V. Richard's Market, 17165 C W. Bluemound Road, Brookfield, WI 53005 - Restaurant inspection findings and violations

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Business Info

Restaurant: V. Richard's Market
Address: 17165 C W. Bluemound Road, Brookfield, WI 53005
Phone: (262) 784-8300
Total inspections: 3
Last inspection: Jul 21, 2009
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about V. Richard's Market, 17165 C W. Bluemound Road, Brookfield, WI 53005 »

Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
  • Violation 38 D: 2-402.11 Effectiveness.
  • Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
  • Violation 51 G: 6-501.12 Cleaning, Frequency and Restrictions.
  • Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Jun 8, 2009 92
  • **Critical Violation 36 B**. 6-501.111 Controlling Pests.C
Jul 10, 2009 100
No violation noted during this evaluation. Jul 21, 2009 100


Violation descriptions and comments

Jun 8, 2009

Violation 38 D: 2-402.11 Effectiveness.
Employees in the service area are not using hair restraints.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Wire storage shelves, bulk bins, mixers, pan washer, vents, etc. 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 G: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled in the cake decorating, production area and in the walk-in cooler.
(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.

Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available at bakery employee hand sink in the serving area.
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 R: 6-501.12 Cleaning, Frequency and Restrictions.
An “off” odor is present in men’s room.
(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.

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.

-Deli, catering, produce and meat departments have been closed. Equipment is being moved from the facility.
-Bakery department is still in operation.
The following temperatures were recorded at the time of inspection:
Fruit tart/pie display case 36f.


Tortes/cakes display case 34f.
Self-serve bakery case 40f.
Self-serve soda/water refrigerators 33f. & 39f.
True milk refrigerator 33f.
Bakery walk-in cooler located in the production area 40f.

-Walk-in cooler & freezer located in the cake decorating area are no longer used. A former meat walk-in cooler is now used for storage of
perishable bakery products. Temperature in the walk-in cooler was recorded at 33f.
-Bleach, Grade A Sanitizer and Sentry Sanitizer are available for sanitizing equipment and utensils.
-Final rinse temperature in the bakery pan washer located in the production area was recorded at 180f. Also, a 4-compartment sink is
available in the cake decorating area for cleaning utensils..
-Bakery tissues are used for handling bakery products.


Jul 10, 2009

**Critical Violation 36 B**. 6-501.111 Controlling Pests.C

The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:

(A) Routinely inspecting incoming shipments of FOOD and supplies;

(B) Routinely inspecting the PREMISES for evidence of pests;

(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and

(D) Eliminating harborage conditions

Complaint Details:
Complainant saw fruit flies throughout the bakery area including the bakery display cases.

Investigation Findings:
Complaint is valid. Fruit flies are present in the coffee/roll display cakes. There were no fruit flies in the other bakery cases.
-Clean equipment(this includes interior surfaces of the display cases) and floor in the bakery department. Insecticides may be used to spray
inside the display cases as long as the food is removed from the cases.

A follow-up inspection regarding this issue will be made the week of 7-20-09.


Jul 21, 2009

This is a follow-up inspection regarding item #36B.
-At the time of my visit there were no fruit flies in any of the bakery display cases.


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Restaurants in neighborhood

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Address

Distance

CVS/pharmacy 17165 Bluemound Rd., Brookfield 0.00 miles
CVS/Pharmacy #6855 17165 Bluemound Road, Brookfield 0.00 miles
V.Richard's Bakery and Deli 17165A W. Bluemound Road, Brookfield 0.00 miles
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