Lambeau Field Stadium Concessions - P-102-i Grill

Year by year

Inspections

1. Sep 24, 2026 Routine · 2 priority, 2 repeat
   • Serious Priority Repeat Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Single-use gloves are not discarded after putting raw beef onto the flat top and then using the soiled gloves to open the reach in cooler door.

     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: Cheese sauce in the countertop steam well was observed at 123°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

2. Oct 12, 2025 Follow Up · No items found

   No violations cited.

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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Food worker observed grabbing a bun with grease soiled gloves to prepare a sandwich.

     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: Cheese sauce was observed at 109°F. The unit was set to 137F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

4. Sep 29, 2024 Follow Up · No items found

   No violations cited.

5. Sep 15, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Brats and cheese sauce were observed 125°F

     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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility 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)

6. Aug 26, 2023 Routine · 2 priority
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after removing gloves and before putting on clean gloves when changing tasks. Employee handled raw meat with gloved hands and then changed gloves to handle ready-to-eat bun without washing hands. During the inspection education was provided.

     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

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Tongs and utensils used with time/temperature controlled for safety food are not cleaned every 4 hours. Stand is not provided with an extra set of clean utensils to replace in use utensils. During the inspection, eduation was provided.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)