Restaurant: Four Seasons Coffee House
Address: 3815 N. Brookfield Road,
Brookfield,
WI53005
Phone: (262) 781-4521
Total inspections: 1
Last inspection: Aug 5, 2009
At time of preinspection, the back door was open allowing entrance of insects. Keep door closed to protect entrance of insects or rodents. **Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening, controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch. The ice scoop handle was in contact with the drinking ice in small ice bin front counter. Keep stored in the ice with the handle extended or in a sanitary, protected manner. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. 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). Owner is sending some employees to take the class on Oct. 10th at WCTC. When they pass, send in the copy of the exam along with $10.00 to the state of Wi for their food manager certification and keep it posted at establishment. 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. 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.
Received check number 2225 in the amount of $450.00 for retail license and pre inspection fee. They use tongs, deli tissue and gloves when handling ready to eat foods. Left an employee health policy with owner. 4 compartment sink, bleach for sanitizer, plus two handwash sinks, plus mop sink. Temperatures recorded; True cooler 40 f Display bakery cooler 38 f Upright freezer 8 f Chest freezer -2 f Display beverage cooler 41 f
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