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Business Info

Restaurant: Gingerbread House (The)
Address: S63 W16147 College Avenue, Muskego, WI 53150
Phone: (414) 422-9601
Total inspections: 2
Last inspection: Jun 14, 2010

Score
(the higher the better)
88

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Violation descriptions and comments

Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), ALL FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Dust is accumulating in the ventilation hood.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
A thermometer in the bakery display case is broken.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

The following temperatures were recorded at the time of inspection:
Bakery display case 41f.
True milk refrigerator 38f.
2-door beer cooler 35f.
Chicken pot pie 179f.
Tomato bisque soup 178f.
Tortellini chicken soup 184f.
Prep. refrigerator 39f.
Walk-in freezer 0f.
Walk-in cooler 40f.
-Final rinse cycle at Hobart dish machine was recorded at 190f.
-Bleach is used to sanitize utensils at 3-compartment sink.
-Food products stored in the walk-in cooler are date marked.
-Disposable gloves are available for handling of ready to eat foods.
-Ingredient information/recipes are available for the food products sold in the establishment.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
An employee was not using disposable gloves when preparing sandwiches. This violation has been corrected. Disposable gloves are now used.
(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.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**Critical Violation 36 C**. 6-501.111 Evidence of rodents found in the establishment. Mouse dropping are present in the additional equipment
storage area. Clean this area. Safeway Pest Control Co. is contracted for a monthly service. Note: Traps are empty. Effective measures must be
utilized to minimize the entry, presence, and propagation of rodents. The premises shall be maintained in a condition that prevents the
harborage or feeding of insects or rodents.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), ALL FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available in the basement washroom.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).

The following temperatures were recorded at the time of inspection:
Soups 167f. & 172f.
Milk refrigerator 37f.
Bakery display case 41f.
Walk-in cooler 38f.
Walk-in freezer -4f.
-Bleach is available for sanitizing equipment & utensils at 3-compartment sink.
-Final rinse cycle at Hobart dishwasher was recorded at 185f.
-Food products are date marked.
-Refrigeration temperatures are recorded.
-Disposable gloves are available.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 100 p.p.m.

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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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