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Business Info

Restaurant: Mug-Z's Pub & Grill
Address: W194 S7060 Hillendale Drive, Muskego, WI 53150
Phone: (262) 679-5455
Total inspections: 3
Last inspection: Jan 26, 2011

Score
(the higher the better)
93

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Violation descriptions and comments

Violation 37 E:
• Noted containers of fish stored on the floor of the walk-in cooler.
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.
Violation 43 D:
• Noted a package of cardboard pizza circles stored under a leaking building waste line. Dispose of the pizza circles and repair the waste
line.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

Gloves are available
Establishment states that burgers are cooked till juices run clear.
3-compartment equipment wash sink.
Bleach sanitizer, n.s.u
Hand wash sink.
3-compartment and 4-compartment bar sink.
San-Us sanitizer, n.s.u.
Temperatures recorded during the inspection:
Walk-in cooler - 33f
Basement freezers - [-]4f, [-]3f & 0f
Koch reach-in cooler - 41f
Kitchen freezer - 7f

No violations noted during this visit.
Hand wash station located next to 3-compartment utensil wash sink.
3-compartment utensil wash sink, bleach, n.s.u.
Two 3-compartment bar glass wash sinks, San-Us sanitizer, n.s.u.
Basement walk-in cooler - 35f
Basement freezers -[-9f,-9f & 6f]
Kock reach-in cooler - 35f
Kitchen freezer - [3f]
Bar reach-in coolers - 33f

**CDC Risk Factor Violation 01 C**:
• Employee on duty did not know the correct procedure for washing food contact equipment.
• Employee on duty states that burgers will be made to order. The menu does not have the required consumer advisory.
2-102.11 Demonstration.
The person in charge shall ensure compliance with the WI Food Code (WFC):
(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 WFC;
(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
(l)employees are properly trained in food safety as it relates to their duties.
Violation 46 H:
• A test kit for the San-Us sanitizer is not available.
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.

Two 3-compartment bar sinks, San-us sanitizer, n.s.u.
Hand wash station on wall between bar and grill.


Temperatures recorded during the inspection:
Bar beverage coolers - 33f & 24f
Walk-in beverage cooler - 32f
Koch reach-in cooler - 41f
Upstairs freezer - [5f]
Basement freezers - [-10f, -5f & 3f]
Information on The "Consumer Advisory" and "Washing and Sanitizing Food Contact Surfaces" was left with this report.

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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