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Business Info

Restaurant: John Harbor's Main Street Coffee House Pub
Address: N88 W16521 Main Street, Suite 100, Menomonee Falls, WI 53051
Phone: (262) 250-7700
Total inspections: 2
Last inspection: Jul 9, 2009

Score
(the higher the better)
100

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Violation descriptions and comments

Turbo Air cooler was at 55 f, internal temperature of tunafish at 53 f. All potentially hazardous foods in this unit were disposed of.
Call a repairman so unit maintains 41 f or below. Sometimes the compressor needs cleaning, you could try that before calling a repairman.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
They did not have any chlorine test kits at time of inspection. Provide.
Violation 46 H: 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.
Food prep employees not wearing effective hair restraints. Provide caps, visors, or hairnets.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), 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.
The concrete sealer on the back prep room floor is wearing off. Apply a coat of concrete sealer.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Missing protective light shields on the bulbs in the back room food prep area. Provide shields or shatterproof bulbs.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Missing an accurate thermometer in upright and chest freezers. Provide.
Violation 34 C: 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.
(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 owner was not here at time of inspection, he was written up last year to obtain a foodmanager’s certification. Employees were
not aware of this certification. If you have not taken the class, see below information and sign up immediately. Next year this will be
counted as a critical violation, with a possible reinspection fee.
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.
A follow up inspection will take place on or after 7-9-09, failure to comply with critical violations will result in a reinspection
fee. If you need more time, call me at 262-896-8316.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!
At time of inspection there was no person in charge that had been trained in proper temperatures. Make sure a certified food manager
trains all employees in the below matters.
There is no designated or assigned "person in charge" at this food establishment. 2-103.11 Person in Charge.
The person in charge shall ensure compliance with the WI Food Code: (a) Food establishment operations are not conducted in a private home or in
a room used as living or sleeping quarters as specified under § 6-202.111;
(b) persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except
that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles are protected from contamination;
(c) employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage,
and warewashing areas comply with this code;
(d) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;
(e) employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required
temperatures, protected from contamination, free of visible adulteration, and accurately presented, by routinely monitoring the employees'
observations and periodically evaluating foods upon their receipt;
(f) employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne
illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures
using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(b);
(g) employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4
hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;
(h) consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under § 3-603.11 that the food is
not cooked sufficiently to ensure its safety;
(i) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution
temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing;
(j) consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified
under § 3-304.16.
(k) employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue,
spatulas, tongs, single-use gloves, or dispensing equipment; as specified under 3-301.11(b) and

Gloves are being worn when handling ready to eat foods
Datemarking is being done
Dishwasher at 50 ppm, plus 2 compartment sink(one is a designated handwash sink for the bar and food prep area) and one handwash sink by front
food prep counter.
Temperatures recorded;
Upright freezer 8 f
Upright freezer -3 f
True cooler 35 f
Turbo Air cooler 33 f
Sanyo cooler 35 f
Gelato freezer 3 f
Turbo Air cooler 35 f
Beer cooler 33 f
Chili 166 f
Turbo cooler 33 f
Chest freezers 0 f, -8 f
True display cooler 37 f
True cooler 34 f
Bar coolers 32 f, 37 f

This is a follow up inspection of critical violation from 7-2-09.
The Turbo Air cooler is now at 34 f
Critical violation now corrected
Also corrected;
Food prep personnel were wearing hair restraints
Chlorine test kits are available
The back floor had a concrete sealer applied
Light shields are now on the bulbs in the back food prep area
Owner is sending an employee to take the food manager's exam.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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4. Waukesha County, WI Restaurants