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Business Info

Restaurant: Saz's at Western Lakes
Address: W287 N1963 Oakton Road, Pewaukee, WI 53072
Phone: (262) 691-9796
Total inspections: 2
Last inspection: Nov 5, 2010

Score
(the higher the better)
85

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Violation descriptions and comments

At the time of inspection, there was a can of stainless steel cleaner stored on top of dishwasher. Remove and store toxic products
separate and away from food, food equipment, utensils, and single serve articles. Violation corrected during inspection.
At time of inspection there were several fly stips hanging over food prep table and glasses. Violation was corrected during inspection.
**Critical Violation 26 S**: 7-301.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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.
There were some containers of food stored on the floor of the walk in coolers uncovered. Store all food items covered and 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 food employee in the bar area was not wearing an effective hair restraint while making sandwiches. Provide caps, visors, or
hairnets.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
The sides of the fryers, grill, and stove have a build up of grease. Clean and maintain.
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 outside garbage dumpster lid was open. Keep lid closed so as not to attract insects or rodents.
There were some plastic garbage bags and cans on the ground in the garbage area. Clean and maintain, and keep all garbage in the receptacles.
Violation 52 E: 5-501.15 Outside Receptacles.
(A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used
with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be
designed and constructed to have tight-fitting lids, doors, or covers.
(B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site
compactor shall be installed so that accumulation of debris and insect and rodent attraction
and harborage are minimized and effective cleaning is facilitated around and, if the unit is
not installed flush with the base pad, under the unit.
Violation 52 L: 5-501.113 Covering Receptacles.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept
covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or
(2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
The ceiling over the prewash sink and dishwasher area is chipping. Repair so smooth, easily cleanable.
The upper level bar floor was sticky. Clean and maintain.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
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.
The ice scoop in the ice machine had the handle in contact with drinking ice. Store in the ice with the handle extended, or in a
sanitary, protected manner.
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
(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).
Inside some of the grey utensil bins had dried food debris on the bottom. Clean and maintain.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(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.

Note; the upstairs main kitchen was not open for lunch today, just the small kitchen/bar area on lower level.
Reviewed employee health policy with manager
A consumer advisory is not needed as the manager stated they use pre-cooked hamburgers.
Datemarking is being done.
Dishwasher at 50 ppm, plus 3 compartment sink, plus handwash sink, plus 2 food prep sinks.
Bar #1 4 compartment sink, Sani Tabs quat sanitizer
Bar #2 4 compartment sink, Sani Tabs quat sanitizer, test kits available
Temperatures recorded;
Lower Kitchen/bar; Bar cooler 35 f, GE homestyle refrigerator 35 f,m freezer 10 f, walk in cooler 32 f. Note; when homestyle refrigerator
becomes in poor repair and needs replacing, replace with an NSF approved, commercial refrigerator.
Main Kitchen;
Bar cooler 32 f
Walk in cooler 36 f,
walk in cooler 34 f
Traulsen cooler/chicken 35 f
Outside walk in cooler 34 f
Outside walk in freezer -4 f

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Raw sausage noted stored comingled with ready-to-eat items such as cauliflower and over ready-to eat items in older indoor walk-in cooler.
Corrected at time of inspection.
(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.C
• Handles / outsides of equipment.
• Seals of several coolers.
• Lower portion of upper bar cooler.
• Inside / top of ice machine.
• Floor in corners / cracks and crevices throughout.
• Fryer baskets.
(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.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Several cutting boards noted in need of resurfacing / replacement.
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 53 Q: 6-501.11 Repairing.
• Peeling paint noted on ceiling above dish machine.
The PHYSICAL FACILITIES shall be maintained in good repair.
**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.
• Although this time of year food is limited to parties / banquets, date-marking should be still be used on potentially hazardous items
prepared ahead of time and held for more than 24 hours.
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.
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

Low-temperature dish machine - 200ppm Propower chlorine sanitizer + three-compartment sink + two-compartment food prep sink + handwash sink +
both bars have four-compartment sink - Sani-tabs quat sanitizer (NSU).
Temperatures taken at time of inspection:
Inside "newer" walk-in cooler - 39f Inside "older" walk-in cooler - 37f
Outside walk-in cooler - 35f Outside walk-in freezer - 0f
Grill-line 1 comp upright cooler - 40f Two-comp upright Traulsen cooler - 36f
Upstairs bar coolers - 39f Downstairs bar coolers - 38f
Lower snack-shop - homestyle combo - 36f /10f Walk-in cooler - 35f
Beer walk-in cooler - 35f Homestyle combo in back area - 30f / 1f
Homstyle freezers in back area - 0f, 0f
Currently, snack area is closed for the year, but is being run by Western Lakes, not Saz's. Left application for license. Once snack area is
in operation again, be sure to contact me to let me know so that we can do the pre-licensing inspection to issue the permit. We do not
prorate fees, however, April 1, we issue a 15 month license that would be good until June 30th of 2012. Homestyle coolers are not approved
for use in a commercial kitchen. For now storage of non-potentially hazardous items is okay, but once the coolers are in ill repair, they
will need to replaced with NSF or ANSI approved commercial coolers. Also, be sure that ice scoop is stored in seperate, designated container
rather than directly on top of dish machine.

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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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