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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Bushy's Pub & Grill
Address: S67 W14831 Janesville Road, Muskego, WI 53150
Phone: (414) 422-1035
Total inspections: 3
Last inspection: May 27, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Once raw meats (i.e., chicken) are introduced into breading, it is considered a potentially hazardous product and must be refrigerated.
Bacteria present in the raw meat juices will grow at room temperatures.
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
(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.
Violation 37 E:
• Onions and potatoes were found stored on the floor of the walk-in cooler.
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.
Violation 43 D:
• Cases of to-go containers noted stored on the basement floor under and next to building waste lines.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

Bar Glass washer, recorded 50ppm of sanitizer in the final rinse.
Upper kitchen undercounter dish machine, recorded 100ppm of sanitizer in the final rinse.
Recorded 200ppm of bleach in the final rinse of the lower prep kitchen 3-compartment sink.


Temperatures recorded during the inspection:
UPPER GRILL LINE
Soup- 184f
Salad reach-in - (top) 40f, (inside) 35f
Grill drawers - 40f
Reach-in coolers - 37f, 34f & 38f
Freezer - 0f
LOWER PREP KITCHEN
Beverage walk-in - 32f
Food walk-in - 33f
Walk-in freezer - [-] 6f
Reach-in freezer - [-] 19f

**CDC Risk Factor Violation 07 A**:
• I observed bare-hand contact with ready-to-eat foods on the grill line (i.e., buns, cooked chicken, pickles and lettuce).
3-301.11 Preventing Contamination from Hands.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
**CDC Risk Factor Violation 21 A**:
• Need to do a better job of dating cooked foods stored in the walk-in. I noted many undated cooked foods.
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.
Violation 38 D:
• All cooks working the grill line must wear a hair restraint.
2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 42 G:
• Small forks at the soup station are dispensed lip contact surface to the server. Dispense soup spoons with all handles in one direction.
4-904.11 Kitchenware and Tableware.
(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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1------X-------The restaurant handles raw poultry, meat, or seafood.
1-------X------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-----X--------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1------X--------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Prep Kitchen
4-compartment sink, Food prep sink and Hand wash station.
Grill area
Hand wash station, 2-compartment utility sink and under counter low temperature dish machine (n.s.u.)
Bar
4-compartment sinks, Under counter dish machines and hand wash stations.
Temperatures recorded during the inspection:
Lower prep kitchen
Beverage walk-in - 35f
Prep kitchen walk-in - 34f
Walk-in freezer - [0f]
3-door Norlake freezer - [-10f]
Upper kitchen
Soup - 177f
Salad prep cooler - 41f
Grill drawers - 40f
Sandwich prep cooler - 41f
True reach-ins - 34f & 39f
True freezer - [6f]
Bar reach-in coolers - 41f & 40f

This is a follow-up to my inspection of 5-19-10. Violations noted during that inspection have been addressed.
Violation 07A: The prevention of bare-hand contact with ready-to-eat foods has improved.
Violation 21A: Ready-to eat foods stored in the walk-in are date marked.
Violation 38D: All cooks on the grill line are wearing hats. Food worker working in the lower level kitchen did not have a hair restraint.
Violation 42G: All spoons are dispensed handle to the server.

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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