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Business Info

Restaurant: Butler Inn
Address: 12400 W. Hampton Avenue, Butler, WI 53007
Phone: (262) 783-5899
Total inspections: 4
Last inspection: Jan 13, 2011

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(the higher the better)
100

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Violation descriptions and comments

The hot water metered faucet in the ladies room did not hold a flow of 15 seconds. Repair so it provides a flow of 15 seconds for
proper handwashing.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
The outside door was open at time of inspection. Either keep door closed, or provide a tight fitting screen door so as not to allow
entrance of insects or rodents.
**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 cases of food stored on the floor of the walk in freezer, and some bulk onions on the floor. Onions were put away during
inspection.
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
Missing a chlorine (Kitchen) and an Iodine (Bar) test kit. Provide.
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.
Hood filters soiled. Clean and maintain.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.
A plastic cup was stored in the Au Jus and being used for scooping. It was thrown out and a metal ladle was provided. Violation
corrected.
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).

The consumer advisory is printed on the menu
Gloves are worn when handling ready to eat foods
Dishwasher at 50 ppm, plus 4 compartment sink-1st compartment is the designated handwash sink.
Bar 4 compartment sink, Richo Kil Bac Bock iodine sanitizer, 12.5 ppm
A follow up inspection will take place on or after 8-11-09. Failure to comply could result in a reinspection fee. If you need more time, call
me at 262-896-8316.
Temperatures recorded;
Walk in cooler 41 f
Freezer 8 f
Herrick cooler 37 f
Delfield cooler 40 f , upper line/salad dressing 41 f
Dessert cooler 41 f
Taco meat 170 f
Drawer cooler 41 f
Line cooler 41 f
Buttered muishrooms 149 f
Marinara sauce 160 f
Au Jus 160 f
Meatballs 174 f
BB Pork 149 f
Rice 151 f
French onion soup 158 f
Mashed potatoes 160 f
Gravy 160 f
Bar coolers 33 f, 38 f, 34 f
Soups 180 f, 159 f
Walk in freezer 9 f
Produce walk in cooler 37 f
Basement walk in cooler 40f
Chest freezers -6f, 0 f, -6 f
Fried chicken 175 f, 150 f

Owner requested more time for the 8-11-09 follow up inspection as he was waiting on a part for the sink.
This is a follow up inspection today of critical violations from 8-4-09 inspection.
The back door is now being kept closed except for deliveries
The hot water faucet now provides a flow of water for 15 seconds.
Critical violations now corrected.,
Owner did order test kits, but couldn't find them at time of inspection.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Sliced cheese was being stored below and adjacent to packaged raw meat products. Store cheese above all raw meat products or in the cheese
drawer of the five door food preparatory cooler.
(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 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.
No datemarking system present.
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 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
Flour and bacon dressing were found to be dispensed using a bowl and a plastic cup. Use scoups with handles.
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 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
Violation 37 E: 3-305.11 Food Storage.
Food is being stored on the floor in both of the walk-in coolers.
(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 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
No test kit was available for determining Iodine-based sanitizer concentrations at upstairs bar.
This is a repeat violation.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields are needed in the Herrick two-door cooler and the bakery case.
(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 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
Thermometers are needed in the two-door freezer and the five-door food preparatory cooler.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
Clean dishware/ food contact surfaces were found to have been stacked wet. Provide additional drying rack capacity to sufficiently air dry
clean dishes prior to stacking.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Four compartment sink with left compartment dedicated for the washing of hands (soap and paper towels available). Low-temperature dishwasher
achieving sodium hypochlorite concentration >100 ppm on plate. Sodium hypochlorite in buckets for wet wiping cloths at a concentration of 100
ppm. Test strips are available for determining sanitizer concentration. Gloves are used when handling ready-to-eat foods. A verbal employee
health policy is in place.

The main bar has two four-door beverage coolers (west 40 f, east 45 f). The two-door liquor/condiment cooler temperature is 42 f. Four
compartment sink with chlorine based sanitizer at concentration >200 ppm (use less). Test strips are available.
Upstairs bar has a three-door beverage cooler at 37 f. Four compartment sink with Iodine sanitizer at 12.5 ppm (test strips needed).
The following temperatures were taken:
Widman walk-in cooler: 41 f
Herrick two-door cooler: 41 f
Delfield food preparatory cooler: 41 f, top 42 f
Five door food preparatory cooler: 41 f
Toastmoaster hot hold unit: 145 f
True two-door freezer: 9 f
Walk-in cooler: 38 f
Produce cooler: 40 f
Dairy/egg cooler: 41 f
Chest freezers: 10 f, 4 f, 5 f
Taco meat: 140 f (discussed re-heating for hot holding)
Bacon dressing: 41 f
Ranch dressing: 41 f
Meatballs: 144 f
Pulled pork: 155 f
Beaf vegetable soup: 150 f (discussed re-heating for hot holding for all soups)
Turkey rice: 140 f
Chili: 135 f

This is a follow-up inspection to address critical violations noted during an inspection on December 29th, 2010.
1. **CDC Risk Factor 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
----Sliced cheese is not being stored amongst any raw meat products.
2. **CDC Risk Factor 21 A**: WFC 3501.17 and 3-501.18 Datemarking
-----Datemarking is now being accomplished through the use of stickers and markers.
Dry food products and sauces are now being dispensed utilizing scoups with handles.
--cups and bowls are not allowed--
Food was moved from the floor of the walk-in cooler during the inspection onto shelving at least 6.0 inches off of the floor.
Iodine test strips were present for determining the sanitizer concentration at the upstairs bar.
Thermometers were placed in the two-door freezer and the five-door food preparatory cooler.
Cleaned and sanitized dishware/utensils are allowed to air dry before stacking.
A shielded light was installed in the two-door Herrick cooler. Food is to always be covered inside of the bakery case.

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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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