Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 30, 2010 | 95 |
|
Oct 28, 2010 | 100 |
Noted cases of food stored on the floor of the walk in freezer. Store all food items 6 inches off of floor.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Missing a protective light shield on the walk in cooler bulb. Provide.
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 owner’s wife has a food manager certification but she uses it at the Muskego restaurant that they own. His son will sign up for
a class to become certified for this location.
See information below.
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.
Datemarking is being done
The consumer advisory is posted on the menus
Gloves are used when handling ready to eat foods
Reviewed employee health policy and left educational material
Dishwasher at 50 ppm, plus prewash sink, plus two compartment sink,(The 1st compartment is the designated handwash sink, and can only be used
for handwashing).
Temperatures recorded;
Au jus 160 f
Pot pie mix 150 f
Mashed potatoes 148 f
Brown gravy 158 f
Chicken gravy 159 f
Vegetables 140 f
True cooler 40 f, top line/mushrooms 41 f
True freezer 0 f
Walk in cooler 37 f
Walk in freezer 10 f
True dessert cooler 38 f
Soups 147 f, 145 f
Ice cream freezer -5 f
Delfield cooler 38 f
Violation 53 Q: 6-501.11 Repairing. Floors, walls and ceiling[missing tiles]
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor walls and ceiling
(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.
Discussed handwash and food prep sinks
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.
Complaint re: "pulp" in apple juice
On site visit made. Spoke with the owner who stated that the juice machine dispenses juice from a concentrate and that the nozzles needed to
be cleaned and therefore was attracting fruit flies. The machine has since been cleaned.
Discussed cleaning and maintenance with owner.
Name | City | Users' Rating |
---|---|---|
Butler Skateland | Butler, WI | |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI | |
SUMMIT LAKE GAME FARM | Sand Lake, WI | |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | |
Kentucky Fried Chicken | Brookfield, WI | |
CICI'S PIZZA #857 | West Allis, WI | |
KENTUCKY FRIED CHICKEN | Racine, WI |
Name |
Address |
Distance |
---|---|---|
Butler Café | 12524 W. Hampton Avenue, Butler | 0.00 miles |
Butler Food Mart | 12528 W. Hampton Avenue, Butler | 0.01 miles |
Bottom's Up Tavern | 12504 W. Hampton Avenue, Butler | 0.02 miles |
Butler Inn | 12400 W. Hampton Avenue, Butler | 0.09 miles |
Braz's Beef Factory | Butler Farmer's Market, Butler | 0.10 miles |
Cindy Fresh Egg Roll | Butler's Farmers Market, Butler | 0.10 miles |
Scardina Bakery | Butler Park, Butler | 0.10 miles |
Arriba Mexican Restaurant | 4753 N. 124th Street, Butler | 0.12 miles |
Cardinal Club | 4741 N. 124 Street, Butler | 0.13 miles |
St. Agnes Parish | 12801 W. Fairmount, Butler | 0.31 miles |
Restaurant representatives - add corrected or new information about Delta Restaurant, 12524 W. Hampton Avenue, Butler, WI 53007 »