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Business Info

Restaurant: Stonefire Pizza Company
Address: 5320 S. Moorland Road, New Berlin, WI 53151
Phone: (262) 970-8800
Total inspections: 8
Last inspection: Feb 4, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 D**:
• Some hand wash stations did not have soap. Some hand wash stations were missing towels. Violation was corrected during the inspection.
6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 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.

High temperature dish machine, recorded 174f at the plate during the final rinse.
3-compartment pot & pan sink, recorded 200ppm of Oasis 144f in the final rinse.


Temperatures recorded during the inspection:
Bar area reach-in - 39f
PIZZA AREA
Walk-in cooler - 34f Pizza prep cooler - 35f
SALAD PREP
Salad dressing (Traulsen reach-in) - 38f Back up prep cooler - 37f
Salad station - 37f
ASIAN AREA
Hot hold - 186f Reach-in - 36f
Pasta reach-in - 30f
Steam table - (sauce) 149f, (meatballs) 190f
Dessert reach-in - 36f Dessert freezer - 3f
Breakfast freezer - [-] 10f
Vegetable walk-in - 35f Large walk-in - 33f
Walk-in freezer - [-]12f
Milk dispenser - 35f Beverage area reach-in - 38f
BUFFET
Soups - 186f & 175f
Salad bar - (chicken) 37f, (potato salad) 40f, (melon) 39f
Pizza - 141f
Kid's station - (sauce) 137f, (corn dog) 157f
Pasta station - (chicken alfreado) 172f, (sesame beef) 144f
Asian station - 190f, (rice) 205f
Dessert station - (chocolate pudding) 32f

Our Department received an anonymous complaint from a customer who states that they observed an employee handle money, wipe their face and had
what appeared to the complainant as obvious signs of sickness.
Only cashers handle money.
Cashers do not work with food.
Management will revisit with all employees the establishment requirement that no employee work sick.
Cashers will be required to under go the same hand washing training as food handlers.
I reviewed the establishment Employee Sick Policy and Sanitation Training. It was current and complete.

Our Department received a complaint from a customer who states that she found what she believes was a piece of a glove in her bread stick.
During this visit, I was able to observe the making of the bread sticks with Shawn Owen (Kitchen Manager). After the dough is mixed, it is cut
into softball size pieces. It was noted that due to her short fingers, the food worker's gloves did not fit properly. During this
operation, the food worker could accidentally cut off a piece of glove. Shawn will change how the dough is divided which should eliminate
the possibility of a piece of glove getting into future bread sticks.

Can openers, ice dispenser at self service soda bar, pans and equipment in clean storage area were soiled. Water trapped between containers/pans
in clean storage.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Chicken noodle soap placed in walk in cooler from yesterday was 44f – 48 f. Product disposed of.
Proper cooling procedure discussed.
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.

Dessert area: reach in 37 f , soft serve hopper 40 f , customer service pudding 33 f
Stir fry area: meat balls 206 f , prep reach in 37 f , upright reach in 40 f , Customer buffet rice 170 f , Cajun chicken 150 f , mashed
potatoes 180 f , fish 190 f ,
children’s bar - chicken nuggets 147 f , Mac n cheese 180 f
Hot dog roller 155 f
Pizza area - Metro hot cabinet 180 f , pizza was cooked to an internal temperature of 196 f , buffet cheese pizza 165 f , buffet veggie pizza
156 f , prep table- cooked onions 40 f , lower 37 f
Soup and salad bar - Chicken noodle 156 f , chili 154 f , thousand island dressing 40 f , chicken 36 f , pasta salad 38 f , prep table lower
36 f , upright reach in 36 f , dressing cooler 40 f
Walk in cooler A 40 f , walk in freezer B -3 f , walk in cooler C 36 f , walk in cooler D 40 f , milk dispenser 40 f
High temp dish machine 162 f on the plate during final rinse.
3-comp sink with OASIS 146 200 ppm sanitizer

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
• At the start of the inspection, one of the hand sinks was being used to store soiled equipment
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
• I observed a food worker wash a knife in the hand wash sink.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
• Two hand wash stations were missing soap.


**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
Two hand wash station had empty towel dispensers.
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.
• Two hand wash stations were missing single service towels.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Examples of surfaces not clean to sight or touch; pasta basket and heating unit, food scale, can openers, garbage cans, plastic
carts, ventilation hood, wedgemaster, ice chutes of soda dispensers, milk dispensers, ice tea dispenser, inside door of ice maker &
walls around dish machine.
(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.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
• Hot water to dessert bar hand wash station was turned off.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.
• The door gaskets of the reach-in cooler across from the pasta cook station was held on by duct tape. Some plastic food containers are
cracked and broken. One plastic food container had masking tape over a hole.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
• Over head spray facet in the dish washing pre-wash sink was leaking.
Violation 43 D: 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
• Water was found trapped between containers in clean storage.
(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.

I recorded 200ppm of Oasis 146 sanitizer in the final compartment of the 3-compartment utensil wash sink.
I recorded 172f at the plate during the final rinse of the dish machine.


Temperatures recorded during the inspection:
Back walk-in freezer - [-10f] Back walk-in cooler - 32f
Food prep walk-in - 37f Pizza prep walk-in - 33f
Service area reach-in - 36f
Dessert area
Reach-in - 33f Soft serve mix - 41f
Chocolate pudding - 38f
Buffet
Pasta - 178f Mashed potato - 160f
Taco ground beef - 191f Sausage pizza - 153f
Baked potato - 168f Chicken soup - 150f
Ministroni soup - 160f Hot dog roller - 154f
Potato salad - 41f Diced ham - 41f
Cottage cheese - 41f Traulsen reach-in - 33f
Open salad cooler -40f
Pasta prep
Under counter reach-in cooler - 32f Steam table - 180f
Traulsen reach-in - 36f
Pizza station
Reach-in cooler (inside) - 39f Top (sausage) - 41f
Traulsen reach-in - 37f

**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.
• During my inspection on 1-19-11, I noticed containers of alfredo sauce and taco meat cooling in the walk-in. Internal temperature of the
sauce was 158f. Internal temperature of the taco meat was 130f. Today, the internal temperature 24 hours latter of the sauce was 58f.
Internal temperature of the taco meat was 42f. Both items were disposed of.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.

Add Comments

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• Two hand wash stations are still missing soap.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Many of the areas in need of cleaning have been cleaned. The following items remain; ice maker door, can opener, plastic carts, garbage
cans and walls in dish machine room.
(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.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
• Hand wash sink in dessert area still missing hot water. Plumber is scheduled to repair it today.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
• Cracked plastic food containers will no longer be used for food storage.
• Pasta cooler door gaskets still need replacing.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
• Plumber is scheduled to repair leaking pre-wash sink spray today.
Violation 43 D: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
• Need to do a better job of draining storage containers before stacking.
(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.

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 “partial
inspection”. Each “partial inspection” after the first will be assessed a fee equal to ¼ 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.!!!
A follow-up has been scheduled for 2-2-11.
This is a follow-up to my inspection of 1-19-11. The following violations have been corrected.
Violation 08C; All hand wash sinks are accessible. No soiled equipment stored in hand wash sinks.
Violation 18A; All food prepared today is properly cooling in ice baths.
The following violations still need your attention.

This is a follow-up to my inspections of 1-26-11 and 1-19-11. Violations noted during those inspections have been addressed.
Violation 18A; Chili prepared on 2-3-11 was properly cooler in a ice bath.
Internal temperature is 35f.
Violation o8C&D; All hand wash stations are accessible and stocked with soap and towels.
Violation 14F; Food contact and non-food contact surfaces noted as unclean during past inspections are clean to sight and touch.
Violation 49C; The hand wash station faucet in the dessert area has been repaired. The sink now has hot and cold running water.
Violation 45L; Cracked plastic food containers are no longer used to store food. Gaskets for the pasta cooler doors have arrived and just
need to be installed.
Violation 49.1A; The leaking pre-wash sink spray has been repaired.
Violation 43D; A better job of draining stainless containers before stacking is being done.

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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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