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

Business Info

Restaurant: Busy B's Cafe
Address: S91 W22985 Milwaukee Avenue, Big Bend, WI 53103
Phone: (262) 662-0000
Total inspections: 4
Last inspection: Oct 28, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Busy B's Cafe, S91 W22985 Milwaukee Avenue, Big Bend, WI 53103 »

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 18.222.167.161 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
• Observed grill-line employee use gloved hand to utilize utensils under the hood, while ungloved hand was used to put raw burgers on grill
and then handle buns for sandwiches. Discussed. Left food code fact sheet.
(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.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**CDC Risk Factor Violation 08 A** : 5-203.11 Handsink.C
• Handwash sink needed for deli service area.
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
(C) If APPROVED, when FOOD exposure is limited and handsinks are not conveniently available,
such as in some MOBILE or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING
MACHINE LOCATIONS, FOOD EMPLOYEES may use chemically treated towelettes for handwashing.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Potato peeler cracks and crevices.
• Ice machine.
• Handles / seals / insides of coolers and freezers.
• General throughout.
(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.
**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.
• Flies throughout.
Violation 37 E: 3-305.11 Food Storage.
• Many uncovered food containers in walk-in cooler
(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 35 H: Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to the consumer's specification by a
food worker need not be labeled if an identity statement and a list of ingredients, as stated below, are maintained in a binder or other
suitable filing system behind the counter and easily accessible by the food worker to answer a consumer's questions regarding product
ingredients:
• Need ingredient binder for items sold at deli counter
(1) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of
artificial color or flavor and cemical preservatives, if contained in the food; and
(3) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual
name of the respective ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major food allergen" is an ingredient that is one of the following eight foods/food groups or is an ingredient that contains protein derived
from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs (albumen, whites, meringue,
etc.); fish, crustacean shellfish, tree nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat proteins (malt,
caramel color, flour); peanuts (peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products (hydrogenated soy protein,
tofu, unrefined soybean oil, etc.).
*Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - Food Labeling
and 9 CFR 317, Subpart B, Nutrition Labeling.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
• Get rid of excess “stuff”, clutter, and disorganization.
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.
Violation 53 Q: 6-501.11 Repairing.
• Ceiling in ill repair, evidence of leaking and large sway in dish area.
• Basement has evidence of water coming in through the walls– no food storage in basement, there are also plant roots coming in the side wall
from the outside. Bleach basement floor really well to help prevent mold growth.
• Maintenance needed for building.
The PHYSICAL FACILITIES shall be maintained in good repair.

• Sausage making done in evenings during non regular business hours. Establishment has limited space and many food activities going on. Be
sure separation of raw and ready-to-eat items / activities is maintained.
• Date-marking being used on most items – continue and be sure deli items are also dated.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• Food manager certification for Marcia expired in May, provide new card / evidence of enrollment in class.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

Three-compartment sink - bleach for sanitizer (NSU) + low-temperature dish machine - 50ppm chlorine.
Temperatures taken at time of inspection:
Diced ham in upper prep cooler - 41f
Lower prep cooler - 39f Potatoes out at room temp. - 40f
Green World freezer - 0f Alto sham - 250f
Prep cooler - 39f Home style freezer - 4f
Walk-in cooler - 34f Condiment cooler - 41f
Cream of mushroom soup - 161f Glass door cooler in deli area - 35f
Display cooler in deli area - 32f Basement homestyle freezer - 10f
Homestyle freezers - (-)4f, (-)3f, 0f Homestyle freezer in back area - 7f

This is a follow-up to the routine inspection done on 8-13-09. The following violations have been corrected:
07A) Food handlers have been instructed in proper food handling - gloves, deli paper, and other suitable utensils are being used for handling
ready-to-eat items.
08A) Handwash sink now installed in deli service area.
14F) Food contact surfaces have been cleaned: potato peeler, ice machine, general.
36C) Fly problem being addressed.
37E) Food containers now covered - new food grade containers now available.
35H) Ingredinet binder available for deli items. Labels available for sausage.
Food manager certification renewal available

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Raw meats noted over ready-to-eat items (coleslaw, pickles, pound cake) in three-comp Continental cooler.
• Corrected at time of inspection.
(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
• Inside of ice machine.
• Can opener blade.
• General cleaning throughout.
(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 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.
• Noted a couple of potentially hazardous items past the seven day mark – cooked chicken breast (10/11) and diced ham (10/13). Be sure
dates are closely monitored.
Violation 53 Q: 6-501.11 Repairing.
• Floor in kitchen in need of sealing.
• Many missing floor tiles in back kitchen area.
• Ceiling tiles in kitchen should be non-acoustical.
• Restroom stalls in need of sealing so that the surfaces are smooth, non-absorbent, easily-cleanable.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
• Keep up on organization / be rid of unnecessary items (storage space considerations).
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.
**CDC Risk Factor Violation 09 A**: 3-201.11 Compliance with Food Law.C
• Be sure to provide “safe handling instructions” for meats sold raw.
(A) FOOD shall be obtained from sources that comply with all LAWS relating to FOOD and FOOD labeling.
(B) FOOD PREPARED in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.
(C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling; 9 CFR 317 Labeling, Marking Devices, and Containers;
and 9 CFR 381 Subpart N
Labeling and Containers; and as specified under §§ 3-202.17, 3-202.18; and s. ATCP
55.30.
(D) FISH, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw
form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or
service if they are obtained from a supplier that freezes the FISH as specified under §
3-402.11; or frozen on the PREMISES as specified under § 3-402.11 and records are
retained as specified under § 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in ¶ 3-
401.11(C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser, PACKAGES
the steaks and labels them, to indicate that they meet the definition of WHOLE-MUSCLE, INTACT BEEF; or
(2) Deemed acceptable by the REGULATORY AUTHORITY based on other evidence, such as
written buyer specifications or invoices, that indicates that the steaks meet the definition
of WHOLE-MUSCLE, INTACT BEEF; and
(3) If individually cut in a FOOD ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE, INTACT BEEF that is labeled by a FOOD PROCESSING
PLANT as specified in Subparagraph (1) or identified as specified in Subparagraph (2),
(b) PREPARED so they remain intact, and
(c) If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled as specified in
Subparagraph (1) or identified as specified in Subparagraph (2).
(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption,
shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b).
(G) Shell EGGS that have not been specifically treated to destroy all viable Salmonellae
shall be labeled to include safe handling instructions as specified in LAW, including 21 CFR
101.17(h).

* Sausage making done in evenings when restaurant activities are not going on to minimize risk of cross-contamination in the limited food prep
space.
* Previously, an ingredient binder was available, unable to find today, please have available at time of follow-up inspection.
* Phone # for State to obtain Food Manager Certification 608-266-2835
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
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-------------The restaurant handles raw poultry, meat, or seafood.
1-------------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-------------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--------------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

Low-temperature dish machine - 50ppm chlorine sanitizer + three-compartment sink - bleach available for sanitizer, but most items go through
dish machine + deli area has handwash sink.
* Soap dispenser at three-compartment sink (handwash sink) is no longer mounted to the wall and inconvenient for use, have mounted to wall.
* Deli area is open only on weekends. Currently, handwash sink is blocked for use, be sure that when the deli is operational, the sink is
convenient for handwashing.
Temperatures taken at time of inspection:
Green World upright freezer - 0f Continental 3-comp cooler - 40f
Alto sham hot hold - air, 240f, sausage gravy - 150f Homestyle freeze r- 5f
Prep cooler - upper, diced ham - 34f, sausage - 40f, lower, air - 39f
Outside walk-in cooler - 30f Walk-in cooler - 34f
Basement homestyle freezer - 0f Veggie soup - 155f
Cream soup - 150f Juice / desert cooler - 40f
Upstairs homestyle freezers - 2f, 9f, 11f Deli display case - 37f
Deli glass-door cooler - 39f

This is a follow-up inspection to the routine inspection done on 10-21-10. The following violations have been corrected:
13A) Raw meats no longer stored over ready-to-eat items in three-comp cooler.
14F) Food contact surfaces: ice machine, can opener blade, general
21B) All date-marked items are within the 7 day limit.
53Q / 53X) Keep up on repair issues and organization.

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 Busy B's Cafe to others? (optional)

Yes

  

No

Add photo of Busy B's Cafe (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 (18.222.167.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
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
SILVER SPRING HOUSE	Glendale, WI

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