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Business Info

Restaurant: AT & T
Address: N17W24300 Riverwood Dr., Waukesha, WI 53188
Phone: (262) 523-1765
Total inspections: 3
Last inspection: Aug 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Hashbrowns stored on homestyle warming table at 120f. Be sure these items are maintained at 135f. Can use Alto Sham or the like.
Corrected at time of inspection.
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Omlett items held on iced cold holding noted at 47f (ham), 48f (diced sausage) – more ice added at time of inspection. Be sure these items
continue to be well nested in the ice so temperature is maintained at 41f or below.
• Cream cheese noted at 60f as ice is just on bottom of holding container. Corrected at time of inspection – nested in iced salad bar.
(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
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Clean seals of 4-comp beverage cooler.
• Pan storage shelves in need of cleaning.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 D: 6-301.20 Disposable Towels, Waste Receptacle.
• Be sure paper towels are available with dispensers at all handwash sinks (including dish machine room).

A handsink or group of adjacent handsinks that are provided with disposable towels shall
be provided with a waste receptacle as specified under ¶ 5-501.16(C).

High-temperature dish machine - not set up yet + three-compartment sink - 200ppm Oasis 146f quat sanitizer + two seperate handwash sinks +
food prep sink + handwash sink at service grill.
Temperatures taken at time of inspection:
Walk-in cooler - 35f Walk-in freezer - 0f
Alto Sham - 174, soup - 166f Hatco Sandwich hot hold - 142f
Four-comp coolers in service area - 40f / 38f
Hashbrowns on hot hold - 120f Sausage on cold table - 48f
Ham on cold table - 47f Glass-door beverage cooler - 38f
Yogurt on buffet - 40f Oatmeal - 147f
Four-comp bev. cooler - 35f Cream cheese - 60f
* Provide tongs / deli paper for self-service bread items.
* Provide some sort of compilation of ingredients for bakery items sold packaged so that consumers can inquire for allergy purposes.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Ovens in need of cleaning.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Sandwiches / yogurt on mechanical cold plate noted at 45f. Since these sandwiches are only out for a small amount of time – recommend
using Time as a Control – left information.
(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.

High-temperature dish machine - not set up yet (temperature monitoring chart available) + three-compartment sink - 200ppm Oasis 146f quat
sanitizer + two seperate handwash sinks + food prep sink + handwash sink at service grill.
Temperatures taken at time of inspection:
Tuna salad - 41f Deli turkey - 40f
Sandwiches / yogurt on mechanical display cold plate - 45f
Sloppy joes - 170f Burger - 140f
Hot dog - 135f Chicken breast - 140f
Stuffing - 176f Delfield cooler - 40f
Milk glass door cooler - 33f Creamer - 39f
Ck rice soup - 167f Cream of mushroom soup - 165f
Diced ham - 41f Blu cheese crumbles - 41f
Beverage cooler - 39f (no PHF) Walk-in freezer - 0f
Walk-in cooler - 32f McCall bev. cooler - 39f
Hot hold unit - 180f

This is a follow-up to the routine inspection done on 8-16-10. The following violations have been corrected:
14F) Ovens now cleaned.
20A) Time now being used properly as a control. Plan / labels now available.

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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