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Business Info

Restaurant: Finn's Bar & Grill
Address: 220 W. Summit Avenue, Wales, WI 53183
Phone: (262) 968-9800
Total inspections: 3
Last inspection: Sep 3, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 21 D**: WFC 3501.17 and 3-501.18 The day or date marked of a ready-to-eat potentially hazardous food exceeds the
manufacturer's food safety use-by date. The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the
manufacturer's use-by date is based on food safety. The day the original container is opened in the food establishment shall be counted as Day
1.
Label all pre-made food in cooling units to the date it was prepared. Label the bottle of oil(?) in kitchen.
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Clean inside of soda heads.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Repair or replace gasket on Randall 3-door cooling unit.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Replace missing floor tiles in kitchen.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
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).
Store ice scoops in ice machine or in a container. Do not store on table.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
Open beverage containers were found in food preparatory cooler east. These items were removed during the inspection
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Both bar handsinks being used for the disposal of beverage waste. No paper towels available. Provide soap and paper towels and dedicate one
sink in the bar area for handwashing.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Raw animal food being stored over ready-to-eat food in food preparatory cooler (east). The strips of bacon and pork chops were moved to the
lowest shelf in the cooler during the inspection,
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 37 E: 3-305.11 Food Storage.
Buckets of raw chicken stored on walk-in cooler floor-corrected during the inspection.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
Raw pork chops with wrapping were stored in containers on top of paper towels. Paper towels are not easily cleanable and are an unsuitable
surface on which to place food. The paper towels were removed during the inspection.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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 kitchen pre-wash sink nozzle and food preparatory sink tap were found to be leaking. Please repair leaks.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
The ice scoop was stored improperly. Please store all ice scoops with the handle above the ice in a vertical position or in a designated
holster.
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).

Low-temperature dishwasher w/ chlorine sanitizer in kitchen at 100 ppm on plate. Pre-wash sink w/ diverter valve available for handwashing.
Bar low-temperature dishwasher w/ chlorine sanitizer at 50 ppm on plate.
Handwashing available at bar although sink not dedicated for this use.

The following equipment temperatures were recorded:
Leer walk-in cooler: 41f
Food Preperatory cooler (west): 41f
Food Preperatory cooler (east): 36 f
Norlake walk-in cooler: 41 f
Norlake walk-in freezer: 18 f
Superior freezer: 8 f
Bar freezer: 8 f
North bar beer cooler: 40f
South four-door beer cooler: 35 f
Pizza freezer: 1 f
The following food temperatures were taken:
Chili on warmer-cooling down to 147 f
--chili segregated into small containers and placed in fridge
Ham (cold hold): 40f
Cole Slaw: 41 f
Chili (hold): 148 f
Chicken wild rice soup (hold): 144 f
Sausage/ Pepperoni: 41 f

This is a follow-up inspection to address critical violations noted on an inspection on 08/25/2010.
1. -Packaged & Unpackaged Food-Seperation-
-Raw animal product being stored on lower shelves and seperated from ready-to-eat food.


2. -Hand-Washing Provisions-
-Soap and paper towels now available at bar hand-wash sink with no obstructions in sink
bay.
3. -Eating and Drinking in Food Preparatory Areas-
-No personal food conatiners or open beverages noted in prohibited areas or inside cooling
units.
4. -Datemarking-
-Datemarking is now being done on all P.H.F. with the exception of food items that will be
sold tonight. All cooked food or unused containers not consumed within 24 hours of
preparation shall be datemarked accordingly per W.F.C.

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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
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4. Waukesha County, WI Restaurants