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Business Info

Restaurant: Chocolate Factory (The)
Address: 161 W. Wisconsin Avenue, Pewaukee, WI 53072
Phone: (262) 264-0015
Total inspections: 3
Last inspection: Nov 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
• Noted food items (sliced deli meats) in upright True cooler with dates past the 7 day mark – these items had been in the freezer. Be
sure dates are kept up so that there is no confusion as to when they need to be discarded.

High-temperature under counter dish machine w/ pre-wash / handwash sink - 164f final rinse plate temperature + seperate handwash sink.
Temperatures taken at time of inspection:
Ice cream display cooler - 0f Ice cream condiment cooler - 31f
Ice cream chest freezer - 4f Milk / other cooler - 34f
Soups - 176f - 181f Sandwich prep cooler, upper, ham - 40f
Sandwich prep cooler, upper, roast beef - 41f Sandwich prpe cooler, lower, air - 36f
True upright cooler - 34f Manitowoc freezer - 0f

* Although it is within food code guidelines to serve pickles from "pickle bar" so that the consumer portions them for themselves (provided a
cover or sneeze shield is available), the current method of preportioned cups works well as there is limited space for the consumer to place
their plate / basket while portioning - therefore discouraging poor handling.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Upper portion of sandwich prep cooler noted at 49f on the turkey and 50f on the diced chicken. The cooler had been stocked a couple of
hours prior. Be sure to keep top portion covered during non-busy times, monitor. Also, cheese noted out at room temperature, again keep
in cooler in pan until busy times or write a plan for using Time as a Control. Covered at time of inspection.l
(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.

High-temperature dish machine w/ pre-wash / handwash sink - 165f final rinse plate temperature + seperate handwash sink + mop / utility sink.
Temperatures taken at time of inspection:
Soups - 189f - 192f Toppings cooler- 25f
Ice cream display freezers - (-)4f, 0f, 1f Chest freezer - 0f
True upright cooler - 39f True upright freezer - 0f
Manitowoc freezer - (-)7f Salad prep cooler - 37f
Sandwich prep cooler - (lower, air) - 39f, upper, turkey - 49f (covered at time of inspection)
Diced chicken in top portion of sandwich prep cooler – 50f

This is a follow-up to the routine inspection done on 11/15/10, the following violations have been corrected:
The cooler is now noted at 36f (lower, air) and upper, turkey - 39f
Cooler now switched to all metal containers, temps checked every 2 hours, upper portion now only stocked immediately prior to lunch /
dinnertime. Cooler also turned down two degrees by repairman. Time as a Control is being used, written policy available.

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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