Brookfield Family Restaurant, 18000 W Bluemound Rd, Brookfield, WI 53045 - Restaurant inspection findings and violations

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Business Info

Name: BROOKFIELD FAMILY RESTAURANT
Address: 18000 W Bluemound Rd, Brookfield, WI 53045
Type: Restaurant
Total inspections: 4
Last inspection: 01/12/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/12/2015Re-inspection
  • Critical: WHEN TO WASH
    Observation: Employee observed not washing hands after taking of soiled gloves and before putting on a clean pair of gloves in the dish machine area.
    Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 12-Jan-2015
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
    Observation: Raw shell eggs were stored over ready to eat pie fillings in the Continental Prep Cooler. Eggs were moved to lowest shelf during the inspection.
    Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
  • Critical: PHF/TCS, COLD HOLDING (repeated violation)
    Observation: Potentially hazardous food in the Hoshizaki Prep Cooler (42°F ambient) measured: Hard Boiled Eggs (upper)-46°F, Cut Melon (upper)-45°F, Cut Tomatoes (upper)-45°F. Owner adjusted cooler during inspection. Potentially hazardous food in the Continental Prep Cooler (44°F ambient) measured: Taco Meat (lower)-44°F, Cut Tomatoes (upper)-44°F, Gyro Meat (upper)-46°F, Ham (upper)-44°F. Owner moved potentially hazardous food from the Continental Prep Cooler to the True Under Counter Cooler (41°F ambient). All potentially hazardous food in both prep coolers were stored in the coolers overnight or prepped >6 hours prior to inspection.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-Jan-2015 Correct By: 12-Jan-2015
  • PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
    Observation: Several food containers throughout the kitchen, in coolers, chest freezer and in walk-in freezer were observed to be unwrapped or uncovered.
    Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
01/05/2015Routine
No violation noted during this evaluation.01/21/2014Re-inspection
  • Critical: COOLING
    Observation: Observed cooked chicken cooling at food prep sink 51F. See below.
    Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Right prep cooler on grill line ambient air temperature measured 55F. Ham inside right food prep cooler measured at 48F, cut tomatoes on top of right food prep cooler measured at 51F and management indicated that the gyro meat measured at 61F was stored in cooler all night. Gyro meat was discarded. All other potentially hazardous food was transferred into cooler that can maintain 41F or below.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
    Observation: Observed clean food contact equipment being stored on empty egg flats. All food contact equipment shall be stored on surfaces that are easily cleanable.
    Correction: See below.
  • USING A HANDWASHING SINK - ACCESSIBLE
    Observation: Observed food employee filling sanitizer buckets in designated hand wash sink in wait staff area. Hand wash sink shall only be used for hand washing.
    Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
  • NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
    Observation: Observed floor under grill line equipment soiled.
    Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
01/14/2014Routine

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