RecordWell Data

Gimi's Brf Family Restaurant

502 N WATER ST, Black River Falls, WI 54615 · Jackson County

41cited violations
13serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Jackson County Public Health
License / ID
BROG-C49MXU
Status
Permitted
Phone
(715) 896-7634
Official record
Jackson County Public Health inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026141
202443712

Inspections

  1. Jan 7, 2026 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Pork and beef are stored in same container or stacked atop one another in same container in WIC.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Not serious Priority Foundation

      THAWING

      Raw burger observed being improperly thawed in mop sink.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Test strips ordered during inspection.

      Code 4-302.14

    • Not serious Core

      FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

      Raw burger observed to be stored in mop sink to that is subject to contamination.

      Correction: Remove food items from this area to an area not subject to contamination. Discarded.

      Code 3-305.12

  2. Oct 14, 2024 Re-inspection · 3 priority foundation, 1 core, 3 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow.

      Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (14)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization 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 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 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 (8 January 2025). The license will be place in a conditional status until a certificate is provided to the Jackson County Health Department.

      Code 12-201.11 (A) (1)

  3. Oct 10, 2024 Routine · 6 priority, 6 priority foundation, 4 core, 3 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw hamburger was observed stored over ready-to-eat food in the cook line food prep table.

      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 Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw pork and raw beef were stored in same container in the walk in cooler.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Chicken dumpling soup on the back prep line is being improperly hot held and was observed at [121]°F

      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

      Cottage Cheese, Sliced Tomato, Lettuce in front food prep table observed above 41°F. Raw shell eggs were left on the counter and tempd at 61.0 degrees.

      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

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on ice machine in kitchen.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Chemical spary bottles in use do not bear a manufacturer’s label or chemical common name on the container.

      Correction: Provide labels for poisonous or toxic materials used in the food establishment.

      Code 7-101.11

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow.

      Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (14)

    • 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

      MINIMIZE HAND CONTACT WITH NON RTE-FOODS

      Bare hand contact is not being minimized. The owner was handling foods with bare hands during the inspection.

      Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

      Code 3-301.11 (C)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      A chlorine test kit is not being utilized for monitoring sanitizer concentration. Sanitizer concentration was below 50 ppm in two spray bottle that were in use.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Spay bottle were remade.

      Code 4-501.116

    • Not serious Priority Foundation

      HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

      There is no faucet present at the food prep sink so that adequate water is not being supplied.

      Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

      Code 5-103.11

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink near the warewashing area is not in working order 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 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 (8 January 2025). The license will be place in a conditional status until a certificate is provided to the Jackson County Health Department.

      Code 12-201.11 (A) (1)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area. The owner was carrying an open drink container throughout the kitchen during the inspection.

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

      Code 2-401.11 (B)

    • Not serious Core Corrected on site

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      The back door is in need or repairs and was propped open by a rock during the inspection.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. The door was closed.

      Code 6-202.15 (A) (1)

    • Not serious Core Repeat Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at kitchen staff handwashing sink near the cook line and warewashing area.

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

      Code 6-301.14

  4. Jan 26, 2024 Re-inspection · 1 priority, 2 priority foundation, 3 repeat
    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on ice machine in kitchen.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory does not clearly identify the animal-derived foods that are applicable to the consumer advisory.

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      There was no hot water observed at the handwashing sink in the front waitress prep area.

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Repair hot water to handwashing sink.

      Code 5-202.12 (A)

  5. Jan 22, 2024 Routine · 5 priority, 7 priority foundation, 2 core
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Person in Charge observed handling ready-to eat foods with their bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. RTE food was discarded upon observation.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw Pork, Cooked Turkey, Cooked Beef are stored in same container or stacked atop one another in same container in the Walk in Cooler.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. All foods were removed from pan and seperated, fact sheet was provided to person in charge.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Beef Ribs in the steamer was hot held at 87°F

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

      Code 3-501.16 (A) (1)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on ice machine in kitchen.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Chlorine is not being used according to manufacturer’s use directions. Chemical concentration was observed at 200+ ppm.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Chemical solution was remade and tested at the time of the inspection.

      Code 7-202.12 (A)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. No thermometer was observed being used to monitor food temps, the Person in Charge was unable to correctly state the correct holding temps, Ribs were observed hot holding at 87 degrees.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding. Ribs were thrown away during inspection.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

      The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness. The Person in Charge was unable to demonstrate knowledge of reportable symptoms to exclude Food Employees from working with food.

      Correction: The person in charge shall provide training to employees on their responsibility to report any signs, symptoms or diagnosis of foodborne illness. Food code fact sheets will be provided. The Person in Charge shall understand the signs, symptoms relatable to foodborne illness.

      Code 2-103.11 (O)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Multiple foods items in the walk in cooler and prep table missing date mark. Operator was observed placing date mark labels on multiple food containers at the beginning of the inspection.

      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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory does not clearly identify the animal-derived foods that are applicable to the consumer advisory.

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation Corrected on site

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      There was no hot water observed at the handwashing sink in the front waitress prep area.

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Repair hot water to handwashing sink.

      Code 5-202.12 (A)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Frozen Chicken Patties, cheese curds in the Keninator Standing Freezer were observed to be unwrapped and uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at all handwashing sinks in kitchen, none provided in bathrooms at handwash sinks.

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

      Code 6-301.14

Source: Jackson County Public Health. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.