Capitol Cafe' and Grecian Inn, 14375 W. Capitol Drive, Brookfield, WI 53005 - Restaurant inspection findings and violations
Business Info
Address: 14375 W. Capitol Drive, Brookfield, WI 53005
Phone: (262) 781-6333
Total inspections: 5
Last inspection: Jan 14, 2011
(the higher the better)
100
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
| No violation noted during this evaluation. | Aug 25, 2009 | 100 |
|
Oct 14, 2009 | 81 |
| No violation noted during this evaluation. | Oct 21, 2009 | 100 |
|
Jan 10, 2011 | 79 |
| No violation noted during this evaluation. | Jan 14, 2011 | 100 |
Violation descriptions and comments
Aug 25, 2009This is a partial inspection due to a complaint to our Dept. stating the complaintant had a soiled coffee cup and his eggs were runny, even
though he ordered them over medium.
Owner stated this man caused a scene in the restaurant over being charged 25 cents for onions in his american fried potatoes. Owner asked him
to leave because of his loudness and threats, and did not charge him for breakfast. Mr. Lammi then threatened to call the Health Dept.
and report roaches in his food. He stood out in the parking lot shouting, and they had to go out and tell him if he didn't leave they were
calling the police.
I checked out the glassware at the time of inspection and they were clean-no food debris on them. The owner stated the man never complained
about his eggs being runny.
Upon inspection the designated handwash sink had soiled dishes stored in it making it inaccessible for handwashing. Violation was
corrected immediately.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
The front counter salad cooler was at 51 f. Remove potentially hazardous foods to another unit that maintains 41 f or below . Call
repairman so unit can maintain 41 f or below.
The half N half creamers were out on empty tables at 66 f. Bring out upon request so creamers maintain 41 f or below. The UHT creamers are
shelf stable and are o.k to leave out on the tables.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
The inside of the microwaves were soiled. Clean and maintain.
The cardboard liner in the walk in cooler is not an approved material, remove.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The outside dumpster lid and the grease interceptor lid were open at time of inspection. Keep lids covered so as not to attract
insects or rodents.
Violation 52 L: 5-501.113 Covering Receptacles.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept
covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or
(2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
The wall by the lower level dishwasher is soiled. Clean and maintain.
There are some ceiling tiles missing in lower level dishwash area. Provide ceiling tiles.
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.
Some bulbs in the kitchen are missing protective light shields, and some have shields but are missing the end caps. Provide shields
and end caps, or shatterproof bulbs.
Violation 54 B: 6-202.11 Light Bulbs, Protective 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.
There was a bucket with no handle stored in the ice machine (lower level), which is not approved. Provide a scoop with a handle, or use
the clean, sanitized bucket but do not store in the ice.
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).
A follow up inspection of critical violations will take place on or after 10-21-09. Call me if you need more time at 262-896-8316.
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.!!!
Datemarking is being done
The consumer advisory is printed on the menu
Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Dishwasher had a plate temp of 160 f, plus two compartment sink(one is the designated handwash sink), plus two food prep sinks
Lower level dishwasher uses heat for sanitizer and is only used for banquet parties and a once a week Friday fish fry.
Main bar glassware goes into the kitchen for warewashing but they do have a 4 compartment sink. Lower level bar has a 3 compartment sink,
Steri Disc quat sanitizer,
Temperatures recorded;
Main kitchen;
Cooks line drawer cooler at 40 f, top line/ hard boiled eggs 41 f
Soup 169 f
Gravy 159 f
Sausage grits 173 f
Hollandaise sauce 180 f
Sausage 140 f
Bacon 140 f
Hash browns 150 f
Drawer cooler 38 f, top line/salad dressing 40 f
True cooler 38 f
Koch freezer 12 f
Upright freezer 2 f
True glass door cooler 33 f
walk in cooler 37 f
Walk in freezer -2 f
Condiment cooler 40 f
Soups 167 f, 159 f
Soft serve 36 f, 33 f
Glass door cream and butter cooler 40 f
Main bar coolers 33 f, 32 f
Lower level kitchen;
Cooks line cooler 41 f
Cooks line cooler 36 f
Cooks line cooler 34 f
Bar coolers 36 f, 37 f
Koch cooler 38 f
Traulsen freezer -5 f
True cooler 33 f
This is a follow up inspection of critical vioaltions form 10-14-09 inspection,
The handwash sink is now designated for handwaswh only, there were no dishes stored in it today.
The front counter salad cooler is now at 38 f
Critical viollations now corrected.
Also corrected;
The microwaves have been cleaned
The cardboard liner has been removed from the walk in cooler
The outside dumpster and grease interceptor lids were closed at time of inspection.
**CDC Risk Factor Violation 14J**: 4-703.11 Hot Water and Chemical.C
The high temperature dishwasher is achieving a plate surface temperature of 139 f. The plate surface temperature must be at least 160 f. The
manager has called a repair-man to address this issue. Until such time that the dishwasher is capable of sanitizing temperatures—all washed and
rinsed dishware shall be sanitized in a bleach solution at a concentration of 50 ppm sodium hypochlorite and then allowed to air-dry.
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Mashed potatoes were found on a lower shelf at a temperature of 94 f. The mashed potatoes were prepared and cooked this morning. The potatoes
shall be discarded or re-cooked to 165 f.
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Cardboard was noted on the floor of the walk-in cooler-remove cardboard as it is not easily cleanable and absorbent. The spray nozzle on the
pre-wash sink in the downstairs kitchen is in ill-repair and has cloth and duct tape wrapped around the handle area of the nozzle-repair as this
is not an easily cleanable item and is absorbent.
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 52 L: 5-501.113 Covering Receptacles.
The outside dumpster lid and the grease interceptor lid were open at time of inspection. Keep lids covered so as not to attract insects or
rodents. This is a repeat violation.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept
covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or
(2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
The air vents and light shields/fixtures above the grill line have accumulated a thick layer of dust—clean and maintain in food preparation
areas. In addition, the side of the food preparatory table adjacent to the fryers in the basement has a visible accumulation of food residue-
clean and maintain in food preparation areas.
(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 54 B: 6-202.11 Light Bulbs, Protective Shielding.
The light shields in the main kitchen do not have end caps-provide. The light shield above the bread storage bin in the basement is not
securely attached and is hanging down, cracked, and in disrepair. In addition, the dairy/juice/condiment coolers are missing light shields.
Provide tight-fitting covers, shatter-proof bulbs, or light shields with end caps.
(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 were missing in both dairy/juice/condiment coolers, the main kitchen two-door True cooler, and the desert case--provide
thermometers.
(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.
Soda cups were found stacked wet.
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.
Violation 42 G: 4-904.11 Kitchenware and Tableware.
Single-service plastic utensils are being stored with handles and lip-contact surfaces mixed together in bins. Please store utensils so that
only the handles are touched by employees.
(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.
High temperature dishwasher achieving 135 f plate temp (see violations). Two-compartment food preparatory sinks and two-compartment handwash
sinks are available. Gloves are used when handling ready-to-eat foods. Datemarking system is present. Handwash sinks are supported with
soap and paper towels. Test strips are available for determining sanitizer concentration. Verbal employee health policy preventing ill
employee from handling food/clean dishware.
The following temperatures were taken:
True two-door cooler: 37 f
Koch two-door freezer: 15 f
Homestyle freezer: 8 f
Two-door True cooler: 41 f
Two three-door food preparatory cooler: 42 f, 41 f
Koch walk-in freezer: 15 f
Koch walk-in cooler: 40 f
Three-door food preparatory cooler: 41 f
Desert case: 42 f
Dairy/juice/condiment coolers: east 43 f, west 44 f
Sliced ham: 39 f
Thousand island dressing: 41 f
Tuna salad: 40 f
Sausages: 170 f
Mashed potatoes: 180 f, 93 f-see violations
Taco meat: 165 f
Chili: 159 f
Sloppy joe mix: 162 f
Egg/lemon soup: 136 f
Chicken noodle soup: 149 f
Lentil soup: 150 f
Upstairs bar:
Two-door True beverage coolers: 43 f, 45 f
Three-compartment sink (used for handwashing-not warewashing).
Downstairs kitchen (only operational Fridays and banquet events):
Two-compartment handwash sink is present with soap and paper towels.
High Temperature dishwasher is achieving 170 f on plate.
Two-door True cooler: 37 f
Traulsen upright freezer: 10 f
Five-door food preparatory cooler: 39 f
Three-door food preparatory cooler: 37 f
Traulsen freezer (grill line): 21 f
Two-door True food preparatory cooler: 39 f
Greek dressing: 39 f
Two-door bar coolers: 45 f, 45 f
Glass freezer: 19 f
This is a follow-up inspection to address critical violations noted during an inspection on January 10th, 2011.
1. **CDC Risk Factor 14J**: 4-703.11 Hot Water and Chemical.C
----The high temperature dishwasher is now achieving a plate surface temperature of 161 f.
2. **CDC Risk Factor 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
----Cooked mashed potatoes are being held at 150 f or refrigerated. Potentially hazardous food shall be stored above 135 f for hot holding.
The cardboard on the floor of the walk-in cooler has been removed.
The spray nozzle in the basement kitchen has been repaired with the duct tape-wrapped cloth removed. Surfaces inside the kitchen shall be
smooth, non-absorbent, and easily cleanable.
The covers for the dumsters and grease receptacles are now closed.
The air vents and light fixtures inside the kitchen and above the grill line have been cleaned and are no longer showing an accumulation of
dust/ grease.
Most of the single service utensils in the waiter/waitress staff area are now presented with the handles upward to avoid hand to lip-contact
surface cross contamination. Arrange utensils accordingly.
Some light shields in the kitchen area are not long enough and all still need end caps.
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