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Business Info

Restaurant: Camille's Sidewalk Cafe'
Address: N72 W13350 Lund Lane, Suite D, Menomonee Falls, WI 53051
Phone: (262) 251-9727
Total inspections: 4
Last inspection: Nov 19, 2010

Score
(the higher the better)
94

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Violation descriptions and comments

The light bulb in the walk in cooler is burned out. Replace bulb.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
The general manager Michael Melton has his Serv Safe exam, but hasn’t sent it into the State. I left an application for him to fill
out and send in.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: 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.

Gloves are worn when handling ready to eat foods
Reviewed employee health policy with general manager
Dishwasher at 50 ppm, plus pre wash sink, plus 3 handwash sinks, food prep sink, and mop sink. Test kits available. Eco Lab Oasis quat
sanitizer is used for the wiping buckets.
Received $563.00 cash for the restaurant license and pre-inspection fee.
Temperatures recorded;
Display cooler 37 f
True cooler 40 f, top line 41 f
True cooler 37 f, top line 39 f
True cooler 39 f, Top line 40 f
Walk in cooler 33 f
Walk in freezer -7 f

At time of inspection, there were cleaning pads, and steel wool pads stored in the handwash sink. Remove items from the handwash sink
so it is accessible for handwashing at all times.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(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.
Due to the snowstorm, Menomonee falls is having some power problems. The power is on but the walk in cooler is at 45 f, they have
called a repairman who should be arriving soon. They have the inside walk in freezer door open to help keep the foods cold. Also do not let
anyone in or out of the walk in until the unit is repaired and maintaining 41 f or below. If not repaired soon, the food in the walk in cooler
will have to be disposed of. The manager is monitoring the temperature. Call me at 262-896-8316 when unit is fixed , I will come out for a
follow up inspection.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Missing chlorine test kits, provide.
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.
Noted a soiled, wet wiping cloth stored on a cutting surface at the sandwich station. When not in use, store in a bucket of sanitizing
solution.
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.
A follow up inspection of critical violations will take place on or after 12-16-09, unless they are corrected sooner, then call me
at 262-896-8316.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

The manager has sent in his application for certified food manager to the State but has not received it back yet.
Reviewed employee health policy
Datemarking is being done
Gloves are being worn when handling ready to eat foods
Dishwasher at 50 ppm, plus prewash sink, 3 handwash sinks, one food prep sink, and a mop sink.
Temperatures recorded;
Dessert cooler 39 f
True cooler 40 f, top line/strawberries 41 f
Rice 155 f
True cooler 37 f, top line/tunafish 38 f
True cooler 34 f, top line/salad dressing 35 f
Soups 168 f, 180 f
Walk in freezer -7 f
**walk in cooler at 45 f-repairman was called this morning, but hasn't arrived yet.

12-11-09
This is a follow up inspection of critical violation. The repairman was out, but in some areas of the walk in cooler it is 45 f. They called
the repairman back, and he will be out today. I will follow up next week, and a reinspection fee will not be charged.
12-15-09
The walk in cooler is now at 33 f
Critical violation corrected

Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
The tomato slicer was being stored under the food preparatory sink. Do not store food preparation equipment under sinks and adjacent to
plumbing.
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 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
No test kit was available for determining sanitizer concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.




**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
A system of date-marking is present, however, the following items did not have a “commercial container opening date” and are held longer than 24
hours:
● Pre-cooked chicken strips
● Bags of spinach and sprouts
● Cakes/Pies
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.

Two handwash sinks in food preparatory area and another located adjacent to the dishwasher. Food preparatory sink present with plumbing
air-gapped. Low-temperature dishwasher present with chlorine based sanitizer between 100-200 ppm on plate. "Quat" sanitizer concentration in
wet wiping cloth buckets >200 ppm. Gloves available for use when contacting ready-to-eat foods. Stickers are available for datemarking of
potentially hazardous food. A written employee healh policy is presented to all employees.
The following temperatures were taken:
Three door preparatory cooler (east): 40 f
Three door preparatory cooler (west): 36 f
One door True cooler: 36 f
Dessert display case: 41 f
Walk-in cooler: 40 f
Walk-in freezer: 6 f
Tuscan tomato soup: 142 f
Butternut squash soup: 138 f
Chicken strips: 39 f
Sliced Ham: 40 f
The manager states that a Jason Lowman is the certified food manager for this facility. He has indicated that the proof food manager
certification will be faxed to our Department. This certified person may not satisfy the requirement for more than one facility.
No Points
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail
food processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90
days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved
examination as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code).
Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food
protection practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and
"special organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not
processing are exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state
certification. After the exam is taken and passed, the individual must apply for state certification by submitting all of the following:
Proof of passing one of the exams with an official written statement/document from the testing organization; a check or money order for $10.00
made out to the Department of Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years
after the date of issue, and may be renewed if the certified manager successfully completes a recertification training course. You may obtain
information about courses and exams from the following organizations: 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.

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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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