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

Business Info

Restaurant: Brookwood Inn
Address: W343 S10206 C.T.H. E, Mukwonago, WI 53149
Phone: (262) 594-3030
Total inspections: 4
Last inspection: Aug 27, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Brookwood Inn, W343 S10206 C.T.H. E, Mukwonago, WI 53149 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.191.198.227 will be logged.

Violation descriptions and comments

Meat in black cooler and eggs in walkin cooler
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
Ex. Slicer, can opener blade, soda guns, storage surfaces, outside of equipment, etc.
**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.
Items in walkin cooler and black cooler in kitchen
**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.
Patio bar area/back door has gap at bottom of the door
**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.

Mouse droppings noted on window sill
**Critical Violation 36 C**. 6-501.111 Evidence of rodents found in the establishment. Effective measures must be utilized to minimize the
entry, presence, and propagation of rodents, flies, cockroaches, or other insects. The premises shall be maintained in a condition that
prevents the harborage or feeding of insects or rodents. It is strongly recommended that you contact a licensed pest control operator for
eradication of the rodents.
Defrost cooler[black] and freezer; cooler shelves that are rusting-repair.
Cutting boards. Slicer table top is very worn.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Sanitizer container must be checked for sufficient supply[Container refilled by end of inspection]
Violation 46 B: 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and
Sanitizers.
At a new FOOD ESTABLISHMENT or at the change of OPERATOR, a WAREWASHING machine shall be equipped to:
(A) Automatically dispense detergents and SANITIZERS; and
(B) Incorporate a visual means to verify that detergents and SANITIZERS are delivered or a
visual or audible alarm to signal if the detergents and SANITIZERS are not delivered to the
respective washing and SANITIZING cycles.
Ceiling in kitchen has areas of peeling paint; walls have areas that are worn. Floor[kitchen] has areas of bare wood.
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. Floors, walls[under and behind equipment] and ceiling of kitchen noted with
debris buildup
(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 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter. Basement area, kitchen area
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Coolers/freezers that are missing thermometer
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.

3 compt. sink[handwash]
Machine-chemical sanitizer-chlorine-100ppm after replacement
Single compart.
Bar sinks
Temperatures-
black cooler 41f
prep cooler 38f
walkin cooler 36f
freezer 0f
2 door cooler 38f
freezer 0fx2
no hot temps at this time
glass door 36f
chest freezer 0f
Discussed risk factors

Back door weather stripping still needs to be addressed
**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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. The wood and formica surfaces need to be replaced [ie work table]
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 53 Q: 6-501.11 Repairing. The kitchen floor is worn and has bare wood areas. The ceiling has peeling paint.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor and wall surfaces still need cleaning
(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.

Regular cleaning and maintaining must be done and attention given to critical violations.
Follow up of inspection
1. The black cooler has been defrosted and raw meat products have been stored away.
2. Eggs in walkin have been moved. Organize cooler to allow for proper storage of raw and cooked foods.
3. Some of the cleaning has been done.
4. Datemarking has been discussed and a procedure is being instituted.
5. Screen door is available at back bar. Safeway PC has been called. Send or fax report to the department.
6. Sanitizer container has a supply.
7. Thermometers have been privided.
The cleaning must be done on a regular basis.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Pot with crab legs left on stove over night-product disposed of.
• Croutons left uncovered on top of five-door cooler.
• Uncovered food in walk in cooler.
• Raw eggs in walk in cooler stored over cooked alfredo cream sauce.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Floors by grill are grease covered and need to be cleaned.
• Hood is soiled and in need of cleaning.
• AltoShame hot hold in grill area is soiled and requires cleaning.
• Food and food debris was found on the floor of the walk in cooler.

(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 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.
**Critical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Food prep sink trap in waitress area is leaking.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
**Critical Violation 36 C**. 6-501.111 Evidence of rodents found in the establishment. Mouse dropping seen on cover of flour storage
container.
Effective measures must be utilized to minimize the entry, presence, and propagation of rodents, flies, cockroaches, or other insects. The
premises shall be maintained in a condition that prevents the harborage or feeding of insects or rodents. It is strongly recommended that you
contact a licensed pest control operator for eradication of the rodents.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
The five door cooler is leaking water inside the coolikng unit.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
• The ceiling in the food prep area has peeling paint.
• Roof is leaking by warming unit on east wall.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
The ice scoop handle was stored in the ice.
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).

The license fee of $550 was due July 1, 2010. If the license fee is not paid by the end of August you will be ordered closed. A re-inspection
will be done next week. Please call Steve Todd or Nathan Bortz 262-896-8300 to schedule re-inspection.


Four compartment bar sink. All glasses reported to go through dish machine.
Two handwash sinks.
Food prep sink.
Three compartment dish sink.
Low temperature dish machine. 50 ppm chlorine on the plate.
Temperatures taken during inspection:
Bar coolers 43 f , 35 f
Soda cooler 47 f (no potentially hazardous food)
Walk in cooler 36 f
Five door cooler 40 f
Food prep cooler 39f
Grill line prep cooler 41f
Randell freezer 22 f
Homestyle freezers south 8 f , north 20 f
Basement chest freezer 0 f
Beer walk in cooler 42 f

This is a follow-up inspection to address critical violations noted on an inspection on 8/19/2010.
The restaurant license fee of $550 is overdue. The owner states that the license fee will be received by the 1st of September (2010).


Critical items addressed:
1. All food items in walk-in cooler are now covered in their respective containers. Items are being stored to prevent cross contamination of
ready-to-eat food by raw food products (eggs originally).
2. Date marking of all potentially hazardous food is evident less the food that was prepared and is expected to be served tonight.
3. Food preparatory sink trap has been repaired
4. Food contact surfaces have been cleaned:
--Walk-in cooler
--Alto-Sham
Non-food contact surfaces have received some cleaning including the grill/ grill hood, and floor in the kitchen. Mr. Brooks indicates that he
will address the ceiling in the food preparatory area in a timely manner.
5. The five-door cooler is not leaking water onto food contact surfaces. The leaking water is being diverted so as to prevent drippage onto
the shelving.
6. The owner plans to retain "Safeway Pest Control Co." to address any vermin issues on the premises. Owner will contact pest control
company on 8/30/10 for services.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Brookwood Inn to others? (optional)

Yes

  

No

Add photo of Brookwood Inn (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.191.198.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
Chen's Kitchen	Mukwonago, 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
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI
Kentucky Fried Chicken	Brookfield, WI
CICI'S PIZZA #857	West Allis, WI
KENTUCKY FRIED CHICKEN	Racine, WI

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