Odyssey Family Restaurant, N82 W15380 Appleton Avenue, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations
Business Info
Address: N82 W15380 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 255-3036
Total inspections: 7
Last inspection: Mar 2, 2011
(the higher the better)
100
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Nov 2, 2009 | 58 |
|
Nov 9, 2009 | 97 |
|
Apr 21, 2010 | 59 |
|
Apr 28, 2010 | 99 |
| No violation noted during this evaluation. | Jun 30, 2010 | 100 |
|
Feb 23, 2011 | 80 |
|
Mar 2, 2011 | 100 |
Violation descriptions and comments
Nov 2, 2009Noted employees drinking from open soda glasses, which is prohibited. Provide closed beverage cups for employees to drink from.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
Noted raw foods stored over open ready to eat foods. Violation was corrected during inspection, raw foods were put on bottom shelves,
and ready to eat foods on top shelves.
**CDC Risk Factor Violation 13 A**. 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;
The following food contact surfaces were soiled: the meat slicer, inside of the ice machine, knives stored with dried food debris on
them, and the Hobart mixer. Clean and sanitize.
**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the
same FOOD that is at the required temperature, and the containers are cleaned at
least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Chapter 3, WI Food Code;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency
necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or toxigenic
microorganisms that are capable of causing foodborne disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 57.2oC (135oF) or more and the UTENSILS and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of soil
residues.
(E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces
of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS
such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; or
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution
lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and
water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer's specifications, at a frequency to preclude accumulation of soil or mold.
The bean soup by wait station was held at 116 f. Reheat rapidly to an internal temperature of 165 f, then adjust temperature setting
or put soup in another hot holding unit until this one is repaired.
**CDC Risk Factor Violation 19 A_ HOT 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.
The Turbo Air cooler on cooks line was at 55 f. Remove potentially hazardous foods to another refrigerator that is holding at 41 f or
below.Adjust temperature setting or call a repairman.
The bleu cheese dressing on the top line wait station cooler was at 51 f. When not in use, keep the top closed to help keep the temperature at
41 f or below. (the lower unit was at 41 f)
The tartar sauce pan was nested in ice, but there was not enough ice to maintain it at 41 f or below, the tartar sauce was at 69 f. Tartar
sauce was disposed of, and more ice added to bottom of pan.
**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.
There was some datemarking being done, but there were many ready to eat potentially hazardous foods being held for more than 24 hours
**CDC Risk Factor Violation 21 A**: 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.
Noted a spray chemical bottle stored on the top of a food prep table, and there was a fly strip hanging over single serve containers
in the back storage room. Remove so the chemicals are not stored over or next to food, equipment, single serve articles, or utensils.
**Critical Violation 26 C** : 7-201.11 Separation.C
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.
Noted many cases of food stored on the floor of the walk in coolers and freezers. Store all food items 6 inches off of floor. Many
containers of food in the walk in cooler were uncovered, exposing food to possible contaminants. The containers were covered at end of
inspection.
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
Several microwaves soiled on the inside, clean and maintain. Several refrigerator shelves soiled, clean and maintain. Outside of ice
machine soiled, clean and maintain.
The mop sink was soiled and had black mold growth, clean and maintain.
Cardboard liners on floor are not approved , remove.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Noted some black mold on walls in dishwash area, clean and maintain.
Noted food splash on walls and ceiling tiles, 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.
Missing protective light shields on some bulbs in kitchen, and in the walk in freezer and in the produce walk in cooler.
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 the dessert cooler. Provide an accurate thermometer.
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.
This establishment failed todays inspection with a score of less than 70. A reinspection fee of ½ the current license fee will be
assessed. A reinspection will take place on 11-9-09 at 2:00 p.m per owner’s request.
The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Gloves are being used when handling ready to eat foods
Reviewed employee health policy, and left educational material with owner.
The consumer advisory is posted in hostess area.
Dishwasher at 50 ppm, plus 3 compartment sink, bleach for sanitizer, plus handwash sink.
Temperatures recorded at time of inspection;
Soups held hot on the stove 162 f, 179 f
True freezer 2 f
Delfield cooler 37 f
Mushrooms 150 f
French onion soup 176 f
Cooks line cooler 38 f, top line/chicken salad 39 f
Cooks line cooler 38 f
Meatloaf 157 f
Mashed potatoes 150 f
Rice 150 f
Gravy 150 f
Walk in cooler 38 f
Walk in freezer -6 f
Walk in freezer -6 f
Buttered onions 146 f
Oatmeal 153 f
Wait station soups 162 f,**116 f
Traulsen cooler 32 f
Salad cooler 41 f, top line **bleu cheese 51 f
Dessert cooler 39 f
Produce walk in cooler 38 f
Front counter soups 177 f, 150 f
Delfield 33 f, 35 f
Ice cream freezer -1 f
Scalloped potatoes 188 f
stuffing 160 f
Chili 165 f
Beef stew 174 f
Upon inspection, there were some cases of food stored on the floor of the walk in freezer. The owner is going to reorganize the walk
in and install more metal pallets on the 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
This is a full reinspection from 11-2-09 inspection .
Datemarking is now being done
Gloves are worn when handling ready to eat foods
Reviewed employee health policy
The consumer advisory is posted by the front hostess station area.
Dishwasher at 50 ppm, plus 3 compartment sink, plus handwash sink.
Temperatures recorded;
True freezer -3 f
Delfield cooler 34 f
Cooks line cooler 36 f, top line/sauce 39 f
Cooks line cooler 34 f
Turbo Air cooler 40 f
Beef Stew 167 f
Ham & scallops 167 f
Sausage 172 f
Mashed potatoes 148 f
Meatballs 154 f
Lamb sauce 179 f
Walk in cooler 36 f
Walk in freezer -8 f
Walk in freezer -9 f
Produce walk in cooler 35 f
Hot holding unit/ribs 145 f
Traulsen 34 f, fruit and tartar sauce at 35 f
Salad cooler 37 f
Dessert cooler 40 f
Soups 182 f, 178 f
Delfield cooler 40 f
Ice cream freezer -8 f
The soup well that was not functioning was thrown out, and they will only have soup in the hot wells by front counter.
The entire kitchen was now clean and organized at time of inspection.
All light bulbs were shielded today
They are putting in a new refrigerator unit for all the condiments such as tartar sauce, the containers are no longer nested in ice.
The ice machine was cleaned and sanitized.
All food contact equipment was cleaned at time of inspection.
Thermometers were put in all refrigeration.
The employee beverage cups are now covered and drinking with a straw.
The floors and walls, and ceiling tiles are now clean.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• Observed employees cracking raw eggs and then handling ready to eat foods.
• Observed food employee handling raw French toast batter, and then handle ready to eat foods without changing gloves and/or washing hands.
• Observed food employee washing hands without soap in a sink that was not for hand washing.
• Little to no hand washing was being done during the inspection.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was no soap in the employee restroom.
• Violation corrected: soap now in restroom.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• There was no paper towels in the employee restroom.
• Violation corrected: there are now paper towels in employee restroom.
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**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
• Raw chicken stored over lettuce in 2-door prep cooler on grill line. Violation corrected: chicken moved to lower shelf.
• Raw chicken stored over cole slaw in walk-in cooler. Violation corrected: Raw chicken now stored away/below ready to eat foods.
(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 18 A**: 3-501.14 Cooling.
• Large amounts of stuffing in container in walk-in. Made yesterday. Temperature was still 46f
• Violation corrected: Stuffing was discarded into dumpster.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Grill line 2-door cooler (at end of line) ranged from 44f-50f.
• Repair man called.
• Violation corrected: All food products in the cooler were discarded.
(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.
**CDC Risk Factor Violation 21 A**: 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.
• There was no date marking being done. All potentially hazardous, ready-to-eat foods that are held for more than 24 hours must be marked
with a date.
• Examples: cooked meats, deli meats, cheeses, cooked noodles, sauces.
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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.
• Single compartment sink by dish area has a leaking drain trap. The drain is leaking into a bucket.
• Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 37 E: 3-305.11 Food Storage.
• Boxes of food were on floor in walk-in freezer
• Containers of American fries were stacked on top of each other (nesting).
(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 44 A: 3-304.15 Gloves, Use Limitation.
• Employees were using gloves, however they were not changing gloves after handling raw food.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following items need to be cleaned:
• Top and crevices of dish machine
• Sides of grill line equipment
• Much food debris under grill line/kitchen equipment. Be sure equipment is being pulled away from wall and cleaning is done underneath and
behind.
• Employee hand wash sink noted with food debris, clean
• Shelving throughout needs to be wiped down more frequently
• Spray hose of prewash sink.
• Outside of dry good bins
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Plates and other utensils being used as scoops and are left laying in food (ie plates in gravy mix, coleslaw, etc).
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Low temp dish machine 100 ppm chlorine sanitizer + separate 3-compartment sink + separate single compartment sink + separate hand wash sink +
mop/utility sink.
Calibrated our two thermometers 32.1 and 32.0
Temperatures taken during inspection:
Stuffing 170 f
Chicken 187 f
Mixed Vegetables 165 f
Gravy 141 f
Meat balls 154 f
Sausage 49 f *
Grill cooler 50 f
Ham 44 f *
Grill prep cooler 36 f
Cottage cheese 39 f
Hot dogs 38 f
Cook reach in 32 f
Stove spit pea 170 , stove chicken rice 144 f
Walk in cooler 36 f
Pasta 41 f
Walk in freezer 17f
Rice on warmer 136 f
Ribs in warmer 205 f
Upright freezer 1 f
Server area upright cooler 36 f
Juice machine 35 f
Salad coolers 38, 39
Ranch 45f (shelf stable)
Coleslaw 49 f * owner moved product to other cooler
Mixed fruit 46 f * owner discarded product
Dessert chest 35 f
Server area soup chicken rice 145 f , split pea 166 f
Server cooler 35 f , 36 f
Ice cream chest -6 f
Juice dispenser 60 f *
Back walk in cooler 35 f
Back walk in freezer 6 f
* Suggest sending a cook from the grill line to take the Food manager certification course.
* Discussed and left food code fact sheets in English and Spanish.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
• Clean dishware was stacked/stored wet.
• Be sure dishware is air dried completely before storing.
(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.
Low temp dish machine 50 ppm chlorine sanitizer + separate 3-compartment sink + separate single compartment sink + separate hand wash sink +
mop/utility sink.
Gloves available for handling ready to-eat foods.
Sanitizer wiping cloth bucket, 200+ppm
Temperatures recorded during inspection:
Grill line prep cooler: air 40f, potatoes 41f
Hot hold: Chicken 180f, stuffing 143f
Prep cooler: air 40f, roast beef 41f
Prep cooler: top- tuna salad 33f, bottom- ham 40f
Split pea soup: 175f, 172f
Chicken Orzo soup: 180f, 184f
Single door cooler: 40f
2-door prep cooler: 38f
2-door freezer: (-)2f
Hot hold unit: air 151f
Ribs final cook temperature: 221f
Walk-in coolers: 36f, 33f
Walk-in cooler: 1f, 5f
Waitstaff upright cooler: 35f
Juice dispenser: 35f
Waitstaff prep cooler: 35f
Waitstaff prep cooler: 35f, top- air 40f
Dessert display cooler: 40f
Glass door prep cooler: 36f
Prep cooler: 34f
* One of the juice dispensers was at 45f. Repair man had been out and repaired the unit, however it is still not maintaining temperature.
Repair man called again. Do not use until unit is repaired.
* Establishment is now keeping temperature logs for hot and cold foods. And, for safely cooling potentially hazardous foods.
* Thermometers available in coolers and for checking food product temperatures.
* Colored/food specific cutting boards and knives are being used on grill line and for food preparation.
* Jackie, Sherri, Benji, Arnesto, and Marcos have all signed up to take the Food Manager Certification course.
Stopped in to verify that establishment is still maintaining good sanitation standards:
- Employees were washing hands and using gloves.
- Temperature charts for hot and cold foods were being kept
- No raw food stored over ready-to-eat
- Walk-in cooler was organized and all potentially hazardous foods were dated
- Food stored off floor throughout (walk-ins, dry storage, etc)
- Am told that more refrigeration is going to be ordered.
- The following employees took the serv safe course: Marco Pena, Ben Landeta, Ernesto Gomez, Sheri Steiner, Jackie Anglin...all will expire
5-18-2015.
- Low temperature dish machine 50-100 ppm chlorine sanitizer.
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.
• The stuffing in the walk-in cooler was made the previous day and had an internal temperature of 54 F and the gravy was at 43.5 F after
cooling over night. Ice wands are being used. Suggested placing in the freezer to cool food quickly. Both products were disposed of
immediately.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• The weather stripping on the back door is worn and needs to be replaced.
Violation 37 E: 3-305.11 Food Storage.
• Food was found in the walk-in cooler uncovered.
• Noodles in the walk-in cooler was found covered but had debris inside. They were disposed of immediately.
• Individual size salad dressings are above the cooling line of the reach-in cooler.
• Stainless steel bowl was found nesting in the salad. Violation was corrected.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
• The racks that the clean pans are stored on are becoming not easily cleanable and need to be replaced.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 45 V: 4-501.12 Cutting Surfaces.
• The cutting boards in the front need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Wiping cloths were not always being stored in sanitizer.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following areas need to be cleaned:
Under all cooking units, dicing/slicing attachments, meat cutting machine, back of the pie display case, soda machine, bottom of the
alcohol cooler, under hand wash sink in the front, etc. Old date marking stickers need to be removed.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
• The main hand wash sink was out of towels upon first use during inspection. Violation corrected during inspection. The temperature at the
same hand wash sink takes a while to heat up and needs further attention.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
• Several employees have taken the food manager course but still need to send in the application to the state. Applications are being
provided.
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. The certified person may not satisfy the requirement for more than one facility. 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.
Observed frequent hand washing, proper glove use, employee health policy is in writing, Waste Management for waste disposal and JM pest
control visits every two weeks.
Equipment used:
3 compartment sink, low temperature dishwasher at 50 ppm, pre-wash sink with additional sink to the far right, hand wash sink in kitchen, two
hand wash sinks in the front and a mop sink.
Temperatures recorded:
Walk-in cooler (back) 41 F
Walk-in freezer (back) (-3 F)
Reach-in cooler 29 F
Walk-in freezer (front) 14 F
Walk-in cooler (front) 36 F
Feta cheese 39 F
Chicken 168 F
Oatmeal 145 F
Meatball 177 F
Marinara sauce 169 F
Lunch cooler (cook line) 38 F
Lunch cooler 2 (cook line) 41 F
Reach-in dressing cooler 35 F
Reach-in freezer (-1 F)
FRONT:
Reach-in dressing cooler 37 F
Reach-in salsa cooler 31 F
Pie display case 39 F
Reach-in milk cooler 36 F
Ice cream (-8 F)
Alcohol cooler 33 F
Violation 31 A: 3-501.15 Cooling Methods.
• Cooked vegetables have cooled below 135 F and not placed in the cooler. Violation was corrected.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
This is a follow up for the routine inspection from 2/23/2011.
Violation 18 A: The violation has been corrected. The stuffing is at 39 F.
Violation 36 A: The violation has been corrected. The weather stripping on the back door has
been replaced.
Violation 37 E: All food storage violations have been corrected.
Violation 45 I: The violation has been corrected. The racking was replaced.
Violation 45 V: New cutting boards are on order.
Violation 39 A: The violation has been corrected. All wiping cloths are now placed in a sanitizer
when not in use.
Violation 47 A: The violation has been corrected. All areas have been cleaned.
Violation 51 Q: The violation has been corrected. The main hand wash sink is producing hot
water and towels are available.
The operator has also stated that the state applications have been sent in for the certified manager.
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