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Business Info

Restaurant: Hunters Nest
Address: S80 W14401 Schultz Lane, Muskego, WI 53150
Phone: (414) 422-1760
Total inspections: 3
Last inspection: Jun 9, 2010

Score
(the higher the better)
81

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Violation descriptions and comments

**CDC Risk Factor Violation 08 E** :
• Provide paper towels at the hand washsink.
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 13 A**.
• In the Evan cooler raw meats are stored above ready-to-eat and cooked foods. Store raw meats on the bottom of the cooler.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 21 A**:
• All foods cooked ahead of time and not used within 24 hours must be dated.
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.
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.
Violation 37 H:
• Move potato fry maker to the kitchen. Clean it aftereach use.
3-305.14 Food Preparation.
During PREPARATION, FOOD shall be protected from environmental sources of
contamination.
Violation 51 C:
• Restroom doors must be self closing
6-202.14 Toilet Rooms, Enclosed.
A toilet room located on the PREMISES shall be completely enclosed and provided with a
tight-fitting and self-closing door except that this requirement does not apply to a toilet
room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided
by the management of a shopping mall.
Violation 34 C:
• Provide a thermometer in all coolers.
4-204.112 Temperature Measuring Devices.
(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.

4-compartment sink, recorded 200ppm of Sysco Quaternary sanitizer in the final rinse.



Temperatures recorded during the inspection:
Sandwich prep cooler
Top (cheese) - 45f
Inside - 40f
Welbild cooler - 41f
Pizza prep cooler
Inside - 39f
Top (sausage) 41f
Evan cooler - 48f
Freezers - [-]6f & [-]3f
Soups 159f & 165f

WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without
otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit
holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in
(B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.

This is a follow-up to my inspection of 5-15-09. The following violations have been addressed.
1. The Evan reach-in cooler has been serviced. Air temperature today was 38f.
2. All ready-to-eat foods stored in the coolers are dated.
3. The potato fry maker has been moved to a location in the kitchen.
4. Thermometers are on order.
5. Raw meats are stored in the bottom of the cooler.
6. Towels are available at the hand wash station.

**CDC Risk Factor Violation 08 E** :
• At the start of my inspection, there were no single service towels at the kitchen hand wash station. Violation was corrected during the
inspection.
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• West bar beverage cooler used for juices was at 52f. Juices were moved to a working cooler.
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.
**Critical Violation 26 C** : 7-201.11 Separation.C
• In the kitchen toxic materials were stored over clean dishware and prep surfaces. Violation was corrected during the inspection.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 46 H:
• Provide a test kit to check the strength of the bleach sanitizer you are using.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 47 A**:
• The west reach-in beverage cooler was found to be in need of cleaning (water and mold on the bottom).
4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
• Provide a thermometer to measure food temperatures
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.

Bar sinks, Richco Bock sanitizer, n.s.u.
I recorded 200ppm of bleach sanitizer in the final rinse of the 4-compartment kitchen sink.
The pre-wash sink doubles as a hand wash station.


Temperatures recorded during the inspection:
Bar
East beverage cooler - 36f
West beverage cooler - 52f
Pepsi cooler - 58f
Kitchen
Prep cooler - 37f
Welbilt cooler - 42f
Evans reach-in - 41f
Silver king cooler - 41f
Freezer - [6f]

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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