RecordWell Data

Julie's Cafe & Catering

1685 MAIN ST, Green Bay, WI 54302 · Brown County

95cited violations
22serious tier
6inspections

This establishment's inspection history hasn't been fully read yet. Zero here does not mean a clean record. Search the official portal.

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-C87MDM
Status
Permitted
Phone
(920) 265-3494
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261152
20251134
202425715
20232101

Inspections

  1. Feb 9, 2026 Routine · 2 priority, 2 priority foundation, 11 core, 2 repeat
    • Serious Priority Corrected on site

      HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

      PRIORITY: Employee observed not cleaning hands for at least 20 seconds. Education was provided during the inspection.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (A)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      PRIORITY: Ground beef and gravy are hot held at 126 and 129°F in the steamwell. The person in charge reheated them on the stove to above 165°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 Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sauces from a food processing plant were not date marked once the containers were 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

      RTE/TCS FOOD - DATE MARKING METHODS

      Numerous foods in prep coolers are not provided with date marks.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (D)

    • Not serious Core

      WASHING FRUITS AND VEGETABLES

      Onions were observed being prepared without being washed first.

      Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

      Code 3-302.15 (A)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A metal bowl was improperly stored in the ice machine completely under the ice.

      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

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The door to the walk in freezer is not maintained in good repair. The door does not secure tightly and ice is building up on the outside of the door.

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

      Code 4-501.11 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      A used egg flat is improperly stored in on a clean plate on the cookline. An employee moved the egg flat and put the plate in the dishwashing area.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      The back handwashing sink is not non-hand operated. One of the faucet handles broke and was replaced with a hand operated faucet. Replace the hot water handle with a non-hand operated faucet handle.

      Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

      Code 5-202.12 (C)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The grout between the handwashing sink in the front part of the kitchen and the wall is falling apart and is not smooth and easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back of the kitchen is not tight-fitting. Light is visible under the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at main kitchen handwashing sink. I provided a handwashing sign.

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

      Code 6-301.14

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under the soda syrups is soiled.

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

      Code 6-501.12

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The stainless steel surfaces in the main kitchen hood are soiled with grease. The hood cleaning compant is scheduled to come in March.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  2. Mar 24, 2025 Routine · 4 priority, 3 priority foundation, 5 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      PRIORITY: 3 YEAR REPEAT: Employee observed not washing hands after cracking eggs and then handling ready to eat cheese. Education was provided during the inspection.

      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 Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Cut strawberries and ranch dressing are cold held at 51 and 47°F respectively in the server prep cooler. The inside of the cooler was observed with ice. The employees moved the foods elsewhere during the inspection and thawed the cooler.

      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 Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: REPEAT: Hollandaise (made 3/16) in the walk in cooler and fish taco sauce (made 3/4) in the large prep cooler have exceeded their date marks. Expired foods were discarded during the inspection.

      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 Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      PRIORITY: Chlorine sanitizer is not being used according to manufacturer’s use directions. The chlorine sanitizer in the sanitizer bucket is mixed with soap. The sanitizer was remade with just bleach and water.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

      Code 7-202.12 (A)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on safe cooking temperatures.

      Correction: The person in charge shall provide food safety training to employees on cooking temperatures.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Small containers of foods in the prep coolers are not provided with date marks. The larger containers in the walk in cooler are date marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      REPEAT: Sauces and dressings from a food processing plant were not date marked once the containers were 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 Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Cans and bottles in the back part of the kitchen are not protected from potential contamination. Employee jackets are hung up on the dry food racks.

      Correction: Remove sources of contamination.

      Code 3-307.11

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An empty egg flat is stored on top of clean plates in the kitchen. The empty egg flats were discarded and contaminated dishes were re-washed during the inspection.

      Correction: Remove sources of contamination.

      Code 3-307.11

    • Not serious Core

      FOOD LABELS - PROVIDED

      Packaged soups sre not labeled.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      REPEAT: The prep coolers are not maintained in good repair. The door handles are broken off.

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

      Code 4-501.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The ceiling tiles in the front entrance are broken and water is leaking in from the roof. An employee stated the ceiling just started leaking today due to the snow.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back of the kitchen is not tight-fitting. Light is visible under the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

  3. Feb 23, 2024 Follow Up · 6 priority foundation, 12 core, 18 repeat
    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sauce containers and milk 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 Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is provided for foods that are not served raw or undercooked such as fully cooked chicken and bacon.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      WAREWASHING MACHINES - VERIFYING DISPENSING OF DETERGENT AND SANITIZERS

      Warewashing machine is not provided with a visual means to see that detergent and sanitizer are dispensed or is not provided with an alarm that sounds if detergent or sanitizer is not dispensed.

      Correction: Warewashing machines shall have a visible means of identifiying when detergent of sanitizer is dispensed or provided with an alarm that signals when the detergent or sanitizer is not dispensed.

      Code 4-204.117 (B)

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring quat sanitizer concentration.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Main cookline handwashing sink is observed partially blocked by two buckets.

      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 not in working order and is unavailable for proper handwashing. Back cookline handwashing sink is not in good repair. The faucet rattles and spins when the hot water is turned on.

      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 - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to beused as a dump sink and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a dangling chain on their 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 Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Numerous foods in the kitchen 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

      REPEAT: Squeeze bottles of water, flour, and sauces are stored in unlabeled containers.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Tongs were improperly stored with the handle in direct contact with lettuce in the server prep cooler.

      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

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

      REPEAT: Wiping cloth used for wiping surfaces stored on cutting boards in the kitchen and server area.

      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

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer 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 Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The quat sanitizer dispenser is not dispensing sanitizer. Sanitizer solution was measured at 0 PPM quat from the dispenser.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The small table in the kitchen between the prep coolers has a large hole in it and is not smooth and easily cleanable.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Multiple cooler handles in the kitchen are broken or missing and are not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      A green cutting board in the kitchen and a small white cutting board in the server area are excessively scored and no longer easily cleanable.

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

      Code 4-501.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The interior of the dish machine is soiled with lime deposit and is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean metal and plastic containers 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

      CLEANING, FREQUENCY AND RESTRICTIONS

      REPEAT: The floor, wall, and equipment behind the cookline is heavily soiled with grease.

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

      Code 6-501.12

    • Not serious Core Repeat

      ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

      Flattened cardboard boxes are stored on the floor of the walk in freezer and are walked on.

      Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.

      Code 6-501.17

  4. Feb 8, 2024 Routine · 8 priority, 6 priority foundation, 12 core, 5 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      PRIORITY: REPEAT: Employee observed not washing hands when changing gloves and before donning gloves.

      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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Frozen raw uncovered shrimp, chicken, and beef are stored over ready to eat french fries and sweet potato fries in the cookline stand freezer.

      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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Bread is stored in contact with a open bag of raw hamburgers in the main prep cooler.

      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

      TCS FOOD - COLD HOLDING

      PRIORITY: Sweetened condensed milk, buffalo sauce, and BBQ sauce are not refrigerated and are held at room temperature. Foods were discarded during the inspection.

      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: Lettuce, tomatoes, and cut strawberries in the server prep cooler are cold held at 44-53°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

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Cut strawberries, enchilada sauce, and cinnamon apples in the small are cold held at 47-51°F. Foods were moved to another cooler during the inspection.

      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: REPEAT: Eggs on the shelf above the flattop are cold held at 80°F. Eggs were moved to a cooler during the inspection.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: Chocolate and strawberry cakes in the cake display cooler have exceeded their date marks. or 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

      DATE MARKING - DISPOSITION

      PRIORITY: Numerous foods in the front kitchen coolers and server 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

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

      PRIORITY: The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the server sanitizer bucket. Solution was remade from the quat dispenser and was still at 0 PPM.

      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

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: All purpose bleach cleaner is stored over oats and flour in the back dry storage room.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Serious Priority

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Bleach and medication are stored over the dishwashing work table in the warewashing room.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Serious Priority

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: Bleach used in the food establishment is not approved. Chlorine concentration was measured at 200 PPM in the kitchen sanitizer bucket. Solution was remade at 100 PPM.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

      Code 7-204.11

    • Serious Priority

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: The US Chemical No Rinse Quat spray bottle used on food contact surfaces was measured at 500 PPM quat.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

      Code 7-204.11

    • Serious Priority

      TOXIC SUBSTANCES - RODENT BAIT STATIONS

      PRIORITY: Rodent bait not stored in a covered tamper resistant bait station.

      Correction: Clean area and remove rodent bait. Use covered tamper resistant bait stations for rodent bait.

      Code 7-206.12

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sauce containers and milk 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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is provided for foods that are not served raw or undercooked such as fully cooked chicken and bacon.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      WAREWASHING MACHINES - VERIFYING DISPENSING OF DETERGENT AND SANITIZERS

      Warewashing machine is not provided with a visual means to see that detergent and sanitizer are dispensed or is not provided with an alarm that sounds if detergent or sanitizer is not dispensed.

      Correction: Warewashing machines shall have a visible means of identifiying when detergent of sanitizer is dispensed or provided with an alarm that signals when the detergent or sanitizer is not dispensed.

      Code 4-204.117 (B)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring quat sanitizer concentration.

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

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink not in working order and is unavailable for proper handwashing. Back cookline handwashing sink is not in good repair. The faucet rattles and spins when the hot water is turned on.

      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

      Main cookline handwashing sink is observed partially blocked by two buckets.

      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 - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to beused as a dump sink and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a dangling chain on their 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

      Numerous foods in the kitchen 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

      REPEAT: Squeeze bottles of water, flour, and sauces are stored in unlabeled containers.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Tongs were improperly stored with the handle in direct contact with lettuce in the server prep cooler.

      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

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

      REPEAT: Wiping cloth used for wiping surfaces stored on cutting boards in the kitchen and server area.

      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

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The quat sanitizer dispenser is not dispensing sanitizer. Sanitizer solution was measured at 0 PPM quat from the dispenser.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The small table in the kitchen between the prep coolers has a large hole in it and is not smooth and easily cleanable.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Multiple cooler handles in the kitchen are broken or missing and are not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      A green cutting board in the kitchen and a small white cutting board in the server area are excessively scored and no longer easily cleanable.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The interior of the dish machine is soiled with lime deposit and is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean metal and plastic containers 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

      CLEANING, FREQUENCY AND RESTRICTIONS

      REPEAT: The floor, wall, and equipment behind the cookline is heavily soiled with grease.

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

      Code 6-501.12

    • Not serious Core

      ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

      Flattened cardboard boxes are stored on the floor of the walk in freezer and are walked on.

      Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.

      Code 6-501.17

  5. May 24, 2023 Re-inspection · 2 priority foundation, 7 core, 9 repeat

    Violation detail not available (error: URLError).

  6. May 5, 2023 Follow Up · 1 priority, 2 priority foundation, 7 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Sliced Tomatoes, Sausage and Ham were stored in the cookline prep cooler at 53°F ,52°F and 48°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 Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Turkey and ham in the Delafield Cooler were missing datemarks.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • 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 Core Repeat

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Containers of salt and spray bottles of water were not labeled with their contents.

      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

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

      Wiping cloth was stored on the counter.

      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

      Various boxes of food were stored on the floor in the walk in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The handwashing sink faucet was leaking water.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      A cockroach was found during the inspection.

      Correction: A pest control company should be contacted immediately to ensure the facility does not have any more cockroaches and to treat for pests.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under the equipment on the cookline was soiled with food debris, grease and dirt.

      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.