RecordWell Data

La Espiga

1606 MAIN ST, Green Bay, WI 54302 · Brown County

96cited violations
12serious tier
7inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Moderate)
Inspected by
Brown County Health & Human Services
License / ID
CPFR-9CTQTH
Status
Permitted
Phone
(920) 430-1784
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262315
20253431
20242226

Inspections

  1. Jun 23, 2026 Follow Up · 2 priority foundation, 10 core, 12 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization and warewashing techniques in the food establishment.

      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 Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employees in the deli department and meat department are noted wearing multiple bracelets 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 Repeat

      EATING, DRINKING, OR USING TOBACCO

      Two males employee was observed eating their lunch in the kitchen area.They prepared their lunch and set the prep table near the True prep cooler with their beverages, toppings, and lunch and ate their dinner in the kitchen.

      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 Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Salt, sazon, and other powdery spices are stored in unlabeled containers in the meat department.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      It was observed that a white plastic disposable spoon was improperly stored inside some kind of soup or broth in the True prep cooler located in the deli department kitchen. The spoon was buried in the soup.

      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

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

      Wet wiping cloth used for wiping cutting board and prep table used for cutting grilled chicken in the deli front service area 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 - PROPER ADJUSTMENT

      The walk in cooler door gasket and coving is not intact or tight. The gasket is noted peeling off and the coving peeling off with sharp edges.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the meat department are note with excessive scratching.

      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

      Non-food contact surfaces of the produce walk in cooler ceiling and evaporators are noted with excessive black mold and dust accumulations.

      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 meat walk left wall, ceiling and evaporators are covered in black mold, debris and dust accumulation.

      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

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave are soiled in the deli Kitchen.

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

      Code 4-602.12 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried in the meat department.

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

      Code 4-901.11

  2. May 5, 2026 Routine · 5 priority, 2 priority foundation, 10 core, 2 repeat
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      PRIORITY - 5 big pans of refried beans prepared on 5/24/26 were tightly covered with plastic cling wrap in the Atosa reach in cooler in the deli kitchen for over 24 hours with temperatures of each pan at 58°F, 60°F, 63°F,62°F and 44°F during 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. All the food items were dumped in black garbage bags and discarded by employees with owners approval during inspection.

      Code 3-501.14 (A)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      PRIORITY - Cooked green onions with the bulbs in the front deli display unit are hot held at 126°F

      Correction: The deli hot unit was shut down and cleaned of all food items for the end of the day. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      *Large pans of in house made refried beans stored in the Atosa reach in cooler in the kitchen are cold held at 58°F, 60°F, 63°F, 62°F and 44°F, respectively.

      Correction: Foods were discarded during inspection. 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

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      PRIORITY - The chorizo machine used with time/temperature controlled for safety food (chorizo) in the kitchen is not cleaned every 4 hours. The equipment was left there dirty of overnight and was going to be cleaned at the end of day the day of the inspection.

      Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

      Code 4-602.11 (C)

    • Serious Priority

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY - Meat totes, trays and utensils are not sanitized after cleaning in the meat department.

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

      Code 4-702.11

    • Not serious Priority Foundation

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization and warewashing techniques in the food establishment.

      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 Core

      PERSONAL CLEANLINESS - JEWELRY

      Employees in the deli department and meat department are noted wearing multiple bracelets 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

      EATING, DRINKING, OR USING TOBACCO

      Two males employee was observed eating their lunch in the kitchen area.They prepared their lunch and set the prep table near the True prep cooler with their beverages, toppings, and lunch and ate their dinner in the kitchen.

      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 Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Salt, sazon, and other powdery spices are stored in unlabeled containers in the meat department.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      It was observed that a white plastic disposable spoon was improperly stored inside some kind of soup or broth in the True prep cooler located in the deli department kitchen. The spoon was buried in the soup.

      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

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

      Wet wiping cloth used for wiping cutting board and prep table used for cutting grilled chicken in the deli front service area 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 - PROPER ADJUSTMENT

      The walk in cooler door gasket and coving is not intact or tight. The gasket is noted peeling off and the coving peeling off with sharp edges.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the meat department are note with excessive scratching.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the produce walk in cooler ceiling and evaporators are noted with excessive black mold and dust accumulations.

      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 meat walk left wall, ceiling and evaporators are covered in black mold, debris and dust accumulation.

      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

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave are soiled in the deli Kitchen.

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

      Code 4-602.12 (B)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried in the meat department.

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

      Code 4-901.11

  3. Jun 6, 2025 Follow Up · 4 priority foundation, 8 core, 12 repeat
    • Not serious Priority Foundation Repeat

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Foods prepared in house such as salsa and cooked meats are missing date marks.

      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 Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Packaged foods made in house such as salsas are date marked for 8 or more days in the produce cooler.

      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 Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Foods from a food processing plant such as sauces and cheese were not date marked once the containers were 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

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the kitchen. Dish soap was placed at the sink during the inspection.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Prepared foods in the deli kitchen 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

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Employee food is stored among customer food in the Turbo Air 1 door cooler in the kitchen.

      Correction: Remove potential sources of contamination. Move employee food to a designated shelf or cooler away from customer food.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      A shelf in the M3 cooler is covered with cardboard and aluminum foil.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 3 compartment sink in the deli and the mop sink behind the meat area are not maintained in good repair. the faucets are leaking.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in front of the meat walk in cooler are broken. The floor is not smooth and 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

      TOILET FACILITIES - ENCLOSED

      Mens restroom is not provided with a tight fitting, self-closing door. The door has been removed while maintenance work is being done. No work was observed being done during the inspection.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The bathroom fan in the mens restroom is 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

    • Not serious Core Repeat

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Public restroom not maintained in good repair. The urnial in the mens room is out of order.

      Correction: Provide toilet tissue and maintain toilet in a clean condition.

      Code 8-201.16

  4. May 9, 2025 Follow Up · 4 priority foundation, 9 core, 13 repeat
    • Not serious Priority Foundation Repeat

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Foods prepared in house such as salsa and cooked meats are missing date marks.

      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 Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Packaged foods made in house such as salsas are date marked for 8 or more days in the produce cooler.

      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 Repeat

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Foods from a food processing plant such as sauces and cheese were not date marked once the containers were 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

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the kitchen. Dish soap was placed at the sink during the inspection.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment. The old CFPM certificate expired in 2024.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Prepared foods in the deli kitchen 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

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Employee food is stored among customer food in the Turbo Air 1 door cooler in the kitchen.

      Correction: Remove potential sources of contamination. Move employee food to a designated shelf or cooler away from customer food.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      A shelf in the M3 cooler is covered with cardboard and aluminum foil.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 3 compartment sink in the deli and the mop sink behind the meat area are not maintained in good repair. the faucets are leaking.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in front of the meat walk in cooler are broken. The floor is not smooth and 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

      TOILET FACILITIES - ENCLOSED

      Mens restroom is not provided with a tight fitting, self-closing door. The door has been removed while maintenance work is being done. No work was observed being done during the inspection.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The bathroom fan in the mens restroom is 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

    • Not serious Core Repeat

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Public restroom not maintained in good repair. The urnial in the mens room is out of order.

      Correction: Provide toilet tissue and maintain toilet in a clean condition.

      Code 8-201.16

  5. Feb 4, 2025 Routine · 1 priority, 5 priority foundation, 9 core, 1 repeat
    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      PRIORITY: The meat saw used with time/temperature controlled for safety food is not cleaned every 4 hours. The manager stated it is cleaned at the end of the day, but is often used for about 6 hours a day. The machine was in use from 6am to 10am. At 10am I instructed the manager that the saw needed to be cleaned and sanitized. An employee began tearing down and cleaning the equipment during the inspection.

      Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

      Code 4-602.11 (C)

    • Not serious Priority Foundation

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Packaged foods made in house such as salsas are date marked for 8 or more days in the produce cooler.

      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

      RTE/TCS FOOD - PROPER DATE MARKING

      Foods prepared in house such as salsa and cooked meats are missing date marks.

      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

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Foods from a food processing plant such as sauces and cheese were not date marked once the containers were 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

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the kitchen. Dish soap was placed at the sink during the inspection.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink in the kitchen for hand drying. Paper towel was placed at the sink during the inspection.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment. The old CFPM certificate expired in 2024.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Prepared foods in the deli kitchen 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

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Employee food is stored among customer food in the Turbo Air 1 door cooler in the kitchen.

      Correction: Remove potential sources of contamination. Move employee food to a designated shelf or cooler away from customer food.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      A shelf in the M3 cooler is covered with cardboard and aluminum foil.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The 3 compartment sink in the deli and the mop sink behind the meat area are not maintained in good repair. the faucets are leaking.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in front of the meat walk in cooler are broken. The floor is not smooth and 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

      TOILET FACILITIES - ENCLOSED

      Mens restroom is not provided with a tight fitting, self-closing door. The door has been removed while maintenance work is being done. No work was observed being done during the inspection.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The bathroom fan in the mens restroom is 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

    • Not serious Core

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Public restroom not maintained in good repair. The urnial in the mens room is out of order.

      Correction: Provide toilet tissue and maintain toilet in a clean condition.

      Code 8-201.16

  6. Feb 22, 2024 Follow Up · 2 priority foundation, 6 core, 8 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

      PACKAGE INTEGRITY

      There are dented cans of beans and jalapenos in front of the deli counter.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food on the pallet behind the meat counter is not protected from potential contamination. Employee boots and clothes are stored on the pallet alongside food items.

      Correction: Discard contaminated food items. Remove sources of contamination from food storage areas.

      Code 3-307.11

    • Not serious Core Repeat

      FOOD LABELS - PROVIDED

      Packaged salsas and guacamole are not labeled.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards located in the kitchen are excessively scored.

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

      Code 4-501.12

    • Not serious Core Repeat

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for washing meat.

      Correction: Discontinue using warewashing sink compartments for food prep. Use the food prep sink for washing foods.

      Code 4-501.16

    • Not serious Core Repeat

      TOILET FACILITIES - ENCLOSED

      Toilet room near the kitchen is not provided with a tight fitting, self-closing door.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at men's and women's restroom handwashing sinks.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  7. Jan 22, 2024 Routine · 5 priority, 2 priority foundation, 6 core, 1 repeat
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Milk and cooked chorizo are stored under raw bacon in the walk in cooler.

      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: 3 YEAR REPEAT: Tamales are hot held at 117°F in the deli.

      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: Shredded cheese is cold held at 45°F in the True prep cooler.

      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: Mayonnaise is stored at room temperature next to the True prep cooler.

      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: Guacamole and salsas in the produce 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

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Butane lighters and antacid are stored over muffins and a prep table in the kitchen.

      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

      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

      PACKAGE INTEGRITY

      There are dented cans of beans and jalapenos in front of the deli counter.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food on the pallet behind the meat counter is not protected from potential contamination. Employee boots and clothes are stored on the pallet alongside food items.

      Correction: Discard contaminated food items. Remove sources of contamination from food storage areas.

      Code 3-307.11

    • Not serious Core

      FOOD LABELS - PROVIDED

      Packaged salsas and guacamole are not labeled.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards located in the kitchen are excessively scored.

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

      Code 4-501.12

    • Not serious Core

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for washing meat.

      Correction: Discontinue using warewashing sink compartments for food prep. Use the food prep sink for washing foods.

      Code 4-501.16

    • Not serious Core

      TOILET FACILITIES - ENCLOSED

      Toilet room near the kitchen is not provided with a tight fitting, self-closing door.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at men's and women's restroom handwashing sinks.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

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.