Green Bay Country Club - Restaurant

Year by year

Inspections

1. Aug 18, 2026 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The piercing blade on the can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     WASHING FRUITS AND VEGETABLES

     Carrtos/celery 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 Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards observed with excessive scoring and staining.

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

     Code 4-501.12

2. Jun 19, 2026 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after handling changing gloves after handling raw shrimp.

     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

     TCS FOOD - COLD HOLDING

     PRIORITY: Melon salsa was observed at 44°F. The melon salsa was observed above the cold holding limit of the prep 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

     TCS FOOD - COLD HOLDING

     PRIORITY: Whipped butter was observed at ambient temperature of 76°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)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The piercing blade on the can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Carrtos/celery 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

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards observed with excessive scoring and staining.

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

     Code 4-501.12

3. Jul 3, 2025 Follow Up · 2 priority foundation, 6 core, 8 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked pastas in the saute prep cooler are missing date marks.

     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

     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 Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing bracelts and watches 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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Several boxes of food are 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

     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 - CUTTING SURFACES

     REPEAT: Two cutting boards are excessively scored and are accumulating stains.

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

     Code 4-501.12

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink by the kitchen door is not maintained in good repair. The cold water faucet leaks when in use.

     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 - COVERING RECEPTACLES

     Dumpster ouside the kitchen is not covered.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

4. Jun 26, 2025 Routine · 4 priority, 2 priority foundation, 6 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat foods with their bare hands. The food was discarded during the inspection.

     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 Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Marinara is hot held at 124°F in the steamwell. The marinara was stirred and the temperature was increased and remeasured at 135°F.

     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

     TCS FOOD - COLD HOLDING

     PRIORITY: Spinach and other foods are cold held at 59°F in the glass door undercounter cooler. 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 Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Numerous sauces such as baja (made 6/15) and garlic spread (made 6/19) have exceeded their date marks. The sauces 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)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked pastas in the saute prep cooler are missing date marks.

     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

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     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

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing bracelts and watches 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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Several boxes of food are 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

     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 - CUTTING SURFACES

     REPEAT: Two cutting boards are excessively scored and are accumulating stains.

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

     Code 4-501.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink by the kitchen door is not maintained in good repair. The cold water faucet leaks when in use.

     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 - COVERING RECEPTACLES

     Dumpster ouside the kitchen is not covered.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

5. Jun 11, 2024 Routine · 1 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling frozen raw beef patties.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Tuna is being improperly thawed in the cooler in the ROP packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Soda gun nozzle and drain in the server station at the dining room is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Various cutting boards observed with excessive scoring.

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

     Code 4-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Cookling hood and filters are soiled.

     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