT HOLDING

      PRIORITY: Chili is hot held at 128°F in a crock pot. During the inspection an employee stirred the crock pot and the temperature was measured at >135°F in the middle.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Stir foods that are hot holding regularly to ensure they are heated equally throughout.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: Cooked bacon in the walk in cooler has exceeded its date mark. During the inspection out of date mark bacon was moved to a different shelf to be discarded.

      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 Corrected on site

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: A cigarette lighter is stored over food above a prep table in the kitchen. During the inspection the lighter was removed from the area.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Frozen vacuum sealed Mahi Mahi is being improperly thawed in the original vacuum sealed bag.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Several sauces and dressings in the walk in cooler and dry storage from a food processing plant were not date marked once the container was opened, including Franks Red Hot sauce and BBQ sauce.

      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

      Interior of the toaster oven is visibly soiled with accumulated crumbs.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is unavailable for proper handwashing. A large strainer pan was placed over the handwashing sink making it unfeasible to wash hands properly.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Multiple employees noted wearing watches and bracelets on their wrists 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

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Several frozen foods improperly stored in contact with ice from the condenser in the 2 door freezer.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      A bag of onions is stored on the floor in the walk in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Crock Pots used to reheat and hot hold food is not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      2 door freezer is not maintained in good repair. Ice is accumulating inside the cooler from the conderser. The cooler door is broken and repaired with duct tape. The thermometer cover on the outside is broken and loose.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The 3 compartment sink faucets was observed to be leaking.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use plastic food containers was observed being reused throughout the facility including tartar sauce jugs.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The bottom shelf of the 2 door freezer is soiled with a significant amount of breading crumbs.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Reusable white plastic container were observed being stacked without air drying.

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

      Code 4-901.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      Both exterior doors in the side of the bar are not tight-fitting. Light can be seen underneath the doors.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of flies in the kitchen. Several flies were seen flying in the kitchen and landing on surfaces.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

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.