RecordWell Data

Bleu Restaurant And Lounge

2200 DICKINSON RD, De Pere, WI 54115 · Brown County

54cited violations
13serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
CPFR-ABMJA6
Status
Permitted
Phone
(920) 347-5000
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026100
2025132
20242439
2023182

Inspections

  1. Jun 23, 2026 Routine · No items found

    No violations cited.

  2. Apr 29, 2025 Routine · 2 priority, 1 core, 2 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Buerre blac is hot held under the heat lamp at 120°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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: Wrapped dates, hard boiled eggs and ranch bottle were being held above the fill line of the prep cooler and observed at 47,48,56°F respectively. The prep cooler pans were adjusted.

      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 Core

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for vacuum packaging of foods at the establishment.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

  3. Jun 19, 2024 Follow Up · 3 priority, 9 priority foundation, 8 core, 20 repeat
    • Serious Priority Repeat

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

      PRIORITY: Raw hamburger is stored over raw whole-muscle steak in the basement cooler.

      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 Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Beurre blanc is hot held at 100°F under the heat lamps.

      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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Hard-boiled eggs, lettuce, bacon wrapped dates, and tequila lime aioli are cold held at 50-67°F in the salad prep cooler. Bacon wrapped dates were stacked above the fill line. Foods were moved during the inspection. 6/20: Cheese, hard boiled eggs, and sour cream are cold held at 50-57°F in the salad 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)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

      The Person in Charge (PIC) is unable to demonstrate knowledge of HACCP plans, variances, and approvals.

      Correction: The person in charge shall obtain training or training materials to undertand the requirements of special processes so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (15)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - TCS FOODS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness.

      Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (4)

    • 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.

      Code 2-501.11

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice cooling in the 2 door reach in cooler. Rice was tightly covered with shrink wrap while still in the cooling process.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      House made remoulade is improperly date marked for 8 days.

      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 Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for house made foods is inadequate. Squeeze bottles of sauces are not provided with a date mark. Larger containers of the sauces are date marked.

      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

      APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - CHEESE - HACCP PLAN

      No HACCP plan exists for cheese that is reduced oxygen packaged.

      Correction: Stop reduced oxygen packaging for cheese until you have an approved HACCP plan from the department.

      Code 3-502.12 (E) (2)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The inside of the ice machine in the basement is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING CLEANSER AVAILABILITY

      REPEAT: Soap not available at food employee handwashing sink in the front of the kitchen.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • 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 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Bacon, croutons, flour, and tortilla chips were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Several foods are stored in unlabeled containers.

      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 deli cups were improperly stored in bulk food containers in the basement.

      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. Use scoops with a handle that can extend out of the food for scooping bulk foods.

      Code 3-304.12

    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces stored on the rim of the sanitizer buckets, not in contact with the sanitizer solution.

      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

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils 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

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at front kitchen handwashing sink.

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

      Code 6-301.14

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The walk in cooler fans are soiled with dust.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  4. Jun 4, 2024 Routine · 5 priority, 9 priority foundation, 8 core, 2 repeat
    • Serious Priority

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

      PRIORITY: Raw hamburger is stored over raw whole-muscle steak in the basement cooler.

      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: Beurre blanc is hot held at 100°F under the heat lamps.

      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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Pesto is cold held at 50°F in the charcuterie cooler. Pesto was stacked above the fill line.

      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

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Hard-boiled eggs, lettuce, bacon wrapped dates, and tequila lime aioli are cold held at 50-67°F in the salad prep cooler. Bacon wrapped dates were stacked above the fill line. Foods were moved during the inspection.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: House made sauces including vinaigrette have exceeded their date marks.

      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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the prep sink. A cup was used to stop water from spilling. The cup was removed during the inspection.

      Correction: 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. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

      The Person in Charge (PIC) is unable to demonstrate knowledge of HACCP plans, variances, and approvals.

      Correction: The person in charge shall obtain training or training materials to undertand the requirements of special processes so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (15)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - TCS FOODS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness.

      Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (4)

    • 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

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice cooling in the 2 door reach in cooler. Rice was tightly covered with shrink wrap while still in the cooling process.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      House made remoulade is improperly date marked for 8 days.

      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

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for house made foods is inadequate. Squeeze bottles of sauces are not provided with a date mark. Larger containers of the sauces are date marked.

      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

      APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - CHEESE - HACCP PLAN

      No HACCP plan exists for cheese that is reduced oxygen packaged.

      Correction: Stop reduced oxygen packaging for cheese until you have an approved HACCP plan from the department.

      Code 3-502.12 (E) (2)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      The inside of the ice machine in the basement is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING CLEANSER AVAILABILITY

      REPEAT: Soap not available at food employee handwashing sink in the front of the kitchen.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • 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 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Bacon, croutons, flour, and tortilla chips were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Several foods are stored in unlabeled containers.

      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 deli cups were improperly stored in bulk food containers in the basement.

      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. Use scoops with a handle that can extend out of the food for scooping bulk foods.

      Code 3-304.12

    • Not serious Core

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

      Wiping cloth used for wiping surfaces stored on the rim of the sanitizer buckets, not in contact with the sanitizer solution.

      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

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils 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

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at front kitchen handwashing sink.

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

      Code 6-301.14

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The walk in cooler fans are soiled with dust.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  5. Jun 6, 2023 Routine · 2 priority, 3 priority foundation, 3 core, 1 repeat
    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Bacon wrapped dates in the salad prep cooler were cold held at 50°F. This is most likely due to them being over stacked in their container.

      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

      SEWAGE - CONVEYING SEWAGE

      PRIORITY: The air gap for the food preparation sink did not have an air gap due to a cup being placed between the air gap to prevent water leakage.

      Correction: Convey all sewage in the establishment through an approved sewage system, sewage transport vehicle, water retention tanks, pumps, or hoses that are constructed, maintained and operated according to law.

      Code 5-402.13

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      REPEAT: A chlroine/quat test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Ensure staff are educated on the location of the test strips.

      Code 4-302.14

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Meat was 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

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Sppons for cooking were stored with container of mio.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The hood was missing a filter. It was taken down because there was an issue with the hood not operating properly and smoke getting into the facility.

      Correction: Fix the hood so it is operating properly, then replace the vents.

      Code 6-501.14

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.