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Business Info

Restaurant: Suhmer's Saloon
Address: 201 Kettle Moraine Drive, Eagle, WI 53119
Phone: (262) 594-3006
Total inspections: 3
Last inspection: Jan 25, 2011

Score
(the higher the better)
93

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Food held in the back reach-in cooler was at 50f. Potentially hazardous food was disposed off during the inspection. Do not use the cooler
for potentially hazardous food until it is repaired.
(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.
Violation 37 E: 3-305.11 Food Storage.
• Noted a case of peanuts and single service cup lids on the lower level floor.
(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.
Violation 46 H:
• Provide test kit to test the strength of the bleach sanitizer you are using.
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.

3-compartment bar sinks, Sysco Quaternary sanitizer, n.s.u.
Kitchen 4-compartment sink, bleach, n.s.u.


Temperatures recorded during the inspection:
(Bar) pizza freezer - [-] 4f
Bar walk-in - 35f
KITCHEN
Grill reach-in - 37f
Sanyo Reach-in - 38f
Zero Zone Reach-in - 35f
2-Door (back wall) - 50f
Freezers - 14f, 2f, 8f & 4f

**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site or commercial
frozen container of PHF does not have use by date marking.
• RTE, PHF were removed from freezer and not re-dated. Also, some products had old dates on the container.
• Be sure to re-date product when taken out of the freezer.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Pizza tray, bar area
• Bottoms of coolers need to be wiped out, noted food debris on bottom.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 43 B: 4-502.13 Single-Service and Single-Use Articles, Use Limitation.
• Single use food containers were being reused. (ie. Sour cream, pasta salad, etc)

(A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.

4-compartment sink (NSU), bleach sanitizer + sep food prep sink + sep hand wash sink + mop/utility sink.
Bar has 4-compartment sink (NSU), Nufoam quat sanitizer.
Temperatures recorded during inspection:
Prep cooler: 36f
Upright coolers: 39f, 36f, 40f
Upright freezer: 6f, 3f, 10f, 5f, (-)15f
Walk-in beer cooler: 35f
Beer cooler: 33f
Pizza freezer: (-)10f
* Be sure to keep all raw product below and away from ready to eat foods (this applies to the small prep cooler on grill line too).

The bottom shelf of Danby is in poor repair and must be repaired or replaced.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Clean microwave oven more often.
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.
Clean the walls, floors, and grease filters in kitchen.
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.

Four compartment sink, employee hand wash sink and food prep sink present. Barrier is used between food and sink. Bleach is used as
sanitizer: not set up. Test strips available.
Bar: four compartment sink. Steri Disc quat: not set up.
The following temperatures were taken:
BBQ: 174 f beer walk in cooler: 36 f walk in cooler: 36 f walk in freezer: 5 f Danby cooler: 24 f
Crosby: 10 f & 4 f pizza freezer: -10 f

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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

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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants