Restaurant: General Electric Online
Address: N25 W23522 Paul Road,
Pewaukee,
WI53072
Phone: (262) 524-5395
Total inspections: 1
Last inspection: Apr 21, 2009
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a commercial container is being held for more than 24 hours without being marked with an expiration date. • Some ready-to-eat potentially hazardous items noted in need of date-marking, such as diced ham and turkey for salad bar prepared 1-2x per week. Corrected at time of inspection. Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5°C (41°F) or less, for more than 24 hours in a food establishment shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that the food is prepared, including the day of preparation. **Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C • Handwash sink in back area has slow running water (buildup on faucet?) also, the water does not seem to get very hot – have turned up. A PLUMBING SYSTEM shall be: (A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as enforced by the Wisconsin department of commerce; and (B) Maintained in good repair. Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711 (TTY) or http://www.commerce.state.wi.us/SB/.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. • Noted brownie and rice krispie treat in clear plastic wrap. These items are packaged at another GE location and should be properly labeled as follows: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient (effective January 1, 2006). Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a "major" food allergen" is an ingredient that is one of the following eight foods/food groups or is an ingredient that contains protein derived from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish (crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts (peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined soybean oil, etc.). (4) An accurate declaration of the quantity of contents; (5) The name and place of business of the manufacturer, packer, or distributor; and (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxnthin.
Four-compartment sink - iodine for sanitizer + two seperate handwash sinks. Temperatures taken at time of inspection: Omlett prep station - 37f (eggs) Gumbo soup - 155f Two-compartment cooler - 41f (chicken breast) Salad bar - 41f (cottage cheese) Two compartment Traulsen cooler - 38f Two-comp Traulsen freezer - 0f Milk / juice cooler - 31f Soda cooler - 34f Yogurt cooler - 34f Nacho cheese - 140f Ice cream treats freezer - (-)21f Traulsen freezer in back - 4f Traulsen cooler in back - 40f * Beef brisket and Pulled pork for lunch still being heated up in oven. Some food comes in from another GE location (GE-MR)
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