RecordWell Data

Village Mart

630 DE PERE RD, Denmark, WI 54208 · Brown County

120cited violations
19serious tier
9inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Moderate)
Inspected by
Brown County Health & Human Services
License / ID
CPFR-9CZNWN
Status
Permitted
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026160
20252153
202445412
20232454

Inspections

  1. Jan 16, 2026 Admin Follow Up · 1 priority foundation, 5 core, 6 repeat
    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink is at 61°F in the mens and womens restrooms.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      3 YEAR REPEAT: 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The gaskets in the 3 door meat cooler 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

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

      Clamshell packages are improperly stored on the floor in the kitchen.

      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 Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at restroom handwashing sinks.

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

      Code 6-301.14

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor and ceiling in the walk in freezer have an accumulation of ice.

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

      Code 6-501.12

  2. Dec 15, 2025 Follow Up · 1 priority, 1 priority foundation, 5 core, 7 repeat
    • Serious Priority Repeat

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the food prep sink. There is a garbage disposal installed on the food prep sink and no air gap visible.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink is at 61°F in the mens and womens restrooms.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      3 YEAR REPEAT: 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The gaskets in the 3 door meat cooler 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

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

      Clamshell packages are improperly stored on the floor in the kitchen.

      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 Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at restroom handwashing sinks.

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

      Code 6-301.14

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor and ceiling in the walk in freezer have an accumulation of ice.

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

      Code 6-501.12

  3. Nov 18, 2025 Routine · 2 priority, 1 priority foundation, 5 core, 2 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: REPEAT: Hash browns are hot held at 88°F in the hot bar. A time as a public health control plan will be submitted for the hot bar.

      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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the food prep sink. There is a garbage disposal installed on the food prep sink and no air gap visible.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink is at 61°F in the mens and womens restrooms.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      3 YEAR REPEAT: 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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The gaskets in the 3 door meat cooler are not maintained in good repair.

      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

      Clamshell packages are improperly stored on the floor in the kitchen.

      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 SIGNAGE

      No handwashing signage provided at restroom handwashing sinks.

      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 and ceiling in the walk in freezer have an accumulation of ice.

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

      Code 6-501.12

  4. Oct 18, 2024 Re-inspection 2 · 3 priority, 2 priority foundation, 5 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Pizza in the hot hold unit is hot held at 120°F. The pizza was discarded during the inspection. 7/18/2024: Foods in the hot bar were hot held at 94-126°F. Foods were discarded during the inspection. 8/16/2024: Foods were held at 77-116°F. Foods were discarded during the inspection. 10/18/2024: Foods in the hot bar were held at 117-131°F. The person in charge will discard hot foods within 4 hours from being placed in hot holding.

      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: Cheese slices, ranch dressing, taco sauce, and tartar sauce in the hot bar are cold held at 51-59°F. The foods were discarded during the inspection. PRIORITY: Taco sauce is cold held at 53°F next to the hot bar. 8/16/2024: Foods are held at 46-49°F. 10/18/2024: Cheese slices are cold held at 45°F next to the hot bar.

      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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. Quat test strips are expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: 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

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The soda machine ice chute and inside of the cappuccino machine are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The piercing blade of the can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      REPEAT: 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

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Thin, flexible plastic cutting boards are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The womens restroom handwashing sink faucet is not maintained in good repair. The faucet is leaking water when in operation.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under and behind the ice machine is soiled with dust and debris.

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

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The vents in the 3 door reach in meat and cheese cooler 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

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The ceiling vents throughout the facility and in the womens restroom 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

  5. Aug 16, 2024 Re-inspection · 3 priority, 2 priority foundation, 5 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Pizza in the hot hold unit is hot held at 120°F. The pizza was discarded during the inspection. 7/18/2024: Foods in the hot bar were hot held at 94-126°F. Foods were discarded during the inspection. 8/16/2024: Foods were held at 77-116°F. Foods were discarded 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: Cheese slices, ranch dressing, taco sauce, and tartar sauce in the hot bar are cold held at 51-59°F. The foods were discarded during the inspection. PRIORITY: Taco sauce is cold held at 53°F next to the hot bar. 8/16/2024: Foods are held at 46-49°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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. Quat test strips are expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The piercing blade of the can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The soda machine ice chute and inside of the cappuccino machine are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: 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 Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      REPEAT: 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

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Thin, flexible plastic cutting boards are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The womens restroom handwashing sink faucet is not maintained in good repair. The faucet is leaking water when in operation.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under and behind the ice machine is soiled with dust and debris.

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

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The ceiling vents throughout the facility and in the womens restroom 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

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The vents in the 3 door reach in meat and cheese cooler 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

  6. Jul 18, 2024 Follow Up · 3 priority, 2 priority foundation, 5 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: Pizza in the hot hold unit is hot held at 120°F. The pizza was discarded during the inspection. 7/18/2024: Foods in the hot bar were hot held at 94-126°F. Foods were discarded 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: Cheese slices, ranch dressing, taco sauce, and tartar sauce in the hot bar are cold held at 51-59°F. The foods were discarded during the inspection. PRIORITY: Taco sauce is cold held at 53°F next to the hot bar.

      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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. Quat test strips are expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: 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

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The soda machine ice chute and inside of the cappuccino machine are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The piercing blade of the can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      REPEAT: 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

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Thin, flexible plastic cutting boards are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The womens restroom handwashing sink faucet is not maintained in good repair. The faucet is leaking water when in operation.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under and behind the ice machine is soiled with dust and debris.

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

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The vents in the 3 door reach in meat and cheese cooler 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

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The ceiling vents throughout the facility and in the womens restroom 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. Jul 2, 2024 Routine · 3 priority, 2 priority foundation, 6 core, 3 repeat
    • Serious Priority

      TCS FOOD - HOT HOLDING

      PRIORITY: Pizza in the hot hold unit is hot held at 120°F. The pizza was discarded 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

      TCS FOOD - COLD HOLDING

      PRIORITY: Cheese slices, ranch dressing, taco sauce, and tartar sauce in the hot bar are cold held at 51-59°F. The 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

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration. Quat test strips are expired.

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

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The piercing blade of the can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: The soda machine ice chute and inside of the cappuccino machine are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      3 YEAR REPEAT: 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 Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      REPEAT: 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

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Thin, flexible plastic cutting boards are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The ice machine is not maintained in good repair. A metal piece is sticking out into the bottom compartment directly above the ice.

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

      Code 4-501.11 (A)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The womens restroom handwashing sink faucet is not maintained in good repair. The faucet is leaking water when in operation.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under and behind the ice machine is soiled with dust and debris.

      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 vents in the 3 door reach in meat and cheese cooler 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

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The ceiling vents throughout the facility and in the womens restroom 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

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      REPEAT: The ventilation hood screens are heavily soiled with grease and dust. Grease is dripping down from the screens.

      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

  8. Oct 25, 2023 Follow Up · 6 priority foundation, 9 core, 15 repeat
    • Not serious Priority Foundation Repeat

      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 Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Multiple commercially made sauces, dressings and food items in the True one door reach in cooler located in the kitchen opposite the pizza prep table from a food processing plant were 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

      TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - LABELED OR DATE MARKED

      Cheese curds using time as a public health control are properly handled by facility. Facility keeps cheese out without following the time stamp and date procedures. They keep the cheese out for over 6 hours and place them back in the cooler at the end of the night. There are cheese curds in the cooler with 6/29 date stamps. Hence exceeding the 24 hour rule if kept outside and 7 day date mark for those facility stated were placed in the cooler.

      Correction: Cheese curd packaging shall be labeled as required in 3-602.11 and include the date of manufacture. Discard cheese curds.

      Code 3-501.19 (D) (4)

    • Not serious Priority Foundation Repeat

      TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - RECORDS

      Records are not available or maintained for cheese curds using a time as a public health control plan.

      Correction: Maintain records indicating the amount of product displayed and discarded each day. Discard cheese curds.

      Code 3-501.19 (D) (5)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple food containers and covers in the facility noted cracked and chipped in multiple places with sharp edges.

      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 Repeat

      FOOD CONTACT SURFACES - SOILED

      The first two nozzles of the cappuccino machine were noted with the area around the nozzles with encrusted residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The interior of the ice machine in the back storage area is visibly soiled with slime and black build up.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The piecer end of the can opener in the kitchen noted with encrusted food residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Multiple squeeze bottles on the cook line equipment and shelves in the kitchen with different sauces and liquid items 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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple boxes of food items are stored on the floor in the CCI walk -in freezer the walk-in cooler at the back kitchen area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      PROPER COOLING METHODS - IN EQUIPMENT

      Cooked chicken in the walk in cooler is not in a container that facilitates heat transfer. Chicken are tightly wrapped and covered in zip lock bags.

      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 Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The True reach in cooler in the kitchen is not maintained in good repair. The door gasket in noted peeling off.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave in the kitchen and sales floor are soiled with stains and food debris.

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

      Code 4-602.12 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The fan cover in the three door reach in cheese cooler located on the sales floor is noted with heavy dust accumulation.

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

      Code 4-602.13

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The wrap station in the kitchen is not cleaned on a frequent basis and was noted dirty with dust accumulation, food chunks and debris.

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

      Code 4-602.13

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in on the floor in the back storage area.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 4 compartment sink compartment is not maintained in good repair. The sink stoppers are not functional and cannot hold water for warewashing. Facility has cutting boards underneath the pedal to probe them up.

      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

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The vent filters over the cook line equipment are heavily soiled with grease accumulation and debris on the walks, equipment and floor.

      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

  9. Jul 6, 2023 Routine · 3 priority, 6 priority foundation, 13 core, 4 repeat
    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY - Milk, raw shell eggs and lettuce in the walk in cooler are cold held at 45°F, 49°F, and 46°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

      DATE MARKING - DISPOSITION

      PRIORITY - Pizza sauce, Motts Apple Juice, sour cream, baby barbecue sauce, ranch and whip cream in the True reach in cooler located in the kitchen opposite the pizza prep cooler have exceeded their date marks of 5/18/23, 2/11/23, 6/19, 6/5, and 1/23, respectively.

      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 - CROSS CONTAMINATION

      PRIORITY - The interior of the True one door reach in cooler opposite the pizza prep cooler in the kitchen is noted with the shelves, walls, and ceiling filthy and covered in thick accumulations of black and green mold.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Serious Priority

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      PRIORITY - Both prep table cooler in the kitchen, door, shelves noted dirty with mold, slime and heavy food debris accumulation and pooled water.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • 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

      Multiple commercially made sauces, dressings and food items in the True one door reach in cooler located in the kitchen opposite the pizza prep table from a food processing plant were 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

      TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - LABELED OR DATE MARKED

      Cheese curds using time as a public health control are properly handled by facility. Facility keeps cheese out without following the time stamp and date procedures. They keep the cheese out for over 6 hours and place them back in the cooler at the end of the night. There are cheese curds in the cooler with 6/29 date stamps. Hence exceeding the 24 hour rule if kept outside and 7 day date mark for those facility stated were placed in the cooler.

      Correction: Cheese curd packaging shall be labeled as required in 3-602.11 and include the date of manufacture. Discard cheese curds.

      Code 3-501.19 (D) (4)

    • Not serious Priority Foundation Repeat

      TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - RECORDS

      Records are not available or maintained for cheese curds using a time as a public health control plan.

      Correction: Maintain records indicating the amount of product displayed and discarded each day. Discard cheese curds.

      Code 3-501.19 (D) (5)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple food containers and covers in the facility noted cracked and chipped in multiple places with sharp edges.

      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

      FOOD CONTACT SURFACES - SOILED

      The first two nozzles of the cappuccino machine were noted with the area around the nozzles with encrusted residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The interior of the ice machine in the back storage area is visibly soiled with slime and black build up.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      The piecer end of the can opener in the kitchen noted with encrusted food residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment. The ServSafe certificate in the establishment expired 2/19/2023.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days. i.e by 11/15/2023.

      Code 12-201.11 (A) (1)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Multiple squeeze bottles on the cook line equipment and shelves in the kitchen with different sauces and liquid items 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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple boxes of food items are stored on the floor in the CCI walk -in freezer the walk-in cooler at the back kitchen area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Cooked chicken in the walk in cooler is not in a container that facilitates heat transfer. Chicken are tightly wrapped and covered in zip lock bags.

      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 Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The interior of the 4 door prep cooler in the corner of the kitchen noted with pooled water and ice on some parts of the unit.

      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 True reach in cooler in the kitchen is not maintained in good repair. The door gasket in noted peeling off.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of counter tops, cook line equipment, and shelves are filthy and covered in dust, dirt, grease, stains and food residue.

      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 microwave in the kitchen and sales floor are soiled with stains and food debris.

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

      Code 4-602.12 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The fan cover in the three door reach in cheese cooler located on the sales floor is noted with heavy dust accumulation.

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

      Code 4-602.13

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The wrap station in the kitchen is not cleaned on a frequent basis and was noted dirty with dust accumulation, food chunks and debris.

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

      Code 4-602.13

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in on the floor in the back storage area.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 4 compartment sink compartment is not maintained in good repair. The sink stoppers are not functional and cannot hold water for warewashing. Facility has cutting boards underneath the pedal to probe them up.

      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

      INTENSITY - LIGHTING

      The light bulbs in the ceiling above the walk-in cooler and freezer are burnt out.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors underneath the cook line equipment, counters and coolers are dirty with food debris accumulations and grease, respectively.

      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 vent filters over the cook line equipment are heavily soiled with grease accumulation and debris on the walks, equipment and floor.

      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

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.