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Business Info

Restaurant: Stir Crazy
Address: 15795 W. Bluemound Road, Brookfield, WI 53005
Phone: (262) 641-2845
Total inspections: 6
Last inspection: Oct 11, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Our Department received a complaint from a customer who ate from the market bar at about 5:00 p.m. on Sunday 1-25-09. She reports becoming
sick 9 hours later with diarrhea, cramping and vomiting. She feels that the meal she ate at this establishment was the cause of her illness.


Made a partial inspection and spoke with the G.M. concerning the complaint. The following was noted during this visit.
Temperatures recorded:
Line reach-in vegetable storage - 37f
Line steak storage - (top) 40f, (drawer) 36f
At time of inspection (market bar) food was cooked to - (range) 177f - 192f
Walk-in cooler - 35f
Recorded 177f at the plate during the final rinse of the dish machine.
Damp wiping cloth buckets had 200ppm of Quat. sanitizer.
* The G.M.. states that the Restaurant has received no other complaints of possible sickness during the time period in question. Our
Department has received only this complaint.
* The G.M. states that the Restaurant has a very strict employee sick policy. She reports no sick employees during the time in question.
* Observed food workers using gloves when required.
* Market bar is customer self service. Sneeze guards are in place.
* Meat is cooked first, removed from the wok, vegetables are cooked second, than all ingredients are combined in the wok.
* The Kitchen Manager states that all vegetables are washed before cutting.

**CDC Risk Factor Violation 06 C**:
• Dish washers must wash their hands after handling dirty dishware, and before handling clean.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 E** :
• Single service towels are not available at the bar hand wash station. The top of the soap dispenser was missing.
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 I**:
• At the time of this inspection, the bar glass washer was not sanitizing glassware.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 41 A:
• In between uses, utensils and knives are improperly stored.
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).
Violation 42 E:
• I noted water trapped between stainless containers in storage.
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
Violation 42 G:
• At the wait staff stations, present utensils to the servers, handle first.
• Noted servers touch lip contact surfaces of straws with their hands
4-904.11 Kitchenware and Tableware.
(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.

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Once raw meats come in contact with breading, the breading is considered a potentially hazardous item.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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 70F 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.

Our Department received a complaint from a customer who states that she overheard a server tell a customer to dip a finger into the sauces at
the Market Bar. She states that she observed customers dipping fingers into sauces at the Bar.
The Manager states that there are procedures in place to allow customers to taste sauces. If an employee observes a customer dip a finger into
a sauce, they immediately remove the sauce. The Manager will revisit the procedures with employees.

An application for a Wisconsin Food Managers Certificate was left with this report.
NOTE; Observed glove use to prevent bare-hand contact with ready -to-eat foods was good, however, Food Workers who have banded wounds on
their hands must cover it while in the prep area with a glove or finger cot.
I recorded 168f at the plate during the final rinse of the dish machine.
3-compartment utensil wash sink, Oasis 146 sanitizer, n.s.u.
Bar glass washer, no sanitizer recorded in the final rinse.
Temperatures recorded during the inspection:
Bar reach-in coolers - 40f & 33f
EXPO LINE
Ice cream freezer - [6f]
Steam table - 168f
COOKS LINE
Chicken off grill cooked to - 165f
3-door True cooler - 38f
Sauces on buffet - 41f
Market Bar prep coolers - 41f & 38f
Rice - 151f & 150f
Main prep coolers - 39f & 41f
Rice - 160f & 152f
REAR PREP AREA
Walk-in cooler - 37f
Freezer - [-10f]

This is a follow-up to my inspection of 7-30-09. Violations noted during that inspection have been addressed.
Violation 06C; The dishwashing staff have under gone training in when they must wash their hands.
Violation 08E; The bar hand wash station is supplied with soap and towels.
Violation 14I; Recorded 50ppm of sanitizer in the final rinse of the bar glass washer.
Violation 41A; Knives and other utensils are now properly stored between uses.
Violation 42E; Stainless containers are allowed to drain before stacking together.
Violation 42G; Straws at the wait staff stations are dispensed thru a dispenser. Silverware is dispensed to wait staff, handles first.
Violation 20A; There is a written and posted procedure for using time as a public health control for beadings.

Our Department received a complaint from a customer who dined at this restaurant about two weeks ago. She experienced diarrhea within the
hour. She ate from the market bar. She also felt that the cloth used to wipe some spillage from the edge of her plate was soiled.
Discussed the complaint with the Manager.
1. About 50% of customers choose the market bar.
2. All vegetables are washed before cutting.
3. Max. hold for cut vegetables is 48 hours.
4. Manager reports no sick employees or employees with banded wounds during the time period in question.
5. No violations were observed at the market bar during this visit.

**CDC Risk Factor Violation 06 C**:
• Dishwasher must wash his hands with soap after handling soiled dishware and before handling clean dishware. This is a repeat violation. 2-
301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 F**:
• Some areas noted that were not clean to sight or touch are; food prep sink, large with storage containers and outside of food scales.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 14 I**:
• The bar glass washer was not sanitizing glassware. This is a repeat violation.
• Violation was corrected during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Inside of center cooks line vegetable cooler was above 41f.
• Milk and batter held on ice was above 41f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
**Critical Violation 36 B**.
• Fruit flies noted in the wait staff area and bar area.
6-501.111 Controlling Pests.
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 40 A:
• Observed food workers cutting and preparing vegetables with out washing.
3-302.15 Washing Fruits and Vegetables.
(A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered
for human consumption in READY-TO-EAT form except as specified in ¶ (B) and except that
whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed before they are sold.
(B) Fruits and vegetables may be washed by using chemicals as specified under §
7-204.12.
**CDC Risk Factor Violation 01 A**:
• Manger has a current ServSafe certificate, but no Wisconsin Certificate.
12-201.11 General.
(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing 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 in § 12-301.11.
(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
• Critical violations noted during the last inspection were noted during this inspection.

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.

I recorded 171f at the plate during the final rinse of the dish machine.
I recorded 0ppm of sanitizer in the final rinse of the bar glass washer. Corrected to 100ppm during the inspection.


Temperatures recorded during the inspection:
Walk-in cooler - 40f
Wait staff ice cream freezer - [15f]
Back of house reach-in freezer - [-1f]
Small cooks line freezer - [10f]
COOKS LINE
Steam table (soups) - 158f
West steam table - 164f
Rice cookers - 161f & 169f
True prep cooler - 40f
East prep cooler - 40f
Veg. prep cooler
Top sauces - 43f & 41f
Inside drawer (food) - 49f
Unit thermometer - 48f
Meat drawers - 39f
Top of unit - 41f
West prep cooler - 41f

This is a follow-up to my inspection of 10-4-10. Violations noted during that inspection have been addressed.



1. Assistant kitchen manager is taking the ServSafe course.
2. Dish washing personal have under gone training as to when to wash their hands. Signage is posted to remain them.
3. Areas noted as needing more frequent cleaning are clean to sight and touch.
4. Recorded 100ppm of sanitizer in the final rinse of the bar glass washer.
5. Areas were fruit flies were seen have been cleaned. Steps have been takened to control them.
6. Observed washing of vegetables today. Kitchen staff has under gone training.

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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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