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Business Info

Restaurant: Bella Caffe' Coffee House
Address: 3815 N. Brookfield Road, Suite 103, Brookfield, WI 53045
Phone: (262) 781-4521
Total inspections: 2
Last inspection: Oct 5, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Glass door display cooler: air temperature was 45f, food product temperatures ranged from 43-47f.
• Violation corrected: Food product that was just placed in cooler was moved to 3-door cooler in back. Do not store potentially hazardous
foods until the unit can maintain 41f or below.
• Repair unit.
(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.
**CDC Risk Factor Violation 01 A**: 12-201.11 General.
• Could not provide certified food manager certification.
• At follow up, please provide a valid food manager certification. Remember an certified food manager can only hold the certification for
one establishment.
• If no certified food manager available, please have a food employee sign up for course and show proof or registration at the follow up
(with confirmation sheet).
(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing a change of OPERATOR after February 1, 2001 shall have a certified FOOD
MANAGER within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass
an APPROVED examination as specified in § 12-301.11.
(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
• There were no ingredients available for bakery items on site.
• Any packaged bakery, food items need to have labels.
• Other bakery items must have ingredients available upon request (binder, etc)
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• There were no thermometers in cooler units (both 3-door and glass door display).
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoops for ice machine stored on top of box.
• Store scoops in a sanitary manner, either in ice with handle extended or in a container to protect from contamination.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(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
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Note:
** 5-203.11 Handsink.
• Currently there is no food prep being done on site, just baking of pre-made bakery products and serving of pre-packaged sandwiches and pre-
cooked soups. If at any time the menu would change and/or food prep would be done, a separate hand wash sink would need to be installed in
back area (in addition to the 3-compartment sink.)
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
(C) If APPROVED, when FOOD exposure is limited and handsinks are not conveniently available

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 establishment has undergone a name change, it is now Bella Caffe’ Coffee House (formerly Four Seasons). There was a change of operator
for the new business on 8-5-2009.



3-compartment sink, bleach sanitizer 100ppm + hand wash sink (in front area) + single compartment sink (in front area) + mop/utility sink.
- Gloves available.
Temperatures recorded during inspection:
3-door cooler: 38f
Upright freezer: 18f
2-door prep cooler: 35f
Glass door display cooler: air 45f, veggie quiche 43f, tuna salad sandwich 43f, ham and cheese quiche 47f.
* My thermometer was calibrated: 32.7f

Violations:
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• Ingredients still not available for packaged bakery, sandwiches, etc.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.

Violation 34 C: 4-204.112 Temperature Measuring Devices.
• There were no thermometers available in cooler/freezer units.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

This is a follow up to the routine inspection done on 9-27-2010.
The following violations were corrected:
20A) Glass door cooler- air-36f, turkey wrap- 38f
41A) Ice scoops now stored in a sanitary manner.
01A) Caitlin Vandierendonck is certified food manager.

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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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