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Business Info

Restaurant: Taste of India
Address: 17800 W. Bluemound Road, #7, Brookfield, WI 53045
Phone: (262) 796-8200
Total inspections: 2
Last inspection: Feb 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**: 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 07 A**: 3-301.11 Preventing Contamination from Hands.
• After bread has cooled to touch, employers can no longer touch it with their bare hands.
• Copy of the Approval Plan for Bare-hand Contact of Ready-to-eat Foods was left with this report.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**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.
**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.
**CDC Risk Factor Violation 14 F**:
• Areas noted during the inspection that were not clean to sight and touch; Cutting board, can opener, sugar storage, cooler doors and
shelving.

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.

Add Comments
I recorded 100ppm of sanitizer in the final rinse of the dish machine.


TEMPERATURES RECORDED DURING THE INSPECTION;
Buffet
Basmati rice - 147f
Beef Meat balls - 167f
Tandooi chicken 170f
Gajar Also Mutter - 147f
Gula Jamun - 155f
Aloo Tikke - 135f
Tawa mix veg. - 150f
Rice pudding - 36f
Raita - 40f
Fruit Custard - 40f
Kitchen
3-door True cooler - 39f
Glass door True cooler - 33f
Turbo-air cooler - 40f
Cooks line reach-in - (inside) 36f, (top) 41f
True reac-in - 34f
2-door under counter cooler - 36f
3-door under counter - 33f
Freezers - 4units all at [-10f] or colder

This is a follow-up to my inspection of 2-15-10. Violations noted during that inspection have been addressed.
1. For easy access, soap will be installed next to the pre-wash sink faucet. The dish washer must wash his hands with soap before unloading
clean dishware from the machine.
2. The Restaurant will use the provided template to do a bare-hand contact plan for handling bread from the oven to service.
3. Today, all hand wash stations are supplied with soap and single service towels.
4. Cleaning of areas pointed out during the last inspection has improved.
5. A sneeze guard will be installed over the new round self-service hot holding unit.
Buffet temperatures recorded today;
Medu Vada - 149f
Goat Curry - 158f
Beef meatballs - 135f
Potatoes with green peas - 162f
Tawa chicken - 178f
Rice pudding - 40f

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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