Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jan 5, 2009 | 92 |
|
Jan 8, 2010 | 96 |
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Bags of ice are not labeled with the manufacturer’s name and address.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from 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;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common 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 (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) 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.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Storage cabinets are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Before establishment opens, make sure soap and single service towels are provided at all hand sinks.(This also includes the four compartment
sink).
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 53 M: 6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
Install ceiling tiles in the basement where missing. Also, replace damaged ceiling tiles.
Studs, joists, and rafters may not be exposed in areas subject to moisture. This requirement
does not apply to TEMPORARY FOOD ESTABLISHMENTS.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
Previously, a fee of $270.00 has been submitted. Today a check of $180.00 has been received.(Check #6140).
Retail food license will be released.
This is a pre-inspection for a retail food license due to change of operator.
The following temperatures were recorded at the time of inspection:
Self-serve pizza freezer -8f.
Walk-in cooler 38f.
Ice cream novelties freezer -3f.
Pepsi refrigerator 34f.
-Bleach is available for sanitizing equipment and utensils.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Compressor overflow pan and a utensil wash sink are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
See basement as well as utensil wash area.
The following temperatures were recorded at the time of inspection:
Self-serve sandwich case 35f.
Milk case 36f.
Ice cream/pizza freezer 14f.
Walk-in cooler 38f.
Ice cream novelties freezer -6f.
Turbo-Air refrigerators 36f. & 38f.
Note: Hot dogs are no longer sold. Also, ice is not bagged during winter.
Name | City | Users' Rating |
---|---|---|
MC's Sports Bar | Waukesha, WI | |
Kwik Trip #436 | Waukesha, WI | |
Dave's Restaurant | Waukesha, WI | |
Margarita's Mexican Grill | Waukesha, WI | |
R J's Sports Pub & Grill | Waukesha, WI | |
ACE Sushi @ Pick 'N Save #6415 | Waukesha, WI | |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI |
Name |
Address |
Distance |
---|---|---|
Citgo Whiterock Mini Mart | 1445 Whiterock Avenue, Waukesha | 0.00 miles |
Fracaro Recreation | 1430 White Rock Avenue, Waukesha | 0.07 miles |
Hopson Oil Company, Inc. | 1225 White Rock Avenue, Waukesha | 0.22 miles |
Chubby's Tap | 1220 The Strand, Waukesha | 0.26 miles |
Cooper Power Systems | 1900 E. North Street, Waukesha | 0.38 miles |
High Rollers Fun Rentals | 1150 Baxter Street, Waukesha | 0.39 miles |
White Rock Elementary School | 1150 White Rock Avenue, Waukesha | 0.40 miles |
Tex Mex | Frame Park, Waukesha | 0.41 miles |
Waukesha County Administration Center | 1320 Pewaukee Road, Waukesha | 0.42 miles |
Expo Citgo | 1700 Pewaukee Road, Waukesha | 0.52 miles |
Restaurant representatives - add corrected or new information about Whiterock Mini Mart, 1445 Whiterock Avenue, Waukesha, WI 53186 »