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Business Info

Restaurant: Fiserv
Address: 255 Fiserv Drive, Brookfield, WI 53005
Phone: (262) 879-5398
Total inspections: 3
Last inspection: Sep 20, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

This is a pre-inspection for a change of operator. The license is approved and will be mailed.
4-compartment sink, Oasis 144 sanitizer, n.s.u.
Under counter Jackson dish machine with pre-wash sink, n.s.u.
(2) food prep sinks, on cooks line and side prep area.
(2) hand wash stations, line and prep room
Temperatures recorded during the inspection:
Beverage air reach-in (dish washing room) - 39f
Beverage air sandwich reach-in - 33f
Victory sandwich station - 41f
True reach-in - 40f
True freezer - [-15f]
Victory reach-in (prep room) - 40f
True freezer (prep room) - [5f]
Beverage display cooler - 34f

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Cheese on ice was above 41f. For ice to properly hold food, the ice must be up the side of the storage container to the level of food in
it. Violation was corrected during the inspection.
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.
(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.
**Critical Violation 45 C**:
• The Jackson under counter dish machine was removed and replaced with a home-style unapproved Whirlpool machine. Home-style dish machines
can-not reach the temperatures required to properly sanitize dishes. Remove the dish machine from the cafeteria.
4-101.11 Characteristics.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.

I recorded 200ppm of Oasis 146 sanitizer in the final rinse of the 4-compartment sink.



Temperatures recorded during the inspection:
2-door Beverage-air cooler - 41f
True reach-in 41f
Victory reach-in - 40f
True freezers - [-9f & 10f]
Cooks line
Sandwich coolers
Inside - 39f & 41f
Top - 40f & 41f
Cheese on ice 47f
Hatco hot holding unit (air) - 147f
Steam table
Chicken - 166f
Rice - 190f
Salad bar
Cottage cheese - 41f
Soups - 172f & 174f
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.!!!
A follow-up is scheduled or 9-20-10

This is a follow-up to my inspection of 9-13-10. Violations noted during that inspection have been addressed.
1. Home-style dish machine has been removed. When replacing, replace with a commercial approved machine.
2. Cheese is now held in the sandwich prep cooler top. Temperature today was 41f.

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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