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Business Info

Restaurant: Doubletree Milwaukee Brookfield
Address: 18155 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 792-1212
Total inspections: 3
Last inspection: Nov 9, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 I**:
• At the start of my inspection, the Bar glass washer was not sanitizing glassware.
• Violation was corrected during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 17 A**:
• Soup in the steam table was at 112f. The steam table is only approved to hold food hot , not to reheat food.
• The violation was corrected during the inspection.
3-403.11 Reheating for Hot Holding.
(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).
**Critical Violation 26 B** :
• Unlabeled spray bottles containing toxic materials was found at the wait staff station and bar area.
• The violation was corrected during the inspection.
7-102.11 Common Name.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.

The lunch menu has a consumer advisory. Must have an asterisk that identifies which food item may be ordered under cooked. If eggs are cooked
to order, a consumer advisory is required on the breakfast menu.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Recorded 167f at the plate during the final rinse of the dish machine.
Wash temperature was 159f
line temperature water from the booster heater was 188f
Bar glass washer was corrected to 100ppm in the final rinse.
Temperatures recorded during the inspection:
COOKS LINE
Coke reach-in - 40f
Sandwich reach-in - 40f
Traulsen reach-in - 41f
Freezer - [5f]
PRODUCTION AREA
Walk-in freezer - {2f]
Walk-in cooler - 33f
Coke reach-in - 36f
2-door Traulsen - 35f
Wait staff reach-in - 33f
Banquet reach-in - 35f
Steam table (soup) - 112f

**CDC Risk Factor Violation 07 A**:
• Employee making sandwiches for employees did not wear gloves to prevent bare-hand contact with ready-to-eat food. Violation was
corrected during the inspection.
3-301.11 Preventing Contamination from Hands.
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Air temperature in the prep cooler was 52f. Food was removed during the inspection and service called.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
Taken
F**CDC Risk Factor Violation 14 I**:
• Sanitizer was not available for the bar glass washer.
• Machine was disabled during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.

The restaurant has a written employee health policy.
The menus have the required consumer advisory.
Gloves are available for use.
4-compartment utensil wash sink, Oasis 146 sanitizer, n.s.u.
I recorded 166f at the plate during the final rinse of the dish machine,
Wash temperature - 152f
Final rinse line temperature - 185f
Information addressing date marking was left with this report.

Temperatures recorded during the inspection:
Cooks line
Coke reach-in - 36f
Prep cooler - 53f
Trulsen cooler - 39f
Freezer - [19f]
Steam table - 140f
Back of house
Walk-in cooler - 37f
Walk-in freezer - [5f]
Wait staff reach-in - 36f
Banquet room reach-in - 40f

This is a follow-up to my inspection of 10-26-10. Violations noted during that inspection have been addressed.
07A: Observed food workers wearing gloves to prevent bare-hand contact with ready-to-eat foods.
20A: Air temperature inside the sandwich prep cooler was 38f-40f.
14I: Recorded 100 plus ppm of sanitizer in the final rinse of the bar glass washer. Adjust to 50ppm.

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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