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Business Info

Restaurant: Delafield Brewhaus
Address: 3832 Hillside Drive, Delafield, WI
Total inspections: 3
Last inspection: Oct 13, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

Serving: BBQ pork, brats, italians
* Hot hold units - 170f, 170f Freezer - 32f
* Handwash / gloves available
* Warewash available - bleach for sanitizer

Violation 31 A: 3-501.15 Cooling Methods.
• Large containers of sauces noted in walk-in cooler. Be sure to use one of the methods described below for proper cooling.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 37 E: 3-305.11 Food Storage.
• Food stored on floor of 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.
(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 37 N: 3-307.11 Miscellaneous Sources of Contamination.
• Fly strips hung over food prep / storage areas.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Seals of some coolers and freezers.
• Panini press.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Bulb in three-comp freezer need shield or should be shatterproof.
(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.

Low-temperature dish machine - Sunburst chlorine sanitizer - 50 ppm + food prep sink + seperate handwash sink + banquet kitchen has
low-temperature dish machine - 50ppm chlorine sanitizer + food prep sink + three bars have three and four-compartment sinks - Beer Clean
sanitizer - main bar at 100ppm chlorine. Sanitizer in bucket - 200ppm quat sanitizer.
Dance Hall approval can be given:
* Hard surface for dancing * Restrooms available * Lit exit signs
* Fire extinguishers available * CAPACITY SIGN? * Etc.
Temperatures taken at time of inspection:
Grill-line:
Ice cream freezer - 0f Victory desert cooler - 41f
Winston hot hold (bbq pork) - 135f Bev Air prep cooler - 34f
Cooler drawers - 32f Grill-line prep cooler, upper mushrooms - 40f
Grill-line prep cooler, lower, air - 39f French onion soup - 176f
Pasta cooler, lower - 36f Pasta cooler, upper cream sauce - 39f
Prep freezer - 0f BBQ pork on steam table - 182f
Other:
Taco meat - 147f Bev air freezer - (-)11f
Bev Air salad prep cooler - 34f Salad prep cooler - 32f
Walk-in cooler - 32f Condiment cooler - 34f
Pizza prep cooler - 32f Small pizza prep cooler - 34f
Main bar coolers - 33f - 43f
Basement:
Walk-in cooler - 30f Walk-in freezer - (-)4f
Beer walk-in cooler - 38f Three-comp freezer - 0f
Banquet bar cooler - 34f

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Soda nozzles in need of better cleaning.
• Standing water on bottom of burger condiment cooler.
• Some open drains in need of cleaning.
• Corrected at time of inspection.
(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.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
• Cheesecake noted with a date of 10/1. Disposed of at time of inspection.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Bar ice scoop should be stored in ice with handle extended or in separate, designated container.
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).
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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Low-temperature dish machine - Sunburst chlorine sanitizer - 50 ppm + food prep sink + seperate handwash sink + banquet kitchen has
low-temperature dish machine - 50ppm chlorine sanitizer + food prep sink + three bars have three and four-compartment sinks - Beer Clean
sanitizer - main bar at 100ppm chlorine. Sanitizer in bucket - 200ppm quat sanitizer.

Dance Hall approval can be given:
* Hard surface for dancing * Restrooms available * Lit exit signs
* Fire extinguishers available * CAPACITY SIGN? * Etc.
Temperatures taken at time of inspection:
Victory upright cooler - 40f Ice cream freezer - 12f
Winston hot hold (pork) - 135f Bev-Air cooler - 40f
Cooler drawers - corned beef - 40f, Steak - 31f Sandwich prep cooler - lower,air - 37f
Sandwich prep cooler - upper, mushrooms - 37f Steam table, pulled pork - 155f
French onion soup - 155f Pasta prep cooler - 37f
Prep freezer - 0f Fish prep freezer - 0f
Taco meat, beef - 165f, chicken - 156f, taco prep cooler - 34f
Salad prep cooler - upper, feta - 38f, lower, air - 36f Small pizza prep cooler - 41f
Large pizza prep cooler - upper, diced chicken - 36f, lower, air - 38f
Server station - juice dispenser - 33f, cream soup - 165f
Upstairs walk-in cooler - 30f, diced chicken - 38f Basement 3-comp freezer - 0f
Basement walk-in freezer - 0f, walk-in cooler - 31f, beer walk-in cooler - 36f
Bar coolers - 32f- 40f

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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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