RecordWell Data

La Morenita LLC

303 S 3RD ST W, Fort Atkinson, WI 53538 · Jefferson County

77cited violations
14serious tier
4inspections

Establishment

Type
Retail food (not serving meals) (Mobile Retail Food - Not Serving Meals, Moderate)
Inspected by
Jefferson County Health Department / Watertown
License / ID
TKUK-C3VQGQ
Status
Permitted
Official record
Jefferson County Health Department / Watertown inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202625410
2025192
20241142

Inspections

  1. Jan 5, 2026 Re-inspection · 3 priority, 5 priority foundation, 10 core, 18 repeat
    • Serious Priority Repeat

      HANDWASHING PROCEDURE

      Employee not washing hands

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands prior to putting gloves on and serving meat from the display case.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      No food items within the establishment are provided with datemarks.

      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)

    • 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.

      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.

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      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

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      All residential coolers must be removed. The remaining commercial coolers that are present in the establishment will not be able to support the volume of food displaced by removing these cooler.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Priority Foundation Repeat

      HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

      Handwashing sink not provided in the back prep area.

      Correction: Install an approved handwashing sink.

      Code 5-203.11

    • 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. A staff member who is regularly onsite and working with food will need to take the class.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      FOOD SAFETY FOR SMALL OPERATORS - POSTING OF CERTIFICATIONS

      The retail food establishment's food safety for small operators certification and orginal certification is not posted.

      Correction: Post in conspicuous location the food safety for small operators certification and the initial food manager certification that was issued.

      Code 12-401.11 (D)

    • Not serious Core Repeat

      FOOD LABELS - LABEL INFORMATION

      Packaged food items (tamales, chicharrones, peanuts, etc...) not provided with ingredient information, name of business or manufacturer, or item name.

      Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

      Code 3-602.11 (B) (1)-(4), (6) and (7)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Residential coolers throughout the establishment are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Containers of utensils stored on floor in back storage area (where mop sink is).

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored on the floor through the establishment.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      Acoustic ceiling tiles present in back prep area.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floors in the back prep/storage area are not easily cleanable. Drywall edges (top and side) are not finished.

      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

      FLOOR CARPETING - RESTRICTIONS

      Carpeting is installed in back prep area.

      Correction: Remove carpeting.

      Code 6-201.14 (A)

    • Not serious Core Repeat

      FLOOR COVERING, MATS AND DUCKBOARDS

      Carpet rugs are present in food prep areas.

      Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

      Code 6-201.15

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door on the east side of the building has a gap at the base.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

  2. Jan 2, 2026 Routine · 7 priority, 10 priority foundation, 17 core, 6 repeat
    • Serious Priority

      HANDWASHING PROCEDURE

      Employee not washing hands

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands prior to putting gloves on and serving meat from the display case.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chorizo stored on top of butter in residential cooler. Salsa cup container stored in container of assorted beef parts.

      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

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

      Raw chicken stored above beef in display coolers.

      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 Repeat

      DATE MARKING - DISPOSITION

      No food items within the establishment are provided with datemarks.

      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

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Meat slicers and saws 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.

      Code 4-602.11 (C)

    • Serious Priority

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Bleach in the sanitizer spray bottle is not being used according to manufacturer’s use directions.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

      Code 7-202.12 (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.

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • 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

      PACKAGE INTEGRITY

      Heavily dented cans observed on the shelves available to the public.

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

      Code 3-202.15

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      All residential coolers must be removed. The remaining commercial coolers that are present in the establishment will not be able to support the volume of food displaced by removing these cooler.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Meat cutting equipment (slicer/bandsaw) is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

      Handwashing sink not provided in the back prep area.

      Correction: Install an approved handwashing sink.

      Code 5-203.11

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in meat area is blocked by garbage can.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling employee handwashing sink for hand drying in restroom.

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

      Code 6-301.12

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of sanitizer not labeled with common name of product.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • 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. A staff member who is regularly onsite and working with food will need to take the class.

      Code 12-201.11 (A) (1)

    • Not serious Core

      FOOD SAFETY FOR SMALL OPERATORS - POSTING OF CERTIFICATIONS

      The retail food establishment's food safety for small operators certification and orginal certification is not posted.

      Correction: Post in conspicuous location the food safety for small operators certification and the initial food manager certification that was issued.

      Code 12-401.11 (D)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Numerous containers of food product throughout establishment were observed to be unwrapped or 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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      In use cutting knives stored on soiled kitchen rags in the meat area.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Numerous boxes of food product stored on the floor.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD LABELS - LABEL INFORMATION

      Packaged food items (tamales, chicharrones, peanuts, etc...) not provided with ingredient information, name of business or manufacturer, or item name.

      Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

      Code 3-602.11 (B) (1)-(4), (6) and (7)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Residential coolers throughout the establishment are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single use containers (sour cream, etc...) observed being reused as storage containers.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces throughout the meat area are soiled.

      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

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Containers of utensils stored on floor in back storage area (where mop sink is).

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored on the floor through the establishment.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floors in the back prep/storage area are not easily cleanable. Drywall edges (top and side) are not finished.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      Acoustic ceiling tiles present in back prep area.

      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

      FLOOR CARPETING - RESTRICTIONS

      Carpeting is installed in back prep area.

      Correction: Remove carpeting.

      Code 6-201.14 (A)

    • Not serious Core

      FLOOR COVERING, MATS AND DUCKBOARDS

      Carpet rugs are present in food prep areas.

      Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

      Code 6-201.15

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door on the east side of the building has a gap at the base.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at meat area handwashing sink.

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

      Code 6-301.14

    • Not serious Core

      PUBLIC RESTROOMS - PROVIDED

      Public restrooms are marked as out of service to the public.

      Correction: Provide the number of toilets as required in the commercial building code. Referral is made to the department of safety and professional services for follow-up.

      Code 8-101.11

  3. Mar 19, 2025 Routine · 2 priority, 3 priority foundation, 4 core, 5 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw eggs stored over milk gallons in retail display 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

      DATE MARKING - DISPOSITION

      Salsas 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)

    • 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

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink or automatic handwashing facility 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 Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink.

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

      Code 6-301.11

    • Not serious Core Repeat Corrected on site

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Containers of salsa in the residential fridges were observed to be unwrapped or 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 Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Resiential fridges are not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floors and walls in the back storage area are not smooth, washable, and non-absorbant.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

  4. Feb 1, 2024 Routine · 2 priority, 6 priority foundation, 6 core, 7 repeat
    • Serious Priority

      COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

      Food is being prepared and sold to the public in the unapproved/unlicensed food trailer/truck in front of the store.

      Correction: Discard foods from unapproved source.

      Code 3-201.11 (A)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw meat and eggs stored above RTE products in habco coolers.

      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)

    • 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. PIC stated that dishes are washed using the four compartment sink as follows hot water/cold water/sanitizer/rinse.

      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.

      Code 2-102.11 (C) (11)

    • 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

      RTE/TCS FOOD - PROPER DATE MARKING

      Meat and cheese blocks not provided with a date mark.

      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

      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 Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink or automatic handwashing facility 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 Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

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

      Code 6-301.12

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Items for sale and items for personal use are stored together thorught many coolers of the establishment.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Residential coolers being used to store various meat products.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Interiro of the lower meat freezer case is soiled.

      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

      FLOOR CARPETING - RESTRICTIONS

      Carpeting is installed in area where tortillas are prepped.

      Correction: Remove carpeting.

      Code 6-201.14 (A)

    • Not serious Core

      WALL AND CEILING COVERINGS AND COATINGS

      Area in which tortillas are made has acoustic cielings tiles and unfinished drywall.

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

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