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Business Info

Restaurant: Wisconsin Machine Shed Restaurant
Address: N14 W24145 Tower Place, PO Box 28, Pewaukee, WI 53072
Phone: (262) 523-1322
Total inspections: 6
Last inspection: Jul 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

* Ingredient listing available for bakery items sold at front counter.
* Consumer advisory available in menu, when next printing is done – be sure advisory includes both portions (disclosure and advise).
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Dish machine noted with 0ppm chlorine and a final rinse plate temp of 155f. Ecolab called to repair / adjust. Until sanitizer
concentration can be maintained at a minimum of 50ppm in the final rinse or the final rinse plate temp can be maintained at 160f (line temp
of 180f), utensils must be manually washed using sinks. Be sure machine is monitored daily.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Soda gun / holster at bar.
• Bulk milk dispenser.
• Cooler under bulk milk dispenser.
• Handles of all coolers and equipment (hot hold units, etc.).
• Basement floor has evidence of previous flooding (sanitize well).
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Server station dressing cooler noted at 56f on the upper portion – corrected at time of inspection (food disposed of).
(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.
Violation 37 I: 3-306.11 Food Display.
• Noted bakery items open to contamination / tampering as they are stored in main pathway to dining room on uncovered baking pans. Provide
food shield or remove (removed at time of inspection)
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Rusty shelf in bar cooler.
• Grill-line glass door cooler noted with gap between seal and frame, also leaky water.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.

Low / High temperature dish machine - 0 ppm chlorine sanitizer / 155f final rinse plate temp + four-compartment sink (all utensils go through
dish machine - mostly used for soaking and pre-wash) + three-seperate handwash sinks + food prep sinks + utility sink + misc. sinks (including
walk-in meat cooler). Bar has four-compartment sink - Beer Clean for sanitizer (NSU). Quat sanitizer in bucket - 200ppm
Temperatures taken at time of inspection:
Grill-line:
Omlet cooler - diced ham - 40f, sausage patties - 41f, egg mix - 40f
Glass-door cooler - 41f Cooler drawers - 38f
Sausage gravy - 171f Hash browns - 170f
Alto sham - 161f Large prep cooler - upper deli meat - 39f
Large prep cooler, lower, air - 30f
Server station / line:
Juice cooler - 36f Condiment cooler, lower - 37f
Condiment cooler, upper - sour cream - 56f, upper, mayo - 57f
Bulk milk dispenser - 40f Ice cream freezer - 0f
Butter cooler - 41f Cottage cheese - 31f
Pie cooler - 36f Randell freezer - 0f
Back Line / Misc.:
Salad cooler - 41f Vegetable / beef soup - 191f
Glenco hot hold - 156f Alto shams - 190f / 146f / 181f
Walk-in production cooler - 36f Walk-in meat cooler - 34f
Walk-in freezer - 0f Walk-in produce cooler - 37f
Bar glass door cooler - 37f Bar chest cooler - 34f
* Be sure Employee Health policy / agreement is kept up to date - could only find 2007 file, new employees should have signed / reviewed
policy. Annual review is a good idea for existing employees as well.

Dish machine now noted with 50ppm chlorine.

Received a complaint on 12-22-09 stating that customer and his sons ate here on 12-21-09 and when they used the restroom, no hot water was
available.
At time of visit no hot water available in men's room, women's restroom and kitchen do have hot water. Repairman called.
Will stop out on Wed. to follow-up.

Hot water now available in men's room. A thermostat valve was broken, now replaced.

**CDC Risk Factor Violation 03 C**: 2-201.14 Responsibility of a Food Employee or an Applicant to Report to the Person in Charge.C
• The most recent food employee reporting agreements are from 2007. Updates need to be done.
A FOOD EMPLOYEE or a PERSON to whom a conditional offer of employment is made as a FOOD EMPLOYEE shall:
(A) Report to the PERSON IN CHARGE information about their health and activities as they
relate to diseases that are transmissible through FOOD as specified under
¶¶ 2-201.11(A)-(C); and
(B) Comply with EXCLUSIONS and RESTRICTIONS that are specified under ¶¶ 2-201.12(A)-(D).
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Cooker / smoker needs cleaning. During busier times, cleaning schedule may need to be updated to reflect higher usage.
• Can opener blade.
• Cooler seals need replacing / cleaning on many coolers (grill-line / back salad prep cooler).
• Insides of some coolers in need of cleaning (grill-line sand. Prep cooler).
• Some ovens / racks.
(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.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Gravies on steam table noted at 115f – 125f, be sure they are being held at 135f.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Standing water in bar chest cooler.
• Outsides of bulk ingredient bins.
• Floor drains of food prep sinks.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low / High temperature dish machine - 10 ppm chlorine sanitizer / 160f final rinse plate temp + four-compartment sink (all utensils go through
dish machine - mostly used for soaking and pre-wash) + three-seperate handwash sinks + food prep sinks + utility sink + misc. sinks (including
walk-in meat cooler). Bar has four-compartment sink - Beer Clean for sanitizer (NSU). Oasis 146 quat sanitizer in bucket - 200ppm


Temperatures taken at time of inspection:
Grill-line:
Trough breakfast cooler - sliced cheese - 36f, cheddar - 40f
Glass-door meat cooler - 38f Cheese hashbrowns - 192f
Cooler drawers - 33f Oatmeal - 170f
Alto sham, onions - 140f Chicken gravy - 124f
Beef gravy - 120f Mashed potatoes - 142f
Country gravy - 125f Sand. prep cooler, lower - 36f
Sand. prep cooler, upper, pasta - 41f, deli meat - 40f
Glass-door freezer - 10f
Back line:
Alto sham - 179f Glenco Star hot hold - 150f
Salad prep cooler - air- 37f, upper, hard-boiled egg - 41f
Walk-in production cooler - 39f Walk-in meat cooler - 32f
Walk-in produce / dairy cooler - 33f Walk-in freezer - 0f
Server / bakery area:
Bakery Alto sham - 164f Cake freezer - 36f
"Sides" cooler, upper, cottage cheese - 33f, lower,air - 40f
Juice dispenser - 37f Ice cream freezer - 0f
Beverage cooler - 38f Chicken noodle soup - 167f
Chili - 160f Baked potato soup - 140f
Server condiment cooler, lower, air - 40f, upper, sour cream - 40f
Misc.:
Front bakery display - 41f Cottage cheese, salad bar - 41f
Bar coolers - 36f - 38f Sausage on order - 140f (hot held)
Ingredient listing available for bakery items sold at front counter.
* Consumer advisory available in menu, when next printing is done – be sure menu items affected are clearly identified by an asterisk or the
like. Left info.
* Grill-line / server handwash sink soap dispenser broken at time of inspection, pouring from open top – later provided with pump style
dispenser.

This is a follow-up to the routine inspection done on 6-28-10. The following have been corrected:
03C) Current food employee reporting agreements now available and signed by all employees.
14F) Food contact items that have been cleaned: cooker / smoker - looks better, still needs more, inc. shelves / racks, can opener blade, new
cooler seals have been ordered. Keep up on the rest of cleaning (ovens / racks, some ovens).
19A) Gravies now noted @ 140f
47A) Non-food contact repair: no more standing water in bar cooler, outsides of bulk ingredient bins, floor drains.
* Ingredient note available up front by baking items.
* New soap dispenser ordered for front handwash sink.

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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
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4. Waukesha County, WI Restaurants