RecordWell Data

Main Street Cafe

116 E MAIN, Watertown, WI 53094 · Jefferson County

53cited violations
14serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Jefferson County Health Department / Watertown
License / ID
EOBN-8VFJ7J
Status
Permitted
Phone
(920) 261-8760
Official record
Jefferson County Health Department / Watertown inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026110
20252157
20242134
20232243

Inspections

  1. Jul 27, 2026 Routine · 1 priority foundation
    • Not serious Priority Foundation Corrected on site

      THAWING

      Large cuts of beef are being improperly thawed in buckets of water at the back 3-compartment sink and food prep sink. The meat was still frozen and the operator turned on the cold water to continue thawing.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

  2. Aug 15, 2025 Re-inspection · No items found

    No violations cited.

  3. Jul 30, 2025 Routine · 7 priority, 4 priority foundation, 4 core, 2 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken was stored over ready to eat (RTE) food in the WIC. This was corrected during inspection.

      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

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

      Raw ground meat and raw primal cuts are stored in same container or stacked atop one another in same container in WIC. This was corrected during inspection.

      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

      REHEATING FOR HOT HOLDING

      Ribs were improperly reheated after being cooked and then cooled.

      Correction: Adjust procedures and methods to properly reheat food. Foods that were cooked onsite and then cooled must be reheated to 165F within 2 hours before hot holding at 135F. If food does not reach 165F within 2 hours after cooling, the food is unsafe. Unsafe food shall be discarded.

      Code 3-403.11

    • Serious Priority

      TCS FOOD - HOT HOLDING

      Gravy in steam table is hot held at 108°F. Sausage on rack over stove is hot held at 118F.

      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 Repeat

      TCS FOOD - COLD HOLDING

      Sliced tomato in the Right Prep Cooler is cold held at 50°F. Sliced Tomato and Cucumber in the Waitress Prep Cooler are at 51F. Raw Eggs near grills on ice bath were held at 64F. Uncooked hashbrowns near grills on ice bath were at 55F.

      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

      DATE MARKING - DISPOSITION

      Gravy and Tzatziki in To-Go 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. Non-commercially made foods have a lifespan limited to 7 days.

      Code 3-501.18 (A)

    • Serious Priority

      TOXIC SUBSTANCES - SEPARATION

      Medicinal supplements and substances are stored over the prep coolers in the food prep area.

      Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

      Code 7-201.11 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      Sour cream, butter, and salsa in To-Go Cooler from a food processing plant was not date marked with the manufacturer's "use by" date.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the manufacturer's "use by" date.

      Code 3-501.17 (B)

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      Right Prep Cooler at cook line is not sufficient in capacity to hold foods at <41F. Despite turning the cooler down in temperature, cooler has an ambient temperature at 60F and TCS items within the cooler are temped at 55F.

      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

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sink in the employee bathroom does not have hot water. It appears the hot water is turned off.

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

      Code 5-202.12 (A)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at waitress handwashing sink.

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

      Code 6-301.11

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

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

      Code 2-401.11 (B)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Numerous food items are stored on the floor in the WIC, WIF, and dry storage areas.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

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

      Dish racks are stored on the floor.

      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

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      Handwashing sink in the employee bathroom is not non-hand operated or is operating incorrectly.

      Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

      Code 5-202.12 (C)

  4. May 20, 2024 Re-inspection · No items found

    No violations cited.

  5. May 1, 2024 Routine · 4 priority, 1 priority foundation, 7 core, 5 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after handling raw eggs.

      Correction: Employee was corrected during inspection and hands were washed. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Hashbrowns observed sitting out on counter and were observed to be 73°F.

      Correction: Food items must be held cold or hot or you must apply for a time as a public health control plan. You cannot leave these items on the counter at room temperature. The hashbrowns were cooked at the time of inspection and observed to be 192. 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

      DATE MARKING - DISPOSITION

      Multiple food items in the prep coolers are not provided with date marks. The items are dated in the walk-in cooler, but a date is not put on the smaller containers in the prep coolers. All containers of TCS foods must be date marked.

      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 Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The chlorine sanitizer in the waitress station wiping cloth bucket is not being used according to EPA registered label use instructions and is at 200+ PPM.

      Correction: Bucket was remade at time of inspection and observed to be 100 PPM. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to fill pan of water during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Multiple food items in the prep coolers and dry ingredients by the kitchen handwashing sink 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

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Dry ingredients in kitchen and back room (bulk bin of flour etc) observed stored in unlabeled container.

      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 Repeat

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

      Wiping cloth used for wiping surfaces stored on countertops.

      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

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Dayquil observed stored in Berg prep cooler above uncovered food items.

      Correction: Medicine was removed at time of inspection - verified employees were not ill. Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Shelves and flooring within kitchen observed to be lined with cardboard.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single use containers observed being reused (fish stored in feta container in walk-in freezer).

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

      Code 4-502.13 (A)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Multiple egg cartons observed being reused within kitchen.

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

      Code 4-502.13 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

      Items being washed, rinsed, sanitized are not being air dried prior to putting them away.

      Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

      Code 4-903.11 (B)

  6. May 10, 2023 Re-inspection · 1 priority foundation, 3 core, 3 repeat
    • 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

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Bare wood shelf observed in the kitchen used for food and equipment storage.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

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

      Single use portion cups observed to be handled where the food contact surface is contaminated when filling it with sour cream.

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

      Code 4-904.11 (A)

  7. Apr 27, 2023 Routine · 2 priority, 4 priority foundation, 11 core, 2 repeat
    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Milk in the Turbo Air cooler is cold held at 46 and 48°F.

      Correction: Milk was voluntarily discarded. 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 Corrected on site

      TCS FOOD - COLD HOLDING

      Pecan pie in bakery display cooler is cold held at 46°F.

      Correction: Pie was voluntarily discarded at time of inspection. 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 Corrected on site

      DATE MARKING - DISPOSITION

      Multiple food items within the walk-in cooler are not provided with a date mark.

      Correction: Food items were dated at time of inspection. 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 Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review. Owner stated breakfast items are left out of temperature for 4 hours and then discarded. Sausage patty observed stored at ambient temperature on the grill at 74 degrees.

      Correction: Sausage patty was voluntarily discarded. Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      Turbo air cooler and bakery display cooler are not sufficient to hold foods at or below 41 degrees Fahrenheit.

      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

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to fill up buckets of water during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing watch on wrist 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

    • Not serious Core

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employees noted working in food preparation/cooking area without a hair restraint.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

      Code 2-402.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Multiple food items in walk-in cooler and prep coolers were observed to be unwrapped or uncovered.

      Correction: Food items were covered at time of inspection. 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

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Bulk flour is stored in unlabeled container (bulk bin).

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Knives observed stored in crack between prep cooler and counter and not on clean surface.

      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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A bowl is being used to scoop flour out of a bulk bin - replace with handled item in order to store properly.

      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

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

      Wiping cloth used for wiping surfaces stored on cutting boards and prep counters.

      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

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food boxes observed stored on the floor in the walk-in freezer and walk-in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Personal cellphone observed stored on prep cooler cutting board.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Bare wood shelf observed in the kitchen used for food and equipment storage.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Pans stored on shelf lined with cardboard.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

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

      Single use portion cups observed to be handled where the food contact surface is contaminated when filling it with sour cream.

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

      Code 4-904.11 (A)

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.