RecordWell Data

Wingate By Wyndham Green Bay/airport

2065 AIRPORT DR, Green Bay, WI 54313 · Brown County

49cited violations
10serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-CNST53
Status
Permitted
Phone
(920) 617-2000
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20253307
20243193

Inspections

  1. Dec 18, 2025 Re-inspection · 2 priority foundation, 1 core, 3 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 / reheating 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 - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper hot holding, cold holding, reheating temps and proper thawing procedures.

      Correction: The person in charge shall provide food safety training to employees on activities mentioned above.

      Code 2-103.11 (N)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of both microwaves in the kitchen are soiled.

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

      Code 4-602.12 (B)

  2. Dec 11, 2025 Follow Up · 2 priority, 6 priority foundation, 2 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      PRIORITY - Sausage patties and sausage link in the hot holding unit located in the dinning area are hot held at 127°F and 119°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)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      * PRIORITY - The ice dispenser / shoots for both ice machines on the first and second floor are noted with thick pink lime and debris accumulation.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • 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 / reheating 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 - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper hot holding, cold holding, reheating temps and proper thawing procedures.

      Correction: The person in charge shall provide food safety training to employees on activities mentioned above.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      THAWING

      Bags of liquid eggs are being improperly thawed by inside the rinse compartment of the 3 compartment sink in the kitchen without cold running water. Food was left sitting in the sink for hours to thaw.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Gallon of milk, juice and salsa in the Manitowc Kool Aire upgright cooler and M3 Turbo Air refrigerator, respectively 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

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Three bowls stacked a top one another in the Manitowc upright cooler located in the kitchen are visibly soiled / dirty with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PROPER COOLING METHODS - IN EQUIPMENT

      Gravy poured in a container in the M3 Turbo Air refrigerator located in the kitchen is tightly wrapped and covered with aluminium foil.

      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

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of both microwaves in the kitchen are soiled.

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

      Code 4-602.12 (B)

  3. Dec 2, 2025 Routine · 4 priority, 8 priority foundation, 4 core
    • Serious Priority

      WHEN TO WASH

      PRIORITY - Employee observed not washing hands after when accessing their phone and after touching the garbage before preparing scrambled eggs.

      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 - Sausage patties and sausage link in the hot holding unit located in the dinning area are hot held at 127°F and 119°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)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY - Yoplait yogurt, half and half (in the countertop cooler in the dinning area), and frozen liquid eggs (kitchen warewashing sink) are cold held and left in the sink at room temperature, respectively at 45°F, 44 °F, and 66°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

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      * PRIORITY - The ice dispenser / shoots for both ice machines on the first and second floor are noted with thick pink lime and debris accumulation.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Serious Priority

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      *PRIORITY - The ice machine ice bin in the kitchen is noted with debris and black mold.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (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 / reheating 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

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper hot holding, cold holding, reheating temps and proper thawing procedures.

      Correction: The person in charge shall provide food safety training to employees on activities mentioned above.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      THAWING

      Bags of liquid eggs are being improperly thawed by inside the rinse compartment of the 3 compartment sink in the kitchen without cold running water. Food was left sitting in the sink for hours to thaw.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Gallon of milk, juice and salsa in the Manitowc Kool Aire upgright cooler and M3 Turbo Air refrigerator, respectively 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

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Priority Foundation

      WAREWASHING - CLEANING AGENTS

      The dish machine in the kitchen does not have a cleaning agent or other approved chemical for washing purposes. The container under the machine was bone dry / empty.

      Correction: Provide and use a cleaning agent for the wash solution when warewashing.

      Code 4-501.17

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Three bowls stacked a top one another in the Manitowc upright cooler located in the kitchen are visibly soiled / dirty with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Gravy poured in a container in the M3 Turbo Air refrigerator located in the kitchen is tightly wrapped and covered with aluminium foil.

      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

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for thawing food items.

      Correction: Discontinue using warewashing sink compartments for thawing / food prep unless sinks are cleaned and sanitized prior to and after use.

      Code 4-501.16

    • Not serious Core

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of both microwaves in the kitchen are soiled.

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

      Code 4-602.12 (B)

    • Not serious Core

      WAREWASHING - RINSING PROCEDURES

      The dishes are not rinsed after cleaning because the rinse agent container hooked to the machine is empty.

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

      Code 4-603.16

  4. Dec 19, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
    • Serious Priority Corrected on site

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

      PRIORITY The sodium hypochlorite (Chlorine) sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Employee primmed the machine a few times and re-run the machine bringing the concentration level from 0 PPM to 50 PPM during inspection.

      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 Repeat

      FOOD CONTACT SURFACES - SOILED

      The ice machine on the first floor is visibly soiled with pink slime.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non food contact surface of the pizza oven in the dinning area is noted with 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

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior bottom shelve and the fan cover of the M3 Turbo Air reach in refrigerator in the kitchen and the bottom shelve of the Turbo Air reach -in beer cooler in the market are noted with food debris, dust and black stains, respectively.

      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

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture behind the ice machine and dish machine in the kitchen is noted with the coving peeled off revealing rough, peeled paint surfaces.

      Correction: Provide base coving.

      Code 6-201.13 (A)

  5. Feb 27, 2024 Follow Up · 3 priority foundation, 2 core, 5 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

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

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events. There is no clean up kit / equipment.

      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

      FOOD CONTACT SURFACES - SOILED

      The area around the juice dispenser nozzles are visibly soiled with dried sticky splattered juice residue. Machine is located in the dinning area.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The fan cover in the M3 Turbo Air upright refrigerator located in the kitchen is not cleaned on a frequent basis and was noted with mold and dust and debris accumulations.

      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 bottom of this same equipment is noted with stains and food debris.

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

      Code 4-602.13

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  6. Feb 22, 2024 Routine · 2 priority, 3 priority foundation, 2 core
    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      PRIORITY - Breakfast sausage patties and scrambled eggs in the chafing dish located in the dinning area are hot held at 118 - 129°F and 125°F, respectively. Employee increased the heat setting on the chafing dish thereby increasing the temperature of the foods to 146°F and 147°F, respectively after a few minutes.

      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 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

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

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

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events. There is no clean up kit / equipment.

      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

      FOOD CONTACT SURFACES - SOILED

      The area around the juice dispenser nozzles are visibly soiled with dried sticky splattered juice residue. Machine is located in the dinning area.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The fan cover in the M3 Turbo Air upright refrigerator located in the kitchen is not cleaned on a frequent basis and was noted with mold and dust and debris accumulations.

      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 bottom of this same equipment is noted with stains and food debris.

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

      Code 4-602.13

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

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.