Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Feb 16, 2009 | 95 |
|
Jan 11, 2010 | 93 |
|
Mar 9, 2011 | 93 |
Ex. Storage surfaces, microwave, popcorn machine, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Floor under and behind equipment
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.
Refrigerator in small kitchen
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.
School lunch is catered by 4p's in a pod
3 compt sink[small kitchen]
2compt sink and several single sinks
Machine-hot water-NSU
Temperature
Refrigerator-41f, freezer 0f
Main kitchen-
2 door cooler 34f
glass door 34f
freezer 0f
walkin cooler 41f
Group kitchen use and athletic groups
Walkin cooler compressor-42f-45f[storage is only soda at this time].
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Storage surfaces and shelves, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Floors under and behind equipment. Walls by front counter and grill area.
Keep ceiling 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.
School lunch catered by 4p's in a pod
Small kitchen-3 compt. sink-chlorine-NSU
refrigerator 35f, freezer 0f
Gym kitchen-2 door cooler 41f
glass door cooler 35f
freezer -4f
nacho cheese 140f
walkin cooler[soda only] 42f-45f
Dishmachine-NSU-if removed there needs to be a 3compt sink for utensil washing.
Group kitchen use and athletic groups
Disposable single service items used for food service.
Dishmachine and older surfaces
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Storage surfaces, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Floor under and behind equipment
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.
School lunch is catered by 4 P'd in a pod
Older building kitchen-3 compt sink-chlorine-NSU
Homestyle refrigerator 36f, freezer 0f
Gym kitchen-walkin cooler 41f
bev cooler 39f
2 door cooler 41f
freezer 0f
2 compt sink/single sink for handwash
Removal of dishmachine possible
Kitchen use-group activities/athletics
Discussed risk factor pertainingto operation
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Address |
Distance |
---|---|---|
Brick House (The) | S64 W18295 Martin Drive, Muskego | 0.17 miles |
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Danny Haskell's | W171 S7260 Lannon Drive, Muskego | 0.97 miles |
Tres Locos | W172 S7505 Lannon Drive, Muskego | 0.97 miles |
Wal-Mart Supercenter | W159 S6530 Moorland, Muskego | 1.09 miles |
Restaurant representatives - add corrected or new information about St. Joseph's Congregation, 828 N. East Avenue & 841 Martin Street, Waukesha, WI 53186 »