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Business Info

Restaurant: Sal's Pub & Grill
Address: N88 W16697 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 250-9900
Total inspections: 4
Last inspection: Feb 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

The designated handwash sink was full of clutter making it inaccessible for handwashing. See below information. Violation was
corrected during inspection.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(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.
At time of inspection the front and back door was open without a screen allowing entrance of rodents and insects. Violation corrected.
Both the front and back door have gaps to the outside and need new weatherstripping. The owner was able to repair the back door during
inspection, but will need to purchase new weatherstripping for the front door.
**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.
There was a case of meat stored on the floor of the walk in cooler. Store all foods 6 inches off of 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
The shelves above the 3 compartment sink are very soiled. Clean and maintain. There is a lot of clutter under and around the 3
compartment sink. Remove all items not pertinent to the operation of this kitchen.
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.
The wall and floor by the 3 compartment sink are soiled. 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 accurate thermometers in both upright freezers. Provide.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.

This is a full inspection due to an anonymous complaint to our Dept. stating they observed the cook smoking in the kitchen. Also stated the
kitchen looked dirty. Requested an inspection.
The owner admitted that he sometimes goes into the kitchen with a cigarette to turn in a food order, but when he’s cooking he does not smoke.
Smoking and eating in the kitchen is prohibited. You are allowed to drink from a covered beverage cup.
Gloves available for ready to eat foods
Reviewed employee health policy
Dishwasher is being used to wash dishes (temp was at 140 f), and dishes are sanitized in the 3rd compartment sink. Bleach was in sink at 100
ppm at time of inspection. they are then air dried at the sink.
Temperatures recorded;
Cooler 34 f, top line/cole slaw 37 f
Artic Air freezer 0 f
Walk in cooler 38 f
Beer walk in cooler 36 f
Upright freezer -6 f
Bar cooler 34 f
A follow up inspection will take place on or after 9-24-09 for critical violations. Failure to comply could result in a reinspection fee of
1/4 the license fee.

This is a follow up inspection of critical violoations from 9-17-09 inspection
Designated handwash sink is now accessible
Front and back doors have new weatherstripping on bottom of door,.
Critical violations now corrected
Also corrected; the shelves, floors, and walls by the 3 compartment sink are now cleaned and organized.

**CDC Risk Factor Violation 08 F**: 6-301.13 Handwashing Aids and Devices, Use Restrictions.
The sanitizing compartment of the three compartment sink is being used for handwashing. Repair hot water faucet for dedicated handwash sink and
use exclusively for the cleaning of hands.
A sink used for FOOD PREPARATION or UTENSIL washing except as specified in § 2-301.15, or a service sink or curbed cleaning facility used for
the disposal of mop water or similar wastes,
may not be provided with the handwashing aids and devices required for a handsink as
specified under §§ 6-301.11 and 6-301.12 and ¶ 5-501.16(C).
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Raw hamburger patties were being stored above shredded cheese on the top shelf of the two-door True food prep. cooler. Do not store raw animal
foods above ready-to-eat foods and store on lower shelves to prevent cross contamination.
(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;
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
The faucet serving the three-compartment sink is leaky—repair.
Violation 51 B: 5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
The light shield in the clean dish area below the fluorescent lights is broken. This is a repeat violation-replace light shield or installed
bulb covers with end caps.
(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 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
The two-door True food preparatory cooler thermometer was missing or not accessible. Provide a thermometer and/or place thermometer in a
readable location.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
Cleaned and sanitized utensils are being stored with the lip-contact surface upward-please store in a manner that prevents the contamination of
lip-contact surfaces.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

Three-compartment sink with dedicated hand wash sink supported with soap and paper towels Recommend non-hand operated soap & towel dispensers.
Low-temperature dishwasher available with no sanitizer. Food manager indicates that he has been allowed to sanitize dishes manually by
immersing dishware/utensils in a sodium hypochlorite solution at a concentration >100 ppm in the three-compartment sink. Test strips are
available. The low-temperature dishwasher should be repaired. Wet wiping cloths are stored in a pitcher of sanitizer with a sodium
hypochlorite concentration ~100 ppm.
Gloves are available for use when handling ready-to-eat foods. Bar has three-compartment sink with trichloromelamine sanitizer at a
concentration >100 ppm.
The following temperatures were taken:
Two-door True food preparatory cooler: 40 f
Chest freezer: 16 f
Walk-in freezer: 15 f
Frigidaire freezer: 9 f
Walk-in beer cooler: 42 f
Three-door beverage cooler (bar): 44 f
Cole slaw: 42 f
Calimari: 35 f

This is a follow-up inspection to address critical violations noted during an inspection on January 28th, 2011.
1. **CDC Risk Factor 08 F**: 6-301.13 Handwashing Aids and Devices, Use Restrictions.
----The dedicated handwashing sink bay now has hot water available for handwashing. The faucet handle has been replaced/repaired. Do not
wash hands in the sanitizing compartment of the three-compartment sink.
2. **CDC Risk Factor 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
----Raw meat products are now being stored on a lower shelf in the two-door True food preparatory cooler. Raw animal foods shall be seperated
from ready-to-eat food during storage, preparation, holding, and display.
The leaky faucet at the three-compartment sink has been repaired. Light shields have been added to the flourescent lighting above the clean
dish area. Covered waste receptacles are now present in the women's bathroom.
The sanitizer feed on the low-temperature dishwasher should be repaired. The three-compartment sink can also be used for manual washing,
rinsing, and sanitizing. Utilizing the third compartment of the three-comp. sink for the sanitizing of dishes after machine washing/rinsing
should only be part of a temporary solution until the dishwasher can be fixed.

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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
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4. Waukesha County, WI Restaurants