1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: Chartwells at Carroll University
Address: 101 N. East Avenue, Waukesha, WI 53186
Phone: (262) 524-7347
Total inspections: 4
Last inspection: Dec 10, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Chartwells at Carroll University, 101 N. East Avenue, Waukesha, WI 53186 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.147.2.160 will be logged.

Violation descriptions and comments

Pizza cooler [lower level] noted at 53f. Food including chicken and ham was removed from cooler and discarded. Repair person was
called and unit will be recheck.
Dressings at self service noted at 46f-containers not touching cooling surface. Corrected by end of inspection
**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.
Condiments at salad bar not covered[any areas of display]
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 Plastic ware on display
Violation 37 I: 3-306.11 Food Display.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
Ex. Can opener and slicer foundations, carts used for transporting, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris. Walls of walkin cooler

Dish machine-hot water sanitizing-170f at plate
3 compt sink-Quat
Handwash sinks[multiple]
Food prep sinks
Sanitizing cloths-QT 200ppm
Food prep is done in main kitchen and supplies the various food stations
Temperatures-
My pantry-refrigerator 40f, milk cooler 39f, Bev air cooler 35f,
ham 39f, ice cream freezer 20f
Wild Greens-Bev air cooler 33f, 31f, line cooler 34f, chicken 39f
Coffee Shop- milk cooler 34f, display cooler 33f, beverage cooler 38f
Salad bar- ham 40f, dill dip 40f, cottage cheese 40f, chicken noodle soup 165f
Pizza Station-pizza in service 156f, 158f, cooler 38f[insert 39],
Bev air cooler 33f, Hobart cooler 39f, hot hold 140f
Bakers crust- turkey 39f, ham 39f, dressings 42f
Bev air cooler 40f, Alto sham 170f[corn dogs], Hobart cooler 38f
prep table 34f, true freezer 7f, Bev air coolers 38f, 36f, Silver king cooler 34f, 35f
Hot hold-pasta 172f, potatoes 145f, sausage 160f
Mama Leones[lower level]-Bev air 42f, 39f, soup 156f beverage cooler 38f, freezer -3f, wrap cooler 39f hummus
40f, chicken 39f, cooler 37f, freezer 2f
cooler 41f[insert 35f], fry cooler 35f, prep cooler 36f, beverage cooler 42f
reach in cooler 36f, 35f
Kitchen- burger hold 160f, lower hold 200f, chicken off grill 178f
sandwich prep cooler 36f, freezer -8f, walkin cooler 32f, freezer -10f
Self service- milk cooler 30f, wrapped items 38f, ice cream -10f
Main kitchen- blast chiller 35f, hobart cooler 37f, bakery cooler 37f, salad cooler 38f
victory cooler 36f, hobart cooler 36f, Alto sham 155f
Walkin freezer -10f, produce cooler 32f, milk cooler 35f, meat cooler 27f
last cooler 31f, freezer -10f
Discussed risk factors including temperature control, food handling

Follow up of critical items
1. The pizza cooler in lower level is now maintaining 36f-41f. Continue to monitor.
2. Dressings at condiment bar noted at 40f.
3. Single service articles on display have been corrected.

Plugged line/floor drain in back kitchen area. Recheck
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
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/.
Can opener blade/ worn utensils
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Containers with date stickers, storage of items in dish room
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Dishmachine-hot water sanitize-190f in line, 170f at plate temp
Handwash sink in many areas
Food prep sinks
3 compt sink-Quat sanitizer
Lower level-3 compt/1 sink-quat sanitizer
Handwash sinks
Food prep sink
Front Shop-milk cooler 33f, display cooler 39f
beverage cooler 35f
Pantry-milk cooler 39f, student cooler 35f
ice cream 3f, glass door cooler 34f, egg mixture 40f
Greens area-glass door cooler 40f, prep cooler 38f-insert 40f, rice 160f
Bakery-prep cooler 36f insert 40f
hot hold 156f, cold hold display 40f
cottage cheese 39fx2, french toast 145f, eggs 139f, 145f
Bev air cooler 36f, egg cooler 36f, freezer 2f
prep cooler 37f, 2 door cooler 40f
Main kitchen-Victory cooler 37f, cabinet hold 168f
Salad cooler 38f, Bakery cooler 38f
Freezer-walkin -13f
Produce walkin 34f
Dairy walkin cooler 30f
cheese/meat cooler 34f
Keith cooler 34f, walkin freezer -5f
Blast chiller 36f, Hot cabinet 135f
Pizza area 2 door cooler 34f, prep cooler 36f, insert 37f
hot hold 150f, pizza cooked-166f-170f
Salad Bar-41f-43f, 38f-41f, soup 167f
Entree display-bean 175f, quesadilla 139f, rice 175f
Potato 168f, meat 144f, rice 180f
Lower Level-4 door freezer -6f
pizza 170f, hold 160f-185f, pizza prep 36f, insert 41f
Blender freezer -3f, glass door 36f, display cooler 40f
wrap cooler 34f, meat cooler 37f, freezer -2f,
cooler 33f, insert 38f, 39f
Dressing cooler 35f, 40f, salad cooler 34f
topping cooler 35f, hopper 37f
glass door cooler 35f, turkey burger on grill 167f, burger cooler 37f, insert 39f
Hot hold 168f, 170f, cooler 33f
walkin cooler 33f, freezer 0f
Display cooler 33f, freezer 0f
Discussed risk factors
Discussed kitchen procedures

There was an on site follow up done at end of October and this is another onsite visit to check the fluidity of drain in lower level.
The floor drain and sink drains are draining without any back up noted.
There was a student concern re: hot holding of food.
Coyote Jacks has several food prep areas. The fried food area has a freezer 8f. Food is prepared to order and any hot holding is kept to a
short time. The hot hold unit noted at 170f.
Handwash sink and gloves are available and used.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Chartwells at Carroll University to others? (optional)

Yes

  

No

Add photo of Chartwells at Carroll University (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.147.2.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
MC's Sports Bar	Waukesha, WI
Kwik Trip #436	Waukesha, WI
Dave's Restaurant	Waukesha, WI
Margarita's Mexican Grill	Waukesha, WI
R J's Sports Pub & Grill	Waukesha, WI
ACE Sushi @ Pick 'N Save #6415	Waukesha, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants