1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: Back Street Cafe
Address: 2566 Sun Valley Drive, Delafield, WI 53018
Phone: (262) 646-3663
Total inspections: 3
Last inspection: Mar 1, 2011

Score
(the higher the better)
90

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Back Street Cafe, 2566 Sun Valley Drive, Delafield, WI 53018 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.189.178.190 will be logged.

Violation descriptions and comments

Low temperature dish machine, 100ppm chlorine sanitizer + 3-compartment sink (NSU), bleach sanitizer + (2) separate hand wash sinks +
2-compartment food prep sink + mop/utility sink.
Bleach sanitizer bucket, 200ppm chlorine sanitizer.
Test strips available.
Temperatures recorded during inspection:
3-door prep cooler: top- turkey 34f, bottom- 36f
3-door freezer: (-)16f
Prep cooler: top- tuna salad 34f; bottom- 34f
Prep cooler: 35f
Beef barley soup: 159f
Wisconsin cheese: 171f
Tomato Florentine soup: 158f
Walk-in cooler: 38f
Dessert display cooler: 38f
Beverage cooler: 29f
* Almost all potentially hazardous foods were date marked, however some of the date stickers had fallen off and the marker was rubbing off the
plastic. Re-date these items. Remember, PHF can not be held for more than 7 days including the date of preparation.
* Ingredients for bakery products kept at catering facility in Eagle. Be sure a copy of the ingredients for bakery items is kept at this
establishment.
* Be sure to post license and John's food manager certification in plain view of the public (not in office).
- No violations were recorded during inspection.

The knife rack has a bare wood backing. Food contact surfaces must meet the definition of smooth, non absorbent and easily cleanable.
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 45 V: 4-501.12 Cutting Surfaces.
Grill line cutting board showing signs of wear. Resurface or replace.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Food prep employees observed not wearing hair restraints.
Violation 38 D: 2-402.11 Effectiveness.
(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.
Wiping cloths must be stored in sanitizer bucket between uses.
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.
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.

Low temperature dish machine, 100ppm chlorine sanitizer + 3-compartment sink (NSU), bleach sanitizer + (2) separate hand wash sinks +
2-compartment food prep sink + mop/utility sink.
Bleach sanitizer bucket, 100ppm chlorine sanitzer.
Test strips available.

Temperatures recorded during inspection:
Sandwich prep coolers 39 f, 41 f, ham 38 f , chicken salad 35 f.
Grill prep cooler 34 f , corned beef 40 f .
Soup warmer Potato 171 f , sausage lentil 165 f.
Reach in freezer 6 f
Walk in cooler 35 f
Provide ingredients list for bakery products on site.
Fax food manager certificate to my office when it is available.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• Open beverage container noted at time of inspection. Be sure to use covered, non-breakable container. Corrected.
(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.
**Critical Violation 26 B** : 7-102.11 Common Name.C
• Chemical spray bottle noted without contents identified on bottle. Corrected at time of inspection.
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 38 D: 2-402.11 Effectiveness.
• Food handlers noted without hats and / or hair nets.
(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.


**CDC Risk Factor Violation 21 A**: 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.
• Most ready-to-eat potentially hazardous items are noted as properly date-marked. Noted pulled bbq pork in need of date marking.
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.
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.
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-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------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--------------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

Low temperature dish machine, 100ppm Propower chlorine sanitizer + 3-compartment sink (NSU), bleach sanitizer + (2) separate hand wash sinks +
2-compartment food prep sink + mop/utility sink. Bleach sanitizer bucket, 100ppm chlorine sanitzer. Test strips available.
Temperatures taken at time of inspection:
Prep cooler, upper, deli ham - 37f, lower, air - 36f
Prep cooler, upper, chicken salad - 36f, lower, air - 40f
Grill-line prep cooler, upper sauteed peppers and onions - 40f, lower, air - 37f
Bakery display cooler - 39f Beverage cooler - 40f
Three-comp. freezer - (-)4f Chicken mush soup - 162f
Ham and lentil soup - 156f Walk-in cooler - 38f

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Back Street Cafe to others? (optional)

Yes

  

No

Add photo of Back Street Cafe (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.189.178.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
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
SILVER SPRING HOUSE	Glendale, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants