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Business Info

Restaurant: Ceriello Fine Foods
Address: 637 Genesee Street, Delafield, WI
Total inspections: 3
Last inspection: Aug 26, 2009

Score
(the higher the better)
100

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Violation descriptions and comments

Serving: bbq skirt steak, Italians w/ peppers and onions
Peppers / onions - 101f Cooler - 37f Sausage - 130f
Sausage - 190f
Handwash available, gloves available
Warewashing, bleach for sanitizer

**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.
• Bulk ready-to-eat deli items in walk-in cooler should be marked with date of processing / expiration.
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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
• Handwash sink by beef display cases in meat dept. is in need of repair (handle not working).
• Handwash sink in bakery area not working at all – no water. (Handwash sink is available at coffee bar)
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
• Country of Origin Labeling is required for meats sold on site. Details were discussed with management and written guidelines were left for
review.
• Ingredient labeling required for food items packaged on site. For example, soups, sandwiches, gnocchi, cheese, etc.
Label information shall include:
(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 chemical preservatives, if contained in the food;
(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 (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) 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.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Spray hose nozzle of warewash sinks in meat department in need of cleaning.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
• No paper towels / non-functioning electric eye for handwash sink in meat cutting room. (Multiple handwash sinks available in meat
department)
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).

Meat Dept.
Three-compartment sink - Sani-T-10 quat sanitizer - 200ppm + food prep + three-separate handwash sinks. Bleach (chlorine) also available for
sanitizer.
Chicken / poultry display case - 38f
Glass-door Prime meat cooler - 38f
Vacuumed Packaged glass-door cooler - 38f
Walk-in meat cooler - 25f
Steak display case - 37f
Deli Center Island:
Handwash + food prep sink
Sandwich display - 38f
Salad / prepped foods case - 37f
Deli meat display - 35f
Cheese display - 34f
Prep cooler - 40f
General store cases / kitchen:
Three-comp. sink - Zap quat sanitizer - 200ppm + separate handwash sink + food prep sink.
Bulk pasta display freezer - (-)9f
Bulk seafood / veggie display freezer - (-)4f
Produce walk-in cooler - 36f
Deli walk-in cooler - 27f
Walk-in freezer - 0f
Dairy / Juice display case - 35f
Soup display case - 36f
Orange juice display case - 34f
Beverage cooler - 41f (no PHF)
Bakery Dept / Coffee counter.:
Two separate handwash sinks + food prep sink.
Coffee prep cooler - 41f
Cake display case - 41f
Three-compartment cooler - 33f
Retarder - 37f
Cheese Dept.
Handwash sink.
"White" cheese display case - 38f
Open display cheese case - 34f / 39f
Bulk cheese cooler - 39f
Disposable gloves, deli paper, and other utensils are used for handling ready-to-eat items in all departments.
Proper labeling for juice packaged on site should say:
"This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and
persons with weakened immune systems".

This is a follow-up inspection concerning items listed on 8-19-09 food inspection report.
-Warning labels are available for the unpasteurized juices.
-Food products in the deli walk-in cooler are date marked.
-Hand wash sinks in the meat and bakery departments are operational. Soap and single-service towels are available at hand sinks.
-Spray hose nozzle at meat utensil wash sink has been cleaned.
Finish Country of Origin Labeling for the meats sold on site.

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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