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Business Info

Restaurant: Pepino's on Capitol
Address: 17065 W. Capitol Drive, Brookfield, WI 53005
Phone: (262) 783-4400
Total inspections: 10
Last inspection: Aug 18, 2009

Score
(the higher the better)
100

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Violation descriptions and comments

This is a partial inspection due to a complaint to our Dept. See complaint form.
1)The manager did state that they have some leaks in the ceiling kitchen, and they could not get anyone out during the Holidays, but have
someone coming out on 1-5-09 to repair the roof.
The corner by the clean dishes on cooks line does leak, but not during today's inspection. Move the clean dishware so they are not over the
area that does leak, until roof is repaired. The roof does not appear to be leaking over any exposed food.
2) The ceiling tiles are discolored and are in poor repair and need replacing.
3) Some ceiling tiles are broken and insulation is exposed. Repair this area so the insulation is not exposed.
4) There is black mold on the wall by the dishwasher. Clean and maintain
There are some walls in the kitchen that have food splash on them, clean and maintain.
I will do a follow up inspection on or after 1-9-09 to make sure the roof is repaired of leaks, and walls are cleaned. If you cannot afford
new ceiling tiles at this time, at least try to clean them with a bleach solution of 1 cap of bleach(1/4 oz.) for 1 gallon of water to see if
this helps until replacement can be done.
The toilet rooms at the time of today's inspection were clean.
Failure to comply to these violations could result in a re-inspection fee of 1/4 the license fee.

This is a follow up inspection from 1-2-09 inspection.
The owner stated the roofing company cannot fix the flat roof until spring. The two areas in the kitchen that leaks has been rearranged so
there isn't any dishware or food under them.
The walls in the kitchen and dishwash area have been cleaned.
The ceiling tile has been fixed so there isn't any exposed insulation.
The ceiling tiles will be replaced in the near future after the roof is repaired.
The owner will call me in the Spring when the roof has been repaired.

Our Dept. received a phone call from the City of Brookfield stating this establishment had their electricity shut off for two days and they
were concerned that the food was not disposed of.
I talked with the owners brother and all the food in the refrigerators were disposed of, and the units were cleaned and sanitized. The walk in
freezer was kept closed and when the power came on, the chef said the food was still frozen solid.
The power was off on the 23rd and 24th, power came back on the 25 th at 10:15 a.m.,
I checked all the food in the refrigerators and they were fresh and came in on the 25 th (reviewed the billing).All the food in the walk in
freezer was solid,
Upon inspection, the cooks line cooler and the pizza cooler were down, no food product in them. The pizza condiments in the upper line cooler
were packed in ice-- 40 f.
Pepinos has called a repairman to fix the cooler. They will call me at 262-896-8316 when they are repaired. If I do not hear from you, I
will be back for a follow up inspection on 4-3-09.

4-2-09
This is a follow up inspection to check if the refrigeration has been repaired.
Repairman needs to order parts and a new compressor. Owner stated it should be done by 4-6-09.
I will not charge a reinspection fee
4-14-09
The cooks line cooler has been repaired and is at 41 f
The pizza cooler is still using ice on the top line for sausage, cheese, etc. , which is only a temporary fix for an establishment this size.
You must still get this unit repaired.
The temperature of the sausage today was at 39 f
I will do a follow up inspection for the pizza cooler when I get back from vacation on 5-6-09.

Owner had a new motor put in the pizza cooler two weeks ago, and it was maintaining temperature up to yesterday. (I viewed the invoice for
the new motor). He put a call into the company while I was there, and will call me when they come back to repair it. I will stop back on or
after 5-13-09 if I do not hear from you. If you need more time, call me at 262-896-8316. Failure to comply could result in a reinspection
fee.

5-18-09 This is a follow up inspection of the pizza cooler.
The pizza cooler did not have any food product in it- it was at 66f. The upper line's pizza condiments were packed in ice. The manager
stated they have a call into the repairman, but he never showed up.
5-26-09 Manager stated they are still waiting for the repairman to come back. She will put in another call to him. Bottom of cooler empty
of food product, and the top line food was packed in ice at 36 f. Manager will call when the unit is repaired.

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Did not note any handwashing at time of inspection.
• Kitchen handwash sink is being used for food prep. Food prep cannot be done in handwash sink. Sanitize sink of four-compartment sink can
be used for food preparation if insert / barrier is provided. Another option would be to install a separate food preparation sink.

FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
• Handwash sink at four-compartment sink is blocked in front and has racks of glasses on both sides.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• No handwash soap available at basement or four-comp handwash sinks.
• Corrected at time of inspection.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• No paper towels available at kitchen / four-comp handwash sinks.
• Corrected at time of inspection.
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.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Grill-line hood / filters in need of cleaning.
• All equipment under hood – fryers, stove top, etc.
• Floor under all grill equipment.
• Ice machine.
• All shelving.
• All seals / insides of coolers and freezers.
• Bar coolers noted with standing water – bottles lying in it (corrected, bottles sanitized at time of inspection).
• Cleaning needed throughout, including basement prep area.
• Floors, walls, ceilings throughout.
(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
• Grill-line cooler noted at 65f – 68f – all food disposed of.
• Pizza prep cooler still not functioning – icing food is just a temporary fix.
• Several non-functioning coolers throughout. Repairman called.
(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.
**Critical Violation 48 B**: 5-103.12 Pressure.
• There is no pressure at faucet / spray hose at pre-wash sink, also all handles are missing.
Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT
that are required to use water except that water supplied as specified under ¶¶ 5-104.12(A)
and (B) to a TEMPORARY FOOD ESTABLISHMENT as specified in ¶ 10-104.11(B) or in response to a temporary interruption of a water supply need not
be under pressure.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• Date-marking is not being used on potentially hazardous food items.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Much evidence of leaking plumbing / backup in basement.
• Plumber came out and states that repairs have been made and some is just normal condensation. The rest will be repaired.
• Proper cleanup using bleach must be done. Also, mold growth from continued disrepair must be cleaned / maintained.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 45 V: 4-501.12 Cutting Surfaces.
• All cutting boards in need of repair / replacement.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Many lights throughout in need of shields or protective tubing.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.

Four-compartment sink + low-temperature dish machine - chlorine sanitizer - 50ppm + single-compartment sink + basement has sink used for
handwashing.
Temperatures taken at time of inspection:
Grill-line prep cooler - lasagna - 65f, air temp - 67f, pasta - 69f, chicken - 68f
Pizza prep cooler - not in use, using iced pans - sausage - 41f
Upstairs chest freezer - 3f Server station cooler - 36f
Cream soup - 140f Glass-door cooler - 39f
Walk-in cooler - 34f Walk-in freezer - (-)13f
Basement chest freezers - 0f, (-)15f Four-comp cooler - 34f
Buffet: pasta in sauce - 145f, roast beef - 135f, chicken wings - 150f
Bar coolers - 33f - 37f * Several coolers not working and not in use.

Owner requested extra week for re-inspection for more time to do through cleaning. Stopped out to follow-up on coolers / handwash sinks.
* Handwash sinks now properly stocked with soap and paper towels. Food prep is being done in appropriate sink.
* Spoke with refrigeration repairman, waiting on parts to fix coolers. Coolers that are not working are not in use. Glass-door cooler noted
@ 39f. Pizza prep cooler @ 46f-48f - still needs some work / adjusting. Be sure thermometers are available in all coolers / freezers.
It is obvious that much cleaning has been done. Plumbing cracks in basement have been repaired - more cleaning to be done. Re-inspection on
8-11-09.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Microwave and shelves.
• Under cutting boards.
• Popcorn machine.
• Walk-in cooler shelves.
• Ice machine ledge.
• Basement handwash sink.
• Basement mixer.
• Basement four-comp cooler.
• Bulk storage containers in basement.
• Seals of coolers (new ones ordered).
(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.
Violation 37 F: 3-305.12 Food Storage, Prohibited Areas.
• Soda bag in box needs protection from overhead sewer lines.
FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.


Violation 37 I: 3-306.11 Food Display.
• Several items on buffet in need of sneeze guards (salad / toppings / bread).
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.
• Cutting boards throughout in need of re-surfacing / replacement.
(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.
Violation 33 B: 3-501.13 Thawing.
• Noted food thawing in standing water (using correct sink and barrier). Use one of the methods mentioned below (running water).
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
Violation 53 Q: 6-501.11 Repairing.
• Basement floor in need of sealing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Ceiling tiles in need of cleaning in kitchen.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
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.!!!

Low-temperature dish machine - 100ppm chlorine sanitizer + four-compartment sink - bleach for sanitizer (NSU) + handwash sink + basement has
handwash sink. Chlorine (bleach) in bucket - 100ppm.
Temperatures taken at time of inspection:
Chest freezer - 8f Grill-line prep cooler - 38f
Meatballs on stove / steam table - 155f Pizza prep cooler - 35f
Pizza prep cooler, upper, sausage - 41f Soup - 160f
Glass-door cooler - 37f Waitress station cooler - 41f
Buffet - chicken wings - 149f, pasta in marinara - 145f, roast beef - 145f
Basement four-comp cooler - 41f Walk-in freezer - (-)14f
Chest freezer - (-)7f, (-)8f Walk-in cooler - 33f
Bar coolers - 35f - 38f
* Operator states that new gaskets have been ordered for all coolers.

This is a follow-up to the re-inspection done on 8-11-09. The following violations have been corrected:
14F) Food contact surfaces have been cleaned: microwave and shelves, under cutting boards, popcorn machine, walk-in cooler shelves, ice
machine ledge, basemetn handwash sink, mixer, four-comp. cooler, bulk storage containers, cooler seals.
37F) Overhead protection provided for soda "bag-in-box".
33B) Food no longer thawed in standing water
Keep up on Cleaning.

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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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