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Business Info

Restaurant: Charcoal Grill & Rotisserie
Address: 15375 W. Greenfield Avenue, New Berlin, WI 53151
Phone: (262) 432-3000
Total inspections: 3
Last inspection: Mar 16, 2011

Score
(the higher the better)
87

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Violation descriptions and comments

**CDC Risk Factor Violation 14 I**:
• Recorded levels of sanitizer in the final rinse of the bar glass washer and dish machine were below 50ppm.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 31 B:
• The cooling bin on the east side of the cooks line is not capable of holding food at 41f .
4-301.11 Cooling, Heating, and Holding Capacities.
(A) With the exception of ¶ (B), adequate mechanical refrigeration with sufficient capacity
shall be provided to maintain POTENTIALLY HAZARDOUS FOOD at or below 41degrees F.
(B) Ice may be used for the transportation, storage, display, cooling and service of POTENTIALLY
HAZARDOUS FOOD if APPROVED by the REGULATORY AUTHORITY, and it can be demonstrated that FOOD product temperatures will be maintained at or below
41degrees F.
(C) EQUIPMENT sufficient in number and capacity for heating and hot holding of POTENTIALLY
HAZARDOUS FOOD shall be provided to achieve and maintain FOOD temperatures as specified
under Chapter 3 of the WI Food Code.
Violation 47 B:
• Areas noted in need of more frequent cleaning; kitchen walk-in floor under storage shelves, outside of equipment in back prep area
including the wall, inside lower level ice maker.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Temperatures recorded during the inspection:
SELF SERVICE
Pasta - 143f Sauce -135f
Salad dressing - 41
PIZZA STATION
Chicken - 155f Beans - 169f
Hot holding cabinet - 148f
Pizza prep cooler
Inside - 36f Cheese - 39f
Sausage - 33f
WAIT STAFF
6-door true cooler - 39f Ice cream - [14f]
Salad prep cooler
Top - 41f Inside -41f
Soups - 155f
Small prep cooler - 39f
COOKS LINE
3- door meat cooler - 40F Walk-in cooler - 41f
Grill drawers - 34f & 41f
Prep top cooler
Top (sour cream) - 33f Inside - 37f
Steam Tables
Mashed potato - 141f Chicken - 150f
Beans - 163f Mushrooms - 151f
2-door True cooler - 40f
Freezer - [7f]
Lower level walk-in - 35f
Lower level walk-in freezer -[4f]

This is a follow-up to my inspection of 1-21-10. Violations noted during that inspection have been addressed.
* Recorded 50ppm of sanitizer in the final rinse of the bar glass washer and kitchen dish machine.
* The east cooks line refrigerated bin is now covered. Temperature of food stored in the unit during this visit was 37f.

**CDC Risk Factor Violation 13 A**.
• In the 3-door True meat cooler, raw meats were stored above cold cuts. Violation was corrected during the inspection.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(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 I**:
• At the start of may inspection, the dish machine and bar glass washer were not sanitizing dishware. The violation was corrected during the
inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 44 A:
• Observed a cook wash his gloves when they became soiled. Educate food workers in correct glove use.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 34 C:
• Provide thermometers in all coolers.
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.

Low temperature dish machine, corrected to 100ppm of sanitizer in the final rinse.
3-compartment utensil wash sink and pre-wash sink.
Bar glass washer, corrected to 50ppm
Banquet kitchen dish machine, n.s.u.
(2) hand wash stations, one in wait staff area and one in rear of kitchen.
3-compartment food prep sink.
Mop sink in kitchen next to dish washing area.
Temperatures recorded during the inspection:
Kitchen walk-in - 27f
Banquet walk-in - 41f
Banquet walk-in freezer - (-10f)
Beverage walk-in - 29f
Pizza prep cooler - 37f
Chili (pizza area) - 182f
Wait staff
Salad reach-in - 38f
6-door True cooler - 33f
Small salad dressing reach-in - 39f
Ice cream freezer - (3f)
Steam table - (soup) - 190f
Cooks line
3-door meat cooler - 35f
Grill drawers - 41f
Prep cooler - 41f
Work table cold holding - 35f
Steam table
Rice - 150f
Ribs - 136f
Back of house
Freezer - (6f)
Reach-in cooler - 36f

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Takes reservations:

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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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