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Business Info

Restaurant: Brick House (The)
Address: S64 W18295 Martin Drive, Muskego, WI 53150
Phone: (262) 679-9194
Total inspections: 3
Last inspection: Jun 9, 2010

Score
(the higher the better)
95

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Violation descriptions and comments

**CDC Risk Factor Violation 13 A**.
• Noted a package of raw meat stored on top of bread in the True cooler.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
**CDC Risk Factor Violation 14 F**:
• Potato (fry maker), can opener, under sandwich cooler cutting board and kitchen storage shelves were found to be in need of cleaning.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 37 B:
• Noted storage of a canned beverage in the ice bin.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
Violation 53 F:
• The potato (fry maker) is located in a corner of the basement. This area is unfinished and not approved for food preparation.
6-201.11 Floors, Walls, and Ceilings.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.

At the time of inspection, the kitchen was closed.
4-compartment bar sink, sani-tabs, n.s.u.
4-comaprtment kitchen sink, n.s.u.

Temperatures recorded during the inspection:
BASEMENT
Walk-in cooler - 32f
Home-style cooler - 40f/10f
Freezer - 17f
Beverage Air - reach-in - 37f
Silver King reach-in - 30f
KITCHEN
Sandwich cooler - 35f
Turbo-air cooler - 34f
True glass door cooler - 35f
Delifield freezer - [-]5f

This is a follow-up to my inspection of 5-7-09.
Violation 13A; Today the raw meat was found stored on top of a container of onions. It was moved during the inspection to the bottom of the
reach-in. Information on the proper storage of food in coolers was left with this report.
Violation 14F; Some of the shelves have been cleaned. Some of the items noted on the last report are still in need of cleaning.
Violation 53F; The potato fry maker was removed from the basement wall. It should be mounted in the upstairs kitchen and cleaned after each
use. NOTE; Potatoes must be washed before slicing.
Violation 37B; Drink ice is no longer used for cooling cans.

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Refrigerate enchilada sauce after opening.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• Your Food Managers certificate expired in March.

4-compartment bar sink, Nu-Foam sanitizer n.s.u.
4-compartment kitchen sink, Nu-Foam sanitizer, n.s.u.
Pre-wash sink doubles as a handwash station.


Temperatures recorded during the inspection:
Basement
Beverage walk-in - 37f
Basement freezers - {5f, 12f, 9f, 7f & 0f]
Small Beverage-air - 41f
Home-style unit- 19f / 42f
Kitchen
Turbo-air - 37f
Prep cooler - 40f
Glass door cooler - 34f
Freezer - [-3f]

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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