Restaurant: Honeybaked Ham Co. & Cafe (The)
Address: 20101 W. Bluemound Road, Suite 16,
Brookfield,
WI53045
Phone: (262) 641-9061
Total inspections: 1
Last inspection: Feb 11, 2010
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces. -A paper towel dispenser at 4-compartment sink is rusty. -Counter edge by the sandwich prep. refrigerator is peeling off. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Violation 51 Q: 8-301.11 Handwashing facilities. Soap is not available at 4-compartment sink. 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). Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor is soiled under shelves in the walk-in cooler #2. (A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. Violation 54 D: 6-303.11 Intensity. A light bulb is not operational in the walk-in freezer. 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. 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.
The following temperatures were recorded at the time of inspection: Sandwich prep. refrigerator 35f. True freezer located in the sales area -11f. Superior refrigerator 39f. Walk-in cooler #1 38f. Walk-in freezer 0f. Walk-in cooler #2 36f. Delfield refrigerator 37f. -Bleach is used for sanitizing equipment and utensils. Sanitizing concentration in the utensil wash sink was recorded at 100 p.p.m. -Disposable gloves are available for handling of ready to eat foods. -Ready to eat foods are date marked.
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