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Business Info

Restaurant: Fazoli's
Address: 3800 S. Moorland Road, New Berlin, WI 53151
Phone: (262) 796-8545
Total inspections: 3
Last inspection: Oct 25, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**:
• I noted a build-up of black material on the pasta covers on the line. Old food debris was found under the cutting board on line. The racks
used to store clean equipment are soiled. Some plastic covers in clean storage had a greasy feel (use hot soapy water when washing greasy
equipment).
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 45 C**:
• Large stainless containers in the pasta boiling station appear to have been welded. The weld is not smooth. There is a build-up of old
greases around the weld.
4-101.11 Characteristics.
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.
Violation 51 B:
• Waste containers in the women’s restroom stalls should have covers.
5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

4-compartment sink, Kay Quat, n.s.u.
Separate food prep sink
(2) hand wash stations
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant. Rebecca Schimp has a current Serve Safe Certificate.
Temperatures recorded during the inspection:
Walk-in cooler - 34f Walk-in freezer - (-2f)
Sandwich reach-in - 40f/37f Small single door sandwich cooler - 40f/36f
2-door reach-in cooler - 36f Salad Display cooler - 41f
Small under counter cooler - 38f Pasta on ice - 42f, 41f & 43f
STEAM TABLE
Meat sauce - 169f Meatballs - 159f
Lasagna - 181f Hot holding cabinet - 170f

**CDC Risk Factor Violation 14 F**:
• Cleaning of both food contact and non-food contact surfaces needs improvement. Many areas are not clean to sight and touch. This was noted
as a violation on the last inspection.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 20 A_COLD HOLDING**:
• Food stored in the small salad reach-in cooler were above 41f. The inside of the unit is iced up.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
**CDC Risk Factor Violation 22 A**:
• Par cooked pizza held at room temperature (using time as a public health control) must have a pull time. Corrected during the inspection.
WFC 3-501.19 Time is not being properly used as a public health control. If time only, rather than time in conjunction with temperature, is
used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous
food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from
temperature control,
(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed
from temperature control,
(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and
(4) Approved written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
**Critical Violation 26 C** :
• Degreaser was found stored on the ice maker.
7-201.11 Separation.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

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.

4-compartment sink, Clean Quick sanitizer, recorded 200ppm in the final rinse.



Temperatures recorded during the inspection:
Walk-in cooler -38f
Walk-in freezer - [-5f]
Sandwich station - 35f
2-door MCII cooler - 40f
Pasta on ice - 41f, 40 f & 41f
Small salad reach-in
Inside air temp - 43f
Top (food) - 46f-48f
Small reach-in (coffee bar) - 39f
Display cooler - 41f
Steam table
Lasagna - 163f
Meatballs - 138f
Alfredo sauce - 172f
Hot holding unit - 162f

This is a follow-up to my inspection of 10-18-10. Violations noted during that inspection have been addressed.
Violation 14F; Food contact and non-food contact surfaces are clean to sight and touch.
Violation 20A; Salad reach-in food temperature is 40f. New parts on order.
Violation 26C: Toxic products are properly stored.

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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
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4. Waukesha County, WI Restaurants