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Business Info

Restaurant: Fazoli's
Address: 1900 Silvernail Road, Pewaukee, WI 53072
Phone: (262) 650-6550
Total inspections: 3
Last inspection: Jul 1, 2009

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Pastas held on ice noted at 46f / 50f.
• Upper portions of prep coolers: salad prep cooler – 44f (cheese), pizza prep cooler – sausage – 48f, deli ham – 47f, pepperoni – 46f.
• Currently using a former steam table for holding pastas on ice for regular everyday use, also just noted nesting in iced container. This
is not an approved practice – should have mechanical refrigeration for pastas. Ice is considered for temporary use, not in lieu of a
commercial cooler.
• Returned to walk-in for cooling. Corrected at time of inspection.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
Violation 38 D: 2-402.11 Effectiveness.
• Employees should be wearing hats or hair nets.
(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.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Cleaning cloths should be stored in sanitizing solution between uses.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Seals of many coolers / freezers / hot hold units.
• Air gap of food prep sink.
• Hood filter over pasta “re-heat” station (non-oil).
• Some shelving in coolers / freezers.
• Handles of equipment (coolers, freezers, etc.)
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Unable to find thermometers in all coolers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
**CDC Risk Factor Violation 02 A**: 2-201.11 Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants.C
• Review of food employee reporting agreement is needed. Left example.
The PERMIT HOLDER shall inform FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and current FOOD EMPLOYEES to report
to the PERSON IN CHARGE, any information about their health as it relates to diseases that are transmissible through FOOD.
A FOOD EMPLOYEE or applicant shall report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne
disease transmission, including the date of onset of jaundice or of an illness specified under ¶ (C), if the FOOD EMPLOYEE or
applicant:
(A) Is diagnosed with an illness due to:
(1) Salmonella spp.,
(2) Shigella spp.,
(3) Shiga toxin-producing E. coli,
(4) Hepatitis A virus, or
(5) Any other pathogen that can be transmitted through FOOD such as: Entamoeba
histolytica, Campylobacter spp.; Norovirus; Cryptosporidium spp.; Giardia spp.;
Yersinia enterocolitica; Staphylococcus aureus; or Listeria monocytogenes.
(B) Has a symptom caused by illness, infection, or other source that is:
intestinal illness (1) Associated with an acute gastrointestinal illness such as:
(a) Diarrhea,
(b) Fever,
(c) Vomiting,
(d) Jaundice, or
(e) Sore throat with fever.
(2) A lesion containing pus such as a boil or infected wound that is open or draining
and is:
(a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall
protects the lesion and a single-use glove is worn over the impermeable cover,
(b) On exposed portions of the arms, unless the lesion is protected by an impermeable
cover, or
(c) On other parts of the body, unless the lesion is covered by a dry, durable, tight-
fitting bandage;
(C) Work with a HIGHLY SUSCEPTIBLE POPULATION and has had a past illness from:
(1) Salmonella spp. within the past three months,
(2) Shigella spp. within the past month,
(3) SHIGA-TOXIN-PRODUCING E. COLI, within the past month, or
(4) Hepatitis A virus within the past month.

Four-compartment sink - Clean quat sanitizer - 200ppm + two seperate handwash sinks + food prep sink + mop / utility sink.
Temperatures taken at time of inspection:
Royalton hot hold unit - 165f Salad prep cooler - 41f (lower, air)
Salad prep cooler - 44f (upper, cheese) Pasta on ice - 46f / 50f
Meat sauce - 160f Meatballs - 170f
Lasagna - 182f Pizza prep cooler - 37f (lower, air)
Pizza prep cooler - 48f (upper, sausage), 47f (upper, deli meat), 46f (upper, pepperoni)
MC II cooler - 37f Salad display - 37f
Sandwich prep cooler - 40f Walk-in cooler - 38f
Walk-in freezer - 0f

This is a follow-up to the routine inspection done on 6-9-09.
20A) Pastas held on ice still noted @ 47f / 41f / 48f / 50f. Bulk pastas in walk-in cooler noted at 45f / 46f. upper portion of prep cooler
noted @ 45f pepperoni, 46f sausage, 46f deli ham.
Non-critical items that still need addressing:
38D) Employees should be wearing hats / hair nets - even mgmt. if they are handling food.
39A) Cleaning cloths still need to be in sanitizing solution btw. uses.
47A) Some cleaning still to be done.
-------------------------------
34C) Thermometers now available in all coolers.
02A) Employee reporting agreemetn now available.
As a second follow-up for item 20A must be done a fee equal to 1/4 of the license fee will be charged. Follow-up on Wed. July 1st.

This is a second follow-up to the routine inspection done on 6-17-09.
Pastas held on ice noted @ 41f, be sure ice is built up on sides of pasta container, not just the bottom.
Bulk pastas moved to colder portion of walk-in, noted at 41f.
Deli meat in prep cooler @ 39f, lower, air - 38f.
* Continue to monitor food temps.
* Looking into getting a "pasta chiller"

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Takes reservations:

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Accepts credit cards:

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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:

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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