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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Famous Dave's
Address: 2137 E. Moreland Blvd., Waukesha, WI 53186
Phone: (262) 522-3210
Total inspections: 3
Last inspection: May 12, 2010

Score
(the higher the better)
86

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Violation descriptions and comments

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was no soap at the bar hand wash sink and at the hand wash sink in the ware washing area.
• Be sure that all hand wash sinks are accessible, have both hot and cold potable water and are stocked with soap and paper towels.

Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• There no paper towels at bar and warewashing hand wash sinks
• Stock paper towels at both sinks.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Low temperature dish machine, less than 50ppm chlorine sanitizer.
• Do not use dish machine until it can maintain a concentration of 50ppm or greater. Until then, the 3-compartment sink method will be used
(quat sanitizer).
• Repair man called.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.




**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Items noted as soiled:
o Clean dishware in clean storage area noted with food debris (violation corrected: dishware was rewashed)
o Handles of equipment (under portions), clean more frequently
o Top and crevices of dish machine

(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.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• Large gap at bottom of back door in dry storage.
• Weather stripping was no longer intact.
• Repeat violation.
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Large white bins in clean dish area by dish machine in ill repair, no longer cleanable. Replace.
• Plastic lexon containers noted with sticker residue. If equipment is no longer easily cleanable, or smooth, then replace.
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.
Violation 45 V: 4-501.12 Cutting Surfaces.
• All cutting boards on grill line and smaller prep cutting boards need to be resurfaced or replaced.
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 49.1 A: 5201.11 Plumbing System Constructed. Water faucets must not leak and must be repaired in compliance with the state of
Wisconsin Plumbing Code.
• Hand wash sink faucet was leaking
Violation 51 G: 6-501.12 Cleaning, Frequency and Restrictions.
• Floor in back storage area by grease transfer in need of more frequent cleaning. Keep it up!
• Floor in clean dish area under shelving.
• Air gaps/floor sinks need to be cleaned more frequently.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

Low temperature dish machine, less than 50ppm chlorine sanitizer + 2-compartment vegetable food prep sink + multiple compartment sinks used
for pre-wash of pots, pans and trays + 3 hand wash sinks + mop/utility sink.
Bar has 4-compartment sink, Beer clean sanitizer, 100ppm + 2 dump sinks + hand wash sink.
Ecolab Oasis quat 146 sanitizer, 200ppm
Temperatures recorded during inspection:
Delfield prep cooler: air 41f, top- wings 41f, bottom- breaded fish was 50f (just prepared)
Fryer freezer: 18f
Delfield drawer cooler: hamburger 37f, hot link cuts 40f, hot link 45f (just prepared)
Mashed potatoes 150f
Baked beans 155f
Salad prep cooler: top- potato salad 38f, egg 41f, bottom- air 34f
Hot hot unit (by grill): baked potato 185f, ribs 150f
Walk-in cooler: 30f
Ice cream freezer: 2f
Meat hot holding drawer: 180f
Chicken final cook temperature: 172f
Stew: 147f
Chili: 149f
Chicken rice soup: 148f
* Observed one food employee using bare hands to handle ready -to-eat corn bread. Tongs were available. Be sure all employee are preventing
bare hand contact with ready to eat foods.

This is a follow up to the routine inspection done on 4-21-2009.
08D,E) Soap and paper towels available at bar hand wash sink and hand wash sink in ware washing area.
14D) Low temperature dish machine 100ppm chlorine sanitizer
14F) Food/non-food contact surfaces are now clean.
36A) Back door now protected against rodents and insects.
45C) Large bins were replaced. Lexon containers are now clean.
45V) Cutting boards are on order.
49) Handwash faucet no longer leaking.
51G) Physical facilities now clean.

Violation 45 V: 4-501.12 Cutting Surfaces.
The cutting boards on the grill line are showing signs of wear and are visibly discolored. The cutting boards shall be repaired or replaced.
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 44 A: 3-304.15 Gloves, Use Limitation.
An employee did not change gloves between handling the dirty and clean dishes.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.


(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Shelves and storage bins have accumulated dust and grime and shall be cleaned.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
The handwash sink near the dishwasher is not functional and should be repaired for convenient utilization. The manager indicates that employees
are using a nearby sink.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Doorway near smoker to outside area has a small gap between floor and door bottom. A brush sweep or effective alternative could be used to
address this issue. The grout on the kitchen floor is worn between tiles and should be repaired.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
There is a light cover missing on ceiling fluorescent bulbs in kitchen/backstorage area.
(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.
Several items on drainboard-stacked wet
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Low temperature dish machine, with at least 100 ppm chlorine sanitizer + 2-compartment vegetable food prep sink + multiple compartment sinks
used for pre-wash of pots, pans and trays + 3 hand wash sinks (2 functional) + mop/utility sink.
Bar has 4-compartment sink, Beer clean sanitizer, 50ppm (additional sanitizer added—100ppm)+ 2 dump sinks + hand wash sink.
Ecolab Oasis quat 146 sanitizer in buckets, 200ppm

Temperatures recorded during inspection:
Kolpack walk-in cooler: 38f
International walk-in freezer: (-4f)
Hot box warmer: 200f
Chest freezer near grill line: 11f
Ice cream freezer: 3f
Grill line double-door refrigerator: 40f
Silver Star cooker: 480f
Desert cooler: 33f
Beverage Cooler: 42f
Beans: 150 f
Pork ribs: 137f (hold)
Baked potatoe: 160f
Corn: 157f
Chili: 144f
Chicken and wild rice soup: 140f
Pork ribs: 164 f
Fish: 41 f
Potatoe salad: 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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