Lambeau Field Stadium Concessions - 354

Year by year

Inspections

1. Oct 12, 2025 Follow Up · 3 priority foundation, 1 core, 4 repeat
   • Not serious Priority Foundation Repeat

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

     Food items using time as a public health control for 4 hours are not properly marked or identified with a discard time. Stickers are not available for marking food items. During the inspection stickers were provided.

     Correction: Food items shall be marked or otherwise identified 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 Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by a garbage can and is unavailable for proper handwashing.

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

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was observed being used to fill a pan of water for use on the flat top griddle.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     French fries are not protected from potential contamination. Portion cups of cheese sauce are placed on top of the ready-to-eat French fries in the grab & go warmer.

     Correction: Discard food item.

     Code 3-307.11

2. Sep 11, 2025 Routine · 3 priority, 3 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after removing gloves and before putting on clean gloves. Employee was observed handling raw hamburger meat with gloved hands.

     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

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     PRIORITY: Sliced cheese was observed coming into contact with commercial packaging. Unwrapped cheese was observed laying on top of the open cheese wrapper..

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Serious Priority Repeat

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Single-use gloves are not discarded between touching raw hamburger meat and then touching seasoning shaker.

     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)

   • Not serious Priority Foundation

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

     Food items using time as a public health control for 4 hours are not properly marked or identified with a discard time. Stickers are not available for marking food items. During the inspection stickers were provided.

     Correction: Food items shall be marked or otherwise identified 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

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by a garbage can and is unavailable for proper handwashing.

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

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was observed being used to fill a pan of water for use on the flat top griddle.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     French fries are not protected from potential contamination. Portion cups of cheese sauce are placed on top of the ready-to-eat French fries in the grab & go warmer.

     Correction: Discard food item.

     Code 3-307.11

3. Sep 29, 2024 Routine · 4 priority
   • Serious Priority

     RESPONSIBILITY OF THE PERSON IN CHARGE TO EXCLUDE OR RESTRICT

     Food employee was in the food prep area with symptoms of chills and body aches.

     Correction: Restrict or exclude food employee who has signs or symptoms of foodborne illness or is diagnosed with a foodborne illness.

     Code 2-201.11 (D)

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after touching raw beef with gloved hands before touching the salt shaker and spatula.

     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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between touching putting raw beef on the grill to cook.

     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

     Nacho cheese was observed at 112 and 108F.

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

     Code 3-501.16 (A) (1)

4. Oct 29, 2023 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Crisp & Hold fryer freezers are cold holding 34F and 38F, respectively. Freezers are not working properly.

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

     Code 4-501.11 (A)

5. Oct 29, 2023 Routine · No items found

   No violations cited.

6. Aug 26, 2023 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Crisp & Hold fryer freezers are cold holding 34F and 38F, respectively. Freezers are not working properly.

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

     Code 4-501.11 (A)

7. Aug 19, 2023 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Crisp & Hold fryer freezers are cold holding 34F and 38F, respectively. Freezers are not working properly.

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

     Code 4-501.11 (A)

8. Aug 8, 2023 Pre-inspection Follow Up · 1 priority, 2 core, 3 repeat
   • Serious Priority Repeat

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     PRIORITY: Quaternary ammonia used, in sanitizer buckets, in the food establishment is not approved. The sanitizer measured >400 PPM.

     Correction: Discontinue using quaternary ammonia from the mop sink to sanitize food contact surfaces. Only use quaternary ammonia from the 3 compartment sink until the mop sink concentration has been lowered to 150 PPM-400 PPM. Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Crisp & Hold fryer freezers are cold holding 34F and 38F, respectively. Freezers are not working properly.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     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)

9. Aug 1, 2023 Pre-inspection · 1 priority, 3 core
   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     PRIORITY: Quaternary ammonia used, in sanitizer buckets, in the food establishment is not approved. The sanitizer measured >400 PPM.

     Correction: Discontinue using quaternary ammonia from the mop sink to sanitize food contact surfaces. Only use quaternary ammonia from the 3 compartment sink until the mop sink concentration has been lowered to 150 PPM-400 PPM. Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Crisp & Hold fryer freezers are cold holding 34F and 38F, respectively. Freezers are not working properly.

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

     Code 4-501.11 (A)

   • Not serious Core

     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)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The physical facilities, non-food contact surfaces, and food contact surfaces are observed with construction dust and debris.

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

     Code 6-501.12