RecordWell Data

Be's Refreshments @ Bellin College Of Nursing

3201 EATON RD, Green Bay, WI 54311 · Brown County

45cited violations
16serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-BBSHLS
Status
Permitted
Phone
(920) 983-2318
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262114
202532810
2024262

Inspections

  1. Feb 18, 2026 Admin Follow Up · 1 priority, 2 priority foundation, 1 core, 4 repeat
    • Serious Priority Repeat

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      [Food] in the customer self-service area is not protected from contamination.

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      REPEAT: The Person in Charge (PIC) has not provided food safety training to employees on signs and symptoms of foodborne illness. I provided an employee illness fact sheet during the inspection.

      Correction: The person in charge shall provide food safety training to employees on foodborne illness signs and symptoms.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      REPEAT: Label information for seafood pasta is missing allergen identification.

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

      Code 3-602.11 (B) (5)

    • Not serious Core Repeat

      FOOD LABELS - LABEL INFORMATION

      Cinamon rolls and seafood pasta are missing labeling information. The products are either completely unlabeled or only labeled with the common name of the food.

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

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

  2. Feb 17, 2026 Routine · 3 priority, 2 priority foundation, 2 core, 3 repeat
    • Serious Priority

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      [Food] in the customer self-service area is not protected from contamination.

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Garlic spread that says 'keep refrigerated' is cold held at 72°F on the countertop. The person in charge will discard the garlic spread at the end of lunch service, and will switch to putting out only a portion cup of garlic spread, which will also be discarded at the end of service.

      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

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      PRIORITY: Quat sanitizer is not being used according to manufacturer’s use directions and is at >400 ppm in the sanitizer bucket. The person in charge remade the solution at 200 ppm.

      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 Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      REPEAT: The Person in Charge (PIC) has not provided food safety training to employees on signs and symptoms of foodborne illness. I provided an employee illness fact sheet during the inspection.

      Correction: The person in charge shall provide food safety training to employees on foodborne illness signs and symptoms.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      REPEAT: Label information for seafood pasta is missing allergen identification.

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

      Code 3-602.11 (B) (5)

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core

      FOOD LABELS - LABEL INFORMATION

      Cinamon rolls and seafood pasta are missing labeling information. The products are either completely unlabeled or only labeled with the common name of the food.

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

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

  3. Mar 28, 2025 Re-inspection · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for the chocolate chip bars and pizza bagels are missing allergen identification for milk. The pizza bagels are missing allergen identification for wheat. 2/26/2025: The sundried tomato cheddar bagel is missing allergen information for wheat. Packaged foods are missing business address information.

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

      Code 3-602.11 (B) (5)

  4. Feb 26, 2025 Follow Up · 2 priority, 3 priority foundation, 2 core, 7 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after handling money and returning to food service/donning gloves. 2/26/25: Employee observed not washing hands after handling dirty dishes then donning gloves and continuing food prep.

      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

      TCS FOOD - COLD HOLDING

      PRIORTY: Foods in the Traulsen cooler are cold held at 49-50°F. 2/26/2025: Foods in the Traulsen cooler are cold held at 50-51°F. A maintenance person was called to address the problem. If the temperature cannot be reduced to 41°F. or below the foods in the cooler will need to be discarded.

      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: Foods in the salad bar are cold held at 45-47°F. Foods will be discarded at the end of service.

      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

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for the chocolate chip bars and pizza bagels are missing allergen identification for milk. The pizza bagels are missing allergen identification for wheat. 2/26/2025: The sundried tomato cheddar bagel is missing allergen information for wheat. Packaged foods are missing business address information.

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

      Code 3-602.11 (B) (5)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing several rings 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 - MISCELLANEOUS CONTAMINATION

      Food is not protected from potential contamination. Employee food is stored uncovered on a food prep table directly next to customer food.

      Correction: Remove sourced of contamination.

      Code 3-307.11

  5. Jan 28, 2025 Routine · 5 priority, 8 priority foundation, 4 core, 2 repeat
    • Serious Priority

      HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

      PRIORITY: Employee observed not cleaning hands for at least 20 seconds. Employee briefly washed hands for approximately 5 seconds.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (A)

    • Serious Priority

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after handling money and returning to food service/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

      REHEATING FOR HOT HOLDING

      PRIORITY: Mac n cheese was improperly reheated. Mac n cheese was reheated to 130°F. The mac n cheese was placed back in the oven and reheated to 137°F during the inspection.

      Correction: Adjust procedures and methods to properly reheat food. Commercially made foods being reheated for the first time must reach 135°F. Unsafe food shall be discarded.

      Code 3-403.11

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: REPEAT: Mac n cheese in the Star hot holding unit is hot held at 118°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: Garlic spread was left sitting out on the countertop to thaw. The garlic spread was 54°F. The garlic spread was placed back in the 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: Foods in the salad bar are cold held at 45-47°F. Foods will be discarded at the end of service.

      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

      PRIORTY: Foods in the Traulsen cooler are cold held at 49-50°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

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, and reheating.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on handwashing procedure, reheating, hot holding, cold holding, thermometer calibration, illness symptoms and reporting, and dish sanitization.

      Correction: The person in charge shall provide food safety training to employees on handwashing procedure, reheating, hot holding, cold holding, thermometer calibration, illness symptoms and reporting, and dish sanitization

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

      The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

      Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

      Code 2-103.11 (O)

    • Not serious Priority Foundation

      WHERE TO WASH

      Employee observed washing hands in an unapproved sink. Employee washed hands in the 3 compartment sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

      Code 2-301.15

    • Not serious Priority Foundation

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for the chocolate chip bars and pizza bagels are missing allergen identification for milk. The pizza bagels are missing allergen identification for wheat.

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

      Code 3-602.11 (B) (5)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing several rings 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 - MISCELLANEOUS CONTAMINATION

      Food is not protected from potential contamination. Employee food is stored uncovered on a food prep table directly next to customer food.

      Correction: Remove sourced of contamination.

      Code 3-307.11

    • Not serious Core

      WAREWASHING - RINSING PROCEDURES

      Utensils are improperly rinsed after cleaning. Utensils are washed, sanitized, and then rinsed instead of wash, rinse, sanitize. The sanitizer residual is washed off.

      Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

      Code 4-603.16

  6. Feb 23, 2024 Follow Up · 1 priority foundation, 1 core, 2 repeat
    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. QT-10 test strips expired in 2023.

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

      Code 4-501.116

    • Not serious Core Repeat

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that eating utensils are stored or displayed next to the register where the food or lip contact surface could be contaminated. Utensils are stored with the lip contact surfaces facing up and the handle facing down.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Flip utensils around so the handles are pointing out for customers to grab.

      Code 4-904.11 (A)

  7. Feb 6, 2024 Routine · 2 priority, 1 priority foundation, 1 core
    • Serious Priority

      TCS FOOD - HOT HOLDING

      PRIORITY: Mac and cheese is hot held at 127-128°F in the Star hot hold unit.

      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: Foods in the salad bar are cold held at 44-55°F. Salad dressing bottles are well above the fill line of the cooler. The cooler temperature was set to 47°F 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)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. QT-10 test strips expired in 2023.

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

      Code 4-501.116

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that eating utensils are stored or displayed next to the register where the food or lip contact surface could be contaminated. Utensils are stored with the lip contact surfaces facing up and the handle facing down.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Flip utensils around so the handles are pointing out for customers to grab.

      Code 4-904.11 (A)

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.