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Business Info

Restaurant: Andrea's Red Rooster
Address: N14 W22032 Watertown Road, Waukesha, WI 53186
Phone: (262) 574-1230
Total inspections: 3
Last inspection: Jan 12, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

This is a follow-up to my inspection of 12-30-08. All items noted during that inspection have been addressed.
1. Signs have been posted reminding food workers to wash their hands.
2. All food workers have signed the recommended food employee reporting agreement.
3. At the time of this inspection, all pre-made soups and chili were several days old and at the required holding temperature. The manager
states that food handlers have under gone instruction in proper cooling.
4. The dish washer and bar glass washer have been repaired. Recorded 50 ppm of sanitizer in the final rinse of the dish machine. Recorded 200
ppm of sanitizer in the final rinse of the bar glass washer. Recommend that you adjust the bar glass washer to provide 50-100 ppm of sanitizer
in the final rinse.
5. Spray bottles are labeled.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
• Observed bare hand contact with ready to eat foods.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
**Critical Violation 49 K**:
• Both 4-compartment sink faucets need repair. (dripping)
5-205.15 System Maintained in Good Repair.
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/.
**Critical Violation 26 O**:
• Noted a bottle of glucosamine stored with clean equipment.
7-207.11 Restriction and Storage.
(A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in
a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale.
(B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES’ use shall be labeled as specified under § 7-101.11 and located to prevent the
contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 44 A:
• After handling raw meats and before handling ready-to-eat foods , gloves must be changed and hands washed.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
Violation 47 A**:
• Non food contact surfaces noted in need of more frequent cleaning; Bar slop sinks and faucets, kitchen storage shelves, lid storage.
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.
Violation 54 B:
• The bulb in the walk-in cooler is missing the protective shield. Kitchen protect shieds are missing the end caps.
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.

1. Restaurant has a written employee health policy that each employee signs .
2. The menu has a consumer advisory. Foods that can be ordered under cooked should be identified with an asterisk.
3. Gloves are available for use.

4-compartment sink and under counter dish machine. Recorded 50ppm of sanitizer in the final rinse. The pre-wash sink doubles as a hand wash
station.
Bar- glass washer, recorded 200ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
Bar reach-in coolers - 41f, 36f & 41f
Beverage walk-in - 36f
Walk-in cooler - 38f
Walk-in freezer - [6f]
KITCHEN
Reach-in freezer - [5f]
Grill freezer -[16f]
Steam table - (soup) 181f
Reach-in #4 - 40f
Grill drawer - 37f
Grill reach-in - 35f
Sandwich prep cooler - 35f

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.

This is a follow-up to my inspection of 1-5-10. Violations noted during that inspection have been addressed.
Prevention of bare-hand contact with ready to eat foods has improved. There is still room for improvment.
Recomend not using cardboard to line lower storage shelves. Just clean when needed.

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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
2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants