Hsc Campus Dining

Year by year

Inspections

1. Feb 10, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Wing Sauces have exceeded its date mark.

     Correction: Establishment voluntarily discarded the sauce.

     Code 3-501.18 (A)

2. Apr 9, 2025 Follow Up · No items found

   No violations cited.

3. Apr 2, 2025 Routine · 4 priority, 3 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cottage cheese in the left salad bar is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment placed the food back into a cooler to cool. The establishment removed the riser in the salad bar so that the food can sit closer to the cooling element. The establishment brought out a new batch of cottage cheese to put out at the salad bar.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature Champion dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Until the dishmachine is serviced/repaired to provide a minimum surface temperature of 160°F for the sanitization cycle, use the 3-compartment sink to sanitize the dishes and utensils.

     Code 4-703.11 (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with backflow prevention at the mop sink faucet, specifically for the hose-bibb that is used to provide water for the mop bucket.

     Correction: Provide backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The waste line at the food preparation sink in the kitchen does not have a 2 inch minimum air gap.

     Correction: Provide a minimum of 2 inch air gap between the bottom of the waste line and the catch recepticle below per Wisconsin SPS plumbing code.

     Code 5-402.11

   • Not serious Priority Foundation

     COMPLIANCE WITH FOOD LAW - NO LABEL OR IMPROPER LABEL PROVIDED

     No label is provided on a packaged loaf of bread in the bakery display shelf. The person-in-charge stated that they bought the bread from a local bakery and they have no other information about the loaf of bread.

     Correction: Provide approved labels for packaged foods.

     Code 3-201.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items in the establishment are not date marked. Pasta salad, couscous salad, hard boiled eggs, and sliced tomato at the right salad bar are not date marked. Pre-cooked pizza sausage in the Manitowoc cooler in the kitchen is not date marked. Sofrito base in the walk-in freezer is not date marked.

     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

     FOOD CONTACT SURFACES - SOILED

     There is mold slime growing out of the ice machine's ice bin drainage line, located in the kitchen.

     Correction: Maintain food contact surfaces in a clean condition. Clean the ice machine's ice bin and it's drainage line.

     Code 4-601.11 (A)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the pickling onions for preservation at the food establishment. A container of pickled onion with a date that it was made on 3/20/2025 was observed in the walk-in cooler. The manager stated that they do pickling of onion to perservation it beyond the required Wisconsin Food Code 7-day shelf-life.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Until a variance is approved, pickled onions cannot be date marked past 7 days.

     Code 1-105.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     A bin of flour and a bin of sugar are stored in unlabeled container in the kitchen. There are also two working containers of seasonings stored in the dry storage room without labels.

     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

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

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

     It was observed that plastic single-service eating utensils are displayed in bulk at the service line for customer self-service where the food or lip contact surface could be contaminated.

     Correction: Display utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)