Restaurant: Three Brother's Pumping Station
Address: 21350 W. Capitol Drive,
Pewaukee,
WI53072
Phone: (262) 783-0230
Total inspections: 1
Last inspection: Jun 15, 2009
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C Initial temperature in the self-serve hot food warmer was recorded at 126f. Temperature dial was raised. Temperature in the food warmer is now being maintained at 152f. (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 70oF 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. Violation 35 B: Bulk food(this applies to self-serve donuts) that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (1) The manufacturer's or processor's label that was provided with the food; or (2) A card, sign, or other method of notification that includes the following information: *The common name of the food, or absent a common name, an adequately descriptive identity statement; *If made of two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. *The name of the food source for each major food allergen contained in the food unless the food source is already par of the ommon or usual name of the respective ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a "major food allergen" is an ingredient that is one of the following eight foods/food groups or is an ingredient that contains protein derived from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish, crustacean shellfish, tree nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined soybean oil, etc.). *Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317, Subpart B, Nutrition Labeling. Violation 38 D: 2-402.11 Effectiveness. (A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
The following temperatures were recorded at the time of inspection: Frigidaire freezer -2f. Walk-in freezer -5f. Walk-in cooler 35f. Pizza warmer 153f. Habco self-serve sandwich case 37f. Frigidaire refrigerator/freezer is not used. Note: Pizza condiments are stored in ice during preparation of pizzas(approximately 2 hrs.) and then placed in the walk-in cooler. Temperatures of the sausage and pepperoni were recorded at 39f. & 40f. Preparation of pizzas has been completed and all condiments were moved to walk-in cooler. -Four Points Sanitizer is available for sanitizing equipment and utensils. -Disposable gloves are available for handling of ready to eat foods.
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