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Business Info

Restaurant: Cousins
Address: W156 N5530 Pilgrim Road, Unit D, Menomonee Falls, WI 53051
Phone: (262) 252-3373
Total inspections: 3
Last inspection: Jan 25, 2011

Score
(the higher the better)
92

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Violation descriptions and comments

The label on the spray water bottle was worn off. Label the water bottle.
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
Missing a covered waste receptacle in the ladies toilet room, provide.
Violation 51 O: 8-201.16 Waste Receptacles
(A) EASILY CLEANABLE receptacles shall be provided for waste materials.
(B) Toilet rooms used by women shall be provided with a waste receptacle as specified in §
5-501.17.
Noted some food debris (French fries) on the floor of the walk in freezer. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
The hood filters are soiled. Clean and maintain.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.

Gloves are being worn when handling ready to eat foods, and hair restraints are being worn.
Datemarking is being done
3 compartment sink, Kay quat sanitizer, test kits available, plus handwash sink
Temperatures recorded;
Display milk cooler 40 f
Soups 174 f, 170 f
Chili 169 f
Randell freezaer 18 f
Prep line cooler 40 f, upper line/ham 41 f
Marinara sauce 156 f
Salad prep cooler 39 f
Walk in cooler 38 f
Walk in freezer 0 f

The beverage cups are stocked well above the dispenser line, and there were 6 stacks of soup cups on counter top open to possible
contaminants. Keep beverage cups so there are only a few above the dispenser line during slow periods to protect from possible contaminants
such as sneezing, coughing, etc. Also, you can leave the stacks of soup cups stored in their original plastic sleeve, and pull down the
plastic as you work your way down so as to keep them protected, or provide a dispenser for them.
Violation 43 D: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

Gloves are being worn when handling ready to eat foods
Datemarking is being done
Reviewed the employee health policy
4 compartment sink, Kay quat sanitizer 200 ppm, plus handwash sink, mop sink, and food prep sink.
Temperatures recorded;
Soups 152 f, 159 f, 158 f
Chili 162 f
Randell freezer 7 f
Prep line cooler 34 f, top line/ham 39 f
Salad cooler 34 f, top line/chicken 37 f
Walk in cooler 36 f
Walk in freezer -2 f
Display milk and beverage cooler 36 f
Meatballs in sauce 146 f
Marinara sauce 150 f
Plain meatballs 139 f

**CDC Risk Factor Violation 22 A**: WFC 3-501.19 Time is not being properly used as a public health control.
Gyro sauce and mayonnaise in cups are sitting on the counter top near room temperature. Store condiment cups under refrigeration or maintain
records accordingly:

If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of
potentially hazardous food before cooking, or for ready-to- eat potentially hazardous food that is displayed or held for service for immediate
consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed
from temperature control,
(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is
removed from temperature control,
(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and
(4) Approved written procedures shall be maintained in the food establishment and made available to the regulatory authority upon
request.
Violation 31 B: 4-301.11 Cooling, Heating, and Holding Capacities.
Sliced cheese, turkey, ham, and tomatoes are being stored in the large food preparatory cooler unit above the working rims of their containers.
Do not pile food above the upper rims of the cooling unit bays.
(A) With the exception of ¶ (B), adequate mechanical refrigeration with sufficient capacity
shall be provided to maintain POTENTIALLY HAZARDOUS FOOD at or below 41 degrees F.
(B) Ice may be used for the transportation, storage, display, cooling and service of POTENTIALLY
HAZARDOUS FOOD if APPROVED by the REGULATORY AUTHORITY, and it can be demonstrated that FOOD product temperatures will be maintained at or below
41degrees F.
(C) EQUIPMENT sufficient in number and capacity for heating and hot holding of POTENTIALLY
HAZARDOUS FOOD shall be provided to achieve and maintain FOOD temperatures as specified
under Chapter 3 of the WI Food Code.

Four compartment sink with a pre-wash compartment equipped with a diverter valve for the washing of hands. "Kay Quat" sanitizer present at a
concentration >400 ppm and test strips are available. Wiping cloths stored in buckets with "Kay Quat" sanitizer concentration at ~ 300 ppm.
Written employee health policy for all employees. Gloves are being used when handling ready-to-eat foods. Datemarking system for potentially
hazardous food > 24 hours is present.
Two handwash sinks available in kitchen and supported with soap and paper towels.
The following temperatures were taken:
Two-door food preparatory cooler: 40 f, (upper bays 41 f)
Two-door food preparatory cooler (large): 39 f
Randall one door freezer: 20 f
Kolpak walk-in cooler: 38 f
Kolpak walk-in freezer: (-3) f
Meatballs: 168 f
Cream of broccoli soup: 150 f
Chili: 145 f
Tomato basil soup: 150 f
Chicken breast: 41 f
Sliced ham: 41 f

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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