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Business Info

Restaurant: Boulder Junction
Address: 12550 W. Burleigh Road, Brookfield, WI 53005
Phone: (262) 790-0726
Total inspections: 3
Last inspection: Apr 20, 2010

Score
(the higher the better)
85

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Violation descriptions and comments

A box was put in the employee handwash sink making it inaccessible. The box was removed, and violation was corrected immediately.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
One large pot of soup was being held at 125 f. The soup was put back on the stove and reheated to 165 f. Potentially hazardous foods
must be held hot at 135 f or above.
Violation corrected.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
There were many large containers of chili, rice, etc that were not datemarked.
**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.
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.
There was some spillage on the bottom shelves of several refrigerators. Clean and maintain. The can opener blade was soiled. Clean
and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The outside garbage dumpster lid was open. Keep closed so as not to attract rodents and insects.
Violation 52 L: 5-501.113 Covering Receptacles.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept
covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or
(2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

The consumer advisory is printed on the menus
Gloves are being worn when handling ready to eat foods
Reviewed the employee health policy with manager
A follow up inspection of critical violations will take place on or after 4-8-09. Failure to comply could result in a reinspection fee of ¼
the fee.
Dishwasher at 50 ppm, plus prewash sink, two compartment sink, handwash sink, and mop sink. Test kits available
Bar 4 compartment sink, Sysco quat sanitizer, 200 ppm
Temperatures recorded;
Hussman cooler 35 f
Wait station cooler 38 f
Soups 189 f, 177 f
True cooler 37 f
BBQ sauce 149 f
Buttered mushrooms 145 f
Aujus 144 f
Cooks line coolers 35 f, 40 f
True cooler 34 f
Refried beans 146 f
Pork N beans 172 f
Chili 154 f
Spanish rice 145 f
Fish held at 138 f
Red potatoes 162 f
Upright freezer 10 f
Walk in cooler 34 f
Walk in freezer -10 f
True cooler 33 f
Produce walk in cooler 35 f
Basement walk in cooler 33 f
Beer walk in cooler 33 f
Bar coolers 35 f, 34 f

This is a follow up inspection of critical violations from 4-1-09 inspection.
Handwash sink is now accessible
Datemarking is now being done
The hot holding soup temperatures were 156 f, 148 f
Critical violations now corrected

**CDC Risk Factor Violation 06 B**: 2-301.12 Cleaning Procedure.
• Employee hand wash sink was blocked by towels, a box, etc.
• This is a repeat violation.
• Violation corrected: hand wash sink area was cleared and is now easily accessible.
(A) Except as specified in ¶ (D), FOOD EMPLOYEES shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds, using a cleaning compound in a handsink that is equipped as specified under § 5-202.12.
(B) FOOD EMPLOYEES shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between
the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices
for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands
and arms (or surrogate prosthetic devices) using a method as specified under §
6-301.12.
(C) FOOD EMPLOYEES shall pay particular attention to the areas underneath the fingernails
during the cleaning procedure.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be
used by FOOD EMPLOYEES to clean their hands.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• Employee hand wash sink was not accessible.
• Violation corrected.

(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Violation 37 E: 3-305.11 Food Storage.
• Cooked ribs were stored on the floor.
• Food MUST be stored a minimum of 6 inches off the floor at ALL times. No exceptions!
• Violation corrected. Food was moved up off the floor.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following items were soiled and in need of more frequent cleaning.
• Alto sham
• Can opener blade
• Shelving throughout (in walk-in cooler, and throughout kitchen)
• Bottom of upright freezer
• Wall by pre-wash sink of dish machine noted as moldy.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 45 R: 4-301.16 Food Preparation Sinks.
• 4-compartment sink is being used as ware washing sink.
• Pipes need to be air gapped for use as food prep sink
• A licensed plumber will need to install the air gap.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.

Low temperature dish machine, 50ppm chlorine sanitizer + 2-compartment sink + multiple hand wash sinks + 4-compartment sink + mop/utilit sink.
Bar has 4-compartment sink, Ster bac quat sanitizer 200ppm
Bleach sanitizer bucket, 200+ppm
Temperatures recorded during inspection:
Upright cooler: 33f
Raw meat cooler: 34f
Prep cooler: 37f, taco meat 40f
Drawer cooler: chicken 51f (just made), air temperature 41f
Upright freezer: (-)2f
Upright cooler: 34f
Walk-in cooler: 34f
Rice: 137f
Refried beans: 138f
Chili: 153f
Gravy: 141f
Walk-in cooler: 36f
Walk-in cooler: 34f
Chicken dumpling soup: 158f,167f
Beef noodle soup: 158f
Beer coolers: 30f, 33f
* Am told that almost all foods are made daily. Discussed date marking.

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Takes reservations:

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Accepts credit cards:

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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

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Has TV:

Yes No

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Yes No

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Yes No

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Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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