Restaurant: Westmoor Country Club
Address: 400 S. Moorland Road,
Brookfield,
WI53005
Phone: (262) 796-7817
Total inspections: 1
Last inspection: Jun 1, 2010
**CDC Risk Factor Violation 07 A**: • Observed bare hand contact with peppers. Corrected during the inspection. 3-301.11 Preventing Contamination from Hands. (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. **CDC Risk Factor Violation 14 I**: • Bar glass washer was running with out sanitizer. Corrected during the inspection. 4-701.10 Food-Contact Surfaces and Utensils. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. • Utensils on the line were stored in warm water. • Ice cream scoops were stored in standing water. During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
The menu has a consumer advisory. Items that are served raw or may be ordered under cooked should be asterisked. Lower level floor has been redone.
Bar Hobart glass washer - 0ppm in the final rinse. Kitchen High temperature dish machine - n.s.u. 4-compartment sink with power wash- recorded 200ppm of bleach in the final rinse. Cottage 4-compartment sink - bleach, n.s.u. pre-wash compartment serves as the hand wash station. Temperatures recorded during the inspection: Cottage Freezer - [8f] Ice Cream freezer - [10f] Artic- Air reach-in - 36f Traulsen reach-in - 40f Beverage cooler - 41f Bar Beverage coolers - 37f & 41f Salad prep 4-door reach-in - 35f 3-door reach-in - 39f Traulsen cooler - 37f Wait staff Freezer - [13f] Reach-in - 37f Ice cream freezer - [2f] Espresso bar - 41f Soups - 181f Line Seafood coolers - 38f & 39f Freezer - [6f] Reach-ins - 39f & 40f Drawers - 40f Steam table - 150f Bakery Walk-in - 36f Traulsen cooler - 40f Lower level Walk-in (cottage supplies) - 38f Walk-in (produce) - 40f Beverage walk-in - 38f Small walk-in - 37f Walk-in freezers - [-10f & -10f] Ice cream freezer - [9f] Traulsen freezer - [0f]
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