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

Business Info

Restaurant: Bertrand's Point Comfort Place
Address: N52W35002 Lake Drive, Okauchee, WI 53069
Phone: (262) 569-9700
Total inspections: 4
Last inspection: Sep 21, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Bertrand's Point Comfort Place, N52W35002 Lake Drive, Okauchee, WI 53069 »

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 3.147.81.76 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Handles of equipment (under portions)
• Shelving in walk-in cooler noted as rusty
• Ice cream freezer (defrosted and cleaned)
• Slicer (do not leave dirty, clean and sanitize after use); also the pan underneath
• Gaskets of cooler doors
• Dish racks for dish machine noted in ill repair.
• Tops and crevices of dish machine
(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.
**CDC Risk Factor Violation 01 A**: 12-201.11 General.
• There is no certified food manager. Please provide proof that someone has signed up for the class at follow up (ie confirmation letter,
etc)
• Left information.
(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.

Low temperature dish machine, 100ppm chlorine sanitizer + separate hand wash sink + separate 2-compartment food prep sink + mop/utility sink.
Bar has multiple 3-compartment sinks (NSU), beer clean chlorine sanitizer.
Temperatures recorded during inspection:
Upright cooler: 36f
Soup: 139f
Grill line drawer coolers: 31f, 39f, 33f
Upright freezer: (-)4f
Small prep cooler: 36f
Walk-in cooler (upstairs): 36f
Prep cooler: 38f
Small ice cream freezer: 13f
Walk-in (downstairs): 36f
Walk-in freezer (downstairs): 13f
Walk-in beer cooler: 33f

This is a follow up to the routine inspection.
The following violations were corrected:
01A) Brad Utz took the food manager certification class on 2-9-2009. Confirmation sheet available, waiting for certificate. Please fax a
copy to me attn: Laura 262-896-8298.
14F) Food and non-food contact surfaces were cleaned. Be sure when cleaning slicer to take apart to clean thoroughly.

**CDC Risk Factor Violation 08 A** : 5-203.11 Handsink.C
No hot water at employee handwash sink.
Use bar handwash sink and food prep sink for handwashing.
(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,
such as in some MOBILE or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING
MACHINE LOCATIONS, FOOD EMPLOYEES may use chemically treated towelettes for handwashing.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Drip edge of both ice machines is soiled to site and touch.
• Clean dish storage area under warming table has dried food debris on it.
• Back microwave is soiled.
• Meat slicer has dried food debris on it
(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.
**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.
Some items in the walk in coolers are date marked, however roast beef, ribs, and sliced meats are not date marked.
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.

Hand wash sink, dish prewash sink, two compartment food prep sink, slop sink, three compartment bar sink with Beer Clean Sanitizer (nsu). Low
temperature chlorine dish machine 100 ppm on the plate.
Mike reports two employees have Serve Safe certificates. One current certificate must be provided at time of follow up inspection.
Temperatures taken during inspection:
Reach in cooler 47 f (no potentially hazardous food stored in cooler)
Drawer cooler 36 f
Up stairs walk in 36 f
Seafood/chicken make table 38 f Pork Sausage 43 f * table to be turned down
Salad make table 38 f
Thousand island dressing 39 f
Reach in freezer 25 f
Basement walk in cooler 38 f, freezer 9 f
Bar coolers 35 f , 38 f

This is a follow up inspection to my 9/14/10 routine inspection.
Violation 8A: handsink
Hot water working at handwash sink.
Violation corrected.

Violation 14F: food contact surfaces and equipment
Ice machines clean, clean dish storage area clean, microwave clean, meat slicer clean.
Violation corrected.
Violation 21A: date marking
All prepared potentially hazardous food date marked.
Violation corrected.

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 Bertrand's Point Comfort Place to others? (optional)

Yes

  

No

Add photo of Bertrand's Point Comfort Place (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 (3.147.81.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