Bartolotta’s Lake Park Bistro, an upscale French restaurant overlooking Lake Michigan, received multiple violations during an October 21, 2024, inspection by the Wisconsin Department of Health Services. The Milwaukee establishment, known for its refined cuisine and extensive wine selection, was cited for seven violations, including four priority infractions.
Food handling practices emerged as a primary reference when inspectors observed staff touching ready-to-eat foods without proper protection.
The inspection revealed unsuitable cooling procedures for French onion soup, which measured between 49-53°F after 24 hours, well outside safe temperature parameters. The soup was discarded during the inspection.
Documentation issues also surfaced, with inspectors noting incomplete HACCP (Hazard Analysis Critical Control Point) plan records. The restaurant’s date-marking system showed gaps, particularly with cooked potatoes, pork belly, and liver preparations.
State records also showed that several violations were corrected on-site, including improper hand washing practices and food handling procedures. Management demonstrated immediate response by implementing new logging systems and adjusting food safety procedures.