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Business Info

Restaurant: Coach House Grill (The)
Address: W233 S7260 Vernon Lane, Big Bend, WI 53103
Phone: (262) 662-4444
Total inspections: 4
Last inspection: Feb 9, 2010

Score
(the higher the better)
84

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• Noted employees using open beverage containers on grill-line.
• Employees smoking in warewash / food storage area (upright freezers and cooler).

(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• Grill-line handwash sink noted with missing “cold” handle – only hot water available. Screwdriver provided for temporary use, am told new
handle ordered. Until repaired use waitress station handwash sink across from grill-line.
(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.
Violation 37 E: 3-305.11 Food Storage.
• Food stored on floors of walk-in cooler and freezer.
• Food stored on shelf directly under plumbing of waitress station handwash sink.
(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
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Clean top of dish macine.
• Soda gun drain tubes in need of cleaning or replacement.
• General cleaning throughout.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
• Bar floor noted in need of repair / replacement.
• Due to burst pipes some areas of wall are missing – repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
• General organizing needed in kitchen.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Missing light shield in warewash / cold food storage room.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Be sure ice scoops behind bar are stored in the ice with the handle extended. Also, make sure they all have handles.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

High-temperature dish machine - 160f final rinse plate temperature + three-compartment sink + food prep sink + kitchen has two seperate
handwash sinks + bar has handwash sinks. Bleach sanitizer in bucket - 100ppm. Three-comp. sinks at bar - Sysco quat tablets - 200ppm.
Temperatures taken at time of inspection:
Pizza prep cooler - 37f (upper, cheese), 41f (lower, chili), 41f (lower, cheese spread)
French onion soup - 180f Chili - 192f Cheese soup - 167f
Grill-line freezer - (-)11f Delfield upright cooler – 31f Cooler drawers - 38f
True upright cooler - 32f True upright freezers - (-)6f, 3f
Walk-in freezer - (-)6f Walk-in cooler - 34f
Bar walk-in cooler - 27f Bar coolers - 36f - 38f

This is a follow-up to the routine inspection done on 3-25-09. The following violations have been corrected:
04A) Employees now drinking out of covered beverage containers. NO more smoking in warewash / food storage area.
08C) Grill-line handwash sink repaired.
37E) Food no longer stored on floor of walk-in cooler / freezer. Food no longer stored under plumbing of handwash sink.
47A) Cleaning done: top of dish machine, soda gun drain tubes replaced, general cleaning.
53Q) Walls with burst pipes are repaired.
53X) Organizing done.
54B) Light shields replaced in warewash area.
41A) Ice scoops now properly stored.
Dance Hall Approval Can be given:
* Hard surface for dancing * Fire extinguishers * Lit exit signs
* Restrooms * Capacity sign * Etc.

Received a complaint from 7-3-09 stating that there was sewage back-up into the hallway by the restrooms and the restrooms themselves at about
6:30. At 8:00 on a return trip to the restrooms the floor was still wet with some clumps of wet toilet paper. Pumpers had been out dring
ball games as well.
According to manager, holding tanks are pumped 2x per week by Stanley Walter. The tanks were not full (alarm had not gone off as a sofball
was found wedged in cover). Problem addressed as soon as discovered. According to well and septic inspector - new riser and man hold cover
needed for tanks, also keep the tanks locked. The amt. of sewage was a mop bucket full. Floors throughout were throughly bleached. Sewage
did not make it's way to the kitchen.
In the future, when there is sewage back-up, the establishment must close to the public and cease all restaurant / food prep operations until
the problem is resolved and affected areas are throughly sanitized with bleach as sewage is an immediate threat to public health. This is
part of the agreement in holding a restaurant license.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Clean pizza oven.
• Can opener blade.
• Bread warmer.
• General cleaning / organizing
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
**Critical Violation 26 B** : 7-102.11 Common Name.C
• Chemicals out of original containers should be labeled with contents. Corrected at time of inspection.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 37 E: 3-305.11 Food Storage.
• Food on floor in walk-in freezer.
(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.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Grill-line cutting board in need of resurfacing / replacement.
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 53 Q: 6-501.11 Repairing.
• Bar floor in need of repair.
The PHYSICAL FACILITIES shall be maintained in good repair.

High-temperature dish machine - 160f final rinse plate temperature + three-compartment sink + food prep sink + kitchen has two seperate
handwash sinks + bar has handwash sinks. Bleach sanitizer in bucket - 100ppm. Three-comp. sinks at bar - Sysco quat tablets - 200ppm.
Temperatures taken at time of inspection:
Prep cooler, upper, olives - 41f, lower, air - 37f Single-comp. prep cooler - 36f
Server cooler - 32f Cooler drawers, brats - 35f
Mexican rice - 150f Chicken - 150f
Ground beef - 109f, reheated Refried beans - 160f
Grill-line freezer - 7f Spicy chicken soup - 165f
Outside walk-in freezer - (-)35f Walk-in cooler - 34f
Bar walk-in cooler - 31f Bar coolers - 35f - 42f (no PHF)
Dishroom upright True cooler - 35f True upright freezer - 5f

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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