Butler Inn of Pewaukee, 742 Glacier Road, Pewaukee, WI 53072 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
| No violation noted during this evaluation. | Jul 24, 2009 | 100 |
|
Sep 15, 2009 | 79 |
| No violation noted during this evaluation. | Sep 22, 2009 | 100 |
|
Nov 17, 2010 | 79 |
| No violation noted during this evaluation. | Dec 1, 2010 | 100 |
Violation descriptions and comments
Jul 24, 2009Serving: spiral cut potato chips (potatoes washed at restaurant), skewered filet
Cooler - 34f, hot hold - 165f grill for cooking
Handwash available, gloves for handling ready-to-eat items.
Still setting up warewash - bleach (chlorine) for sanitizer.
There were no single serve hand towels or handwashing cleanser available in the upstairs banquet room kitchen. Provide towels and soap
by the handwash sink(Prewash sink).
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
The inside of the ice machine in the basement had some black mold growth. Clean and sanitize.
**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.
The outside basement door needs new weather stripping so it is tight fitting to prevent entrance of rodents. Provide new weather
stripping on bottom of 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.
Noted two large open containers of chopped celery and carrots stored on the floor of the walk in cooler. Keep food covered, and 6
inches off of floor when in storage.
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
Upon inspection there were several soiled wiping cloths stored on the food prep area . When not in use, store wiping cloths in a
bucket of sanitizer.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
There is a small portion of wall by the fryers where the stainless steel ends that has some chipping and holes in it. Repair wall so
smooth, easily cleanable.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
There was some blood spillage on the floor of the walk in cooler. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Missing some accurate thermometers in some of the refrigerators and basement chest freezer. Provide accurate thermometers.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
A follow up inspection of critical violations will take place on or after 9-22-09.
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.!!!
Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Main kitchen dishwasher at 50 ppm, plus two compartment sink, (One for handwash and one for food prep), plus prewash sink.
Main bar dishwasher at 50 ppm, plus two handwash sinks
Front bar has a 3 compartment sink, plus handwash sink, Richo Bock iodine sanitizer, not set up at time of inspection.
Upstairs banquet bar has a dishwasher at 50 ppm, plus handwash sink
Upstairs banquet kitchen has a dishwasher at 50 ppm, the prewash sink is also the handwash sink.
Temperatures recorded;
Salad cooler 40 f
Line cooler 39 f
Bev Air freezer 10 f
True freezer 3 f
Cooks line coolers 37 f, 38 f
Chest freezer 0 f
Walk in cooler 36 f
Walk in freezer -2 f
Main bar coolers 40 f, 34 f
Front bar coolers 35 f, 36 f
Banquet bar cooler 39 f
Banquet kitchen; Turbo Air cooler 40 f
Delfield cooler 38 f
One of the cooks stated they still cut up meats on the basement bandsaw for about one hour every other week. He uses one compartment of the
two compartment utility sink to wash hands. They dump mop water in the floor drain, not the utility sink. He also washes hands upon re-entry
of kitchen. There is no other food prep being done in basement at this time.
This is a follow up inspection of critical violations from 9-15-09.
The inside ice machine is now clean
New weatherstripping has been put on the back delivery door
Towels and soap is provided in the upstairs banquet hall kitchen
Critical violations now corrected.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Observed bar employee smoke cigarette and then make a drink complete with garnish on pick without washing hands. Be sure all bars have
handwash sinks stocked with soap and paper towels.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Initially main bar, upstairs bar, and upstairs kitchen machines all noted with 10ppm or less chlorine sanitizer. Both bar machines later
noted with 50ppm, however, kitchen machine still noted with only 10ppm. Until dish machine can maintain concentration of at least 50ppm
chlorine sanitizer, main kitchen dish machine must be used.
• Machines should be tested daily.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Ice machine ledges.
• Soda guns and holsters at main bar.
• Wall behind salad dressing station in kitchen.
• Seals of main bar coolers.
(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 26 C** : 7-201.11 Separation.C
• Yellow jacket trap / chemical stored over food prep sink. Move somewhere where there is no risk to contamination of clean utensils / food
/ etc.
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.
Violation 38 D: 2-402.11 Effectiveness.
• All kitchen employees should be wearing hats / hair nets.
(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 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Cleaning cloths should be stored in adequate solution of sanitizer between uses (100ppm chlorine).
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Bulbs in basement dry storage room in need of protective tube shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Provide thermometer in cooler drawers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Noted lots of plates being used as scoops in bulk ingredient bins. Be sure real scoops with handles are being used and are stored with the
handle extended.
• Bar ice bin noted with ice scoop lying in the ice, be sure to store with the handle extended between uses.
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;
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 - Four Points chlorine sanitizer - 50ppm + two-compartment sink + Main bar has low-temperature dish machine -
0ppm chlorine (bleach) + Patio bar has three-compartment sink + banquet kitchen has low-temperature dish machine - 0ppm chlorine + banquet bar
has dish machine 50ppm chlorine + front bar has three-compartment sink - Riccho bock iodine sanitizer (NSU). Chlorine test strips available.
Temperatures taken at time of inspection:
Grill-line:
Raw meat cooler - 41f Three-comp cooler - 40f
Cooler drawers - air - 41f, steak - 41f Prep freezer - 4f
Centaur freezer - 6f Soup - 174f, 181f
Server station / basment / misc.:
Bev Air upright - 40f True upright (milk) cooler - 41f
Vegetable / salad prep cooler - 41f Seafood prep cooler - 41f
Walk-in cooler - 35f Walk-in freezer - 0f
Basement chest freezer - (-)10f Main bar coolers - 37f
Upstairs bar coolers - 33f Small bar coolers - 39f
Upstairs kitchen - freezer - (-)5f, cooler - 35f
This is a follow-up to the routine inspection done on 11-17-10. The following violations have been corrected:
06C) Handwash sink now properly set dup for handwashing at the bar. Bar employees now properly washing hands as necessary.
14F) Food contact surfaces have been cleaned: ice machine ledges, soda guns and holsters, wall behing salad prep areas, seals of bar coolers.
14D) Dish machine now noted with 50ppm - 100ppm chlorine in final rinse of upstairs dish machine. Monitor all machines daily.
26C) Yellow jacket trap removed.
38D) Kitchen employees now wearing hats / hair nets.
54B) Dry storage room light bulbs now have protective covering.
34C)Thermometer for cooler drawers now properly working.
41A) Ice / scoops now properly stored.
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Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| Butler Inn | 742 Glacier Road, Pewaukee | 0.00 miles |
| Kranky's | 719 Glacier Road, Pewaukee | 0.12 miles |
| Carlee's | 702 Glacier Road, Pewaukee | 0.13 miles |
| Stop-N-Go #271 | 405 Ryan Street, Pewaukee | 0.16 miles |
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