Willow Creek Behavioral

Year by year

Inspections

1. Mar 25, 2026 Routine · 3 priority, 1 priority foundation, 3 core, 3 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after removing gloves and before donning a new pair. Education was provided during the inspection to correct this.

     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 Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Mozarella cheese in the reach in cooler has exceeded its date mark. The listed expiration date is 03/24. Inspection took place on 03/25. PIC discarded the mozarella cheese during the inspection to correct this.

     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

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

     PRIORITY: The Ecolab Multi Quat sanitizer in the three compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM. PIC was instructed to stop using the three compartment sink for the time being and only use the dishwasher. PIC stated that Ecolab is scheduled to come for maintenance tomorrow and a work order or receipt will be sent to Brown County Public Health to demonstrate poof of correction. Operator provided proof of correction on 03/27/2026.

     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)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The lids to multiple cambros and containers have pieces missing or cracks, rendering them not easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed apples and oranges are stored over RTE orange juice and apple juice containers.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cambros 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 Corrected on site

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in the back corner nearest the veggie wash station. PIC placed a waste receptacle by the handwash sink during the inspection to correct this.

     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)

2. May 13, 2025 Routine · 3 priority, 7 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Walk in cooler. Hard boiled eggs stored under raw beef stew meat and raw bacon.

     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

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

     PRIORITY: The Quat sanitizer in the bucket near the three compartment sink was not being used according to EPA registered label use instructions and was at 0PPM. This was corrected during the inspection by refreshing the bucket. The new sanitizer measured at 200ppm.

     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 Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     PRIORITY: A direct connection existed between the sewage system and a drain from the veggie wash sinks. This was corrected during the inspection by tilting the pipe so that it sat above the drain.

     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 Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed produce stored over RTE spinach and salad mixes

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Salt, oil and flour are stored in unlabeled container.

     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 Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice bucket was improperly stored right side up.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or a test strip is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The dishwashing machine is not cleaned at a frequency that prevents lime buildup.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     The hood above the cook area were soiled.

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

     Code 4-601.11 (C)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink by the food prep 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)

3. May 16, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     The chicken tenders in the front left side of the warming table were being hot held at 110°F. Operator discarded the chicken tenders 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)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) did not know how to calibrate a thermometer. Employees were not knowledgeable on how to calibrate a food thermometer either.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the appropriate time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink in the warewashing area was visibly soiled/dirty.

     Correction: Keep handwashing sink clean at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     No irreversible registering temperature test strips nor an irreversible registering thermometer was provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or irreversible registering temperature test strips.

     Code 4-302.13 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The 2 door reach in cooler was not in working order. Operator had the equipment off and unplugged during the inspection. Operator stated that the equipment will be repaired or replaced.

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

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The front left side of the warming table was not working properly. The front left side of the warming table was not hot holding food at 135°F or above.

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

     Code 4-501.11 (A)

   • Not serious Core

     DRYING MOPS

     The mop was stored wet on the mop sink.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

4. Jun 14, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for the hashbrowns served for breakfast. The hashbrowns had a temperature of 80F and were cooling in the walk in cooler in a cambro with the lid closed. Condensation was formed at the top of the lid and around the cambro. Kitchen manager discarded the hasbrowns during the inspection.

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

     Code 3-501.15 (A)