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Business Info

Restaurant: Culver's of Mukwonago
Address: 1090 N. Rochester Street, Mukwonago, WI 53149
Phone: (262) 363-4949
Total inspections: 3
Last inspection: Nov 19, 2010

Score
(the higher the better)
92

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Violation descriptions and comments

**CDC Risk Factor Violation 14 I**:
• At the start of the inspection, the dish machine was not sanitizing equipment. Corrected during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 37 N:
• In-between uses the handle of the tongs used to place the raw beef on the grill comes in contact with the raw beef stored in the cooling
unit. This can result in possible contamination of hands used to assemble sandwiches.
3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 35 A:
• Containers of custard in the customer self-service case are not labeled.
WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food Labeling, and 9 CFR 317
Labeling, Marking Devices, and Containers.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.

3-compartment sink, Oasis 144, n.s.u.
Low temperature dish machine.


Temperatures recorded during the inspection:
Walk-in cooler - 39f
Walk-in freezer - [-]7f
Display freezer - [-]8f
Reach-in (customer service area) - 41f
Steam table - (soup) 169f, (chili) 157f
Custard mix in hopper - 41f
Sundae reach-in - 35f
GRILL LINE
Freezer -[-]6f
Salad prep - 37f
Side units- (inside) 35f & 36f,
(top) fish -36f,
burger - 40f
Steam table
Mashed potato- 154f
Pot roast - 166f
Back area steam table - (chili) 140f

3-Compartment sink, Quat sanitizer (NSU) + Low temperature dish machine, 200ppm Chlorine sanitizer + single compartment sink + multiple hand
wash sinks.
Sanitizer wiping cloth bucket 200ppm


Temperatures recorded during inspection:
Mashed potatoes: 137f
Chili dog sauce: 153f
Pot roast: 167f, 157f
Ham: 39f
Prime rib: 40f
Tuna salad: 61f (just made)
Fish batter: 41f
Prep cooler: 37f, drawer cooler 37f
4-door freezer: (-)7f
Fried chicken: 154f
Walk-in cooler: 39f
Walk-in freezer: (-)5f
Soft serve: 40f, 41f, 36f
Toppings cooler: 31f
Front cooler: 39f
Chicken Wild rice soup: 159f
Vegetable beef soup: 162f
Bean with ham soup: 162f
Chili: 164f
* Some containers noted in ill repair. Equipment, utensils shall be replaced if broken, cracked, no longer easily cleanable.
- Ingredients available for self service packaged custard.
- No violations recorded during inspection.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
Shaved prime rib is not included in the bare hand contact plan. The bare hand does not address issues related to changing work stations.
Employees will periodically change work stations. Please amend plan and re-submit for review.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
Shaved prime rib is portioned on a scale for weight upon opening from sealed packaging. The scale surface contained a sticker and is not an
easily cleanable surface. All food contact surfaces shall be smooth, non-absorbent, and easily cleanable.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.

This is a follow up inspection due to a complaint about foodborne illness received by this Department this morning. Prime rib sandwich was
implicated as the cause of illness and was consumed at 6 PM last night (11/18). The employee health policy was reviewed with the shift
manager. An employee reported illness and experienced vomiting and was promptly sent home today 1245 pm today. This employee worked at the
restaurant last night from 5 pm-close.

Shaved prime rib is being held in the grill line cooler at 37 f
Shaved prime rib cooked to temperature of 180 f on the grill.

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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