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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Fresh Market (The)
Address: 15895 W. Bluemound Road, Brookfield, WI 53005
Phone: (262) 641-1528
Total inspections: 2
Last inspection: Jan 13, 2011

Score
(the higher the better)
91

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Violation descriptions and comments

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Metal shelving in the rotisserie walk-in cooler is 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:
Rotisserie salmon 145f.
Baby back rotisserie ribs 159f.
Rotisserie wings 147f.
Rotisserie chicken breast 149f.
Whole rotisserie chicken 150f.
Deli display case lunchmeat section 36f.
Deli display case pasta salads section 37f.
Sandwich prep. refrigerator 36f.
Cheese case 37f.
Corned beef located on slicer 37f.
Self-serve cheese case 34f.
Self-serve sandwich refrigerator 38f.
Pizza/salad case 40f.
Soup case 37f.
Dinners to go case 35f.
Garlic stored in the olive bar 37f.
Mushrooms stored in the olive bar 35f.
Olives 35f.
Bakery display case 37f.
Cupcakes case 38f.
Raw seafood display case 36F.
Ready to eat seafood display case 35f.
Meat display case 35f.
Poultry display case 35f.
Meat walk-in cooler 32f.
Self-serve dairy refrigerator 34f.
Ice cream freezer -10f.
Frozen dinners -11f.
Water/soda/beer refrigerator 40f.
Produce case 38f.(Broccoli section)
Produce case 38f.(Cauliflower section)
Salads to go case 36f.
Cut fruits & vegetables case 37f.
Produce walk-in cooler 35f.
Deli prep. refrigerator 38f.
Nuts & candy bulk walk-in cooler 40f.
Rotisserie walk-in cooler 35f.
Walk-in freezer -12f.
Dairy/deli walk-in cooler 34f.
Bakery walk-in cooler 35f.
-Ajax Liquid Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentrations in the deli, produce, meat and ready to eat
production utensil wash sinks were recorded at 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Food products are date marked.
-Scales are programmed with ingredient information.
-Separate deli production areas are dedicated for raw and ready to eat food processing.
-Meats, fruits and vegetables are marked with Country of Origin Information.
-Shipper tags are available for mussels and oysters.
-Conventional & organic fruits and vegetables are segregated in the produce walk-in cooler.
-Ingredient and nutritional information is available for the bulk nuts and candies. Make sure a binder with ingredient information is
available to the customer concerning the sale of bulk bakery.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Whole and half N.Y. Strip steaks are stored on ice. Top portions of the steak temperatures were maintained between 50f. & 53f. Bottom portion
of the steak temperature was recorded at 36f.
Note: Steaks were moved to walk-in cooler.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bakery microwave oven, shelf used for storage of deli bowls(under mats) and table frames in the deli/salad production area are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 D: 6-303.11 Intensity.
Sufficient lighting is not provided in the walk-in freezer.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

The following temperatures were recorded at the time of inspection:
Rotisserie chicken 163.
Honey chicken wings 147f.
Buffalo wings 151f.
Pork loin roast 136f.
Deli display case salas section 38f.
Deli display case lunchmeat section 35f.
Self-serve cheese cases 34f. & 35f.
Deli 3-door refrigerator 39f.
Deli 2-door refrigerator 36f.
Self-serve soup/quiche case 36f.
Self-serve pizza case 36f.
Bakery display case 38f.
Cupcake case 40f.
Bakery walk-in cooler 35f.
Dairy walk-in cooler 35f.
Artichoke salad 36f.
Olive with garlic 35f.
Green olives(Gigante) 34f.
Portabella caps 36f.
Seafood display case(raw products) 35f.
Seafood display case(ready to eat products) 37f.
Meat display case 36f. & 37f.
Meat walk-in cooler 30f.
Shrimp freezer 0f.
Self-serve seafood case 36f.
Seafood walk-in freezer 0f.
Seafood walk-in cooler 32f.
Produce case by the egg roll wrapps 40f.
Produce case by the cut fruit section 38f.
Self-serve dairy cooler 35f.
Ice cream freezer -6f.
Pizza/frozen dinners -4f.
Bulk nuts walk-in cooler 38f.
Walk-in freezer -4f.
Rotisserie/chicken walk-in cooler 35f.
Produce walk-in cooler 37f.
Salad/deli production cooler 35f.
-Chemstar Q-San 7.5 Sanitizers are used at all utensil wash sinks for sanitizing equipment & utensils.
-Wiping cloths are stored in a sanitizing solution and are maintaining concentration of 200 p.p.m.
-Disposable gloves are used for handling ready to eat foods.
-Food products are date marked.
-Scales are programmed with ingredient information.
-Shipper tags are available for mussels and oysters.
Note: Separate deli production areas are dedicated for raw and ready to eat food processing.

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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
3. Wisconsin
4. Waukesha County, WI Restaurants