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Business Info

Restaurant: Marx Pioneer Inn
Address: W180 S7808 Pioneer Drive, Muskego, WI 53150
Phone: (262) 971-1171
Total inspections: 2
Last inspection: May 20, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 07 A**:
Observed bare hand contact with ready-to-eat foods.
3-301.11 Preventing Contamination from Hands.
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
Food stored inside the taco prep cooler was 48f.
Food was removed and placed in 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 23 A**:
Menu doesn’t have a consumer advisory.
It is my understanding that burgers will be cooked to order.
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.
Violation 37 E:
Fish is stored on the floor of the walk-in cooler. Soda mix is stored on the basement floor
Soda mix is stored under building waste lines.
Once a bag is opened (i.e., salt, breading etc.) place it in a covered container. Also single service items stored in the basement must be in a
sealed container.
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
Violation 47 A**:
Areas noted in need of cleaning; dish machine, cooler gaskets, outside of some equipment (greasy feel), stainless containers stored under
breading pan, walk-in cooler floor.
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 C:
Could not find a thermometer in the cooler that was above 41f.
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.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1------X-------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-----X--------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------X------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

5-03-10 Owner has asked for an extension so that he can address all the violations. Follow-up has been moved to 5-20-10.
3-compartment bar sink, Beer Clean sanitizer, n.s.u.
3-compartment sink pluse under counter dish machine, n.s.u.
Hand wash station over mop sink in adjacent room.
Temperatures recorded during the inspection:
Walk-in freezer - [1f]
Kitchen reach-in freezer - [10f]
Walk-in beer cooler - 41f
Walk-in cooler - 38f
Steam table (taco meat) - 139f
2-door Perlick cooler - 40f
Taco prep cooler
Food stored inside - 48f
Food stored on top 45f
Pizza prep cooler
Inside air - 34f
Top (cheese) - 38f

This is a follow-up to my inspection of 4-29-10.
Violation 07A: At the time of this visit food workers were using disposable gloves to prevent bare-hand contact with ready-to-eat foods.
Violation 20A: The cooler in question was repaired , but not maintaining 41f at the time of this visit. A follow-up inspection is scheduled
for 5-27-10.
Violation 23A: The consumer advisory is on the menu.
Violation 37E: All food stored off the floor in the walk-in cooler. Soda mix is stored off the basement floor. Walk-in floor has been
painted. A gutter has been installed under the building waste line to protect the ice maker from possible leakage.
Violation 47A: Cleaning of non-food contact surfaces has improved. New cooler gaskets are on
order.
5-27-10
Temperature in the prep cooler today was 36f

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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