RecordWell Data

Angelina

117 N ADAMS ST, Green Bay, WI 54301 · Brown County

45cited violations
6serious tier
4inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
HSAT-7QWTBP
Status
Permitted
Phone
(920) 437-7248
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252324
2024140
2023192

Inspections

  1. Sep 29, 2025 Follow Up · 4 priority foundation, 9 core, 13 repeat
    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      The tiramisu in the prep area cooler does not have a date mark on it. PIC stated that the tiramisu is made on a weekly basis or when they run out, whichever comes first. PIC was advised to date mark the tiramisu to ensure it is within the 7 day shelf life.

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

      Code 3-501.17 (D)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple utensils and spatulas have cracks and pieces missing, rendering them not easily cleanable.

      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 Repeat

      FOOD CONTACT SURFACES - SOILED

      Can opener is visibly soiled with food debris.

      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

      The wastebasket for the handwashing sink is blocking the handwashing sink, rendering it not easily accessible.

      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

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a bracelet 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

      OPEN DRINK CONTAINER

      Multiple employee beverages were observed in food preparation and storage areas (cook line, prep line, in multiple coolers and freezers) without a lid.

      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

      Oils on the cook line are stored in unlabeled bottles.

      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

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Multiple wet wiping cloths used for wiping surfaces stored on the counter.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The one door freezer in the dry storage area has icicles forming on the top shelf due to a leaking vent.

      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 right prep cooler in the kitchen is not maintained in good repair. The temperature of the cooler was measured at 54 degrees.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards have excessive scoring and scratching, rendering them not easily cleanable.

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

      Code 4-501.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The hot pads being used in the kitchen have built up food debris.

      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 and dishes 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. Aug 14, 2025 Routine · 3 priority, 4 priority foundation, 9 core, 1 repeat
    • Serious Priority Corrected on site

      HANDWASHING PROCEDURE

      PRIORITY: Multiple employees were observed not drying their hands after washing. The paper towels are located across the kitchen from the handwash sink so they are not being used. Person in charge was advised to find a place for paper towel closer to the handwashing sink. Education was provided to correct this during the inspection.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Multiple servers observed handling and cutting RTE bread with their bare hands for immediate service. Education was provided during the inspeciton to correct this. PIC is advised to have the staff utilize utensils when handling RTE bread.

      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 Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed handling ready-to eat foods with their bare hands. Employee had used their hand to check the temperature of RTE salmon. Education was provided during the inspection to correct this. PIC is advised to use a thermometer to check the cook temperature of RTE foods.

      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

      TCS FOOD - COLD HOLDING

      PRIORITY: Raw chicken breast, raw sausage and raw shrimp is cold held at 54°F, 52°F and 61°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)

    • Not serious Priority Foundation

      RTE/TCS FOOD - DATE MARKING METHODS

      The tiramisu in the prep area cooler does not have a date mark on it. PIC stated that the tiramisu is made on a weekly basis or when they run out, whichever comes first. PIC was advised to date mark the tiramisu to ensure it is within the 7 day shelf life.

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

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple utensils and spatulas have cracks and pieces missing, rendering them not easily cleanable.

      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

      FOOD CONTACT SURFACES - SOILED

      Can opener is visibly soiled with food debris.

      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

      The wastebasket for the handwashing sink is blocking the handwashing sink, rendering it not easily accessible.

      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

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a bracelet 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

      OPEN DRINK CONTAINER

      Multiple employee beverages were observed in food preparation and storage areas (cook line, prep line, in multiple coolers and freezers) without a lid.

      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

      Oils on the cook line are stored in unlabeled bottles.

      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

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Multiple wet wiping cloths used for wiping surfaces stored on the counter.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The one door freezer in the dry storage area has icicles forming on the top shelf due to a leaking vent.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The right prep cooler in the kitchen is not maintained in good repair. The temperature of the cooler was measured at 54 degrees.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards have excessive scoring and scratching, rendering them not easily cleanable.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The hot pads being used in the kitchen have built up food debris.

      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 and dishes 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

  3. Dec 10, 2024 Routine · 1 priority foundation, 3 core, 2 repeat
    • Not serious Priority Foundation Corrected on site

      FOOD CONTACT SURFACES - SOILED

      The baffle of the ice machine was visibly soiled with dark slime. Operator washed the baffle of the ice machine during the inspection.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      REPEAT: Multiple bottles of oil and water in the kitchen area were not labeled. The salt and flour containers in the kitchen were not labeled. Operator labeled all the containers during the 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 Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      REPEAT: A bowl was stored inside the flour container in the kitchen. The bowl did not have a handle. Operator removed the bowl from the flour container during the inspection.

      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

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The ceiling tiles above the freezers in the upstairs prep area were missing.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the ceiling tiles in the upstairs area.

      Code 6-501.11

  4. Aug 28, 2023 Routine · 2 priority, 2 priority foundation, 4 core
    • Serious Priority Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: The whipped cream on the appetizers 1 door reach in cooler had expired on 8/23. Employee discarded the whipped cream 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 Corrected on site

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: The chlorine sanitizer in the sanitizer buckets was not being used according to EPA registered label use instructions and was at 100+ PPM. Employee discarded the sanitizer and made it again and was at 100 PPM.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

      Code 7-204.11

    • Not serious Priority Foundation Corrected on site

      THAWING

      A container of raw poultry was being improperly thawed in a counter at room temperature. Employee moved the container of raw poulty to the 2 door reach-in cooler.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      The handwashing sink was observed to be used to fill the sanitizer buckets during the inspection.

      Correction: Use the handwashing sink for handwashing only at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Powder sugar is stored in a unlabeled container in the service area.

      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

      A plastic cup was stored inside the tortellacci in the 2 door undercounter freezer.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A plastic cup was stored inside the powder sugar in the service area.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      The cutting boards in the kitchen and service area were observed visibly scored, scratched and discolored.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The aluminum foil used to cover the counters above the prep cooler was visibly soiled with food debris.

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

      Code 4-601.11 (C)

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.