RecordWell Data

Barriques Market

5957 MCKEE RD #5&6, Fitchburg, WI 53719 · Dane County

40cited violations
23serious tier
15inspections

Establishment

Type
Retail food (not serving meals) (Retail Food Establishment)
Inspected by
Public Health Madison & Dane County
License / ID
73157-81352
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202632117
20252134
2023142
2021120
2018200
2017100
2016100
2015200
2013100
2012100

Inspections

  1. Jun 12, 2026 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

      Cutting boards used with TCS food not cleaned at least every 4 hours. Boards are wash, rinsed, and sanitized at the end of day.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Serious Priority (CDC risk factor)

      COOLING METHODS - Not Corrected

      6/8 RI: Cooling logs not available onsite. In walk-in cooler, chicken cubes, Brussel sprouts, potato and sweet potato medley, and vegetable medley cooked earlier today observed in the danger zone covered in plastic bus bin containers or plastic bags >2" thick. In walk-in cooler, eggs in plastic bags stacked in bus bin at 100F at 3:15pm, PIC informed eggs cooked to 135F at 1:30pm. Bean salsa made from ambient beans and other cold ingredients >6 hours prior at 53F in walk-in covered with condensation on lid. Pasta made by soaking in warm water prior to noon in walk-in plastic container several inches thick with condensation on lid.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Wall behind ice machine and flour rack is dusty. In bathroom, ventilation fan filters are dusty.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

      Operator is not following written plan for using time as a public health control for customer self-service carafes.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS - Not Corrected

      Quat sanitizer is not being used according to manufacturer`s use directions and is too strong. Directions state to use at 200ppm, mixture is 400ppm.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

      Code WFC 7-202.12

  2. Jun 8, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

      Cutting boards used with TCS food not cleaned at least every 4 hours. Boards are wash, rinsed, and sanitized at the end of day.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Serious Priority (CDC risk factor)

      COOLING METHODS - Not Corrected

      6/8 RI: Cooling logs not available onsite. In walk-in cooler, chicken cubes, Brussel sprouts, potato and sweet potato medley, and vegetable medley cooked earlier today observed in the danger zone covered in plastic bus bin containers or plastic bags >2" thick. In walk-in cooler, eggs in plastic bags stacked in bus bin at 100F at 3:15pm, PIC informed eggs cooked to 135F at 1:30pm. Bean salsa made from ambient beans and other cold ingredients >6 hours prior at 53F in walk-in covered with condensation on lid. Pasta made by soaking in warm water prior to noon in walk-in plastic container several inches thick with condensation on lid.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Serious Priority (CDC risk factor)

      COOLING METHODS - Not Corrected

      Rice pilaf cooled improperly. Power grain bowl made day prior in walk-in filled in plastic bus bin at 57F with cover on with condensation. Another portion in prep cooler (right side) at 45-48F and a third batch (recently removed from batch in walk-in cooler) in prep cooler (left side) at 58F. PIC described cooling methods as using speed rack and then consolidating into bus bins.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handsink used for prewash is not accessible with dishes stored in basin.

      Correction: Provide an accessible handsink to facilitate handwashing by food employees.

      Code WFC 5-203.11; 5-204.11; 5-205.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Dust accumulation observed on ceiling area, especially above HVAC system, and filters. Additional dust observed on wooden rafters and edges of hanging menu. Wall behind ice machine and flour rack is dusty. In bathroom, ventilation fan filters are dusty.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Wall behind ice machine and flour rack is dusty. In bathroom, ventilation fan filters are dusty.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      In prep cooler (right side) vinegar veggies 45F and quiche 45F, other items 41F. Significant ice build-up observed in fan area. In prep cooler (left side), pork 39F bottom of container, 49F just above fill line.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

      Operator is not following written plan for using time as a public health control for customer self-service carafes.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS - Not Corrected

      Quat sanitizer is not being used according to manufacturer`s use directions and is too strong. Directions state to use at 200ppm, mixture is 400ppm.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

      Code WFC 7-202.12

  3. May 26, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION

      Cutting boards used with TCS food not cleaned at least every 4 hours. Boards are wash, rinsed, and sanitized at the end of day.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Serious Priority (CDC risk factor)

      COOLING METHODS

      Rice pilaf cooled improperly. Power grain bowl made day prior in walk-in filled in plastic bus bin at 57F with cover on with condensation. Another portion in prep cooler (right side) at 45-48F and a third batch (recently removed from batch in walk-in cooler) in prep cooler (left side) at 58F. PIC described cooling methods as using speed rack and then consolidating into bus bins.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink used for prewash is not accessible with dishes stored in basin.

      Correction: Provide an accessible handsink to facilitate handwashing by food employees.

      Code WFC 5-203.11; 5-204.11; 5-205.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Dust accumulation observed on ceiling area, especially above HVAC system, and filters. Additional dust observed on wooden rafters and edges of hanging menu. Wall behind ice machine and flour rack is dusty. In bathroom, ventilation fan filters are dusty.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      In prep cooler (right side) vinegar veggies 45F and quiche 45F, other items 41F. Significant ice build-up observed in fan area. In prep cooler (left side), pork 39F bottom of container, 49F just above fill line.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator is not following written plan for using time as a public health control for customer self-service carafes.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Quat sanitizer is not being used according to manufacturer`s use directions and is too strong. Directions state to use at 200ppm, mixture is 400ppm.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

      Code WFC 7-202.12

  4. Apr 18, 2025 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Evidence of pests observed. Drain flies observed especially in dish area.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      In dish area, grease observed on wall below pre-rinse area. Walls around oven area and vent hood filters are dusty.

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

      Code WFC 6-501.12

  5. Apr 9, 2025 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Interior ice machine baffle has visible black spots on bottom edge above ice.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION

      1) Prep table cutting boards used with TCS food described as wiping with sanitizer only throughout the day and then bleached at the end of day. 2) Cooking utensils such as spatulas at panini press described as used all day.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Drain flies observed especially in dish area.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors of establishment, especially under equipment, dish machine area, and walk-in cooler are soiled with grease, food residue, and single use items. Walls around oven area and vent hood filters are dusty.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      1) The sanitizer concentration of the low temp dish machine is 0ppm. 2) In cafe area, steam wand sanitizer bucket is below 200ppm and wiping cloth bucket near prep tables is >400ppm. Use instructions of product state to use at 200ppm. 3) In bakery prep area, employee diluting a spray bottle with lactic acid and using as solution for sanitizer buckets. Sanitizer at 0ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer quaternary ammonia is discolored and expired.

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

      Code WFC 4-302.14

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      In bakery area between tables, boxes of food product stored on the floor.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice

      THERMOMETER - INACCURATE STEM

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. In ice water, thermometer reading 34.7F.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

    • Serious Priority (CDC risk factor)

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for cafe area self-service carafes of creamers. PIC informed containers are switched out every 4 hours, at 10am, 2pm, and 6pm.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Not serious Good Retail Practice Corrected on site

      TOILET ROOM - HANDSINKS

      Soap has run out in one of the public restrooms.

      Correction: Provide hand washing facilities in the men`s and women`s public toilet rooms that are equipped to provide water at a proper temperature; provided with soap and single use hand drying devices.

      Code WFC 8-301.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloth improperly stored on prep table counter.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  6. Oct 26, 2023 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration the dish machine is at 0ppm. Quat bucket at 150ppm, product states concentration should be 200ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control. PIC described system which includes a timer and discarding self-service creamers every 4 hours.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Not serious Good Retail Practice Corrected on site

      WAREWASHING - WASHING

      Soap container connected to warewashing machine is empty.

      Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils.

      Code WFC 4-603.14(A)

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloth improperly stored wrapped around steam wand of espresso machine.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use.

      Code WFC 3-304.14

  7. Nov 17, 2021 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

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

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Lights located in bakery are not shatter resistant.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code WFC 6-202.11

  8. Dec 27, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Jan 30, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  10. Jan 10, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  11. Mar 4, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  12. Mar 10, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  13. Feb 26, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  14. Aug 22, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Dec 6, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.