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Business Info

Restaurant: Einstein Bros. Bagels #1398
Address: 17000-A W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 860-9088
Total inspections: 6
Last inspection: Jan 5, 2011

Score
(the higher the better)
94

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Violation descriptions and comments

One of the employee handwash sinks had a soiled knife stored in it. A handsink shall not be used for any other purpose than
handwashing.
Violation corrected during inspection.
**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.
Lori Socha is no longer the certified food manager at this establishment. Brian Gottfried has a food manager certificate, but did
not have it on premise.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

4 compartment sink, Red Sink quat sanitizer, plus two handwash sinks
Gloves are being worn when handling ready to eat foods
Datemarking is being done
Temperatures recorded;
Walk in cooler 35 f
Walk in freezer -10 f
Chicken soup 155 f
Broccoli soup 157 f
Tomato soup 152 f
Barley soup 155 f
Line cooler 40 f, upper line/ham 40 f
Line cooler 38 f, upper line/sausage 40 f
Bev Air cooler 38 f
Salad display cooler 38 f, ingredient list on the back of salads
Cream cheese display cooler 38 f
True milk cooler 38 f

The beverage display cooler was at 51 f, it may be in a defrost cycle. Do not put any potentially hazardous beverages(milk) in this
unit until it can maintain 41 f or below. I will stop back on 1-19-10 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.
The light bulb in the walk in freezer was not working at time of inspection, replace light bulb.
Violation 54 D: 6-303.11 Intensity.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

This establishement has been closed due to a rennovation. This is a walk through inspection to reopen this establishment. The building
inspector has signed off on it.
It is o.k. to reopen this establishment on 1-18-10. I will stop back for a follow up inspection of the beverage cooler on 1-19-10. Do not
put any potentially hazardous beverages (milk products) in this unit until it can maintain 41 f or below. (the unit may be in a defrost cycle)
4 compartment sink, Kay quat sanitizer, plus three handwash sinks.
Temperatures recorded;
Bev Air cooler 41 f
Prep line coolers 39 f, and 37 f
Walk in cooler 37 f
Walk in freezer -10 f
Federal display cooler 41
**Beverage display cooler 51 f

This is a follow up inspection of critical violation
The display beverage cooler now at 40 f
Critical violation corrected

THe front counter handwash sink was missing hand soap, and single serve towels. Violation was corrected immediately.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
Lori Socha is no longer at this location. Two of the current managers have let their food manager certification expire. Sign up for
a recertification class as soon as possible. See below information.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: 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.

Reviewed employee health policy
Gloves are being worn when handling ready to eat foods
Datemarking is being done
4 compartment sink, Red Sink quat sanitizer 200 ppm, plus three handwash sinks, and mop sink.
Test kits were available at time of inspection
Temperatures recorded;
Delfield cooler 40 f, top line 41 f
Walk in cooler 34 f
Walk in freezer -10 f
Sandwich prep cooler #1, 38 f, top line/cream cheese 40 f
Sandwich prep cooler #2, 34 f, top line/chicken 37 f
Bev Air cooler 34 f
Display yogurt cooler 36 f
Display cream cheese cooler 36 f

This was a consultation for a hand wash sink. The hand wash sink in back area (metal sink) is in ill repair. There are two hand wash sinks
in back prep area. The one in ill repair will be eliminated. The other hand wash sink (white) will remain designated hand wash sink.

Chemicals/cleaners stored above the utensil washing sink and above ice machine.
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Back cutting board
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
There is no certified manager at this time-
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.

4 compt. sink-Quat sanitizer-200ppm-test strips available
Several handwash sinks
Food prep is 4th compt.-use a barrier between food and sink
Mop sink
Temperatures
Coffee milk cooler 39f
chicken soup 165f, turkey chili 170f
cheddar broc soup 160f
prep cooler #1 32, chicken 36f
prep cooler #2 33f, tuna salad 35f, cream cheese 38f
hot hold for eggs[no product] 157f
cream cheese display 30f-33f
beverage/salad cooler 30f-33f
walkin cooler 37f, freezer -20f
Discussed reheating, datemarking, employee health policy, gloves are worn, time charts
Call office with certification class date.

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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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