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Business Info

Restaurant: Black Canyon Coffee
Address: 300 E. Summit Avenue, Wales, WI 53183
Phone: (262) 968-9388
Total inspections: 4
Last inspection: Sep 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

High temperature dish machine, 200f final plate temperature + hand wash sink + (2) single compartment sinks.
Temperatures recorded during inspection:
Vegetarian Russian soup: 159f
Chili: 155f
Cooler: 38f
Bev air cooler: 41f
Upright cooler (in back): 41f
Upright freezer: 15f
- Soups and sandwiches are from The Soup Market, ingredients available.
* Be sure to date mark sandwiches and quiches, etc that are for self service in the cooler.
- No violations recorded during inspection.

A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Handwash sink
Single sink
Dishmachine-hot water-180f at plate temp
Temperatures-
milk cooler 41f
glass door cooler[front] 40f
glass door cooler [back] 38f
freezer 0f
Food items from Soup Market, Back to Bread, Alterra
Self service item-pre packaged

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
All dishes, utensils, and glassware shall be sanitized by one of the following methods:

**CDC Risk Factor Violation 14J**: 4-703.11 Hot Water and Chemical.C
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
**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.
Please date mark all soup containers based upon the date of opening the original bulk container.
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.
**Critical Violation 26 A**: 7-101.11 Identifying Information, Prominence.C
Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer’s label.
Bleach was found in a mislabeled container. This bottle was labeled during the inspection.
**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.
The back door was open during the inspection. This door was closed upon informing an employee.

Hand-wash sink is available with soap and paper towels.
Bleach in buckets with chlorine concentration >200 ppm.
Gloves available for use when working with ready-to-eat food.
High temperature dishwasher is present.


The following temperatures were taken:
Up-right display glass front: 34 f
Double-door chest cooler: 41 f
Frigidaire freezer: (-8) f
Up-right glass front (backroom): 34 f

This is a follow-up inspection to address critical violations noted on an inspection performed on September 14th.
1. Date marking is evident on all portioned soup containers
2. No mislabled/unlabled bottles of detergents/surfectants/sanitizer found.
3. High-temperature dishwasher now reading 161 f - plate surface temp. Service work performed on unit.

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