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Business Info

Restaurant: Silver Spring Golf and Banquet Center
Address: N56 W21318 Silver Spring Drive, Menomonee Falls, WI 53051
Phone: (262) 252-4994
Total inspections: 4
Last inspection: Dec 7, 2010

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100

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Violation descriptions and comments

Noted several knives in the holder with dried food debris on them. Clean and sanitize.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Noted flying gnats/drain flies in Persimmons bar area. The area was sticky, and in need of cleaning. Clean and pour some disinfectant
down the drains, if that does not help, call your pest control company so as to minimize their presence.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
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 food on the buffet table was not protected by food guards or other effective means. Provide a way to protect food on display for
the buffet.
Violation 37 I: 3-306.11 Food Display.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
At time of inspection the chef could not find the chemical test kits for the oasis quat sanitizer. Provide quat test kits.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
There was some spilled soda mix on the basement floor by the boxed soda. 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.
The hood filters are soiled. Clean and maintain,.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.
The ice scoop was stored on top of the ice machine in the main bar unprotected. Store in a sanitary, protected way, or in the ice with
the handle extended.
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).
The head chef, Sean Boston, has his certification from State of Virginia, but it is not valid in Wisconsin. You can call The State
for information if it would transfer at 1-608-266-2835. If you need to take the class in Wi. See below information as to where you can sign up.
If this is not done by the next inspection, a repeat violation fee could be assessed to this facility.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
A follow up inspection of critical violations will take place on or after 8-6-09.
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.!!!

Gloves are worn when handling ready to eat foods
Reviewed the employee health policy
The consumer advisory is printed on the menus
Datemarking is being done
Dishwasher had a plate temp of 165 f, plus 4 compartment sink, Ecolab Oasis quat sanitizer
plus handwash sink.
Main bar 4 compartment sink, Steramine quat sanitizer
Persimmons bar 4 compartment sink, Steramine quat sanitizer
Temperatures recorded;
Buffet;
Chopped eggs 41 f
Cottage cheese 40 f
Dressing 41 f
Pasta 40 f
Hot bacon dressing 160 f
Soups 158 f, 162 f
Vegetables and potatoes 148 f
Curry pork 151 f
Tortollini alfredo 150 f
Catfish 157 f
Refried beans 155 f
Taco meat 148 f
Chicken and beef fajitas 158 f
Main kitchen;
Dessert cooler 40 f
Chest freezer 0 f
True cooler 37 f, upper line/chese 38 f
Line cooler 40 f, upper line/sauce 40 f
True cooler 40 f
Alto sham 147 f
Kitchen walk in cooler 35 f
Alto sham 151 f
Basement beer walk in cooler 38 f
Walk in cooler 33 f
Walk in freezer -8 f
Persimmons bar coolers 34 f, 36 f
Main bar coolers 35 f, 34 f

This is a follow up inspection of critical violations from 7-30-09
Knives in knife holder are now clean and sanitized
They poured bleach in the bar drains in the Persimmons bar area, and cleaned it thoroughly. There were no flying insects present during the
inspection.
Criitical violations corrected.
Also corrected;
They now have chemical test kits on premise
The spilled soda on the basement floor is cleaned.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
Kitchen staff seen eating in food preparation area.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following areas were soiled:
• Pastry/dough mixer.
• Microwave oven.
• Clean dish racks with food debris on them. (three areas)
• Clean knives stored with dried food debris on them.
(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**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Cream pie 52 f . Pie held at room temperature for lunch. (11:30-2:00) Chef explained that remaining pie would be thrown away at end of lunch.
Found pie in cooler at 3:00PM at 52 f. Product disposed of.
(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.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
One box elder bug seen in kitchen. Many live and dead box elder bugs found in dry storage area.
Provide receipt from pest control company at time of re-inspection.
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
Violation 37 I: 3-306.11 Food Display.
No food guards provided for the salad bar or cake area of buffet.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.

Notes: Gloves used when handling ready to eat food.
David Giarmona (GM) and Sean Boston (Chef) have food manager licenses however they might not be approved in Wisconsin. Both licenses expire in
2011, take a WI approved ServeSafe Coarse for next year.

Persimmon Bar Area:
Four compartment sink with bleach (NSU). Sean states that most glasses are washed in the dish machine. Beer coolers 38 f , 40 f .
Tremont Banquet Bar Area:
Four compartment sink with Quat Sanitizer. Beer cooler 38 f .
Main Bar Area:
Four compartment dish sink with quat sanitizer 300 ppm.
Beer coolers 38 f , 41 f
Main Kitchen:
Handwash sink, mop sink, Four compartment dish sink with Quat 144 sanitizer 400 ppm. Wipe bucket 300 ppm. High temperature dish machine 178 f
on the plate.
Temperatures taken during inspection:
Buffet:
Cottage cheese 38 f
French dressing 40 f
Pasta salad 41 f
Chicken noodle soup 142 f
Cheese pizza 135 f
Green beans 171 f
Pork 156 f
Meat balls 171 f
Cream Pie 52 f
Kitchen:
Walk in cooler (basement) 40 f
Walk in freezer 8 f
Beer walk in 37 f
Chest freezer -2 f
Pie make table 34 f
Tuna salad 39 f
Make table 38 f
Make table by grill 39 f
Grill freezer 30 f
True reach in 37 f
Juice dispenser 41 f
Upstairs walk in 39 f

This is a follow up inspection to the 11/30/10 routine inspection.
Violation 4A: Eating in food preparation areas:
Kitchen staff have been directed to eat in a different area.
Violation corrected.

Violation 14 F: Cleaning
Areas noted on report are clean.
Violation corrected.
Violation 20A: Cold holding.
Potentially hazardous pies held at room temperature for lunch buffet will be disposed of after lunch. Written plan in place.
Violation 36B: Pest control.
Ecolab under contract to do monthly pest control.
Have them focus on box elder bugs for their December visit.

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Takes reservations:

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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

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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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