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Business Info

Restaurant: 5 Star Citgo
Address: 909 Greenwald Court, Mukwonago, WI 53149-1753
Phone: (262) 363-8345
Total inspections: 3
Last inspection: Aug 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 51 P: 8-201.17 Toilet Maintenance.
Toilet in men’s room is soiled.
Public toilet rooms shall:
(A) Have a supply of toilet tissue available at each toilet; and
(B) Be in clean and good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Dust is accumulating on the walk-in cooler ceiling. (See compressor area).
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

The following temperatures were recorded at the time of inspection:
Beverage-Air prep. refrigerator 37f.
Self-serve sandwich case 39f.
Ice cream novelties freezer -9f.
Walk-in cooler 36f.
Bakery walk-in freezer -1f.
General merchandize walk-in freezer 2f.
Note: Hot foods are not sold today.
-M-C Sanitizer is available for sanitizing equipment and utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Food products in the Beverage-Air refrigerator are date marked.
-Ingredient information is available for the self-serve bakery.

The deli display cooler is not able to maintain a temperature of 41 f or lower. The sandwiches were disposed and other food items will
be placed in another cooling unit. The maintenance man was called. The thermometer in the unit does not appear to be operating properly. When
the deli cooler is able to maintain at least 41 f, food items can be placed in the unit.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
A stem thermometer is needed so that temperatures can be taken in premade food.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.

Back area: 4 compartment sink. M-C sanitizer quat: 200 ppm.
Counter area: employee hand wash sink.
The following temperatures were taken:
walk in cooler: 36 f walk in freezer: 5 f & -4 f ice cream novelty freezer: -11 f Aqua fina reach in cooler: 39 f
chest freezer: 4 f Venom energy cooler: 26 f
Deli display cooler:
Turkey bacon wrap: 46 f tuna fish sandwich: 57 f cheese sticks: 56 f ham/cheese sandwich: 54 f Deli creations: 49
f.

Several areas of the display deli cooler were checked. The average temperature was 36 f. A stem thermometer was purchased and the cooling
unit is checked several times a day.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants