Green Bay Country Club - Sports Center

Year by year

Inspections

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

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing for the tuna poke bowl.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     The newly installed hand wash sink in the ice cream area is is not non-hand operated.

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

     Code 5-202.12 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Flies were observed in the ice cream area at the time of the inspection.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

2. Aug 5, 2025 Routine · 2 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for thick black bean puree in a large covered cambro in the UC Cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing ahi tuna menu items.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

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

     Code 6-301.14

3. Aug 7, 2024 Routine · 2 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING

     Food employee observed recontaminating hands after washing. The employee picked up a single use glove off the floor after washing hands. The employee immediately re washed hands.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (C)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Guacamole was observed to be more than 7 days after the date of prep. The items were immediately discarded.

     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

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures. The person in charge stated the cook temps for chicken was 150F and 135F for shrimp.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing for tuna and for poke bowls. The menu was recently reprinted.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch 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

     OPEN DRINK CONTAINER

     Multiple drinking cups without covers were observed throughout the food preparation area.

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

     Code 2-401.11 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of the can opener has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

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

     Code 6-301.14

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of flies in the food prep area

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The hood vent 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

4. Aug 22, 2023 Routine · 5 priority, 6 priority foundation, 8 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands when changing gloves. During the inspection guidance was given to the employee on the importance of handwashing when changing 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 Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Cooked bacon with a soft, white fat cap is hot held at 127°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Bacon that is not cooked until crispy throughout is TCS and must be maintained at the proper temperatures listed below.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Pulled pork in the hot hold unit is hot held at 131°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Bacon that is not cooked until crispy throughout is TCS and must be maintained at the proper temperatures listed below.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Opened balsamic vinegrette, Italian dressing, and French dressing are stored at room temperature and must be keep refrigerated after opening.

     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: Garlic in herb oil and citrus BBQ sauce are not being cold held and are at room temperature.

     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 food items throughout the kitchen have exceeded their date marks including but not limited to: chipotle sauce made 8/2, feta cheese labeled 8/6, grilled pineapple made 8/4, artichoke hearts made 7/8, ground beef cooked 8/13, garlic in herb oil made 7/29, and citrus BBQ made 6/24.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     PRIORITY: The UltraSan sanitizer is not being used according to EPA registered label use instructions and is observed at 0 PPM. The chemical had been recently replaced and the tubing was not positioned properly causing the sanitizer to not be properly dispensed. The equipment was adjusted and sanitizer was observed at the proper concentration of 100 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)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on datemarking of TCS foods. Numerous foods were observed out of datemarked or missing datemarking.

     Correction: The person in charge shall provide food safety training to employees on proper datemarking.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Raw fish is being improperly thawed without being removed from the vacuum packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pico de gallo in the Randell 2 door cooler. Pico de gallo is cooling with the lid on the container.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cool foods uncovered.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Balsamic vinegrette, Italian dressing, and French dressing 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

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inside of the Avantco pizza oven is heavily soiled with thick black pizza residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The cutting blade of the can opener is visibly soiled with a hardened food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a bracelet on their wrist while working with food. Another employee was noted wearing a watch on their wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Multiple employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     White powder and multiple oils in the kitchen 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

     Spoons and ladles were improperly stored in a container of room temperature water observed with food residue.

     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

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards in the kitchen are excessively scored and are no longer easily cleanable.

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

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     REPEAT: The vents above the cookline is not cleaned on a frequent basis and is soiled with dust and cottonwood pollen.

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

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean reusable plastic deli containers are being stored or stacked without being air-dried.

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

     Code 4-901.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Exterior door located adjacent to the kitchen is open and not provided with a screen.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)