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Business Info

Restaurant: Big Apple Bagels
Address: 3845 N. 124th Street, Brookfield, WI 53005
Phone: (262) 783-6100
Total inspections: 4
Last inspection: Mar 3, 2011

Score
(the higher the better)
88

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Violation descriptions and comments

Upon inspection, two employees were handling deli meats with bare hands. They immediately washed hands and put on gloves, violation
corrected. The person making breakfast sandwiches was wearing gloves.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
Missing some floor tiles in front of the walk in cooler. Replace these tiles.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

Reviewed employee health policy with manager
Datemarking is being done
4 compartment sink, Red Sink quat sanitizer, 200 ppm, plus two handwash sinks
Temperatures recdorded;
Traulsen freezer 10 f
Walk in cooler 39 f
Bev Air prep cooler 38 f, upper line/chicken breast 40 f
Cream cheese 40 f
Cream cheese/milk display cooler 35 f
Chili 157 f
Smoothie freezer 20 f
Bev Air cooler 38 f

Missing chemical test kits(quat). Provide so as to check for adequate concentration of approved sanitizer.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
The spray water bottle was not labeled as to its contents. Provide label on bottle.
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
Noted broken floor tiles in front of the walk in cooler. Replace tiles in this area.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

Gloves are worn when handling ready to eat foods
Reviewed employee health policy
4 compartment sink, Red Sink Quat sanitizer 200 ppm, plus handwash sink
Temperatures recorded;
Traulsen freezer 12 f
WAlk in cooler 40 f
Prep cooler 34 f
Sandwich prep cooler 39 f, top line 41 f
Soup 148 f
Smoothie 26 f
Bev Air cooler 36 f

**Critical Violation 49 G**: 5-203.14 Backflow Prevention Device, When Required.C
• The indirect waste piping is not properly air gapped on the ice bin and the espresso machine.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of
use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow
prevention as required by the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce, by:
(A) Providing an air gap as specified under § 5-202.13; or
(B) Installing an APPROVED backflow prevention device as specified under § 5-202.14.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
**Critical Violation 26 C** : 7-201.11 Separation.C
• Several chemical bottles were stored where contamination can occur.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Under the hand wash sink by the espresso machine, all food container bulk bins and the bottom of the reach-in freezer.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
• The tile needs to be replaced by the walk-in cooler.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• The smoothie fruit cooler needs thermometer.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

Equipment used:
mop sink, 4 compartment sink, with diverter valve (soap and towels available), hand wash sink and a food prep sink.
Wiping cloth sanitizer container 400 ppm. Employee health policy is posted in writing.

Temperatures recorded:
Banana 22 F
Pineapple 25 F
Smoothie Fruit cooler (air) 39 F
Reach-in cooler 32 F
Strawberry cream cheese 37 F
Tuna salad 42 F
Self-serve cooler 41 F
Turkey 39 F
Meat cooler (air) 37 F
Reach-in freezer 7 F
Walk-in cooler 41 F

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
A station for the cleansing of hands should be available between handling dirty and clean dishes if only one kitchen employee is handling dirty
and clean dishes. No faucet is available. A diverter valve with an additional tap can be installed on the pre-wash/scrape water nozzle to
allow for hand-washing. Provide soap and paper towels.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Violation 46 K: 4-603.14 Wet Cleaning.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or
mechanical means necessary such as
the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or
abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic
devices.
(B) The washing procedures selected shall be based on the type and purpose of the
EQUIPMENT or UTENSIL, and on the type of soil to be removed.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.

This is a follow-up inspection to address critical violations noted on an inspection on February 25th, 2011.
1. **CDC Risk Factor 07 A** 3-301.11 Preventing Contamination from Hands. C
----No bare hand contact of ready-to-eat foods was noted during the inspection.
2. **Critical Violation 49 C** 5-202.12 Hand-Wash Sink, Water Temperature
----Both hand-wash sinks are now functional with hot water. Soap and paper towels are available.
Violation 37 E Food Storage
----The walk-in cooler and freezer are clean and organized. No food was noted on the the floor of either cooler.
Violation 45 V Cutting Surfaces
----Four cutting boards have been added in the kitchen.
Violation 47 A Equipment, Nonfood-Contact Surfaces
----The surfaces of equipment listed in the previous inspection have been cleaned.
------Clean crevices of gaskets on food preparatory coolers and freezers during periods where the least amount of food is exposed to cleaning
products.
Violation 41 A In-Use Utensils
----Scoups with handles have been obtained for dispensing food products.
The following temperatures were taken:
Five door food preparatory cooler: 39 f
(2) Three door food preparatory coolers (grill line): 36 f, 36 f
Thousand Island Dressing: 37 f

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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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