Lambeau Field Stadium Concessions - 331

Year by year

Inspections

1. Oct 12, 2025 Follow Up · 1 priority foundation, 4 core, 5 repeat
   • Not serious Priority Foundation Repeat

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Label information for packaged salads is missing allergen identification.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Core Repeat

     FOOD CONTAMINATION - FOOD PREPARATION

     Mac & cheese, chili, brat crumble in steam wells and on the flat top griddle are subject to potential contamination by customers. The glass food guard is being used as a shelf instead of a barrier to protect food prep areas.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Packaged salads are missing labeling information. Label is missing sub ingredients, quantity, business name and address..

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Under counter Summit cooler is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are dried with a cloth and are not being air-dried.

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

     Code 4-901.11

2. Sep 11, 2025 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Shredded cheese and sour cream in the under counter cooler are cold held at 52F and 60°F, 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)

   • Not serious Priority Foundation

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Label information for packaged salads is missing allergen identification.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Mac & cheese, chili, brat crumble in steam wells and on the flat top griddle are subject to potential contamination by customers. The glass food guard is being used as a shelf instead of a barrier to protect food prep areas.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Packaged salads are missing labeling information. Label is missing sub ingredients, quantity, business name and address..

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Under counter Summit cooler is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are dried with a cloth and are not being air-dried.

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

     Code 4-901.11

3. Sep 29, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. Test strips were provided by the Delaware North employee at the time of the inspection.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

4. Aug 26, 2023 Follow Up · No items found

   No violations cited.

5. Aug 19, 2023 Pre-inspection Follow Up · No items found

   No violations cited.

6. Aug 19, 2023 Routine · 3 priority, 1 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     PRIORITY: Sausage for topping the mac and cheese was observed hot holding on the flattop in dutch ovens at 101-102°F

     Correction: The heating controls were adjusted. 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: The ambient temperatures of the reach in cooler and freezer were observed above proper cold and frozen temperatures.The units were unable to maintain proper operating tempratures due to the excessive heat being produced by the ovens in the stand.

     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

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

     PRIORITY: The Oasis 146 sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The sanitizer compartment was refilled and observed at the proper concentration.

     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 Core

     MECHANICAL - VENTILATION

     There is excessive heat in the stand.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code 6-304.11

7. Jul 26, 2023 Pre-inspection · 1 priority, 1 priority foundation
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Single use gloves are not available in the stand for handling ready-to eat foods.

     Correction: Provide single use gloves. Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)