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Business Info

Restaurant: Fox Run Sentry #824
Address: 2304 W. St. Paul Avenue, Waukesha, WI 53188
Phone: (262) 896-3640
Total inspections: 3
Last inspection: Jan 31, 2011

Score
(the higher the better)
89

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Violation descriptions and comments

**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
Cuts are present on several cutting boards in the produce and deli departments.
(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.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
Wood shelving is used in the deli department for storage of mixers, nesco oven, deli trays, etc.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 35 B: Bulk food(this applies to self-serve muffins & bagels) that is available for consumer self-dispensing shall be prominently
labeled with the following information in plain view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of two or more ingredients, a list of ingredients in descending order of
predominance by weight, including a declaration of artificial color or flavor and chemical
preservatives, if contained in the food.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par of the common or usual name of the respective
ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and
Consumer Protection Act (FALCPA), a "major food allergen" is an ingredient that is one
of the following eight foods/food groups or is an ingredient that contains protein derived
from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium
caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317, Subpart
B, Nutrition Labeling.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bottom shelf in the bakery Zero-Zone cooler, wrapper next to the bread slicer and compressor grates in the produce walk-in cooler are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available at 4-compartment sink.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 34 C: 4-204.112 Temperature Measuring Devices.
Thermometers are not available in the sandwich prep., butter/cream cheese and deli Continental 3-door refrigerators.
(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.

The following temperatures were recorded at the time of inspection:
Chili 146f.
Split pea soup 149f.
Cream of broccoli soup 161f.
Mashed potatoes 136f.
Gravy 135f.
Broasted chicken 148f.
Ribs 136f.
Salisbury steak 157f.
Chicken potatoes casserole. 168f.
Sandwich prep. refrigerator 35f.
Continental 3-door refrigerator 42f.
Continental butter/cream cheese cooler 39f.
Pizza prep. refrigerator 40f.
Deli display case 35f. & 37f.
Deli walk-in cooler 35f.
4-door Zero-Zone deli freezer 0f.
Cheese island case 40f.
Self-serve pizza case 37f.
Ham sticks/taco pies island case 35f.
Self-serve sandwich/salad case 40f.
Bakery walk-in freezer 0f.
Zero-Zone bakery refrigerator/retarder 42f.
Self-serve bakery freezer 0f.
Self-serve bakery case 39f.
Produce case by the fruit section 38f.
Produce case carrots section 36f.
Produce case bean sprout section 36f.
Salads to go case 35f.
Produce walk-in cooler 36f.
Lunchmeat case 35f.
Ham/bacon case 30f.
Poultry case 30f.
Meat case 28f.
Self-serve seafood case 28f.
Meat holding cooler 29f.
Poultry holding cooler 32f.
Meat walk-in cooler 28f.
Chicken/ground beef walk-in cooler 26f.
Walk-in freezer -2f.
Pizza/ice cream walk-in freezer -9f.
Turkey/meat freezer -9f.
Vegetable freezer 0f.
Natural/organic freezer 0f.
Chicken freezer -9f.
Snack freezer 0f.
Dinners freezer -6f.
Pizza freezer -4f.
Ice cream freezer -11f.
Ice cream novelties freezer -10f.
Breakfast sausage freezer -7f.
Waffle/pancake freezer -3f.
Juice freezer -11f.
Desserts freezer -12f.
Seafood dinners freezer -11f.
Juice refrigerator 36f.
Butter/margarine cooler 36f.
Eggs cooler 37f.
Dairy walk-in cooler 36f.
Tortilla/pudding case 37f.
Bagels refrigerator 40f.
-Tartan-Quat is used for sanitizing equipment and utensils. Sanitizing concentration in the deli 4-compartment sink was recorded at 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Most of the foods in the deli department are date marked.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in the Zero-Zone bakery refrigerator was recorded at 52f.
Note: Food products were moved to deli walk-in cooler. If/when refrigerator is repaired, make sure temperature is maintained at 41f. or below.
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.
-Waste line at deli employee hand sink by the pizza oven leaks.
Note: A bucket is used to prevent waste from dripping inside the cabinet.
-Foot peddles at meat employee handsink are sticking.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Ingredient labels are not available for the multi bean, blt pasta salads and herring in cream sauce.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

The following temperatures were recorded at the time of inspection:
Mac. & cheese 168f.
Salisbury steak 159f.
Half rotisserie chicken 154f.
Corn 152f.
Mashed potato 161f.
Gravy 157f.
Sandwich prep. refrigerator 35f.
Pizza prep. refrigerator 34f.
Deli display case 35f.
Deli salad display case 34f.
Deli island cases 36f. & 38f.
Deli walk-in cooler 34f.
Deli 4-door Zero-Zone freezer 0f.
Self-serve pizza case 39f.
Self-serve sandwich case 38f.
Bakery walk-in freezer -4f.
Self-serve bakery case 36f.
Self-serve bakery freezer -1f.
*Zero-Zone bakery cooler 52f.
Produce case by the snap peas section 39f.
Produce case by the broccoli section 40f.
Salads to go case 35f.
Produce case by the apple cider/cut melons 41f.
Produce walk-in cooler 35f.
Lunchmeat case 33f.
Bacon/summer sausage case 38f.
Chicken cooler 33f.
Meat case 32f.
Ground meat case 33f.
Chicken drumsticks case 34f.
Seafood/sausage case 33f.
Meat holding cooler 32f.
Meat walk-in freezer -10f.
Meat walk-in cooler 29f.
Seafood freezer -4f.
Vegetables freezer -1f.
Turkey freezer -5f.
Meat freezer-7f.
Snacks freezer -3f.
Frozen dinners -1f.
Pizza freezer 0f.
Garlic bread freezer -11f.
Ice cream freezer -5f.
Potatoes freezer -6f.
Breakfast sausages freezer -9f.
Ice cream novelties freezer -12f.
Desserts freezer -14f.
Juice freezer -11f.
Jello cooler 35f.
Eggs cooler 41f.
Juice refrigerator 38f.
Butter/margarine refrigerator 38f.
Bagels refrigerator 38f.
Cheese refrigerator 33f.
Milk cooler 35f.
Biscuits cooler 34f.
Dairy walk-in cooler 35f.
Ground beef/chicken walk-in cooler 27f.
Walk-in freezer -8f.
Note: Continental deli coolers are not in use.
-Tartan-Quat Sanitizers are used for sanitizing equipment & utensils. Sanitizing concentration in the deli 4-compartment sink was recorded at
200 p.p.m.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-A binder with ingredient information is available in the deli department.
-

**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site or commercial
frozen container of PHF does not have use by date marking.
Several cut lunchmeats stored in deli walk-in cooler are not date marked.
Note: Salads(commercial & store prepared) are date marked.
PHF that does not have a use by date marking must be consumed within 24 hours after thawing.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Several shelves in the bakery Zero-Zone refrigerator are rusty.
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 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
Wiping cloths in bakery department are not stored in a sanitizing solution.
(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
Bakery wrapper, counter under the bakery wrapper, bottom shelves in the meat holding coolers & produce table frames are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

The following temperatures were recorded at the time of inspection:
Self-serve sandwich/salad case 37f.
Self-serve pizza case 35f.
Deli island cases 34f. & 35f.
Pizza prep. refrigerator 38f.
Sandwich prep. refrigerator 37f.
Deli display case(lunchmeat section) 36f.
Deli display case(salad section) 39f.
Deli walk-in cooler 36f.
Zero-Zone deli freezer -4f.
Self-serve bakery freezer -3f.
Self-serve bakery case 36f.
Bakery walk-in freezer -4f.
Zero-Zone bakery refrigerator 43f. (The unit is constantly cycling to on/off).
Split pea soup 160f.
Potato au gratin 138f.
Chicken tenders 149f.
Turkey & gravy 137f.
Twice baked potato 137f.
Salisbury steak 144f.
Rotisserie chicken 171f.
Produce case by tofu 40f.
Produce case by cut carrots 43f.
Salads to go case 38f.
Produce walk-in cooler 35f.
Lunchmeat case 33f.
Bacon/ham case 34f.
Poultry case 31f.
Meat case by the ground beef 31f.
Seafood self-serve case 32f.
Meat holding cases 31f.
Meat walk-in cooler 29f.
Seafood freezer -4f.
Yogurt case 33f.
Cheese case 35f.
Cottage cheese case 36f.
Bagels refrigerator 36f.
Butter refrigerator 38f.
Milk cooler 36f.
Jello/pudding cooler 35f.
Eggs cooler 41f.
Dairy walk-in cooler 33f.
Chicken walk-in cooler 31f.
Walk-in freezer -6f. Note: The other walk-in freezer is not in use.
Meat freezer -6f.
Vegetables freezer -4f.
Snacks freezer -8f.
Pizza freezer -7f.
Frozen dinners -10f.
Garlic bread freezer -3f.
Ice cream freezer -9f.
Breakfast sausage freezer -7f.
Juice freezer -3f.
Ice cream novelties freezer -8f.
Desserts freezer -3f.
-Tartan-Quat Sanitizers are used for sanitizing equipment & utensils. Sanitizing concentration in the deli 4-compartment sink was recorded at
200 p.p.m.
-Disposable gloves are available for handling ready to eat foods.
-Ground meat logs are available.
-Wiping cloths in the deli department are stored in containers maintaining concentration of 200 p.p.m.
-Water bottled in the establishment goes through a reverse osmosis treatment.
Note: Continental refrigerators in the deli department are not used.

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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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