RecordWell Data

White Dog LLC

201 S BROADWAY, Green Bay, WI 54303 · Brown County

62cited violations
16serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
HSAT-7QWS2Z
Status
Permitted
Phone
(920) 445-0440
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262165
20252315
20241156

Inspections

  1. Feb 10, 2026 Follow Up · 4 core, 4 repeat
    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces is stored on the counter.

      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

      INTENSITY - LIGHTING

      Light bulb in the kitchen ceiling light fixture above the food prep area is not working.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls and floor under and behind the fryers, grill, stove, flat top are soiled with grease residue.

      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

      Ventilation hood and baffles above the fryers, grill, flat top, stove are soiled with grease residue.

      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

  2. Feb 4, 2026 Routine · 2 priority, 7 core, 5 repeat
    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Southwest sauce in an ice bath in the server area is cold held at 44°F. Ice is melting and has not been refreshed.

      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

      DATE MARKING - DISPOSITION

      PRIORITY: Cheesecake in the dessert cooler is not provided with a date mark. Sliced ham in the prep cooler is 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: Southwest sauce in an ice bath in the server area has exceeded its date mark 1/28.

      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: Vegetable medley, stuffed mushroom, alfredo, in the large prep cooler have exceeded their date mark 1/23, 1/29, 1/24 respectively.

      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: Cooked mushroom, mushroom stuffing in the walk in cooler has exceeded its date mark of 1/27, 1/22, respectively.

      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 Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

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

      Code 2-401.11 (B)

    • Not serious Core

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

      Wiping cloth used for wiping surfaces is stored on the counter.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting boards on prep coolers are 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

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The internal walls and doors of the dish machine are noted with food debris and are not cleaned at a frequency that prevents recontamination.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      INTENSITY - LIGHTING

      Light bulb in the kitchen ceiling light fixture above the food prep area is not working.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls and floor under and behind the fryers, grill, stove, flat top are soiled with grease residue.

      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

      Ventilation hood and baffles above the fryers, grill, flat top, stove are soiled with grease residue.

      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. Jun 18, 2025 Follow Up · 4 priority foundation, 8 core, 12 repeat
    • 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.

      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

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Salad dressings in coolers from a food processing plant was 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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement. Undercooked food items are missing the asterisk on the menu.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Internal food contact surfaces of the ice machine are soiled with brown residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Cans of food are stored on the floor in the back food prep area. The cans are being used to hold the back door open.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      PROPER COOLING METHODS - IN EQUIPMENT

      Gravy in the walk in cooler is tightly wrapped or covered and is not cooling properly.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting boards on prep coolers are scored and are not maintained in good repair.

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

      Code 4-501.12

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination. Food residue is observed inside the dish machine and on water contact surfaces.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Single use items, napkins are improperly stored on the floor in storage area.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall in the food storage and prep area is observed with large holes and is not easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor in the kitchen food prep and food storage areas is missing tiles and is no longer easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The portable fan in the kitchen is heavily soiled with grease and dust.

      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

      Ventilation hood above the fryers and grill are soiled with grease residue.

      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 28, 2025 Routine · 1 priority, 4 priority foundation, 8 core, 6 repeat
    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      PRIORITY: Southwest sauce in the server area UC cooler has exceeded its date mark of 1/14.

      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: Cooked onion in the drawer cooler has exceeded it's date mark of 1/16.

      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: Baja sauce, sliced ham, cooked mushroom in prep coolers have exceeded its date mark of 1/14, 1/16, 1/21, respectively.

      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: Cake and cheesecake in the True dessert cooler are not provided with a date mark. Seasoned mayo in the prep cooler is not proveided 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: Gravy, cooked onion, pickled mayo, southwest sauce, noodles, crab mushroom mix in the WIC have exceeded their date mark of 1/21, 1/21, 1/14, 1/14, 1/6, 1/21, respectively.

      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 Repeat

      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

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Salad dressings in coolers from a food processing plant was 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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement. Undercooked food items are missing the asterisk on the menu.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Internal food contact surfaces of the ice machine are soiled with brown residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Cans of food are stored on the floor in the back food prep area. The cans are being used to hold the back door open.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Gravy in the walk in cooler is tightly wrapped or covered and is not cooling properly.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting boards on prep coolers are scored and are not maintained in good repair.

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

      Code 4-501.12

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination. Food residue is observed inside the dish machine and on water contact surfaces.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Single use items, napkins are improperly stored on the floor in storage area.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor in the kitchen food prep and food storage areas is missing tiles and is no longer easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall in the food storage and prep area is observed with large holes and is not easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The portable fan in the kitchen is heavily soiled with grease and dust.

      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

      Ventilation hood above the fryers and grill are soiled with grease residue.

      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. Jan 17, 2024 Routine · 6 priority, 2 priority foundation, 7 core, 4 repeat
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Server observed handling bread with bare hands when placing it on plates for customers. During the inspection the employee was given tongs to use for plating bread.

      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 Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      Beer cheese in steam well is hot held at 129°F. During the inspection the temperature was increased and the beer cheese was hot held at 136. It is understood that the beer cheese was reheated properly before placing it in the steam well for hot holding.

      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 Corrected on site

      TCS FOOD - COLD HOLDING

      Priority: Bottles of southwest sauce, ranch dressing in a container of ice are cold held at 53F, 45F, respectively. During the inspection the sauces were moved to a larger container of ice. Education was provided on properly filling containers with enough ice to keep the food items at or below 41F. Southwest sauce was discarded.

      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

      DATE MARKING - DISPOSITION

      Bottle of southwest sauce in a container of ice has exceeded its date mark of 1/4. During the inspection the sauce was discarded. Baja sauce in the prep cooler is 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 Corrected on site

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      Quaternary ammonium in sanitizer bucket used in the food establishment is not approved. The sanitizer concentration is >400 PPM. During the inspection the sanitizer was refreshed to 300 PPM.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

      Code 7-204.11

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

      PRIORITY: Employee medicine located on a shelf above portion cups and salad dressings/sauces are not properly stored. Education was provided and kitchen staff will move the OTC meds and air sanitizer to a new location.

      Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.

      Code 7-207.11 (B)

    • 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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement. Undercooked food items on the main menu are missing the asterisk next to the food item.

      Correction: Properly identify those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employees noted wearing watches on 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

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

      Wiping cloth used for wiping surfaces is stored on the counter.

      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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting boards located on prep coolers and counters are scratched and scored.

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

      Code 4-501.12

    • Not serious Core

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The inside of the dish machine is observed with grease/food residue and is not cleaned at a frequency that prevents recontamination.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The handwashing sink faucet in the employee restroom does not work. The sink is not maintained in good repair.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walk in cooler floor is soiled with food debris under the shelving. The cooler floor is not maintained in a clean condition.

      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

      Ventilation hood above the fryer/grill is observed with grease accumulation.Ventilation hood baffle filters are not cleaned on a frequent basis.

      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

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.