RecordWell Data

Creamery, The

114 PINE ST, Green Bay, WI 54301 · Brown County

81cited violations
21serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
CPFR-A7WT99
Status
Permitted
Phone
(920) 489-8437
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025164
20243328
20232439

Inspections

  1. Nov 7, 2025 Routine · 4 priority, 2 priority foundation, 1 repeat
    • Serious Priority Repeat Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: REPEAT: Employee observed handling ready-to eat limes for crema with their bare hands. Education was provided and the employee donned gloves.

      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

      COOLING - 6-HOUR COOLING PARAMETER

      PRIORITY: Beer cheese has not cooled within 6 hours. Beer cheese cooling in a large, covered container in the walk in cooler was 46°F. The beer cheese was prepped yesterday and did not cool in under 6 hours. The person in charge discarded the beer cheese and cooling methods will be adjusted. I provided a cooling fact sheet during the inspection.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

      Code 3-501.14 (A)

    • Serious Priority Corrected on site

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

      PRIORITY: The quat sanitizer in the kitchen sanitizer bucket is not being used according to EPA registered label use instructions and is at 0 PPM. The person in charge remade the solution at 400 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)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Butane lighters are stored over the waffle irons in the kitchen. The person in charge moved the lighters during the inspection.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for sauces cooling from ambient in the server cooler. Sauces are covered while cooling. The person in charge moved the sauces to the walk in cooler and uncovered them.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

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

      REPEAT: Waffle batter, scrambled eggs, and hollandaise using time as a public health control for 4 hours is not properly marked or identified with a discard time.

      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)

  2. Dec 5, 2024 Follow Up · 4 core, 4 repeat
    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      REPEAT: Single use cups are inproperly stored in containers of dry food.

      Correction: Use a scoop with a handle that can extend out of the food. 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 Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      3 YEAR REPEAT: Colored cutting boards located in the storage shelf in the kitchen are excessively scored and are not longer smooth and easily cleanable.

      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 mop sink faucet is not maintained in good repair. The faucet is missing the dome shaped vacuum breaker on the top and leaks when the water is running. The hose attachment has a ASSE 1011 backflow preventer so it is still backflow prevented.

      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 walk in cooler fans nearest to the door 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

  3. Nov 25, 2024 Routine · 7 priority, 2 priority foundation, 8 core, 8 repeat
    • Serious Priority

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed handling a ready-to eat bun and spinach with their bare hands. The employee had one gloved hand and one non-gloved hand and touched the food with the wrong hand. The food was discarded and the violation was not repeated for the remainder of 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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Ready to eat potatoes are stored under raw frozen pork in the Avantco stand freezer in the kitchen. The potatoes are stored uncovered because they are in the cooling process. Foods were rearranged during the inspection.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY: REPEAT: Gravy in the server steamwell is hot held at 121°F. The gravy was reheated to 184°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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: REPEAT: Herb butter is kept out of refrigeration for longer than 4 hours, then is returned to the cooler at the end of service. Hot honey butter is not refrigerated.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. House made foods including sauces must be refrigerated unless proven to be safe outside of refrigeration.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: REPEAT: Numerous foods that are 2-7 days old in the prep coolers and walk in cooler are not provided with a date mark.

      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 Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: REPEAT: Ranch dressing made in house from powdered ranch has exceeded its date mark. Ranch was discarded during the inspection. Poblano crema has exceeded its date mark and was 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)

    • Serious Priority Repeat

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

      PRIORITY: 4 YEAR REPEAT: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the dish machine. The sanitizer bottle appeared nearly clear in color instead of yellow. The sanitizer bottle was replaced and the machine was primed. The chlorine concentration was remeasured at 50 PPM. Education was provided about preventing chlorine from evaporating from the bottle.

      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)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY: Utensils are not sanitized after cleaning. The chlorine sanitizer in the dish machine was measured at 0 PPM. The sanitizer bottle appeared nearly clear in color instead of yellow. The sanitizer bottle was replaced and the machine was primed. The chlorine concentration was remeasured at 50 PPM. Education was provided about preventing chlorine from evaporating from the bottle.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • 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

      TIME AS A PUBLIC HEALTH CONTROL - 6-HOURS - MARKING

      Waffle batter using time as a public health control for 6 hours is not properly marked or identified with a discard time. No discard time is listed on waffle batter that is held below 70°F at all times. Continue

      Correction: Food items shall be marked or otherwise identfied with a time that is 6 hours past the point in time when the food was removed from temperature control. Discard food item. Continue holding hollandaise for no more than 4 hours.

      Code 3-501.19 (C) (3)

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area. A Red Bull can is stored directly on top of the dish machine where it could contaminate clean dishes.

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

      Code 2-401.11 (B)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Several foods including oils, water, and aioli 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

      WASHING FRUITS AND VEGETABLES

      Potatoes are prepared without being washed first. Potatoes are cut, blanched, then drained.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      REPEAT: Single use cups are inproperly stored in containers of dry food.

      Correction: Use a scoop with a handle that can extend out of the food. 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 Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      3 YEAR REPEAT: Colored cutting boards located in the storage shelf in the kitchen are excessively scored and are not longer smooth and easily cleanable.

      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 mop sink faucet is not maintained in good repair. The faucet is missing the dome shaped vacuum breaker on the top and leaks when the water is running. The hose attachment has a ASSE 1011 backflow preventer so it is still backflow prevented.

      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

      REPEAT: The hood over the charcoal grill is soiled with grease and 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

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The walk in cooler fans nearest to the door 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

  4. Jan 11, 2024 Follow Up · 1 priority foundation, 7 core, 8 repeat
    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Interior of ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in food containers in direct contact with food.

      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 Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food is not protected from potential contamination. An employee's coat was observed hanging from the soda syrup rack. An employee's backpack was stored on top of the bins of sugar and flour in the server alley.

      Correction: Discard food item. Keep employee items in a designated area away from customer food and drinks.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      REPEAT: Multiple colored cutting boards in dry storage in the kitchen are heavily scored and not 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 - CLEAN

      3 YEAR REPEAT: Non-food contact surfaces of Avantco stand frezer in the kitchen are soiled with potatoes and other food debris.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      3 YEAR REPEAT: Walk in cooler fan is heavily soiled with dust.

      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 Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      3 YEAR REPEAT: Clean utensils 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 Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor in the walk in cooler is soiled with thick, black stains. The far corners on the floor of the walk in cooler are soiled with food 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

      Sautee side of cookline hood vents 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. Dec 27, 2023 Routine · 6 priority, 4 priority foundation, 7 core, 6 repeat
    • Serious Priority

      WHEN TO WASH

      PRIORITY: Employee observed not washing hands after 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

      TCS FOOD - HOT HOLDING

      PRIORITY: Pancake syrup from a container that says 'refrigerate after opening' in the sous vide bath is hot held at 65°F. Hollandaise under the heat lamps is hot held at 101°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 Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Egg mixture in an ice bath, spinach in the grill prep cooler, and sour cream in the front prep cooler are cold held at 46°F, 45°F, and 45°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

      TCS FOOD - COLD HOLDING

      PRIORITY: Housemade balsamic vinaigrette is left unrefrigerated on the countertop.

      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: Numerous foods throughout the facility are not provided with a date mark.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: House hot sauce, cajun remoulade, sour cream, steak marinade, and chicken have exceeded their date marks.

      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 - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      PRIORITY: Quat sanitizer bucket in the server alley is at 0 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)

    • Serious Priority Repeat

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

      PRIORITY: REPEAT: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. A service technician was called during the inspection. The sanitizer bottle and a hose were replaced and the chlorine sanitizer was remeasured at 50 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)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY: 3 YEAR REPEAT: Utensils are not sanitized after cleaning. Dish machine sanitizer was measured at 0 PPM chlorine.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. The dish machine and a sanitizer bucket were at 0 PPM sanitizer. No test strips were available for quat or chlorine. The owner brought chlorine test strips to the facility during the inspection.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Multiple food items throughout the facility are improperly date marked. Foods have incorrect date marks or are either marked with the made date or use by date. There is no standard method for date marking.

      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

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring chlorine or quat sanitizer concentration. Chlorine test strips were brought to the facility during the inspection.

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

      Code 4-501.116

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Interior of ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in food containers in direct contact with food.

      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

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food is not protected from potential contamination. An employee's coat was observed hanging from the soda syrup rack. An employee's backpack was stored on top of the bins of sugar and flour in the server alley.

      Correction: Discard food item. Keep employee items in a designated area away from customer food and drinks.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      REPEAT: Multiple colored cutting boards in dry storage in the kitchen are heavily scored and not 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 - CLEAN

      3 YEAR REPEAT: Walk in cooler fan is heavily soiled with dust.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      3 YEAR REPEAT: Non-food contact surfaces of Avantco stand frezer in the kitchen are soiled with potatoes and other food debris.

      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 Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      3 YEAR REPEAT: Clean utensils 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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor in the walk in cooler is soiled with thick, black stains. The far corners on the floor of the walk in cooler are soiled with food 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

      Sautee side of cookline hood vents 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

  6. May 17, 2023 Re-inspection · 5 priority foundation, 13 core, 18 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

      The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

      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

      PERSON IN CHARGE - BARE HAND CONTACT

      The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

      Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

      Code 2-103.11 (M)

    • Not serious Priority Foundation Repeat

      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 Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Lids of bulk food storage containers in the servers area are noted cracked in multiple areas with missing pieces and holes in the lids.

      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

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Multiple spatulas and rubber ladles on the dish storage racks noted with chipped, broken edges and burnt marks that are rough and with crevices.

      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

      Multiple cutting boards on prep tables are visibly soiled and stained.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Multiple bins of assorted muffins and buns were observed to be uncovered opposite the salad prep area.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Multiple squeeze bottles containing different food items, ingredients, spices, etc in the facility 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

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

      Wiping cloth used for wiping surfaces stored on prep tables and equipment in the kitchen and front serving areas.

      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 Repeat

      FOOD LABELS - BULK FOODS LABELED

      Multiple bulk food containers at the waitress station are not labeled or no placard is provided with required label information.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CAN OPENERS

      Can opener located in the servers area noted soiled.

      Correction: Provide can openers with cutting parts that are readily removable for cleaning and replacement.

      Code 4-202.15

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The ice machine door located in the back area is not maintained in good repair. The gaskets on the door are noted peeling off.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the facility are noted with excessive scratching and stains.

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

      Code 4-501.12

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      A large number of clarified butter containers and other single use containers were observed being reused for storing multiple food items.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of cook line equipment noted with thick layers of grease, dust, cobwebs and debris.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of equipment,shelves, counter tops in the facility covered in dust and debris.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior of the upright freezers in both the kitchen and waitress stations are covered in food debris and stains.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The interior of the Avantco salad prep cooler doors located at the front kitchen are are noted with excessive black mold and debris.

      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 Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Multiple clean utensils stored on the dish racks in the kitchen are noted stacked with water in them.

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

      Code 4-901.11

    • Not serious Core Repeat

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

      It was observed that eating utensils are stored or displayed in the front serving area where the lip contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core Repeat

      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 Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor in between the cook line equipment are covered in thick layers and layers of grease, piles of raw eggs shells, dust and other food debris.

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

      Code 6-501.12

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.