RecordWell Data

Ricos Burritos

113 S MILITARY AVE, Green Bay, WI 54303 · Brown County

134cited violations
38serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-CJ4SZA
Status
Permitted
Phone
(920) 492-9225
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026190
202539531
20241307

Inspections

  1. Jan 13, 2026 Follow Up · 8 core, 8 repeat
    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Beans, flour, sugar, rice in containers in the food storage area 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

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of fish in the ceviche prep cooler are 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

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

      Wiping cloth used for wiping surfaces stored on counters.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Onions are stored on the floor in the food prep area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

      A thermometer is not provided in the prep cooler.

      Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

      Code 4-204.112 (A)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use ranch dressing container was observed being reused for sauces.

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

      Code 4-502.13 (A)

    • Not serious Core Repeat

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sink by the beverage cooler.

      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)

    • Not serious Core Repeat

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee handwashing sinks.

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

      Code 6-301.14

  2. Dec 18, 2025 Routine · 3 priority, 9 core, 9 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the prep cooler cooked tripe is stored under raw chicken.

      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 Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the 2 door reach in cooler, brownies are stored under raw shell eggs.

      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 Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Cooked chicken and rice in wrapped containers on a table are hot held at 77F, 95F, respectively.

      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 - HOT HOLDING

      PRIORITY: Rice in the rice cooker is hot held at 125F. The rice cooker is not plugged in to the electrical outlet.

      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 - HOT HOLDING

      PRIORITY: Spanish rice, cilantro rice, in the prep table steam well is hot held at 112°F, 109F, respectively.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: No date marking is observed throughout the establishment. A date marking system has not been implemented. Refried beans, queso, cooked chicken, cooked beef, cooked steak in the WIC are not provided with a date mark. Guacamole, sliced ham, hot dogs in the reach in cooler are not provided with a date mark.

      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 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

      Beans, flour, sugar, rice in containers in the food storage area 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

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of fish in the ceviche prep cooler are 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

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

      Wiping cloth used for wiping surfaces stored on counters.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Onions are stored on the floor in the food prep area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

      A thermometer is not provided in the prep cooler.

      Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

      Code 4-204.112 (A)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use ranch dressing container was observed being reused for sauces.

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

      Code 4-502.13 (A)

    • Not serious Core

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sink by the beverage cooler.

      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)

    • Not serious Core Repeat

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee handwashing sinks.

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

      Code 6-301.14

  3. Mar 25, 2025 Follow Up · 7 priority, 10 priority foundation, 14 core, 31 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands before putting on gloves to make a burrito.

      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

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      PRIORITY: Cow feet and fish approved source iinvoices are not available.Food source is unknown.

      Correction: Discard foods from unapproved source.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      PRIORITY: Single-use gloves are not discarded between handling raw crab and then touching bread.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Rice and beans in the steam table are hot held at 124F, 122°F, 118F, respectively.

      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: Rice, chicken, queso cheese on a counter in the food prep area are cold held at 104F, 99F, 94F, 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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: Salsa in the True reach in cooler is cold held at 43]°F.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: Queso cheese in the walk in cooler has exceeded its date mark of 2/2.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Refried beans, chicken fajita mix, taco meat in the walk in cooler are not provided with a date mark.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Chipotle ranch sauce, boiled tongue, tripe in prep cooler is not provided with a date mark.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Ceviche and ceviche sauces in the prep cooler are not provided with a date mark.

      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 Repeat

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: Quaternary ammonium in the sanitizer bucket used in the food establishment is not approved. The sanitizer measured >400 PPM. During the inspection the sanitizer was diluted to 200 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 Repeat

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • 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

      RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION

      Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.

      Correction: Records of parasite destruction shall be maintained for 90 calendar days beyond the sale or service of fish.

      Code 3-402.12 (A)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice, chicken, queso cheese on the prep table. Food items are observed cooling in deep pans, covered tightly, and not in an ice bath.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quaternary ammonium test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Can opener blade is visibly soiled with food residue. Soda fountain nozzles are soiled with beverage residue and slime.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water is not available at employee rest-room handwashing sink. .

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is observed with beverage cans in the basin 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 Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is observed with cans in the basin 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 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

      Flour, beans, rice, salt, on a shelf by the walk in cooler 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

      Salt, oil, water are stored in unlabeled containers and squeeze 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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in cooler and walk in freezer..

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Large open metal cans of tomatoes, chipotle, pineapple are not protected from potential contamination. Foods are stored in the metal cans with soiled metal lids in the reach in cooler.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      Door seal on the True reach in cooler is broken. The seal is not properly adjusted, intact or tight.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination. Internal components of the dish machine are soiled with food and detergent residue.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single use chicken broth bucket was observed being reused to store salt.

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

      Code 4-502.13 (A)

    • Not serious Core Repeat

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that eating utensils are stored or displayed in a container in the kitchen where the food or lip contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core Repeat

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED FOD CONSUMER SELF-SERVICE

      Single service articles are not available in the original intact wrapper or from an approved dispenser in consumer self-service area.

      Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.

      Code 4-904.11 (C)

    • Not serious Core Repeat

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee rest-room handwashing sink.

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

      Code 6-301.14

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage is provided at the front handwashing sink.by the beverage cooler.

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

      Code 6-301.14

    • Not serious Core Repeat

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Low temp dish machine has been disconnected and does not work. Broken dish machine is located in the kitchen.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE

      Retail food establishment tavern is operating without a license from the department.

      Correction: Submit an application and pay appropriate fees. Cease and desist current operation and obtain a prelicensing inspection before operating. An operating without a license fee will be assessed.

      Code ATCP 75.06 (1)

  4. Feb 25, 2025 Routine · 8 priority, 10 priority foundation, 14 core, 13 repeat
    • Serious Priority

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands before putting on gloves to make a burrito.

      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

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      PRIORITY: Cow feet and fish approved source iinvoices are not available.Food source is unknown.

      Correction: Discard foods from unapproved source.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the reach in cooler,garlic bread and pico de gallo is stored under raw shell eggs.

      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 Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the prep line cooler, garlic bread is stored under raw chorizo.

      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 Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: In the walk in cooler, avocados are stored under raw beef.

      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 Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      PRIORITY: Single-use gloves are not discarded between handling raw crab and then touching bread.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Rice and beans in the steam table are hot held at 124F, 122°F, 118F, respectively.

      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: Rice, chicken, queso cheese on a counter in the food prep area are cold held at 104F, 99F, 94F, 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

      TCS FOOD - COLD HOLDING

      PRIORITY: Salsa in the True reach in cooler is cold held at 43]°F.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: Queso cheese in the walk in cooler has exceeded its date mark of 2/2.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Refried beans, chicken fajita mix, taco meat in the walk in cooler are not provided with a date mark.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Chipotle ranch sauce, boiled tongue, tripe in prep cooler is not provided with a date mark.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Ceviche and ceviche sauces in the prep cooler are not provided with a date mark.

      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 Repeat

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: Quaternary ammonium in the sanitizer bucket used in the food establishment is not approved. The sanitizer measured >400 PPM. During the inspection the sanitizer was diluted to 200 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

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • 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

      RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION

      Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.

      Correction: Records of parasite destruction shall be maintained for 90 calendar days beyond the sale or service of fish.

      Code 3-402.12 (A)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice, chicken, queso cheese on the prep table. Food items are observed cooling in deep pans, covered tightly, and not in an ice bath.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quaternary ammonium test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Can opener blade is visibly soiled with food residue. Soda fountain nozzles are soiled with beverage residue and slime.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water is not available at employee rest-room handwashing sink. .

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is observed with beverage cans in the basin 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 Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is observed with cans in the basin 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

      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

      Flour, beans, rice, salt, on a shelf by the walk in cooler 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

      Salt, oil, water are stored in unlabeled containers and squeeze 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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in cooler and walk in freezer..

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Large open metal cans of tomatoes, chipotle, pineapple are not protected from potential contamination. Foods are stored in the metal cans with soiled metal lids in the reach in cooler.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      Door seal on the True reach in cooler is broken. The seal is not properly adjusted, intact or tight.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination. Internal components of the dish machine are soiled with food and detergent residue.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single use chicken broth bucket was observed being reused to store salt.

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

      Code 4-502.13 (A)

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that eating utensils are stored or displayed in a container in the kitchen where the food or lip contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED FOD CONSUMER SELF-SERVICE

      Single service articles are not available in the original intact wrapper or from an approved dispenser in consumer self-service area.

      Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.

      Code 4-904.11 (C)

    • Not serious Core

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee rest-room handwashing sink.

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

      Code 6-301.14

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage is provided at the front handwashing sink.by the beverage cooler.

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

      Code 6-301.14

    • Not serious Core

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Low temp dish machine has been disconnected and does not work. Broken dish machine is located in the kitchen.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core

      OPERATING WITHOUT A LICENSE

      Retail food establishment tavern is operating without a license from the department.

      Correction: Submit an application and pay appropriate fees. Cease and desist current operation and obtain a prelicensing inspection before operating. An operating without a license fee will be assessed.

      Code ATCP 75.06 (1)

  5. Feb 8, 2024 Routine · 6 priority, 9 priority foundation, 11 core
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      In the walk in cooler, cheese and produce are stored under raw shell eggs.

      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

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Single-use gloves are not discarded between touching electronic tablet and POS and then touching tortillla shells.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority

      TCS FOOD - HOT HOLDING

      Refried beans, rice, queso, whole beans, in steam wells are hot held at 119°F, 109F,127F, 103F, respectively.

      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

      DATE MARKING - DISPOSITION

      Cooked chicken, pork in the prep cooler are not provided with a date mark. Cooked beef, refried beans, salsas, sauces in the walk in cooler are not provided with a date mark. No date marking system is in place at this establishment.

      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

      DATE MARKING - DISPOSITION

      Cooked chicken, pork, beef in portion bags in walk in freezer are not provided with a date mark.

      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

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      Equipment and utensils are not sanitized after cleaning. The dish machine sanitizer concentration is 0 PPM. The sanitizer container is empty and the PIC does not have new container to replace the empty one.

      Correction: Use the 3 compartment sink to sanitize equipment and utensils until the chlorine sanitizer is replaced in the dish machine. Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Serious Priority

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      Quaternary ammonium in the sanitizer bucket used in the food establishment is not approved. The sanitizer concentration is >400 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

      WHERE TO WASH

      Employee observed washing hands in an unapproved sink. Employee observed washing hands in food prep sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

      Code 2-301.15

    • 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 sauce and refried beens in walk in cooler. Refried beans were observed cooling in a pan covered with a lid. Sauce was observed cooling in a large plastic container covered with a lid. During the inspection the lids were removed and the sauce was poured into a large shallow metal pan.

      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 - COMMERCIALLY PREPARED FOODS DATE MARKING

      Ranch dressing 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

      FOOD CONTACT SURFACES - SOILED

      Internal components of the ice machine are visibly soiled with black residue. Food contact surfaces are not washed, rinsed, and sanitized.

      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 <100°F.

      Correction: Water temperature at a handwashing sink shall be at least 100F.

      Code 5-202.12 (A)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the food prep area is unavailable for proper handwashing. A roll of garbage bags are observed in the basin of the sink.

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

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is unavailable for proper handwashing. A sanitizer bucket is observed in the basin of the sink.

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

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the front counter area..

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

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee rest-room 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 Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling at women's rest-room 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

      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

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Taco salad shells on a lower shelf in the kitchen prep area 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

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

      Wiping cloth used for wiping surfaces stored on counter under hot holding unit. Wiping cloths are not stored in sanitizer.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of pork, chicken are stored on the floor in the walk in freezer. Oil is stored on the floor in the kitchen food prep area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The inside of the dish machine is soiled with food residue and is not cleaned at a frequency that prevents recontamination.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity of microwave is soiled with food residue.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Employee observed drying metal pans with cloth towel.

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

      Code 4-901.11

    • Not serious Core

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at front counter handwashing sink .

      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)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at front counter handwashing sink.

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

      Code 6-301.14

    • Not serious Core

      INTENSITY - LIGHTING

      Ceiling lights in the warewashing area do not work.

      Correction: Replace light bulbsl. Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core

      INTENSITY - LIGHTING

      Light bulb in the walk in freezer is burnt out. There's no light in the freezer.

      Correction: Replace light bulb. Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Walls in the kitchen food prep area and areas behind the fryer are soiled with food residue..

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

Source: Brown County Health & Human Services. History last read Oct 4, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.