Hyatt Regency Green Bay

Year by year

Inspections

1. Apr 15, 2026 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice chutes in several hotel ice machines are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Apr 9, 2026 Routine · 3 priority, 2 priority foundation
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after picking up a bowl from the floor and then handling a clean plate. I provided education and a fact sheet 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

     TCS FOOD - COLD HOLDING

     PRIORITY: Foods in the bottom of the drawer cooler #6-9 are cold held at 45°F. The bottom of the cooler is for raw meats only.

     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

     DATE MARKING - DISPOSITION

     PRIORITY: Numerous foods including made in-house sauces have exceeded their date marks. Some other foods like pico and coleslaw are not provided with a date mark. Expired foods were discarded during the inspection. The chef will provide further training to staff and supervise date marking.

     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

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Yellowfin tuna is being improperly thawed in the sealed ROP pouches. The original box states to remove from packaging before thawing.

     Correction: Adjust procedures or methods to properly thaw foods. Remove ROP fish from packaging before thawing.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice chutes in several hotel ice machines are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

3. Mar 3, 2025 Routine · 6 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Milk is stored directly under raw shell eggs in the dairy walk in cooler. The eggs were moved 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 Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Eggs in the ice bath are cold held at 48°F. The eggs were discarded and cold water was added to the ice bath. The chef stated the eggs are only held for 3.5 hours.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Consider applying for a Time as a Public Health Control plan.

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

   • Serious Priority Corrected on site

     PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED

     PRIORITY: Strawberries in the produce walk in cooler were observed with mold and are unsafe. The strawberries were discarded.

     Correction: Discard food that can not be safely reconditioned or is adulterated.

     Code 3-701.11 (A)

   • Serious Priority Corrected on site

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

     PRIORITY: The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitizer bucket. The sanitizer was re-filled at 200 PPM.

     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

     SEWAGE - BACKFLOW PREVENTION

     PRIORITY: A direct connection exists between the sewage system and a drain from the ice machines on floors 4-8.

     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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: A butane lighter is stored over food and food prep surfaces. The lighter was moved to a bottom shelf away from food.

     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

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous foods are missing date marks or have labels and date marks remaining from the containers' previous use.

     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 Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards stored near the kitchen office are excessively scored.

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

     Code 4-501.12

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of the panini press has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The large ovens in the banquet side of the kitchen is not cleaned on a frequent basis. There is an accumulation of black debris on the bottom surface of the ovens.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. May 6, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

5. Apr 25, 2024 Pre-inspection · 2 priority, 4 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Sausage links and turkey sausage are hot held at 118°F and 112°F respectively. The sausages were reheated to >165°F during the inspection.

     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

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: Butane lighters and markers are stored over food and food contact surfaces on the cook line.

     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

     FOOD CONTACT SURFACES - SOILED

     The interior of the ice machine bin is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior and dispensing area of the juice dispenser is soiled with syrup.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is less than 100°F in the mens restroom.

     Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided near the 3 compartment sink in the back part of the kitchen.

     Correction: Install an approved handwashing sink near the 3 compartment sink.

     Code 5-203.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the dishwasher room is blocked by a cart and is unavailable for proper handwashing.

     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

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Oils and water 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

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Red and white cutting boards are scored.

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

     Code 4-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The ceiling vent in the mens restroom is 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

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The fan vent in the True server cooler is soiled.

     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