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Business Info

Restaurant: Kohl's On Woodale
Address: N54 W13600 Woodale, Menomonee Falls, WI 53051
Phone: (262) 783-4907
Total inspections: 2
Last inspection: Jun 7, 2010

Score
(the higher the better)
98

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Violation descriptions and comments

Noted cases of food stored on the floor of the walk in freezer. Store all food items 6 inches off of floor.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
The floor of the dry storage room had debris on the floor, Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
The manager, Nichole Lau had her Serve Safe on premise, but not her State food managers certification. She thinks it is being kept by
Patty Cassidy over at the Kohls Corp. location. Make sure your certification is posted at this location.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Gloves are being worn when handling ready to eat foods
Reviewed employee health policy with manager
Consumer advisory is posted on the counter where the eggs are cooked in the morning (over easy).
Dishwasher had a plate temp of 165 f, plus 4 compartment sink, plus two handwash sinks, plus two food prep sinks, plus a mop sink.

Temperatures recorded;
Delfield freezer 8 f
Marinara sauce 140 f
Cheese sauce 153 f,
Chicken breast 153 f
Hamburgers 183 f
Tator tots 140 f
Mashed potatoes 139 f
Chicken and gravy 142 f
Corn 148 f
Upper line cooler/roast beef 39 f, tunafish 38 f
Randell cooler 33 f
Display sandwich cooler 36 f
Randell cooler 34 f
Delfield cooler 39 f
Soup 163 f
Display milk cooler 40 f
Cres Cor hot holding unit 145 f
Pizza 140 f
Nacho cheese 140 f
Salad bar;
Cottage cheese 40 f
Dressing 41 f
Whipped cream 40 f
Pasta salad 40 f
Chopped eggs 38 f
Ham cubes 40 f
Walk in freezer -2 f
Walk in cooler 33 f

You must provide ingredient lists on the self dispensing food, or provide a placard stating for allergen information, please inquire at
front counter. Make sure a 3 ring binder is available with all the ingredient lists for all bakery and sandwiches that are self serve.
Violation 35 B: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain
view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of 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.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par of the ommon 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, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*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.
Marie Ruehle’s food manager certification expires on 6-19-2010. See below information to sign up for a recertification class.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: 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.

Datemarking is being done
Gloves are worn when handling ready to eat foods
Reviewed employee health policy
The consumer advisory is posted on the counter where the eggs are cooked in the morning(over easy)
Dishwasher had a plate temp of 165f, plus 4 compartment sink, plus two handwash sinks, and another handwash sink by pizza serving area, plus
two food prep sinks and a mop sink
Temperatures recorded;
Salad bar; tunafish 41 f, chopped eggs 40 f, bleu cheese 40 f, cottage cheese 41 f
Self serve dessert cooler 39 f
Pizza held at 140 f, 145 f
Prep line;
Randell cooler 39 f,
Chicken salad 40 f
Roast beef 39 f
Hamburgers 175 f
Pork roast 157 f
Gravy 162 f
Chicken breast 145 f
Delfield cooler 34 f
Main kitchen;
Cres Cor hot holding unit 150 f
Soups held at 158 f,
Walk in freezer 12 f
Walk in cooler 36 f
Randell cooler 37 f
Delfield cooler 36 f
Nacho cheese 137 f
Milk/beverage cooler 35 f
Ice cream bar freezer -7 f

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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