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Business Info

Restaurant: Boneyard Pub and Grille (The)
Address: 215 Bayview Road, Mukwonago, WI 53149
Phone: (262) 363-9464
Total inspections: 4
Last inspection: Sep 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**:
• Soup in the steam table was at 112f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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
Violation 44 A:
• Observed cooks rinse gloves off at the hand wash station. Once gloves become soiled, they should be changed.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
Violation 47 A**:
• The following areas are in need of more frequent cleaning; soda guns, under bar glass washer, can opener and around the hand wash sink
faucet.
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.
Violation 54 B:
• Light shields are missing from the walk-in cooler and freezer lights.
6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 42 E:
• Noted equipment is dried on a cart over cloths. Need more and better drainage for air-drying equipment.
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

3-compartment bar sink, Sysco Quat. sanitizer, n.s.u.
3-compartment equipment wash sink, Multi Quat sanitizer, n.s.u.
2-handwash stations in the kitchen
Food prep sink
The menu has a consumer advisory
Gloves are available and used
Temperatures recorded during the inspection:
Beer walk-in - 32f
Food walk-in - 39f
Walk-in freezer - [-6f]
Grill drawers - 40f
Prep cooler drawers - 41f
Prep cooler top - 41f
Freezer drawers - [16f]
Steam tables
Chili- 143f
Soup - 112f
Wait staff reach-in - 33f

This is a follow-up to my inspection of 8-25-09. The following violations have been addressed.
Violation 19A (hot holding temperatures); Temperatures today, of foods stored in the steam table was above 135f (chili-161f & beans - 159f).
Violation 47A (cleaning of non-food contact items); The can opener is still unclean to sight and touch. The can opener should be cleaned
daily when used. Other areas noted during the inspection of 8-25-09 are improved.
Violation 44A (glove use); No issues noted during this inspection.
The following violations still need to be addressed.
Violation 54B (light shields)
Violation 42E (air drying equipment in a sanitary manner).

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
No paper towels by grill hand wash sink.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**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.
Ribs, bone yard beans, sliced deli meats have no date marking on them.
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.
Violation 46 J: 4-603.12 Precleaning.
Pot precleaning being done in slop sink. Observed soapy pots in slop sink.
(A) FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit
or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash
cycle.
(B) If necessary for effective cleaning, UTENSILS and EQUIPMENT shall be preflushed, presoaked,
or scrubbed with abrasives.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
Scoop for the boneyard beans stored in the beans in walk in cooler.
Waitress area utensils stored handle down.
Ice scoop handle touching drink ice.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

Equipment: two separate hand wash sinks, food prep sink, slop sink, and three compartment dish sink with Clean Force D7 Quat Sanitizer (not
set up). Wipe bucket 200 ppm bleach. Three compartment bar sink with separate hand wash sink.
Proper glove use observed on the grill line.
Temperatures taken during inspection:
Waitress cooler 32 f
Clam chowder 145 f
Chili 155 f
Nacho cheese 135 f
Walk in cooler 38 f
Walk in freezer 1 f
Ribs in walk in cooler 41 f
Drawer cooler 41 f
Grill drawer cooler 38 f upper , 36 f lower
Drawer freezer 18 f , 25 f
Beer walk in 35 f

This is a followup inspection to my 9/17/10 routine inspection.
Violation 8E : Hand drying provision
Paper towel holder mounted (and stocked) by grill handwash sink
Violation corrected
Violation 21A: Date marking
Ribs and beans date marked. Potentially hazardous food being date marked.
Violation corrected
Violation 46 J: Precleaning
Precleaning being done in three compartment sink.
Violation corrected.
Violation 43F: Utensil storage
Scoops no longer stored in baked beans in walk in cooler.
Waitress area utensils stored handle up.
Ice scoop mounted on side of soda ice chest.
Violation corrected.

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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
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4. Waukesha County, WI Restaurants