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Business Info

Restaurant: Brisco County Wood Grill
Address: N96 W16865 Cumberland Court, Menomonee Falls, WI 53051
Phone: (262) 251-8444
Total inspections: 6
Last inspection: Nov 29, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The cooks line handwash sink had pots stored in it, a handwash sink can only be used for handwashing. Pans were removed, and the
violation was corrected during inspection.
**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.
The inside of the ice machine chute was soiled with mineral deposits. Clean and sanitize. Violation was corrected during inspection.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Observed a chemical cleaning spray bottle stored on top of ice cream freezer. Remove and store separate from utensils, food equipment,
food and single serve articles.
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
A bowl was being stored in the rice as a scoop. Remove and use a scoop with a hanle and have the handle extended above the food.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Gloves are being used when handling ready to eat foods
Datemarking is being done
Consumer advisory is printed on the menu
Dishwasher at 50 ppm, plus 4 compartment sink, Eco Lab quat sanitizer, plus 3 handwash sinks
Bar dishwasher 50 ppm, plus 4 compartment sink
Temperatures recorded;
True wait station cooler 38 f
Soups 156 f, 160 f
True cooler 35 f
Chili 187 f
Gravy 158 f
Taco meat 176 f
Chicken taco meat 177 f
Refried beans 157 f
Rice 151 f
French onion soup 166 f
Cooks line cooler 36 f, 37 f, upper line/shredded chicken 40 f
Cooks line freezer 10 f
Mashed potatoes 172 f
Marinara 184 f
Chicken 155 f
Aujus150 f
Buttered mushrooms 152 f
Meat cooler 37 f
Pizza cooler 33 f,
Beer/food walk in cooler 35 f
Produce walk in cooler 34 f
Meat walk in cooler 34 f
Bulk soup pot 150 f
Walk in freezer 6 f
Ice cream freezer 7 f
Bar coolers 34 f, 40 f, 40 f

At the time of inspection, an employee was washing a soiled pan in the handwash sink. A handwash sink cannot be used for purposes other
than handwashing.
Violation corrected during inspection.
**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.
Noted cases of food stored on the floor of the walk in freezer. Store all food items 6 inches off of floor.
Violation 37 E: 3-305.11 Food Storage.
(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
They had chlorine test kits, but were missing quat test kits for the 4 compartment sink.
Provide quat test kits.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
There was a bowl being used for scooping cooked rice. Provide a spoon with a handle to scoop out rice and keep the handle extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Datemarking is being done
Gloves are used when handling ready to eat food
Reviewed employee health policy
The consumer advisory is printed on the menu
Dishwasher at 50 ppm, plus 4 compartment sink, Eco Lab quat sanitizer.
Bar dishwasher at 50 ppm, plus 4 compartment sink--all glassware go through the dishwasher.
Temperatures recorded;
Refried beans 146 f
Rice 150 f
Taco meat 170 f
Chicken 169 f
Chili 171 f
True cooler 40 f, top line 41 f
Soup on stove 172 f
Line cooler 34 f, top line/sauce 40 f
Line freezer 0 f
Marinara 170 f
Mashed potatoes 181 f
Baked potato 148 f
Rotisserie chicken 149 f
Buttered mushrooms 149 f
Line cooler 38 f, top line/chicken cubes 38 f
Beer walk in cooler 39 f
Walk in cooler 34 f
Produce walk in cooler 34 f
Alto Sham/soup 140 f
Walk in freezer 0 f
True wait station coolers 33 f, 37 f,
Ice cream freezer 0 f
Soups 168 f, 165 f
Bar coolers 36 f, 40 f, 40 f

**CDC Risk Factor Violation 11 B**: 3-202.15 Package Integrity.C
FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that
the FOOD is not exposed to ADULTERATION or potential contaminants.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**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.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
**CDC Risk Factor Violation 21 D**: WFC 3501.17 and 3-501.18 The day or date marked of a ready-to-eat potentially hazardous food exceeds the
manufacturer's food safety use-by date. The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the
manufacturer's use-by date is based on food safety. The day the original container is opened in the food establishment shall be counted as Day
1.

Received call from Menomonee Falls fire dept. There was a fire here @ 11:30am today 4/22/10.
The fire was in the cooking/grill area and spread to the hood. Hand extinguishers and Ansel system were used to help put out fire but water
was also used. Spoke with Fire chief on the site.
Food service has been discontinued and facility closed. Insurance personnel and Restoration person are on site. There was no disruption of
utility service so all cooling units are functioning.
The wait staff area, grill area and food prep area behind cooking area have water, smoke and suppression powder residue. Food from these
areas were removed and thrown into dumpster.
The open containers of food, single service items were disposed and continue to be during this visit. The walkin units remained closed and no
evidence of residue was found. Food items must meet code requirements for ready to eat and stored foods once facility is reopened. Discard
foods that do not meet guidelines. Any utensils, equipment, and surfaces must be completely cleaned. Guidelines given.
The establishment will need to be completely cleaned and hood area cleaned and approved for use by building and fire inspector.
Call our department for an inspection before opening. [262-896-8300]
American Advantage Insurance and Kelmann Corp. on site.

This is an inspection to reopen the establishment after a fire that occurred on 4-22-2010.
Low temperature dish machine, 200+ppm chlorine sanitizer
Temperatures recorded during inspection:
Walk-in coolers: 33f, 36f
Upright cooler: 38f
Prep cooler: 31f, 33f, 34f, 37f
Prep freezer: 9f
Glass door cooler: 38f
* There was food in the walk-in coolers. Am told that the food was taken out of the freezer and the sauces were prepped and brought over from
their other restaurant in Hales Corners.
* The grill line is still not put back together, equipment not hooked up. Waiting on fire department approval. A final cleaning and sanitizing
still needs to be done on the line. NO food preparation can be done until the grill line area is up and running and a final cleaning and
sanitizing is done (am told that everything will be up and running in a few hours).
* Noted a cutting board on grill line that needs to be resurfaced/replaced.
* Dish washing racks noted in ill repair/no longer easily cleanable. Replace.
* Be sure a final cleaning and sanitizing is done before engaging in food preparation.
* Am told that all dishware has been rewashed/sanitized.
* Be sure ALL approvals are given before opening to the public; fire, building, Village, etc.

**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 found with no date marking. Violation corrected during inspection.
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 45 V: 4-501.12 Cutting Surfaces.
Salad make table cutting board stained and grooved.
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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Utensils stored in cooked rice bins.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

This is an inspection due to a complaint that came into our office on Friday 11/19/2010.
Reviewed employee health policy with manager.
Temperature logs being taken of all cooling units.
Gloves being used with ready to eat food.
Metal stem thermometer needs to be used when reheating/cooking grill foods.
Equipment/ sinks three handwash sinks, mop sink, four compartnment dish sink with quat sanitizer 200ppm. Chlorine dish machine 100ppm with
prewash sink. Bar dish machine 50 ppm chlorine. Bleach wipe bucket 400 ppm.
Temperatures taken during inspection:
Beer cooler 41 f
Salad walk in 41 f
Meat walk in cooler 33 f
True reach in 39 f
Chicken cook temperature 162 f
Make table 41 f
Chicken in make table 39 f
Chicken in steamer 140 f
Mashed potatoes 169 f
Chili 188 f
Grill freezer 19 f
Salad make table 41 f
Thousand Island 40 f Ground beef 178 f
Beans 170 f
Shrimp 41 f
Utensil bath 118 f
Mushrooms 147 f
Chest freezer 1 f
Ice cream chest 10 f
Waitress cooler 37 f
Chicken dumpling 148 f
Waitress cooler 41 f
Freezer 31 f
Bar coolers 38 f , 32 f , 39 f
Bar mix cooler 39 f
Walk in freezer 29 f

This is a follow up inspection to the 11/22/10 complaint/routine inspection.
Provided copy of example employee health policy.
Violation 21A: Date Marking:
Ribs now date marked. Potentially hazardous food properly date marked.
Violation corrected.
Violation 45V: Cutting surfaces:
Salad make table cutting board replaced.
Violation corrected.
Vioaltion 41A: Utensil storage:
Scoop/spoons no longert stored in cooked rice bins.
Grill utensil bath now 135 f. Water will be changed and boiled 2-3 times per day.
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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