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Business Info

Restaurant: Coyote Canyon Grille
Address: 105 W. Main Street, Eagle, WI 53119
Phone: (262) 594-3401
Total inspections: 4
Last inspection: Jul 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

There is going to be a change of operator.
Will return tomorrow for pre-license inspection.
Be sure all surfaces are cleaned and sanitized.
Soap and paper towels need to be available at all hand wash sinks.
Coolers and freezers need to be on an maintaining 41f or below.
NO food preparation or service until licensed is issued.
Be sure to submit plans to the Village of Eagle.

**Critical Violation 49 D**: 5-202.13 Backflow Prevention, Air Gap.
• 3rd compartment of the food prep sink (far right sink next to hand wash sink), needs to be air gapped (not air break).
• Install splash guard between 2nd and 3rd compartment sinks.
• The 3rd compartment sink will be used as a food preparation sink.
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE,
EQUIPMENT, or nonFOOD EQUIPMENT shall comply with the State Uniform Plumbing Code, chs. Comm 81 to 87, as enforced by the Wisconsin department
of commerce.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.

Low temperature dish machine, 100ppm chlorine sanitizer + 2- sep hand wash sink + 3-compartment sink (NSU), am told all dishware goes through
the dish machine + mop/utility sink.
Bar has 3-compartment sink, Beer clean sanitizer
Temperatures recorded during inspection:
Prep cooler: 39f
Upright freezers: 4f, (7)f
Walk-in cooler: 36f
Pizza prep cooler: 37f

* Be sure one final cleaning and sanitizing is done in kitchen before engaging in food preparation.
* Non-hand operated handles need to be installed on hand wash sinks (electric eye, metered, wrist paddles, etc)
* Non-commercial containers and containers that are stained need to be discarded. Purchase commercial equipment and utensils.
* Owner is proposing an outdoor patio in the rear of the establishment, be sure to obtain permissions/approvals from Waukesha County and the
Village of Eagle. Our department: 262-896-8300 ask for either Mike Radomski or Donna Butterfield.
** Be sure all other approvals are given before opening to the public (ie. building inspector, fire inspector, etc).
- Check 1709 in the amount of $713.00 pays for license and pre-license fees.

(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.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink. When I arrived the employee hand wash sink had Pine Sol, detergent, and a
container in it and was dirty. The items were removed from the sink and it was cleaned before I left.
(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.
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C The taco meat and chicken was 113 f. The food had previously been in
the walk in cooler. Owner said that the food has been reheated in the microwave before placed in the steam table. He felt that the steam table
may have been accidently turned down. The food was reheated to 165 f and the steam table was turned up.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Violation 37 B: 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient. Do not store containers of lemons or limes in the same ice
that is used for customers.
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 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. Store ice scoop either the ice or in a covered container. Do not store on a
shelf.
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 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
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.!!!

Consumer advisory is present in the menu.
Three compartment, employee hand wash sink, and mop sink. Low temperature dish machine with overhead spray: 0 ppm.
Bleach is used as sanitizer and is over 400 ppm. Try to keep it at 100 ppm since excessive bleach may cause taste and odor to dishes and a
skin reaction.
The following temperatures were taken:
Steam table: rice :136 f refried beans: 121 f French onion soup: 136 f taco meat: 113 f chicken: 127 f
steam table water: 127 f
walk in cooler: 39 f frigidarie freezer: 13 f chest freezer: 12 f & 7 f pizza prep table: 40 f grill prep cooler: 39
f beer coolers: 38 f & 36 f Whirlpool refrigerator: 40 f
Bleach is used as sanitizer. The wiping cloth bucket was over 400 ppm of chlorine. Try to keep the sanitizer at 100 ppm since excessive
amounts if bleach can lead to taste and odor to the dishes and may cause skin reactions.
The following temperatures were taken:
Steam Table: French onion soup: 138 f rice: 136 f taco meat: 113 f chicken: 113 f Steam table water was 125 f.
Walk in cooler: 39 f Frigidaire freezer: 13 f chest freezer: 14 f & 7 f diced ham on upper level in pizza prep cooler: 40
f lower portion of pizza prep cooler: 40 f Whirlpool refrigerator: 40 f beer coolers: 38 f & 36 f grill prep cooler
upper unit: shredded cheese was 39 f and the lower unit was also 39 f.

The following violations were corrected:
Food prep workers have been told not to eat on the line.
Employees now wearing gloves.
Employee hand wash sink accessible and clean.
The ice machine and microwave oven cleaned.
The dish machine now running at 100 ppm.
Containers of food not in drink ice behind bar.
Scoop is now in ice and knives are on holder.
The following temperatures were taken: taco meat: 152 f, chicken: 145 f and beans were 153 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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