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Business Info

Restaurant: Sandbar Sports Pub
Address: W278 N2315 Prospect Avenue, Pewaukee, WI 53072
Phone: (262) 696-4578
Total inspections: 3
Last inspection: Nov 11, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Hood / filters in need of cleaning.
(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.

Upper kitchen:
Low-temperature dish machine with pre-wash sink - Clean Force Chlorine sanitizer - 50ppm + three-compartment sink (bleach sanitizer, NSU) +
food prep + handwash sink. Upper bar has four-compartment sink - sanitabs (NSU). Test strips available.
Temperatures taken at time of inspection:
Glass-door cooler - not in use Upper bar coolers - 34f
Grill-line cooler - 36 / fist - 41f True upright cooler - 35f

Lower kitchen:
Four-compartment sink - bleach for sanitizer (NSU) + handwash sink + bar has four-compartment sink - sanitabs (NSU) + handwash sink. Test
strips available.
Temperatures taken at time of inspection:
Bar coolers - 37f Walk-in cooler - 35f
Walk-in freezer - 0f Pizza prep cooler - 37f (lower, air), sausage - 41f
Sandwich prep cooler - 35f (lower, air), upper, ground beef - 36f
Prep freezer - 17f Chicken tenders - 166f
Waitress station cooler - 36f Beer walk-in cooler - 35f
Beer upright cooler - 35f Randell cooler - 34f
Cheese sauce - 160f
* Upstairs kitchen is still only open on Friday and Sat. nights.
* Upstiars kitchen is being leased to wholesale baker (license / inspection report available from Dept. of Agriculture).

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• 0ppm chlorine noted in final rinse of upstairs dish machine. Until a minimum of 50ppm chlorine residual can be maintained, utensils will
need to be handwashed. Be sure to call repairman.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
**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.
• Several items noted in need of date-marking, i.e. sour cream, some nacho fixings in prep cooler.
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.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
• Fruit flies in upstairs bar.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Lower kitchen:
Four-compartment sink - bleach for sanitizer (NSU) + handwash sink + bar has four-compartment sink - NuFoam quat sanitizer(NSU) + handwash
sink. Test strips available.
Temperatures taken at time of inspection:
Walk-in freezer - 1f Walk-in cooler - 30f
Beer walk-in cooler - 35f Server station glass-door cooler - 35f
Pizza prep cooler - upper, sausage - 39f, lower, air - 34f
Grill-line prep cooler - upper - 34f Grill-line freezer - 16f
Bar coolers - 37f
Upper kitchen:
Low-temperature dish machine with pre-wash sink - Clean Force Chlorine sanitizer - 50ppm + three-compartment sink (bleach sanitizer, NSU) +
food prep + handwash sink. Upper bar has four-compartment sink - sanitabs (NSU). Test strips available.
Temperatures taken at time of inspection:
Two-comp upright cooler - 34f Bar coolers - 38f
Upstairs kitchen used as banquet kitchen when needed and for fish frys on Fridays.

This is a follow-up to the routine inspection done on 11-2-10, the following violations have been corrected:
14D) Chlorine sanitizer concentration in the dish machine noted at 100ppm.
21A) All items needing date-marked are now properly date-marked.
36B) Fruit flies are now under control at the upstairs bar.

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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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4. Waukesha County, WI Restaurants