Alexis Restaurant of Waukesha, 500 E. Broadway, Waukesha, WI 53186 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Feb 23, 2009 | 71 |
| No violation noted during this evaluation. | Mar 2, 2009 | 100 |
|
Mar 2, 2010 | 71 |
|
Mar 8, 2010 | 89 |
|
Jun 9, 2010 | 100 |
|
Jun 10, 2010 | 100 |
|
Oct 7, 2010 | 76 |
| No violation noted during this evaluation. | Oct 14, 2010 | 100 |
Violation descriptions and comments
Feb 23, 2009The cook was drinking from an open glass of water on line. A food employee may only drink from a closed beverage cup. Provide closed
beverage cups.
**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.
There was raw meats stored over open pancake batter . The batter was removed to another section of the refrigerator with the ready to
eat foods. Violation corrected.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
The meat slicer had dried food debris on it. Employees must do a better job of cleaning and sanitizing the meat slicer.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Observed many containers of food uncovered. Keep covered in storage.
Observed a container of lemons nested in the drinking ice bin which is prohibited.
Remove container and do not store or nest anything in the drinking ice.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Missing chemical (chlorine) test kits on premise. Provide chlorine test kits.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Sanitizing wiping buckets were available in the wait stations (100 ppm), but on cooks line there were many wet, soiled wiping cloths
stored on food counters. Provide sanitizer buckets for the wiping cloths on cooks line.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
The hot water faucet on the 4th compartment sink was leaking. Repair
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
The floor in the dishwash area has many missing tiles. Replace missing tiles.
Also, the cardboard floor liners under the duckboards are not approved. Remove cardboard floor liners.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Some of the bulbs on cooks line and in dishwash area were missing the end caps on the light shields. Provide end caps.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(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.
Reviewed employee health policy
Datemarking is being done
Gloves are being worn when handling ready to eat foods
Consumer advisory is printed on the menu
A follow up inspection of critical violations will take place on or after 3-2-09. Failure to comply could result in a re-inspection fee of ¼
the license fee.
Dishwasher at 50 ppm, plus 4 compartment sink, bleach for sanitizer, plus handwash sink
Temperatures recorded;
E Series cooler 37 f
True cooks line cooler 40 f, upper line/cut up fruit 40 f
Oatmeal 153 f
Au jus 184 f
Chicken gravy 157 f
Brown gravy 152 f
Cooks line cooler 40 f, upper line/mayo 40 f
True freezer -5 f
Soup held hot on stove at 170 f, 198 f
Walk in freezer 14 f
Walk in cooler 33 f
Beer cooler 39 f
Wait station cooler 35 f
Soup on the buffet 175 f
Front counter coolers 34 f, 39 f
Dessert cooler 39 f
Beverage cooler 36 f
Basement walk in cooler 34 f
Chest freezer 0 f
Sanitizer buckets were at 100 ppm
This is a follow up inspeciton of critical violations from 2-23-09 inspection.
Closed beverage cups are now being used by employees
Meat slicer is clean and sanitized
All raw meats are stored properly on the bottom shelves with ready to eat stored above them.
Critical violations corrected
Also corrected;
Floor tiles in the dishwash area have been replaced
Leaking faucet by 4 compartment sink is repaired
Wiping cloths now stored in sanitizing solution of 100 ppm
Test kits are now on premise
End caps on protective light shields have been installed
All violations from the 2-23-09 inspection have been corrected.
**CDC Risk Factor Violation 13 B**:
• Old egg crate inserts are used under bacon and sausage held on the grill. This is a cross contamination concern. Discontinue this
practice. Food was disposed of during the inspection.
3-304.11 Food Contact with Equipment and Utensils.
FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified
under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
**CDC Risk Factor Violation 14 F**:
• Many surfaces in the restaurant are not clean to sight and touch. Some examples noted during the inspection are; Storage shelves, food
storage containers on cooks line, inside reach-in coolers, can opener, slicer, stainless containers in clean storage etc.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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**:
• Sausage and bacon on the grill was 118f. Gravy was found stored on top of the steam table at room temperature.
3-501.16 Potentially Hazardous Food, Hot holding
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Temperature of food stored in the west sandwich cooler was 48f. Eggs were sitting out at room temperature.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
**CDC Risk Factor Violation 21 A**:
• Food prepared and stored in the walk-in is not date marked.
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.
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.
Violation 37 E:
• Soda mix is stored on the basement floor. Once large bags of flour etc. are opened, place in a covered container. Cover containers of
food stored in cooks line coolers.
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 39 A:
• Damp wiping cloths were soiled and stored in dirty sanitizer left over from the night before. Dry wiping clothe were soiled.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
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.!!!
A follow-up inspection is scheduled for 3-8-10.
Low temperature dish machine, I recorded 100ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
Walk-in freezer - [-10f]
Ice cream freezer - [-1f]
Cooks line freezer - [4f]
Basement freezer - [-5f]
Basement walk-in - 37f
Kitchen walk-in - 40f
COOKS LINE
Steam table - (oatmeal) 150f
Sausage hot held on grill - 118f
2-door reach-in - 35f
West sandwich cooler - (air) 47f, (food) 48f
East sandwich cooler - (inside air) 39f, (top food) 41f
Wait staff coolers - 40f, 34f & 37f
Soups - 160f & 185f
**CDC Risk Factor Violation 14 I**:
• At the start of this inspection, the dish machine was not sanitizing dishware. The violation was corrected during the inspection. Suggest
checking the last rinse sanitizer strength of the dish machine daily.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 45 U:
• Some of the cooler door gaskets of cooks line coolers are in poor condition and in need of replacement.
• Replace walk-in cooler light shields.
4-501.11 Good Repair, Proper Adjustment, and Operation.
(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 39 A:
• On the cook’s line, the bucket containing damp wiping cloths was clean and had the correct amount of sanitizer. Damp wiping cloths on the
cutting boards had no evidence of sanitizer.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 42 F:
• To protect the food contact surface of plates and bowls on the buffet line, store them inverted.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
This is a follow-up to my inspection of 3-2-10. Violations noted during that inspection have been addressed.
* All food contact and non-food contact surfaces in the restaurant are clean to sight and touch.
* All hot foods are at or above 135f internal temperature.
* All cold foods are held at 41f or below. At the time of this visit, service was being done on the west prep cooler.
* All food in storage is date marked and covered.
* All food in the basement storage is off the floor and covered.
* All handwash stations and restrooms have signage reminding our employees to wash their hands.
**Critical Violation 50 A**: WFC Chapter 5. Sewage and waste are not disposed in an approved manner.
All sewage, including liquid waste, shall be disposed of by a public sewerage system or by a private sewage disposal system constructed,
maintained and operated according to law.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces Keep surfaces wiped down[ie storage in kitchen and in back area]
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. The floor and stairs are being cleaned with water and bleach. The basement
floor is in process of being cleaned with chlorine water.
(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 54 B: 6-202.11 Light Bulbs, Protective Shielding. Back food prep area the lights are burnt out-there is a temporary lighting system
but replace regular system lights asap.
(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.
Due to recent decrease in employees the manager was not scheduled to work until noon.
There is no designated or assigned "person in charge" at this food establishment. 2-103.11 Person in Charge.
The person in charge shall ensure compliance with the WI Food Code: (a) Food establishment operations are not conducted in a private home or in
a room used as living or sleeping quarters as specified under § 6-202.111;
(b) persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except
that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles are protected from contamination;
(c) employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage,
and warewashing areas comply with this code;
(d) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;
(e) employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required
temperatures, protected from contamination, free of visible adulteration, and accurately presented, by routinely monitoring the employees'
observations and periodically evaluating foods upon their receipt;
(f) employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne
illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures
using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(b);
(g) employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4
hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;
(h) consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under § 3-603.11 that the food is
not cooked sufficiently to ensure its safety;
(i) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution
temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing;
(j) consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified
under § 3-304.16.
(k) employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue,
spatulas, tongs, single-use gloves, or dispensing equipment; as specified under 3-301.11(b) and
Complaint re: becoming ill after eating; concern about cleaning
I spoke with the manager about illness complaint. The food eaten was part of a party on Sunday.
The salad bar is set up for special occasions or specified days-it is not continuous. The ham and chicken were prepared that day. There is
a food prep sink for vegetable prep.
The walkin cooler was 35f and items were datemarked. Prep coolers were 34f and 35f.
There is a handwashing sink and gloves are worn.
At time of inspection there was a drain back up in the basement[area of old equipment storage]. A repair person was called and working on
drain by end of on site visit. The cleaning instructions were given and recheck of floor will be on 6/10/10.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Folllow up from 6/9/10
1. The basement drain is functioning at this time and floor has been cleaned with bleach water.
Recommend another complete floor/stairs cleaning with bleach water. Monitor drain activity to insure it is not plugged.
2. The back prep area lights have been replaced but will need to be shielded.
Regular cleaning must performed and items not needed in operation should be removed or stored away.
Manager certification needs to posted.
Ex. Can opener and blade, back work surface, dipper well, storage surfaces, dishes left over night, soda caps, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the
same FOOD that is at the required temperature, and the containers are cleaned at
least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Chapter 3, WI Food Code;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency
necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or toxigenic
microorganisms that are capable of causing foodborne disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 57.2oC (135oF) or more and the UTENSILS and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of soil
residues.
(E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces
of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS
such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; or
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution
lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and
water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer's specifications, at a frequency to preclude accumulation of soil or mold. Clean equipment before
storing in basement.
Small container of meat sauce in hot table noted at 120f. [Corrected by end of inspection]
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
Basement floor drain shows signs of recent overflow. All storage must be protected and drain repaired.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
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/.
The front cover to the ice machine is off. Food in walkin cooler some uncovered containers and on floor.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Personnel need to visually check sanitizer container. [Chlorine]
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Small bucket had dirty water.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Floor, cove tiles that are cracked or missing. Wall areas with chipped paint.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor under and behind equipment and walls in kitchen, dish room and back area
need to be cleaned.
(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 operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
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.!!!
3 compt sink that is air gapped-food prep
Handwash sink
4 compt sink
Dish machine-chlorine sanitizer-100ppm
Utility sink[upper,lower level]
Temperatures-walkin freezer -11f
walkin cooler 33f
prep table 40f, insert 41f
2 door cooler 36f
hot hold table
freezer 8f
cooler 35f
make table 36f
front cooler 38f
glass display 40f
Discussed risk factors
Followup of inspection
1. The cleaning is in progress and must be maintained.
2. Reheating has been done per procedure.-Sauce and meat noted between 167f-170f.
3. Drain in small room area has been removed from use. There are several other floor drains. [Licensee had checked with building inspector.
4. Storage issues have been addressed.
Manager certification info to follow.
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