The Globe

309 N Henry ST, Madison, WI 53703 · Dane County

49cited violations

25serious tier

7inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2018-00698
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	28	14
2024	1	7	3
2022	2	14	8
2019	1	0	0
2018	1	0	0

Inspections

Jun 30, 2026 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  BARE HAND CONTACT - Not Corrected
  
  Employee observed handling and cutting raw green onions with bare hands.
  
  Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  
  Code WFC 3-301.11
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  Chicken slicer is visibly soiled with food debris.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE - Not Corrected
  
  Walk in cooler door handle covered with duct tape which is not easily cleanable. Handle is exposed to splash, spillage, or other food soiling is no longer easily cleanable and is visibly soiled.
  
  Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.
  
  Code WFC 4-101.19
- Serious Priority (CDC risk factor)
  DATE MARK - SYSTEM - Not Corrected
  
  A date marking system is not in place for ready-to-eat TCS foods.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Not serious Good Retail Practice
  FOOD - UNCOVERED - Not Corrected
  
  Multiple foods including sauces, curries, and cooked meats were observed to be unwrapped or uncovered in prep coolers, two door cooler, and in walk in cooler.
  
  Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods
  
  Code WFC 3-302.11(4)
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES - Not Corrected
  
  Cutting board on prep cooler are heavily scratched or pitted and are no longer easily cleanable.
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code WFC 4-501.12
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING - Not Corrected
  
  Handwashing sink by the dish machine leaks when the hot water is turned on at the shut off valve. Operator has been turning off the hot water to prevent leaking, but this means that hot water is not readily available.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor)
  PERSON IN CHARGE - DUTIES - Not Corrected
  
  The Person in Charge (PIC) is not performing the following duties: ensuring adequate sanitizer concentration for warewashing, monitoring foods temperatures (cold and hot temperatures), ensuring that a datemarking system is in place, adequately cleaning (wash/rinse/sanitize) food contact surfaces, and preventing barehand contact.
  
  Correction: The person in charge shall ensure or provide training so that employees are meeting food code requirements for cleaning food equipment, maintaining safe temperatures, and preventing barehand contact.
  
  Code WFC 2-103.11
- Not serious Good Retail Practice Corrected on site
  PEST - CONTROL DEVICES - Not Corrected
  
  The sticky tape used for insect control is located over the food prep area.
  
  Correction: Remove or relocate this device so that it is not over any food prep area.
  
  Code WFC 6-202.13
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL - Not Corrected
  
  The sanitizer concentration for chlorine in the low temperature dish machine was initially at 0 ppm.
  
  Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.
  
  Code WFC 4-501.114
- Not serious Good Retail Practice
  STORAGE - PROHIBITED AREA - Not Corrected
  
  Food items and single service plastic take out containers stored outside in open sheds. Sheds do not have doors and cannot be locked so they can be easily accessed and contaminated by outsiders.
  
  Correction: Remove the food items from this area and store in a clean, dry area.
  
  Code WFC 3-305.12
- Serious Priority (CDC risk factor)
  TEMPERATURE - HOT HOLDING - Not Corrected
  
  White rice transferred from stove top after cooking to rice warmer being hot held at 125 F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  Multiple observations. Prep cooler, two door cooler, and walk in cooler all observed to have foods that were > 41 F. In prep cooler, top had yellow curry sauce at 48 F, orange curry sauce at 43 F, precooked chicken at 52 F, and tofu at 45 F. In prep cooler, bottom had shrimp at 49 F and ambient air temperature measured at 46 F. In two door cooler, tofu at 65 F, cooked greens 50 F. In walk in cooler, green stew 44 F, cooked sweet potato 55 F, yellow curry 55 F, milk 47 F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice
  THERMOMETER - MISSING INDICATING - Not Corrected
  
  Thermometer in the walk in cooler and the prep cooler is missing or not properly located.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112
Jun 29, 2026 Routine Inspection · Immediate Suspension
- Serious Priority (CDC risk factor) Corrected on site
  BARE HAND CONTACT
  
  Employee observed handling and cutting raw green onions with bare hands.
  
  Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  
  Code WFC 3-301.11
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Chicken slicer is visibly soiled with food debris.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE
  
  Walk in cooler door handle covered with duct tape which is not easily cleanable. Handle is exposed to splash, spillage, or other food soiling is no longer easily cleanable and is visibly soiled.
  
  Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.
  
  Code WFC 4-101.19
- Serious Priority (CDC risk factor)
  DATE MARK - SYSTEM
  
  A date marking system is not in place for ready-to-eat TCS foods.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Not serious Good Retail Practice
  FOOD - UNCOVERED
  
  Multiple foods including sauces, curries, and cooked meats were observed to be unwrapped or uncovered in prep coolers, two door cooler, and in walk in cooler.
  
  Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods
  
  Code WFC 3-302.11(4)
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES
  
  Cutting board on prep cooler are heavily scratched or pitted and are no longer easily cleanable.
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code WFC 4-501.12
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Handwashing sink by the dish machine leaks when the hot water is turned on at the shut off valve. Operator has been turning off the hot water to prevent leaking, but this means that hot water is not readily available.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor)
  PERSON IN CHARGE - DUTIES
  
  The Person in Charge (PIC) is not performing the following duties: ensuring adequate sanitizer concentration for warewashing, monitoring foods temperatures (cold and hot temperatures), ensuring that a datemarking system is in place, adequately cleaning (wash/rinse/sanitize) food contact surfaces, and preventing barehand contact.
  
  Correction: The person in charge shall ensure or provide training so that employees are meeting food code requirements for cleaning food equipment, maintaining safe temperatures, and preventing barehand contact.
  
  Code WFC 2-103.11
- Not serious Good Retail Practice Corrected on site
  PEST - CONTROL DEVICES
  
  The sticky tape used for insect control is located over the food prep area.
  
  Correction: Remove or relocate this device so that it is not over any food prep area.
  
  Code WFC 6-202.13
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for chlorine in the low temperature dish machine was initially at 0 ppm.
  
  Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.
  
  Code WFC 4-501.114
- Not serious Good Retail Practice
  STORAGE - PROHIBITED AREA
  
  Food items and single service plastic take out containers stored outside in open sheds. Sheds do not have doors and cannot be locked so they can be easily accessed and contaminated by outsiders.
  
  Correction: Remove the food items from this area and store in a clean, dry area.
  
  Code WFC 3-305.12
- Serious Priority (CDC risk factor)
  TEMPERATURE - HOT HOLDING
  
  White rice transferred from stove top after cooking to rice warmer being hot held at 125 F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING
  
  Multiple observations. Prep cooler, two door cooler, and walk in cooler all observed to have foods that were > 41 F. In prep cooler, top had yellow curry sauce at 48 F, orange curry sauce at 43 F, precooked chicken at 52 F, and tofu at 45 F. In prep cooler, bottom had shrimp at 49 F and ambient air temperature measured at 46 F. In two door cooler, tofu at 65 F, cooked greens 50 F. In walk in cooler, green stew 44 F, cooked sweet potato 55 F, yellow curry 55 F, milk 47 F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice
  THERMOMETER - MISSING INDICATING
  
  Thermometer in the walk in cooler and the prep cooler is missing or not properly located.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112
Oct 23, 2024 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN
  
  The food prep sink does not have a proper air gap between the drain and the sewage system.
  
  Correction: Provide a 2 inch air gap to the open site floor drain.
  
  Code WFC 5-402.11
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER
  
  The certified food manager certificate expired February 2024. Operator has 90 days to obtain a new one.
  
  Correction: Provide a certified food protection manager.
  
  Code WFC 12-201.11
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING
  
  Chowder being cold held in walk in cooler is not datemarked.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  The dish machine is over-supplying detergent and dishes are sudsy after each cycle and must be rinsed by an employee. Operator contacted service company during inspection and spoke with scheduler for service appointment.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice Corrected on site
  LABEL - WORKING CONTAINER
  
  Soy sauce is 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 WFC 3-302.12
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for the chlorine in the low temp dish machine was at 0 ppm when initially tested during the inspection.
  
  Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.
  
  Code WFC 4-501.114
- Not serious Good Retail Practice Corrected on site
  STORAGE - IN-USE UTENSILS
  
  The ice scoop was stored inside the ice bin and the ice scoop handle was in contact with the ice.
  
  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 degrees F.
  
  Code WFC 3-304.12
Jul 13, 2022 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER - Not Corrected
  
  There is no certified food protection manager for the establishment.
  
  Correction: Provide a certified food protection manager.
  
  Code WFC 12-201.11
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  The inside of the ice machine is visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES - Not Corrected
  
  Non-food contact surfaces of the storage racks in walk-in cooler are soiled and unclean.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE - Not Corrected
  
  The walk-in cooler door handle that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.
  
  Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.
  
  Code WFC 4-101.19
- Not serious Good Retail Practice
  WIPING CLOTHS - Not Corrected
  
  Wet wiping cloths improperly stored. Wiping cloths stored on handwashing sinks.
  
  Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.
  
  Code WFC 3-304.14
Jun 16, 2022 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor)
  CERTIFIED FOOD MANAGER
  
  There is no certified food protection manager for the establishment.
  
  Correction: Provide a certified food protection manager.
  
  Code WFC 12-201.11
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of the storage racks in walk-in cooler are soiled and unclean.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  The inside of the ice machine is visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE
  
  The walk-in cooler door handle that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.
  
  Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.
  
  Code WFC 4-101.19
- Serious Priority (CDC risk factor)
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. Inside the walk-in cooler, raw chicken above RTE foods.
  
  Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.
  
  Code WFC 3-302.11
- Serious Priority (CDC risk factor)
  DATE MARK - SYSTEM
  
  A date marking system is not in place for ready-to-eat TCS foods. Inside the walk-in cooler, several TCS foods store over 24 hours are not datemarked.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  The handsink at the grill line is not accessible. The hanksink is blocked by the trash can.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor)
  TEMPERATURE - COLD HOLDING
  
  The wait staff beverage cooler surface temp 73F. Inside the walk-in cooler, chicken 56F/54F
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Not serious Good Retail Practice
  WIPING CLOTHS
  
  Wet wiping cloths improperly stored. Wiping cloths stored on handwashing sinks.
  
  Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.
  
  Code WFC 3-304.14
Jul 12, 2019 Routine Inspection · No Reinspection Required

No violations cited.
Oct 12, 2018 Pre-Inspection · No Reinspection Required

No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.