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Business Info

Restaurant: Billy Ho's
Address: 118 Main Street, Pewaukee, WI 53072
Phone: (262) 691-9903
Total inspections: 4
Last inspection: Apr 30, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Items in walk in cooler
**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site or commercial
frozen container of PHF does not have use by date marking. PHF that does not have a use by date marking must be consumed within 24 hours after
thawing.
Not noted on menu
**Critical Violation 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Chemicals stored above “clean drainboard” and by single service article[storage]
**Critical Violation 26 C** : 7-201.11 Separation.C [Correction begun by end of inspection]
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.
Quat and Iodine
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.
Bar floor has areas of disrepair and wall by utensil washing area noted exposed dry wall.
Violation 53 Q: 6-501.11 Repairing. Ceiling by ventilation hood is peeling.
The PHYSICAL FACILITIES shall be maintained in good repair.
Thermometers needed in coolers and freezers and at least one metal stem thermometer.
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.
License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.

Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

4 compt. sink-chemical Quat sanitizer-NSU
Handwash sink
4 compt bar sink-Iodine sanitizer
Temperatures-
drawer cooler 39f [only one side used]
prep cooler 40f, inserts 41f
pizza prep cooler 37f, insert 39f
freezer 2f
walkin cooler 37f
bar cooler 39f
upright freezer 0f
Discussed risk factors and items from previous inspection
Bill Markopoulos 9803202/5/16/2011

Follow u of inspection
1. Datemarking has been instituted using production date and freezer pull date.
2. Consumer advisory has been placed on menu and when new menus are printed will be placed on menu.
3. Chemicals are being stored away from utensil washing.
4. Test strips have been obtained.
5. Wall by utensil washing is being repaired and ceiling above vent hood has been repaired.
6. Thermometers have been provided.
Permits are posted.

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• No paper towels at handwash sink at start of inspection. Corrected.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Inside of ice machine.
• Microwave.
• Shelving
• Wall across from warewash.
(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.
Violation 33 B: 3-501.13 Thawing.
• Ground sausage thawing at room temperature. Corrected at time of inspection.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
Violation 53 Q: 6-501.11 Repairing.
• Bar floor in need of repair / replacement.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
• Metal stem thermometer needed for monitoring food temperatures.
(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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop stored on top of ice machine, unprotected. Corrected at time of inspection.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.

Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Four-compartment sink - bleach for sanitizer (NSU) + seperate handwash sink + bar has four-compartment sink - iodine sanitizer.
Temperatures taken at time of inspection:
Homestyle freezer - (-)8f Walk-in cooler - 36f
Meat drawers, bacon - 39f Freezer drawers - 6f
Chest freezer - 7f Pizza prep cooler, upper pepperoni - 40f, lower, air - 3f
Sandwich prep cooler - uppper, pickles - 38f, lower, air - 40f
Bar coolers - 33f - 37f

This is a follow-up to the routine inspection done oin 4-22-10. The following violations have been corrected:
08E) Paper towels provided @ handwash sink.
14F) Cleaning done: ice machine, microwave, wall accross from warewash. Work on shelving.
33B) Meat still noted as slacking - be sure to return to cooler prior to complete thaw @ room temperature - corrected at time of visit.
34D) Metal stem thermometer now provided.
41A) Ice scoop now properly stored.
Frame available for posting licenses - still needs to be put up.

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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
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4. Waukesha County, WI Restaurants