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Business Info

Restaurant: Cafe' Manna
Address: 3815 N. Brookfield Road, Suite 100, Brookfield, WI 53045
Phone: (262) 786-2662
Total inspections: 2
Last inspection: Sep 20, 2010

Score
(the higher the better)
97

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Violation descriptions and comments

At the time of inspection, the dishwasher thermometer was not accurate, it didn’t budge from 140 f through the entire wash/rinse cycle.
Repair the thermometer so you will be able to check if the hot sanitizing cycle is working properly.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Temperature of the SANITIZING cycle shall be accurately determined by using an accurate thermometer provided on the machine.

Reviewed employee health policy
Datemarking is being done.
Gloves are being worn when handling ready to eat foods
Dishwasher had a plate temp of 160 f, plus 3 compartment sink, Oasis quat sanitizer, plus 2 handwash sinks, and 2 food prep sinks.
Temperatures recorded;
Walk in cooler 37 f
Delfield cooler 38 f
Delfield freezer -2 f
Delfield cooler 35 f
Cooks line cooler 40 f, top line 41 f
Soup 177 f
Cous cous 138 f
Mashed potatoes 140 f
Bev air cooler 37 f
Beverage cooler 40 f

Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards on grill line/coolers need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
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-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-----(1)--------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------(1)-------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-------------The restaurant contains or uses banquet facilities as well as main dining area.
1-------(1)-------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

High temperature dish machine, 171f final plate temperature + sep 3 compartment sink, quat sanitizer + mop/utility sink.
Gloves available for ready-to-eat foods.
Discussed employee health policy.
Temperatures recorded during inspection:
Prep cooler: 38f
Prep cooler: 41f, top- veggie burger 41f
2-door cooler: 37f
Walk-in cooler: 38f
Prep cooler: 38f
Roasted butternut squash soup: 168f
Small beverage air cooler: 39f

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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