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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Chubby's Tap
Address: 1220 The Strand, Waukesha, WI 53186
Phone: (262) 548-9284
Total inspections: 4
Last inspection: May 10, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Chicken and sauce cooling on counter [Corrected by end of inspection]
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Items in cooler
**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.
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.
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 46 J: 4-603.12 Precleaning. Sink use is wash, rinse, and sanitize
(A) FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit
or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash
cycle.
(B) If necessary for effective cleaning, UTENSILS and EQUIPMENT shall be preflushed, presoaked,
or scrubbed with abrasives.
Ex. Storage surfaces, outside of equipment, 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.

3 compt.-bar sanitizer-
Handwash sink
Temperatures
bar cooler 31f
freezer 0f
cooler 37f
prep cooler 35f, insert 38f
glass door 38f
lower freezer 0fx3
Homestyle refrigerator 40f
Discussed risk factor

Follow u of inspection
1. Cooling is continuing to be followed.
2. Iodine sanitizer is being used in kitchen.
3. Datemarking has been started .
Continue to correct violations

Utensils and towel stored in hand sink[corrected by end of inspection]
**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.
eggs stored above ready to eat items
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(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;
Pan of cooked meat sitting on counter
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Ground beef thawing beyond slacking time
Violation 33 A: 3-501.12 Potentially Hazardous Food, Slacking.
Frozen POTENTIALLY HAZARDOUS FOOD that is SLACKED to moderate the temperature shall be held:
(A) Under refrigeration that maintains the FOOD temperature at 41 degrees F or less, as specified
in Subparagraph 3-501.16(A)(2); or
(B) At any temperature if the FOOD remains frozen.
Floor under and behind equipment
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.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Food certificate is expired
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

3 compt. sink-chlorine-NSU
Handwash sink
Temperatures
upright cooler 35f
freezer -3f
taco meat on stove 200f
chicken 183f
prep cooler 34f, insert 39f
bar cooler 38f
freezers [lower level] 2f, 0f, 10f,
cooler/freezer 38f, 0f
Discussed risk factors

Follow up of inspection
1. Items thawed are being cooked at this time.
2. Handwash sink is accessible.
3. No cooked food sitting on counter.
4. Discussed storage of eggs.

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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