Lambeau Field Stadium Concessions - P688 Steak Sandwich

Year by year

Inspections

1. Nov 23, 2025 Follow Up · 1 priority foundation, 1 core, 2 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 cleaning and sanitizing equipment and utensils used with TCS foods at least every 4 hours. Clean extra utensils are not available in the stand.

     Correction: The person in charge shall provide food safety training to employees on cleaning and sanitizing utensils used with TCS foods every 4 hours..

     Code 2-103.11 (N)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     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

2. Nov 10, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     PRIORITY: Gravy on the hot plate, tenderloin under a heat lamp, turkey in the hob hold unit, are hot held at 124F, 97°F, 125F, respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on cleaning and sanitizing equipment and utensils used with TCS foods at least every 4 hours. Clean extra utensils are not available in the stand.

     Correction: The person in charge shall provide food safety training to employees on cleaning and sanitizing utensils used with TCS foods every 4 hours..

     Code 2-103.11 (N)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     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

3. Nov 3, 2024 Routine · 3 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hand 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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded after picking ip food debris from the floor and proceeding to touch chips while refilling the chip container. The food service worker was immediately directed to remove gloves, wash hands and discard contaminated food.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     The cheese sauce on the induction burner was 125°F. The sauce will be used or discarded with 4 hours. Maintanence should checked the equipment to ensure it is working properly.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     French onion relish and sauces for sandwiches using time as a public health control for 4 hours is not properly marked or identified with a discard time. Staff did not have the stickers for marking at the stand.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink not in working order and is unavailable for proper handwashing at the start of the inspection. The pump was not turned on and food service workers stated they wash their hands in the restroom.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat Corrected on site

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

     Wiping cloth used for wiping surfaces stored on counter. No sanitizer bucket was available.

     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 Corrected on site

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink.

     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. Oct 29, 2023 Follow Up · No items found

   No violations cited.

5. Sep 28, 2023 Routine · 1 priority, 1 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Tenderloin on the cutting board and in the hot holding unit was observed at 109 and 113 °F respectively

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on counter. No sanitizer bucket was available.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)