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Business Info

Restaurant: Armeli's of New Berlin, Inc.
Address: 16201 W. National Avenue, New Berlin, WI 53151
Phone: (262) 786-6699
Total inspections: 3
Last inspection: May 11, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

• Equipment noted during the visit that was not clean to sight and touch; outside of storage containers, storage shelves, wooden pizza boards
& soda guns.
**CDC Risk Factor Violation 14 F**: 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.
• Label spray bottles.
**Critical Violation 26 B** : 7-102.11 Common Name.C
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 51 B: 5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• Store scoop used to remove ice from the icemaker protected from contamination. The icemaker has a built in holder.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or

4-compartment sink, n.s.u.
Low temperature dish machine, recorded 100ppm of sanitizer in the final rinse.


Temperatures recorded during the inspection:
BUFFET
Pizza - 166f
Soup - 167f
Cottage cheese - 37f
WAIT STAFF
Reach-in cooler - 34f
Steam table - (soups) 147f & 137f
COOKS LINE
Freezer- [-] -6f
West reach-in - 37f
East reach-in - 40f
KITCHEN
True reach-in -32f
Pizza prep cooler - 34f
MaCall freezer - 3f
Manitowoc reach-in - 36f
Wood grained reach-in - 33f
BASEMENT
Walk-in (meat) - 35f
Walk-in (produce) - 34f
Walk-in freezer - [-] 18f
G.E. freezer - [-] 10f

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 has been scheduled for 5-11-10
**CDC Risk Factor Violation 07 A**:
• Observed bare hand contact with a ready-to-eat sandwich.
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.
(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.
**CDC Risk Factor Violation 14 F**:
• Areas noted in need of more frequent cleaning; food scales, storage shelves, food storage containers, outside of mixer, walk-in cooler
floor, outside of ice maker
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.
Violation 46 H:
• Provide a test kit to check the strength of the sanitizer in the dish machine.
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.
Violation 35 F:
• Spray containers of vegetable oil are not clearly labeled. Labels on spary bottles of toxic materials are hard to read.
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as
cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food except that containers
holding food that can be readily and unmistakably recognized such as dry pasta need not be identified .Food not stored in it's original
container shall be stored in containers that are made of "food grade" materials and be properly labeled for contents unless the food's identity
is unmistakable.
Violation 43 F:
• Lip contact surfaces of spoons and plates at the buffet must be protected from customer sneeze.
4-904.11 Kitchenware and Tableware.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1--------X-----The restaurant contains a self-service salad or food bar.
1-------X------The restaurant handles raw poultry, meat, or seafood.
1------X-------The seating capacity of the restaurant or operation is 50 or more.
1------X-------Food is served through a drive through window for food pickup.
1-------X------The restaurant promotes delivery of ready-to-eat food products to customers.
1------X-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1------X--------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Menu has a consumer advisory.
Buffet n.s.u. at time of inspection.
4-compartment bar sink, Beer Clean sanitizer, n.s.u.
Recorded 50ppm of sanitizer in the final rinse of the dish machine.

Temperatures recorded during the inspection:
Walk-in coolers - 37f & 34f Walk-in freezer - [0f]
Basement reach-in freezer - [-10f] Kitchen freezers - [-1f & 13f]
West cooks line - 41f East cooks line - 41f
2-door wood grain - 39f Manitowoc reach-in - 39f
Pizza prep - 41f/36f True reach-in - 40f
Coke reach-in - 32f Wait staff cooler - 41f
Steam table - 162f & 150f Soups - 150f & 153f

This is a follow-up to my inspection of 5-4-10. Violations noted during that inspection have been addressed.
* Gloves are being used to prevent bare hand contact with ready-to-eat foods.
* Items noted in need of cleaning have been cleaned.
* Test kit is available.
* Spray containers are labeled.
* Working on sneeze protection for plates on buffet.
Wisconsin Food Code Fact Sheet addressing walk-in cooler storage was left with this report.

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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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