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Business Info

Restaurant: Radisson Hotel Pewaukee
Address: N14 W24140 Tower Place, Pewaukee, WI 53072
Phone: (262) 506-6300
Total inspections: 4
Last inspection: Jun 14, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
• Dish machine noted at 152f final rinse plate temperature and also has chemical sanitizer hooked up (reading 0ppm). Only one or the other
is required, may want to consider either hot water for sanitizing or chemical sanitizing - sometimes when the water is too hot the
sanitizer dissipates and serves no purpose. Also, sometimes a machine is not able to maintain the minimum temperature for hot water
sanitizing. Something to consider. If chemical sanitizer is chosen, be sure to provide test strips to monitor. Until temperature
reaches a plate temperature of 160f or has 50ppm chlorine sanitizer, warewashing must be done using manual three-compartment sinks.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Several potentially hazardous food items on buffet are held without temperature control – hardboiled eggs – 57f, yogurt – 68f, cream
cheese, pasteurized liquid eggs at omlet station. Provide some sort of temperature control or a written policy for using time as a
control.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Clean Rubbermaid cart.
• Clean ice scoop holder.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Three-compartment sink (NSU) + chemical / high-temperature dish machine - 0ppm chlorine / 152f final rinse plate temperature.
Temperatures taken at time of inspection:
Randell freezer - 0f Two-comp Randell cooler - 36f
Randell condiment cooler - 38f Alto sham - 190f
Scrambled eggs on buffet - 138f Hash browns on buffet - 186f
Yogurt on buffet - 68f Hard-boiled eggs on buffet - 57f

This is a follow-up to the routine inspection done on 5-19-09. The following have been corrected:
14B) Dish machine now noted with 50ppm chlorine sanitizer.
20A) Yogurt, cream cheese, butter, hard-boiled eggs, omlet condiments now stored nested in ice @ 41f and below.
47A) Cleaning done: rubbermaid cart, ice scoop holder.

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Sausage on buffet – 120f, Hashbrowns – 120f. Should be held at 135f.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Two-comp. cooler shelving needs re-coating, noting as peeling and rusting.
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.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• Noted open beverage containers in kitchen but no food prep going on at time of inspection. Be sure to use covered, non-breakable
containers when prep is going on.
(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.

Low-temperature dish machine with pre-wash - 50ppm chlorine sanitizer + seperate handwash sink.
Temperatures taken at time of inspection:
Sausage on buffet - 120f Hashbrowns on buffet - 110f
Scrambled eggs on buffet - 150f Hard-boiled eggs on buffet - 150f
Randell freezer - 2f Randell 2-comp cooler - 39f
Randell 2-comp cooler (fruit) - 41f Juice dispenser - 40f
Bacon in alto sham- 160f

This is a follow-up to the routine inspection done on 6-8-10. The following have been corrected:
19A) Sausage noted @ 148f, potatoes @ 138f. Most items on buffet are used up fast when busy, during slow times continue to stir, rotate, and
monitor.
* Will email information about recoating shelving when available

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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
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4. Waukesha County, WI Restaurants