Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Mar 6, 2009 | 89 |
|
Apr 6, 2010 | 90 |
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
Single door prep cooler on grill line: sausage was 44f. Do not store PHF in the cooler until it can maintain a temperature of 41f
Repair man will be called.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Handles of equipment
Side of coolers
Bottoms of coolers are freezers
Defrost freezer on grill line
Bottom of proofer
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 G: 6-501.12 Cleaning, Frequency and Restrictions.
Floor under grill line equipment, shelving, etc
Needs to be cleaned more frequent
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Violation 53 Q: 6-501.11 Repairing.
Top of chest freezers in ill repair and being held together by duct tape.
Repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
High temperature dish machine, 165f final plate temperature + 3-comparment sink (NSU) + sep food prep sink + 2- hand wash sinks.
Temperatures recorded during inspection:
Prep cooler: 41f
Upright freezer: (-)6f
Upright cooler: 34f
Chili: 159f
Burgers: 161f
Single door prep cooler: sausage 44f
Prep cooler: top- pepperoni 41f
Upright freezers: 10f
Chest freezers: 6f, 14f, (-)3f
Combo cooler/freezer: 33f/2f
True freezer: (-)27f
Toppings cooler: 36f
Proofer: 40f
Back door bottom surface
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
Surface of knife storage/use of temporary covering
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.
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.
Ex. Storage surfaces, outside of equipment, etc.
Violation 47 A**: 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.
Floor tile/ cove area replace missing tile
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Under and behind equipment
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Dish machine-hot water rinse-180f in line-161f at plate
3 compt. sink chlorine sanitizer
Handwash sinks
Food prep sink
Temperatures
single door cooler 37f
freezer 0f
prep cooler 36f, insert 37f
Au jus 157f
mushrooms 38f, onions 37f
soup in process of heating
glass door cooler[food] 39f
chest freezer -4f
glass door [liquids] 36f
condiment cooler 36f
chest freezer 2f, 8f, -1f
refrig/freezer 33f/0f
upright cooler 3f
2 door 0f
Discussed risk factors
Name | City | Users' Rating |
---|---|---|
MC's Sports Bar | Waukesha, WI | |
Kwik Trip #436 | Waukesha, WI | |
Dave's Restaurant | Waukesha, WI | |
Margarita's Mexican Grill | Waukesha, WI | |
R J's Sports Pub & Grill | Waukesha, WI | |
ACE Sushi @ Pick 'N Save #6415 | Waukesha, WI | |
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 |
Name |
Address |
Distance |
---|---|---|
Brown Bag BBQ | 701 N. Grandview Blvd., Waukesha | 0.00 miles |
Fraternal Order of Eagles | 709 N. Grandview Blvd., Waukesha | 0.02 miles |
MC's Sports Bar | 711 Morgan Avenue, Waukesha | 0.04 miles |
Grandview Inn | 613 N. Grandview Blvd., Waukesha | 0.04 miles |
Pizza Hut | 1708 Summit Avenue, Waukesha | 0.07 miles |
Grandview Corner Pump | 1709 Summit Avenue, Waukesha | 0.09 miles |
Summit B.P. | 1605 Summit Avenue, Waukesha | 0.12 miles |
McBride's Hilltop Pub | 902 N. Grandview Blvd., Waukesha | 0.14 miles |
Tobacco Outlet Plus #527 | 1411 Summit Avenue, Waukesha | 0.16 miles |
Bobanna's | 1403 Summit Avenue, Waukesha | 0.18 miles |
Restaurant representatives - add corrected or new information about Big Guy's Grille, 701 N. Grandview Blvd., Waukesha, WI 53188 »