Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Mar 10, 2009 | 97 |
|
Mar 11, 2010 | 90 |
No violation noted during this evaluation. | Mar 18, 2010 | 100 |
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Employee handwash sink, Busse chlorinator:NSU, 4 compartment sink. Wiping cloth bucket over 200 ppm. Cut down on the bleach in container.
Third compartment sink: 100 ppm. Test strips available.
A state cerification is required besides the ServSafe. A form will be dropped off so that it can be filled out and sent to Madison.
NOTE: Date mark the food in walk in freezer:.
**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.
3 Points Do not line floor of walk in cooler with card board boxes.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Employee hand wash sink and 4 compartment sink present. Bussey dish machine: Not Set Up.
Bleach used as sanitizer: 100 ppm. Test strips available.
The following temperatures were taken:
7-UP cooler: 36 f display cooler: 37 f Norlake prep freezer: 9 f True reach in cooler: 38 f walk in freezer: 0 f
walk in cooler: 34 f Gyros meat: 152 f melted butter: 143 f tomato orzo soup: 135 6 f lemon soup: 172 f
True prep cooler: lower level steak: 44 f pita bread: 42 f
upper level: feta cheese: 44 f cucumber: 45 f cheese: 44 f
A follow-up inspection was done to check temperature of True prep. cooler. The feta cheese was 36 f on upper portion of unit and the lower
portion of unit was 40 f.
Name | City | Users' Rating |
---|---|---|
SUNNY SIDE UP CAFE | New Berlin, WI | |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI | |
SUMMIT LAKE GAME FARM | Sand Lake, WI | |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | |
Kentucky Fried Chicken | Brookfield, WI | |
CICI'S PIZZA #857 | West Allis, WI | |
KENTUCKY FRIED CHICKEN | Racine, WI |
Name |
Address |
Distance |
---|---|---|
Gyros Express Family Restaurant | 1907 S. Calhoun Road, New Berlin | 0.00 miles |
Senor Luna | 1901 S. Calhoun Road, New Berlin | 0.03 miles |
Calhoun Station | 1849 S. Calhoun Road, New Berlin | 0.06 miles |
My Pantry | 1410 S. Calhoun Road, New Berlin | 0.49 miles |
Jiffy Stop | 17201 W. Greenfield Avenue, New Berlin | 0.50 miles |
Lagniappe Brasserie | 17001 W. Greenfield Avenue, New Berlin | 0.52 miles |
Bougey's Bar and Grill | 16760 W. Greenfield Avenue, Brookfield | 0.64 miles |
Double Gee | 16461 W. Greenfield Avenue, New Berlin | 0.70 miles |
Far Out Sweets | 16650 W. Greenfield Ave., Brookfield | 0.70 miles |
Quick Trip Pantry | 16401 W. Greenfield Avenue, New Berlin | 0.72 miles |
Restaurant representatives - add corrected or new information about Alpha Gyros, 1907 S. Calhoun Road, New Berlin, WI 53146 »