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Business Info

Restaurant: Peachtree Family Restaurant (The)
Address: 15419 W. National Avenue, New Berlin, WI 53151
Phone: (262) 786-4290
Total inspections: 4
Last inspection: Nov 9, 2010

Score
(the higher the better)
99

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**:
• At the start of my inspection, several open drink cups were noted on the grill line.
2-401.11 Eating, Drinking, or Using Tobacco.
(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.
**CDC Risk Factor Violation 07 A**:
• At the start of my inspection, food workers were not wearing gloves to prevent 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 13 A**.
• Raw meats stored in the walk-in are not separated from ready-to-eat foods.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Breakfast sausage, eggs and gyros meat are allowed to sit out at room temperature.
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.
Violation 37 E: 3-305.11 Food Storage.
• Food in the walk-in is uncovered. Uncovered food containers are nested. Bags of onions and cabbage are stored on the floor.
(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.
Violation 41 A:
• Ice scoops are buried in the ice maker. Knives are stored between equipment. Soiled scoop found in a dry dipper well.
3-304.12 In-Use Utensils, Between-Use Storage.
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 "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.!!!
• A follow-up inspection is scheduled for 3-15-10. If a second follow-up is need dur to critical violation, a partial inspection fee will be
charged.

This complete inspection is due to an anonymous complaint concerning kitchen practices phoned into our Department.
Information on proper cooling methods in English and Spanish was left with this report.
Information on the use of hand sanitizers was left with this report.
I recorded 50ppm of sanitizer in the final rinse of the low temperature dish machine.
I recorded 100ppm of Bleach sanitizer in the final rinse of the dish machine.
I recorded 100ppm of Beer Clean sanitizer in the final rinse of the bar sinks.
Temperatures recorded during the inspection:
Walk-in freezer - [-10f]
Walk-in cooler - 41f
COOKS LINE
True reach-in - 37f
East sandwich cooler - 40f/39f
West sandwich cooler - 42f/41f
Steam table - 170f
Freezer - [-5f]
WAIT STAFF
Soup - 175f & 178f
Reach-in cooler - 33f
Salad cooler - 41f
Dessert cooler (inside bottom) - 39f
Ice cream freezer - [-4f]
Bar reach-ins - 34f & 39f

This is a follow-up to my inspection of 3-9-10. Violations noted during that inspection have been addressed.
1. Continuing education. Food workers are required to view Serve Safe during slow periods.
2. Stickers are available for date marking. Employees will be trained in their correct use.
3. Plumber has ordered a new faucet for the cook’s line hand wash station.
4. Cooling of foods is taking place in shallow containers in an ice bath.
5. All drink cups in the work area are covered.
6. Food workers are wearing gloves, changing their gloves and washing their hands as needed.
7. Cleaning of both food contact and non-food contact surfaces has improved.
8. Raw meats are correctly stored in the walk-in.
9. Food requiring refrigeration is in coolers.
10. Food stored in the walk-in is covered and stored off the floor.
11. Scoops and utensils are properly stored.

**CDC Risk Factor Violation 06 C**:
• Employees did not wash hands when needed.
2-301.14 When to Wash.
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 07 A**:
• At the start of my inspection, food workers were not using disposable gloves to prevent 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 08 C** : 5-205.11 Using a Handsink.
• The back prep area hand sink was full of soiled equipment.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.

(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 08 D**:
• The back prep area hand wash station did not have soap available.
6-301.11 Handwashing Cleanser, Availability.
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** :
• Both hand wash stations did not have towels.
6-301.12 Hand Drying Provision.
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 14 F**:
• Many food contact and non-food contact surfaces were not clean to sight and touch.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 14 I**:
• Employees were not sanitizing equipment after hand washing.
• Less than 50ppm of sanitizer was available in the final rinse of the dish machine.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
• Provide a test kit to check sanitizer concentrations.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
**CDC Risk Factor Violation 21 A**:
• Ready-to-eat foods prepared in advance and stored in the walk-in need to be date marked.
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.
Violation 37 E:
• Food was found stored on the floor. Food was found to be uncovered. Containers were nested in food.
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 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Provide a light shield for the walk-in cooler light.
(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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
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
• Ice scoop was stored on top of the hot holding unit.
(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 operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.

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.

Our Department received a complaint from a woman who states that her family of 5 ate at this establishment on Friday (10-29-10) at about 5:30
p.m. She states that (2) persons had the Friday Fish Fry and became ill early Saturday morning. She states that this was the only shared meal
and believes the sickness was from the fish fry meal.
Spoke with the available Manager. To his knowledge, they have had no other complaints. He states that to his knowledge, no food workers were
sick. Manager states that they have a verbal employee health policy. Fish is breaded and fired at time of order. Cole slaw is made on Friday.
During this visit, a complete inspection was made.
Recommended Food Employee Reporting Agreement in English and Spanish was left with this report.
Wisconsin Food Code fact Sheets in English and Spanish addressing Hand-washing, Using Disposable Gloves, Bare Hand Contact with Ready-to-eat
Foods, Employee Hygiene, Date Marking and preparing & Holding Potentially Hazardous Foods was left with this report.
4-compartment utensil wash sink, (bleach sanitizer is available , but not used).
Low temperature dish machine, less than 50ppm of sanitizer was found in the final rinse.
Temperatures recorded during the inspection:
Walk-in freezer -[-6f]
Walk-in cooler - 41f
Kitchen
True (pepsi) reach-in - 36f
True (single door cooler - 40f
East sandwich cooler- 36f/35f
West sandwich cooler - 41f/40f
Cooks line freezer - [-10f]
Steam table - (140f - 170f)
Wait staff
Salad cooler - 38f
West dessert cooler - 41f
Ice cream freezer - [16f]
Soup- 178f
Bar
Reach-in coolers - 41f & 39f

Violation 42 E:
• Stainless containers in clean storage had water trapped between them.
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

This is a full inspection conducted after a low scoring inspection.
* Manager states that all food workers have viewed the ServSafe video.
* At present, the restaurant has a verbal health policy. They plan on using our recommended written policy.
* I observed good hand washing by Food Workers.
* Hand wash stations are stocked with soap and towels.
* All hand wash stations are accessible.
* Signage at the hand wash stations reminds employees to wash their hands.
* Gloves were used during this visit to prevent bare-hand contact with ready-to-eat foods and changed when needed.
* The menu has a consumer advisory. Should identify the items that may be ordered under cooked.
* All food prepared ahead and stored for more than a day are dated with a prepare date and expiration date.
* During this inspection, foods were cooling in an ice bath.
* Foods are stored covered and off the floor.
* All food contact and non-food contact surfaces are clean to sight and touch.
Recorded 50ppm of sanitizer in the final rinse of the dish machine
Recorded 150ppm of bleach sanitizer in the final compartment of the 4-compartment sink.
(3) hand wash stations; back prep, cooks line and wait staff
Food prep sink located in rear prep area
Temperatures recorded during the inspection:
Walk-in freezer - [-1f]
Walk-in cooler - 41f
Cooks line
Alto Shams - 138f & 156f
Steam table - 156f -175f
True glass door cooler - 38f
Single door True cooler - 37f
East line cooler - 38f
West line cooler - 38f
Line freezer - [-5f]
Wait staff
Dessert cooler - (bottom) 41f , (top not in use)
Center cooler - 41f
Salad cooler - 40f/37f
Soups - 160f & 169f
Ice cream freezer - [11f]

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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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