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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Community Café
Address: W180 N8085 Town Hall Road, Menomonee Falls, WI 53051
Phone: (262) 251-1000
Total inspections: 3
Last inspection: Jun 4, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The non hand operated employee handwash sink had towels stored in it, and they were using the prewash sink to wash hands. See below
information. Violation was corrected during the inspection, towels were removed, and employees educated that a handsink can only be used for
handwashing and nothing else.
**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.
A portion of the poured floor is missing, and bare concrete showing. Repair or seal the concrete so smooth, easily cleanable.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
The ice scoop container in Community café is broken(the bottom broke off), so ice scoop was stored un-protected.
The ice scoop in the main kitchen was stored in the ice with the handle buried in the ice.
Store the ice scoops in a sanitary, protected manner, or in the ice with the handle extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
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).

Datemarking is being done
Gloves are being worn when handling ready to eat foods
Community Cafe-Dishwasher at 181 f, plus 4 compartment sink, EcoLab Oasis sanitizer
Main kitchen- Dishwasher at 189 f, plus Power Soak 3 compartment sink, EcoLab Oasis sanitizer at 200 ppm
Reviewed employee health policy

Temperatures recorded;
Community Cafe;
Randell freezer 5 f
True freezer -10 f
Randell coolers 38 f, 35 f
Cooks line cooler 40 f, upper line/ham 40 f
Cooks line cooler 40 f, upper line display salad cooler 41 f
Randell drawer cooler 40 f
Ice cream freezer 7 f
Soup 169 f
True cooler 35 f
Pizza cooler 40 f
Delfield freezer -3 f
Ice cream bar freezer 0 f
Randell milk cooler 35 f
True beverage cooler 37 f
True cooler 37 f
Main kitchen/.cafeteria:
Scrambled eggs 138 f
Hashbrowns 153 f
Oatmeal 162 f
Cream of wheat 139 f
Delfield cooler 38 f
Alto Sham/gravy 195 f
Cold holding egg mixture 38 f
Pancake batter 39 f
Randell dessert cooler 38 f
Milk cooler 40 f
Soft serve 41 f
Hobart freezer 0 f
Traulsen cooler 34 f
Randell cooler 33 f
True freezer -3 f
Dairy walk in cooler 35 f
Produce walk in cooler 33 f
Meat walk in cooler 34 f
Walk in freezer -10 f
Traulsen cooler 32 f
Drawer cooler 37 f
Line cooler 33 f
Traulsen 4 door cooler 33 f
Traulsen freezer 0 f
Delfield cooler 37 f
The salad bar was not set up in the main kitchen
Note; the water refrigerator was not working today, but they only had bottled water in it.

Noted large pots not stored inverted to protect from possible contaminants. Store large pots inverted, or keep them covered.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
Our records show Sharon Silberzahn’s food manager certification expires on 4-16-10, see below class information.
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.

Reviewed temperature logs--temperatures are taken twice a day
Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Datemarking is being done
Dishwasher in hospital kitchen had a plate temp of 166 f, plus 3 compartment (Power Soak) sink, Eco lab Oasis quat sanitizer, test kits
available..
Community Cafe dishwasher at 182 f, plus 4 compartment sink, Eco Lab Oasis sanitizer.
Temperatures recorded;
Community Cafe;
Drawer cooler 40 f
Line cooler 37 f
Line cooler 38 f
Omelets 178 f
Soup 176 f
Salad cooler 33 f
Ices cream freezer 3 f
Nacho cheese 153 f
Glass door cooler 33 f
Alto Sham 190 f
Deslfield freezer -6 f
Randell cooler 34 f,
Randell cooler 36 f
True freezer -8 f
True beverage cooler 34 f, 33 f
Randell milk cooler 34 f
Ice cream bar freezer 0 f
Main Hospital cafeteria;
Hash browns 150 f
Bacon 144 f
Apple/Oatmeal squares 156 f
Scrambled eggs 160 f
Oatmeal 139 f
Sausage 179 f
Randell cooler 38 f
Top line cooler/ham 37 f
Randell dessert cooler 35 f
Display milk cooler 38 f
Ice cream bar freezer -4 f
Soft serve 40 f
Note; salad bar not set up yet.
Hospital kitchen;
Hobart freezer 0 f
Traulsen cooler 33
Traulsen cooler 34 f, top line/ham cubes 35 f
Steam table; chili 148 f, bacon 158 f, mashed potatoes 177 f, brown gravy 168 f, mac N cheese 178 f
Traulsen cooler 34 f
Traulsen freezer -6 f
Delfield cooler 32 f
Fruit cooler 36 f, top line/peaches 36 f
Walk in cooler #1 34 f
Walk in cooler #2 35 f
Walk in cooler #3 39 f
Walk in freezer -10 f
Delfield cooler 33 f
True freezer -9 f

This is a partial inspection due to a small fire in the kitchen from a four burner stove that ignited after a gas knob was broken off from a
housekeeping person. The gas line was disconnected and the unit was moved out of the kitchen. The fire was put out with an ABC type
extinguisher.
See attached incident report.
At the time of inspection the area was cleaned up of all residue from the extinguisher. When this incident happened all the food was put away
inside of refrigerators.
O.K. to reopen kitchen for food prep.

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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