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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Agave Grill
Address: 18380 W. Capitol Drive, Brookfield, WI 53045
Phone: (262) 439-8200
Total inspections: 1
Last inspection: Mar 2, 2009

Score
(the higher the better)
82

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Violation descriptions and comments

Employees were drinking from open glasses and a can of soda. Provide a covered beverage cup.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
One of the four towel dispensers by the handwash sinks was empty. Provide single serve towels at all times.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
Crab cakes are pre-cooked and put in a bowl and nested in ice on display, I temped them at 70 f. Either store the crab cakes in a
mechanical refrigerator and keep at 41 f or below, or keep it hot at 135 f or above. Crab cakes were removed to a refrigerator. Violation
corrected.
**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.
Inside some of the microwaves were soiled. 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.
The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected manner or in the ice with the handle
extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
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).
A follow up inspection of critical violations will take place on or after 3-10-09.
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.!!!

This is a full inspection due to a complaint of a possible foodborne illness that involved the chopped salad with mesquite chicken. See
attached complaint form.
The manager stated they have not had any ill employees, and we reviewed the employee health policy.
The salad ingredients are as follows;
1)Mesculan greens-they are prewashed and bagged from The Salad Farm in Salinas, Ca.and delivered by Glendt Dahlke. They do not wash the
greens.
2) Bibb lettuce is from Western Express in Salinas Ca. Delivered biy Glendt Dahlke. They do wash this in the food prep sink which is air
gapped.
3)Fresh avocados delivered from Glendt Dahlke
4) Serrano ham, thinly sliced, ham comes from Restaurant Depot.
5) Hard boiled eggs, bought at Restaurant Depot
6) Monterey jack cheese , State Brand from Portage Wi, delivered from Glendt Dahlke
7)Green onions from Parma, Idaho, delivered from US Foods or Restaurant Depot
8) Grilled corn- corn is grilled, then shucked and cut off of cob and mixed with the black beans. Delivered from Glendt Dahlke
9)Black beans are from US Foods
10) Tomatoes are from Mecca Family Farms, Lake Worth, Florida-they are washed and diced into a salsa like form.
11)Jalapeno vinaigrette is pre-made and they add jalapenos and cilantro. Vingairette is from Hendricks
12)Pine nuts are from US Foods or Restaurant Depot, and they are toasted here.
13) Mesquite chicken- is from Patuxent Farms, Columbia, Md. - it is delivered fresh and kept in the walk in cooler. The chicken is cleaned
then they rub the chicken with a pre made mesquite rub and it is grilled to an internal temperature of 165 f. It is then cut in portions and
put on top of salad.
Datemarking is being done
Food employees are wearing gloves
Ice baths are being done to chill down large quantities of soups and sauces.
Dishwasher at 179 f, plus 3 compartment sink, plus 4 handwash sinks
Bar dishwasher at 50 ppm, plus two handwash sinks
Temperatures recorded;
Walk in freezer -10 f
Walk in cooler 36 f
Produce walk in cooler 38 f
Soups 159 f, 171 f
Salad cooler 40 f, upper line/avocado 36 f
True saute drawer cooler 34 f, upper line/pasta 37 f
Black beans 163 f
Rice 172 f
Mashed potatoes 150 f
True grill cooler 36 f, upper line/diced tomatoes 39 f
True tapas cooler 33 f, upper line/tomatoes 36 f
Bar coolers 35 f, 36 f, 34 f

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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
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4. Waukesha County, WI Restaurants