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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Danny Haskell's
Address: W171 S7260 Lannon Drive, Muskego, WI 53150
Phone: (262) 679-9535
Total inspections: 2
Last inspection: Jan 17, 2011

Score
(the higher the better)
93

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Violation descriptions and comments

• If you chose to serve burgers under cooked if requested by your customers, a consumer advisory is required on your menu.
WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without
otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit
holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in
(B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.

4-compartment bar sink
soap and single service towels are available
BTF sanitizer, n.s.u.
4-compartment utensil wash sink
pre-wash serves as a hand wash station
soap and single service towels are available
Sanitizer, bleach, n.s.u.
Mop sink is available
Separate Food prep sink is not available
Temperatures recorded during the inspection:
Walk-in beverage cooler - 41f Bar pizza freezer - [0f]
Kitchen freezers - 13f & 41f Sandwich reach-in - 39f
4-door Koch reach-in - 40f

**CDC Risk Factor Violation 07 A**:
• Observed bare-hand contact with ready-to-eat food.
3-301.11 Preventing Contamination from Hands.
(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.
Violation 38 D: 2-402.11 Effectiveness.
• Personal working with food in the kitchen shall wear hair restraints.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

A consumer advisory is on the menu.
Gloves are available, but not used during the inspection.
I recorded 100ppm of BTF sanitizer in the final rinse of the 4-compartment bar sink.
4-compartment kitchen utensil wash sink, bleach is available for use as a sanitizer, n.s.u.
(use 1/4 oz per gallon of water to provide 100ppm of available sanitizer.
Pre-wash sink doubles as a hand wash sink.
Mop sink is available
No food prep sink
Temperatures recorded during the inspection:
Kitchen
Koch 4-door reach-in - 34f
Reatone freezer - [-9f]
Frigidaire under counter reach-in - 35f
Sandwich reach-in - 35f
Chest freezer - [-8f]
G.E. reach-in freezer - [-1f]
Steam table (soup) - 162f
Bar
Beverage cooler - 38f
Beer walk-in - 36f

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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

Cuisines:

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants