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Business Info

Restaurant: Uno Chicago Grill
Address: W180 N9455 Premier Lane, Menomonee Falls, WI 53051
Phone: (262) 255-1440
Total inspections: 3
Last inspection: Jun 2, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

One cutting board on the cooks line has deep crevices and cut marks. Either plane the board or replace it with a new one.
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
(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.
The bulk bread crumb bin is soiled on the outside. Clean and maintain.
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.
Some of the hood filters are in poor repair, and have large gaps between the filters. Repair or replace hood filters.
Violation 54 A: 4-301.14 Ventilation Hood Systems, Adequacy.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.

Datemarking is being done
The consumer advisory is printed on the menu
Gloves are being worn when handling ready to eat foods, and the dishwasher wears gloves.
Reviewed employee health policy with the manager.
Dishwasher at 185 f, plus 3 compartment sink, Eco Lab Oasis quat sanitizer, plus 4 handwash sinks, plus 3 food prep sinks properly air
gapped.
Bar dishwasher at 184 f, plus handwash sink with soap and towels available for handwashing.
Temperatures recorded;
Sour cream 40 f
Silver King cooler 40 f
Salad dressing 40 f
Soups 178 f, 179 f, 172 f, 185 f, 179 f
BBQ sauce 148 f
Silver King cooler 35 f
Cooks line cooler 39 f, upper line 41 f
Cooks line cooler 38 f, upper line/sauce 41 f
Line cooler 33 f
Pizza sauce held hot at 145 f
Traulsen freezer 6 f
Pizza cooler 38 f, upper line/cheese 40 f
Pizza cooler #2 37 f, upper line/gorgonzola 39 f
Silver King cooler 35 f
Walk in cooler 37 f
Walk in freezer -10 f
Self serve soups 159 f, 170 f, 160 f, 177 f
Bar cooler 32 f, 37 f
Beer walk in cooler 34 f

Silver King line cooler at 60 f. The temperature log in the morning showed it at 40 f. The breaker had popped, and was reset, the
cooler was coming down in temperature at end of inspection—52 f. Potentially hazardous foods were disposed of during inspection.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
The magnetic knife rack has a build up of debris. Clean and maintain.
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.
A follow up inspection of critical violation will take place on or after 6-2-10.
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 "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 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.!!!

Datemarking is being done
Gloves are being worn when handling ready to eat foods
The consumer advisory is printed on the menu
Reviewed employee health policy with manager
Dishwasher at 188 f, plus 3 compartment sink
Bar dishwasher at 180 f, plus handwash sink and dump sink

Temperatures recorded;
Soups 186 f, 180 f, 179 f, 174 f
Traulsen salad cooler 38 f
French onion soup 168 f
Chili 159 f
Dressings 41 f
Silver King 33 f
Sour cream 38 f
Walk in cooler 34 f
Walk in freezer -12 f
Cili 160 f
Pizza Silver King coolers 41 f, top line/sauce 41 f, cooler 41 f, top line 41 f
Alto Sham/.pizza 152 f
Traulsen freezer 5 f
Marinara sauce 150 f
Line cooler 35 f
**Silver King line cooler 60 f
Silver King dreawer cooler 41 f, top line/sauce 41 f
Ice cream freezer 10 f
Silver king cooler 37 f
Bar coolers 34 f, 33 f
Bar walk in cooler 33 f

This is a follow up inspection of critical violation from 5-26-10 inspection.
Silver King cooler now at 41 f
Critical violation now corrected

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