Blossom And Brew Company

Year by year

Inspections

1. May 20, 2026 Admin Follow Up · 3 priority, 3 priority foundation, 1 core, 7 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food. 4/27/26 Employee noted handling money returing to working with food, then put gloves on without washing hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee did not wash hands prior to putting on gloves to work with food, Employee was noted wating on a customer, handling credit card and other tasks which could contaminate hands.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Cooked bacon and taco meat has exceeded its date mark or 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. Items discarded

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Numerous utensils were noted cleaned and not sanitized after cleaning. QUAT bulk sanitizer is available under the 3 compartment sink.

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

     Code 4-702.11

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene. Continued violation 4/27/26

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation Repeat

     THAWING

     Raw chicken is being improperly thawed. Chicken set in a small hotel pan at room temperature. No food sink is available. .

     Correction: Adjust procedures or methods to properly thaw foods. Chicken should be thawed in refrigeration, or cooked from frozen

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Vadalian onion dip not dated, other unlabled containers not dated, tex mex breakfast items dated 4/11 thawing without updated date.

     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 Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch and rings with stones while working with food. 4/27/26 Employee continues to wear watch 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

2. Apr 27, 2026 Re-inspection · 3 priority, 3 priority foundation, 2 core, 4 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food. 4/27/26 Employee noted handling money returing to working with food, then put gloves on without washing hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee did not wash hands prior to putting on gloves to work with food, Employee was noted wating on a customer, handling credit card and other tasks which could contaminate hands.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Cooked bacon and taco meat has exceeded its date mark or 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. Items discarded

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Numerous utensils were noted cleaned and not sanitized after cleaning. QUAT bulk sanitizer is available under the 3 compartment sink.

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

     Code 4-702.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene. Continued violation 4/27/26

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation Repeat

     THAWING

     Raw chicken is being improperly thawed. Chicken set in a small hotel pan at room temperature. No food sink is available. .

     Correction: Adjust procedures or methods to properly thaw foods. Chicken should be thawed in refrigeration, or cooked from frozen

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Vadalian onion dip not dated, other unlabled containers not dated, tex mex breakfast items dated 4/11 thawing without updated date.

     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 Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment - stepped enforcement in place. Location placed on conditional license. Fee will be assessed for extended non-compliance.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch and rings with stones while working with food. 4/27/26 Employee continues to wear watch 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

3. Feb 3, 2026 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Conditional license follow-up conducted on 12/3/25 stated Gunther Hazelwood was hired who has a current CPFM will be starting this week.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Provide a copy of the current CPFM certificate for Gunther Hazaelwood. Copy of certificate should also be posted. Upon receipt of the certificate conditional status shall be removed and the establishment shall be returned to normal operational status. Please provide copy with 5 days. Extension provided

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The utility sink is not maintained in good repair. There is only hot water available to the sink. Sink should be equipmed with functioning hot and cold running water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Provide both hot and cold water under pressure to this sink.

     Code 5-205.15 (B)

4. Dec 3, 2025 Follow Up · 2 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Conditional license follow-up conducted on 12/3/25 stated Gunther Hazelwood was hired who has a current CPFM will be starting this week.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Provide a copy of the current CPFM certificate for Gunther Hazaelwood. Copy of certificate should also be posted. Upon receipt of the certificate conditional status shall be removed and the establishment shall be returned to normal operational status. Please provide copy with 5 days. Extension provided

     Code 12-201.11 (A) (1)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The utility sink is not maintained in good repair. There is only hot water available to the sink. Sink should be equipmed with functioning hot and cold running water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Provide both hot and cold water under pressure to this sink.

     Code 5-205.15 (B)

5. Sep 26, 2025 Re-inspection · 1 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food utensils used with time/temperature controlled for safety food is not cleaned every 4 hours. Discussion with food employee cited that utensils used with TCS foods were note cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Explained requirement of 4 hour cleaning / sanitizing frequency with on site food employee. Train all staff on cleaning frequency requirements and procedure for washing utensils in the 3 compartment sinks based on wash, rinse, sanitize.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. 9/25/25 Food employee was unable to describe the proper set up or use of sanitizer in the 3 compartement sinks or the frequency which TCS contact food utensils must be washed.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. Informed food employee on site the proper sequence to wash and sanitize food contact utensils. Required that he contect owner to obatain approved sanitizer and to not wash any food contact utensils until sanitizer was obtained. Entire staff mu

     Code 2-102.11 (C) (11)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. The establishment license has been placed on conditional status pending a CPFM being on staff. Owner stated that exam was scheduled. Provide copy of certificate immediately upon completion.

     Code 12-201.11 (A) (1)

6. Sep 3, 2025 Routine · 4 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Breakfast items and chicken soup in coutner refrigeration unit has exceeded its 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. Food employee instructed to dispose of all TCS products dated in excess of 7 days.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Sanitizer not available at the time of the inspection.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Food employee contacted PIC to obtain sanitizer and get it to the location. Food employee instructed not to clean any food contact equipment until approved sanitizer is available.

     Code 4-702.11

   • Serious Priority Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from ice machine in the basement

     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. Drain is taped directly to the sanititary sewer receptor. The ice machine is not currenly served with an air gas as required by Wisconsin Plumbing Code. Remove tape and have an air gap re-established to this drain.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Spray bottle of Fantastik cleaner noted placed with nozzle directly over the food contact portion of a stand mixer on a food prep table.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Item moved and placed below 3 compartment sinks.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. Informed food employee on site the proper sequence to wash and sanitize food contact utensils. Required that he contect owner to obatain approved sanitizer and to not wash any food contact utensils until sanitizer was obtained.

     Code 2-102.11 (C) (11)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. The establishment license has been placed on conditional status pending a CPFM being on staff. Owner stated that exam was scheduled. Provide copy of certificate immediately upon completion.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The cold water faucet handle in the restroom is not maintained in good repair. The faucet handle is not attached and the cold water faucet is not functioning. Lack of cold water valve results in hand wash water temp >110F.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Cold water hand wash faucet handle should be repaired or replaced as soon as possible.

     Code 5-205.15 (B)

7. Sep 23, 2024 Routine · 3 priority, 3 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep cooler noted with raw eggs strored about ready to eat food. No sign of contamination noted.

     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 Corrected on site

     DATE MARKING - DISPOSITION

     Soups in counter cooler has exceeded its date mark or 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. Make sure all foods with expired dates are disposed of immediately following the date marked.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Spoons and hand wand blenders used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Recommend rinsing after each use and store in a clean container and wash rinse and sanitize at least once every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days. Extension granted due to change of staff. .

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on 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 Corrected on site

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed at the drive through window where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Store and dispense all single use silverware with non-food contact surface and store items inverted.

     Code 4-904.11 (A)

8. Mar 15, 2024 Pre-inspection · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A QUAT 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 Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

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

     Code 12-201.11 (A) (1)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls in the dry storage room do not have drywall on the storage room side of the walls. Unfinished surface of drywall exposed from adjacent unit, exposed metal studs and base plate. Area is not washable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Drywall or other smooth, impervious and easily cleanable wall covering must be installed in this area. If drywall is used the finish must be cleanable.

     Code 6-201.11