Tati Fitchburg

Year by year

Inspections

1. Jul 29, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jul 22, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed cutting tomatoes without wearing gloves. Employee states that tomatoes get cooked before being served, but observed that tomatoes were only cooked to 134 F.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the upright cooler in the kitchen, bag containing marinating raw chicken observed stored above ready to eat foods.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Chicken was observed improperly thawing under cold running water in the dish washing rinse sink.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for hot brewing coffee that is then kegged by the establishment.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at coffee bar is described as being used to dump coffee at the end of the day and a sanitizer bucket was observed in the basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Shelf stable ingredients for bowls including nuts and granola are stored in unlabeled containers in the kitchen near the prep cooler.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizers (chlorine and quaternary ammonia) are not available. There is no test kit for the chlorine sanitizer and the test strips for the quaternary ammonia are expired.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Shredded potato in pan sitting above another pan in the kitchen prep cooler being cold held at 50 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quaternary ammonium sanitizer is not being used according to manufacturer`s use directions. Sanitizer spray bottle measured at over 500 ppm quaternary ammonium when effective concentration is listed as 200 ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

3. Jul 31, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jul 19, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw eggs were observed stored directly above vegetables in the Atosa standing refrigerator in the kitchen.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Multiple observations were made during the inspection: - Pico de gallo, bacon, and milk prepped yesterday were not datemarked. - Skim milk was not datemarked. Operator was unable to confirm when the milk was opened.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Container holding sugar was observed to be cracked in disrepair.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for vacuum packaging of raw and ready to eat chicken/beef products. Products had packaged dates of 7/10 and 7/17.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonium in a spray bottle and sanitizing bucket were above 500ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Waffle cone mix was stored on the floor of the closet near the restrooms.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Guacamole in Atosa prep table (kitchen) being cold held at 44F. Product was stored in original package above other cold held products in the upper compartment of the prep cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control onsite at the facility for the self-serve milk containers. Operator indicated milk is discarded every four hours (11:00AM, 3:00PM, etc.). Containers that were filled with product at 7:00AM were still observed stored at ambient temperature at approximately 11:45AM.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Sep 15, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing from mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     FIXED EQUIPMENT - CLEANING ACCESS

     All sinks in kitchen do not have adequate access for cleaning. The equipment is not sealed to the wall.

     Correction: Provide access for cleaning of equipment along the sides of equipment, walls, and ceilings or seal to adjoining equipment or walls.

     Code WFC 4-402.11

   • Not serious Good Retail Practice

     HANDSINK - WASTE RECEPTACLE

     Handsinks in the kitchen and retail area do not have waste receptacle for disposal of paper toweling.

     Correction: Provide waste receptacles for each handsink and/or toilet room.

     Code WFC 6-301.20

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is not available or is expired/damaged.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Ice scoop improperly stored in ice machine.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for the self-served coffee creamers.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19