RecordWell Data

Hagemeister Park

325 N WASHINGTON ST, Green Bay, WI 54305 · Brown County

130cited violations
30serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-BLCTNF
Status
Permitted
Phone
(920) 884-9909
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202636913
202523310
20241187
20231100

Inspections

  1. Jun 18, 2026 Re-inspection · 2 priority foundation, 12 core, 14 repeat
    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Tuna is being improperly thawed in the vacuum packaging in the prep cooler located on the cook line.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Both chlorine and quat test kits are 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

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelet while working with food (preparing chicken salad) in the kitchen.

      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

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating food in the kitchen on the cook line.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Multiple drinking cups without cover was observed in food preparation areas around the kitchen.

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

      Code 2-401.11 (B)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Multiple clear 16 oz plastic containers without handles were improperly stored inside a container of sugar at the back prep area.

      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

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Some of the coolers in the facility are not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The prep coolers on the cook line are not maintained in good repair. The coolers are running at 50 -64 degrees.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards on the prep table located on the cook line and the smaller cutting boards located at the back prep area are noted with excessive scratching / scoring.

      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 - CLEAN

      Non-food contact surfaces of the interior shelf and evaporator cover in the True reach in servers cooler and two door true prep cooler are dirty and covered in dust accumulation and excessive stains.

      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 Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of the microwave located near the server cooler are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored and 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

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The left faucet on the prep sink is not maintained in good repair. The faucet is leaking.

      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

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sinks located in the kitchen.

      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. Jun 10, 2026 Follow Up · 4 priority, 5 priority foundation, 15 core, 24 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY - Mixed greens, smoked shredded chicken, smoked shredded pork, chopped cabbage, sliced tomatoes, pesto, raw shell eggs, chopped lettuce, grilled salmon, cooked noodles, corn salsa, Caesar dressing, kale salad, feta cheese, cream cheese spread, Marinara sauce in prep coolers located on the cook line, respectively are cold held at 59°F, 53°F, 57°F, 56°F, 54°F, 59°F, 52°F, 51°F, 49/47°F, 51°F, 50°F, 54°F, 48°F, 51°F, 56°F, and 53°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)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      PRIORITY - Many sauces, salads, grilled salmon, etc in the coolers are not provided with a date marks.

      Correction: Most of the sauces and items were discarded during inspection. However, there seems to be more for operator to go through in other coolers and discard. 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

      DATE MARKING - DISPOSITION

      REPEAT PRIORITY - Several in house made sauces such as garlic aoili, horse aoili, 1000 island, Alabama aoili, chip aoili, etc in the various coolers all over the facility in have exceeded their date marks of 5/25, 6/1, 5/27, 5/30, 5/26, etc respectively.

      Correction: Most of the sauces and items were discarded during inspection. However, there seems to be more for operator to go through in other coolers and discard. 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 sanitizer bucket on the left side of the cook line is not being used according to EPA registered label use instructions and is 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 Repeat

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      PRIORITY - The interior bin and upper compartment of the ice bin located in the basement is noted with black build up and pink slime.[

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper handwashing, glove us, proper cold holding, hot holding, etc.

      Correction: The person in charge shall provide food safety training to employees on proper handwashing, glove us, proper cold holding, hot holding, etc.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Tuna is being improperly thawed in the vacuum packaging in the prep cooler located on the cook line.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for various food items and sauces are inadequate. Facility is incorrectly datemarking in house made food items for 8-9 days instead of 7 days.

      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 Priority Foundation Repeat

      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)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Both chlorine and quat test kits are 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

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for vacuum packaging raw and cooked beef products.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelet while working with food (preparing chicken salad) in the kitchen.

      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

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating food in the kitchen on the cook line.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Multiple drinking cups without cover was observed in food preparation areas around the kitchen.

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

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      A bin of bread, walnut, bacon bits and dried cranberries were observed to be uncovered on the cook line.

      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

      Oils, wine, varieties of spices, sauces, sugar, salt, pretzel salt, water, etc in the facility 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

      Multiple clear 16 oz plastic containers without handles were improperly stored inside a container of sugar at the back prep area.

      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

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Some of the coolers in the facility are not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The prep coolers on the cook line are not maintained in good repair. The coolers are running at 50 -64 degrees.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards on the prep table located on the cook line and the smaller cutting boards located at the back prep area are noted with excessive scratching / scoring.

      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 - CLEAN

      Non-food contact surfaces of the interior shelf and evaporator cover in the True reach in servers cooler and two door true prep cooler are dirty and covered in dust accumulation and excessive stains.

      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 Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of the microwave located near the server cooler are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored and 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

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The left faucet on the prep sink is not maintained in good repair. The faucet is leaking.

      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

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sinks located in the kitchen.

      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. Jun 3, 2026 Routine · 7 priority, 5 priority foundation, 17 core, 13 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after putting food in his mouth, drinking, handling raw meats prior to donning gloves to cook.

      Correction: Education was provided. 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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY - In the undergrill cooler draws, precooked chicken is stored under raw beef on the cook line.

      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 Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      PRIORITY - Vacuum packaged cooked ribs placed in the hot holding unit for less than 2 hours according to operator is hot held at 103°F.

      Correction: Operator reheated the food items in the oven to $165 degrees F before returning it into the hot holding unit during inspection. The hot holding unit was cranked up to maintain sufficient hot holding temperatures. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY - Mixed greens, smoked shredded chicken, smoked shredded pork, chopped cabbage, sliced tomatoes, pesto, raw shell eggs, chopped lettuce, grilled salmon, cooked noodles, corn salsa, Caesar dressing, kale salad, feta cheese, cream cheese spread, Marinara sauce in prep coolers located on the cook line, respectively are cold held at 59°F, 53°F, 57°F, 56°F, 54°F, 59°F, 52°F, 51°F, 49/47°F, 51°F, 50°F, 54°F, 48°F, 51°F, 56°F, and 53°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)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      PRIORITY - Many sauces, salads, grilled salmon, etc in the coolers are not provided with a date marks.

      Correction: Most of the sauces and items were discarded during inspection. However, there seems to be more for operator to go through in other coolers and discard. 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

      DATE MARKING - DISPOSITION

      REPEAT PRIORITY - Several in house made sauces such as garlic aoili, horse aoili, 1000 island, Alabama aoili, chip aoili, etc in the various coolers all over the facility in have exceeded their date marks of 5/25, 6/1, 5/27, 5/30, 5/26, etc respectively.

      Correction: Most of the sauces and items were discarded during inspection. However, there seems to be more for operator to go through in other coolers and discard. 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 sanitizer bucket on the left side of the cook line is not being used according to EPA registered label use instructions and is 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

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      PRIORITY - The interior bin and upper compartment of the ice bin located in the basement is noted with black build up and pink slime.[

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper handwashing, glove us, proper cold holding, hot holding, etc.

      Correction: The person in charge shall provide food safety training to employees on proper handwashing, glove us, proper cold holding, hot holding, etc.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Tuna is being improperly thawed in the vacuum packaging in the prep cooler located on the cook line.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for various food items and sauces are inadequate. Facility is incorrectly datemarking in house made food items for 8-9 days instead of 7 days.

      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 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)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Both chlorine and quat test kits are 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

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for vacuum packaging raw and cooked beef products.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelet while working with food (preparing chicken salad) in the kitchen.

      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

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating food in the kitchen on the cook line.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Multiple drinking cups without cover was observed in food preparation areas around the kitchen.

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

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      A bin of bread, walnut, bacon bits and dried cranberries were observed to be uncovered on the cook line.

      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

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

      Unwashed lemons, pineapples, oranges, avocado etc are stored over and next to bags of spinach, mixed greens, salads, sliced avocado, etc in the walk in cooler down the basement.

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

      Code 3-302.11 (A) (8)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Oils, wine, varieties of spices, sauces, sugar, salt, pretzel salt, water, etc in the facility 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

      Multiple clear 16 oz plastic containers without handles were improperly stored inside a container of sugar at the back prep area.

      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

      PROPER COOLING METHODS - IN EQUIPMENT

      Grilled salmon in the prep cooler on the cook line is tightly wrapped or covered in a plastic container with excessive condensation.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Some of the coolers in the facility are not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The prep coolers on the cook line are not maintained in good repair. The coolers are running at 50 -64 degrees.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards on the prep table located on the cook line and the smaller cutting boards located at the back prep area are noted with excessive scratching / scoring.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior shelf and evaporator cover in the True reach in servers cooler and two door true prep cooler are dirty and covered in dust accumulation and excessive stains.

      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

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of the microwave located near the server cooler are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored and 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

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The left faucet on the prep sink is not maintained in good repair. The faucet is leaking.

      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

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sinks located in the kitchen.

      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)

  4. Jun 9, 2025 Follow Up · 6 priority foundation, 4 core, 10 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on hot holding, reheating temperatures, or bare hand contact with ready to eat foods.

      Correction: The person in charge shall provide food safety training to employees on hot holding, reheating temperatures, or bare hand contact with ready to eat foods.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Vacuum sealed salmon and white fish is being improperly thawed in the ROP bags.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      REPEAT: Foods such as 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 Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      3 YEAR REPEAT: Date marking method for foods in the prep coolers is inadequate. Containers 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 Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The inside of the ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink in the mens room is at 62°F.

      Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Several employees noted wearing watches and bracelets on their wrists 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

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      4 YEAR REPEAT: Oils, sauces, and other foods are stored in unlabeled containers throughout the kitchen.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Several colored cutting boards and the pizza prep cooler cutting board are excessively scored.

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

      Code 4-501.12

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

      Pizza screens are not cleaned at a frequency to preclude accumulation of soil residue. Significant baked on food was observed on the pizza screens.

      Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

      Code 4-602.11 (D) (5)

  5. May 29, 2025 Routine · 10 priority, 7 priority foundation, 6 core, 8 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      REPEAT: Employee observed not washing hands after changing tasks, before donning gloves, and when beginning work in the kitchen.

      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

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      PRIORITY: Strawberries in the walk in cooler were observed with white mold. The strawberries were discarded.

      Correction: Discard unsafe, adulterated or not honestly presented food items.

      Code 3-101.11

    • Serious Priority

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employees observed handling ready-to eat foods included grilled cheese and bread with their bare hands. The foods were discarded during the inspection and education was provided.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 3 YEAR REPEAT: Ready to eat foods such as cooked chicken are stored under raw chicken in an open bag in the 2 door 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

      TCS FOOD - HOT HOLDING

      PRIORITY: French onion soup, chicken, and mashed potatoes are hot held at 95-119°F. The foods were reheated above 165°F 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)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: 4 YEAR REPEAT: Several foods in the pizza prep cooler are cold held at 44-58°F. The person in charge covered the cooler but temperatures did not come down. The IPA sauce was moved to the bottom of 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

      DATE MARKING - DISPOSITION

      PRIORITY: Numerous sauces have exceeded their date marks or are not provided with a date mark, including Alabama sauce made 5/9, chipotle sauce made 5/17, beer cheese made 5/15, and blue cheese made 5/19. The person in charge discarded the sauces 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

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

      PRIORITY: The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. The sanitizer bottle was clear in color. The person in charge replaced the sanitizer, primed the machone, and it was remeasured at 50 PPM chlorine.

      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

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY: Utensils and equipment are not sanitized after cleaning. The dish machine was being used to clean dishes and was measured at 0 PPM chlorine.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Serious Priority Repeat

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: 3 YEAR REPEAT: A butane torch is stored over the steamwell.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on hot holding, reheating temperatures, or bare hand contact with ready to eat foods.

      Correction: The person in charge shall provide food safety training to employees on hot holding, reheating temperatures, or bare hand contact with ready to eat foods.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Vacuum sealed salmon and white fish is being improperly thawed in the ROP bags.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      REPEAT: Foods such as 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 Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      3 YEAR REPEAT: Date marking method for foods in the prep coolers is inadequate. Containers 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 Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      REPEAT: No test kit is available for monitoring chlorine sanitizer concentration.

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

      Code 4-501.116

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      The inside of the ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink in the mens room is at 62°F.

      Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Several employees noted wearing watches and bracelets on their wrists 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

      Foods in the pizza prep cooler were observed to be 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

      4 YEAR REPEAT: Oils, sauces, and other foods are stored in unlabeled containers throughout the kitchen.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Several colored cutting boards and the pizza prep cooler cutting board are excessively scored.

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

      Code 4-501.12

    • Not serious Core

      FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

      Pizza screens are not cleaned at a frequency to preclude accumulation of soil residue. Significant baked on food was observed on the pizza screens.

      Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

      Code 4-602.11 (D) (5)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

      Ice buckets are improperly stored right-side-up and are not self draining.

      Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

      Code 4-903.11 (B)

  6. Apr 23, 2024 Routine · 5 priority, 6 priority foundation, 5 core, 6 repeat
    • Serious Priority

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after touching raw meat and changing gloves. Guidance was given 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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: REPEAT: Frozen french fries are stored under an open bag of frozen, raw chicken in the 2 door freezer. Chicken was moved below ready to eat foods during the inspection.

      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 Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      PRIORITY: REPEAT: Raw whole muscle beef steak is stored under ground beef in the walk in cooler. Foods were rearranged during the inspection.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Cut tomatoes, mozzarella cheese, turkey, and pesto are cold held at 45-50°F in the pizza prep cooler. Foods were discarded or moved 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 Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Cooked pasta is cold held at 52°F in the pasta prep cooler. Food was moved 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 Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Alabama white sauce is cold held at 55°F in the right-most grill prep cooler. Sauce was moved to the bottom of 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

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: REPEAT: A can of butane fuel is stored over food in the Cayenne steamwell. Butane canister was moved during the inspection.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Foods 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

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for foods prepped in house is inadequate. No date marks are provided on shredded lettuce and other foods.

      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 Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Pizza trays stored on the pizza oven have thick accumulations of black food debris and are not smooth and 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 Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring chlorine sanitizer concentration.

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

      Code 4-501.116

    • Not serious Priority Foundation Corrected on site

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of soapy water spray bottle is not labeled with common name of product. The bottle was labeled during the inspection.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core

      OPEN DRINK CONTAINER

      Multiple drinking cups without covers were 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

      3 YEAR REPEAT: Sauces, oil, water, and butter are stored in unlabeled containers throughout the kitchen.

      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

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

      Wiping cloths used for wiping surfaces stored on food prep tables in the kitchen.

      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

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Red Coke cups are stacked wet in the server area.

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

      Code 4-901.11

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Walk in beer cooler and glass door sauce cooler condenser fans are soiled with dust.

      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

  7. Apr 25, 2023 Follow Up · 4 priority foundation, 6 core, 10 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      There is no asterisk as a reminder statement for raw or undercooked animal products in the menu.

      Correction: Provide an asterisks next to raw or undercooked animal products in the menu.

      Code 3-603.11 (C)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      The Pro Ware containers used for storing chips are broken and heavily scratched. They are not smooth and easily cleanable.

      Correction: Replace the Pro Ware containers. 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 Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      REPEAT: The ice chute of the ice machine in the basement was visibly soiled with mold.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at the handwashing sink in the cookline is at 144°F.

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Sugar and salt containers in the dessert prep area and back dry storage area are not labeled with their common name.

      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

      Reusable sauce cups were being used as a scoop for the sweets containers in the dessert prep area. The sauce cups did not have a handle.

      Correction: Replace reusable sauce containers with scoops with a handle or spoons as discussed. 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The pipes of the beer walk-in cooler in the basement are covered in ice build-up. The beer walk in cooler is not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise. Remove accumulated ice build up.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      The cutting boards in the cookline and dry storage area are heavily scored.

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

      Code 4-501.12

    • Not serious Core Repeat

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle is being provided at the 3 handwashing sinks in the kitchen area.

      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)

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at the cookline handwashing sink.

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

      Code 6-301.14

Source: Brown County Health & Human Services. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.