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Business Info

Restaurant: Brookfield Suites Hotel & Convention Center
Address: 1200 S. Moorland Road, Brookfield, WI 53008-1463
Phone: (262) 782-2900
Total inspections: 4
Last inspection: May 12, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 A** :
• The hand wash sink in the dish washing area has been removed. The dish washer must wash his hands after handling dirty dishware and before
handling clean. Replace the sink.
5-203.11 Handsink.
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
Violation 53 Q:
• Noted some mold on the wall in the dish-washing area. Some of the seams need to be
re-caulked.
6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

Our Department has received an e-mail complaint. The complainant had several concerns. They are;
1. Possible rodent problem
2. No hand washing by kitchen staff. Hand wash stations not stocked with soap and towels.
3. Improper storage of raw meats.
4. Damp wiping clothes incorrectly stored.
5. Portable bars not clean.
During this visit, a complete inspection of the food service facilities was made. No evidence of a rodent infestation was found. I observed
food workers washing their hands. Hand wash stations were found to be stocked with soap and towels. Raw meats were properly stored. Damp
wiping cloths were stored in a bleach solution of 200ppm.
Temperatures recorded during the inspection.
Walk-in coolers - 41f & 36f Walk-in freezer - [-] 3f
BREAKFAST BAR STORE ROOM
Reach-in cooler - 40f Freezer - 4f
KITCHEN
Server reach-in - 33f Breakfast bar reach-in - 34f
Cooks line drawers - 36f & 36f Freezer - 12f
Dish machine and bar sinks n.s.u.
Bar sink sanitizer - beer clean
Dish machine - booster heater
Gloves are available and used.
Manager states that the restaurant has a written food employee sick policy.
Consumer advisory is on the menu.

This is a follow-up to my inspection of 2-13-09. All violations noted during that inspection have been corrected.
* A hand wash station has been re-installed in the dish washing area.
* The area around the dish machine has been cleaned and caulked.
* The dry storage area is clean and freshly painted.
* Kitchen surfaces and equipment is clean.
* Using a black light, no evidence of a rodent infestation was found.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.
• Open drink cup belonging to the cook was found on the breakfast line.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 14 F**:
• Areas noted in need of more frequent cleaning; bar glass washing station, wait staff ice bin, inside ice maker, line cooler gaskets( some
are in need of replacement), Some stainless containers in clean storage, outside of mixer.
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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Liquid eggs, ham, cream cheese and coffee creamer not held at 41f or below at the breakfast bar. Food was disposed of during the
inspection.
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.
**CDC Risk Factor Violation 21 B**:
• Noted food items in the reach-in cooler dated 4-22-10. Food was disposed of during the inspection.
WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of potentially hazardous food is being held for
more than 7 days after preparation or opening of a commercial container. WI Food Code requires that potentially hazardous ready to eat foods
held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial container.
Violation 46 H:
• Test kit not available to test the strength of the sanitizer in the final rinse of the dish machine.
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.
Violation 51 D:
• Provide towels at the kitchen hand wash station.
6-301.20 Disposable Towels, Waste Receptacle.
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).
Violation 34 C:
• Some coolers are missing thermometers.
4-204.112 Temperature Measuring Devices.
(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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------X------The restaurant contains a self-service salad or food bar.
1-------X------The restaurant handles raw poultry, meat, or seafood.
1-----X--------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-----X--------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1------X-------The restaurant contains or uses banquet facilities as well as main dining area.
1------X--------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

An application for Certified Food Manager was left with this report.
3-Compartment bar sink, Beer Clean sanitizer, n.s.u.
Low temperature dish machine, I recorded 50ppm of sanitizer during the final rinse.

Temperatures recorded during the inspection:
BREAKFAST BUFFET
Liquid eggs - 54f
Ham 55f & 48f
Cream cheese - Room temperature
Coffee creamer - Room temperature
Melon - 41f
Sausage - 135f
Milk dispensers - 38f & 39f
BREAKFAST STORAGE AREA
Reach-in cooler - 39f
Freezer -[15f]
KITCHEN
Walk-in cooler - 41f
True reach-in 33f
Line drawers - 41f

The following chapter of the Wisconsin Food Code addresses the use of wiping cloths.
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 to my inspection of 5-5-10. Violations noted during that inspection have been addressed.
04A: No open drink cups observed in food prep areas.
14F: All areas noted in the bar, kitchen and wait staff areas are clean to sight and touch.
20A: Temperatures at the breakfast bar are good; (Grill drawers -41f, Hot holding - 135f - 160f)
21F: No outdated products noted in reach-in coolers.
46H: A test kit to test the strength of the sanitizer in the final rinse of the dish machine is available.
51D: Towels are available at all hand wash stations.
34C: All coolers have working thermometers.

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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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4. Waukesha County, WI Restaurants