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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Garden Grille
Address: 725 American Avenue, Waukesha, WI 53188
Phone: (262) 544-2403
Total inspections: 3
Last inspection: Jul 7, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Prep cooler[Garden grille] noted at 46f-48f [Corrected by end of inspection] holding 40f
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
Can opener blade and some utensils
Violation 45 U: 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.
Violation 53 Q: 6-501.11 Repairing. Leaky sink faucets
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Vent covers, floor, wall surfaces under and behind equipment[several areas]
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Dishware stacked and stored while still wet[both areas]
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Garden Grille, Main KItchen and Coffee Kiosk
Garden Grille-Prewash sink, hot water rinse machine-182f[in line], 161f[at plate]
Handwash sinks[several]
Victory cooler [grill] 36f, freezer 0f display cooler 38f
Hot cabinet 147f oatmeal 145f soup 170f
Glecoe freezer 0f Traulsen 35f, 0f Glencoe 40f
Glencoe 38f, 0f Self serve-glass door cooler, soda 34fx2 freezer 0f
Coffee Kiosk-Handwash sink[utensils are washed at kitchen facilities]
glass door cooler 36f, display cooler 37f milk cooler 36f
2 door cooler 37f freezer 0f prep cooler 36f, insert 40f
Main kitchen-Handwash sinks in food prep areas
Food prep sinks, Hot water rinse dish machine-190f[in line], 166f[at plate]
Employee grill area-hot hold 135f-150f water 170f [use deep pans]
salad bar 37f-40f drawer coolers 34f fry freezer 0f
2 door cooler 35f
Hot entree area pass through unit 190f, hot hold water 160f
Sandwich area-condiments 41f prep cooler 37f, insert 37f
Self service area- yogurt 20f glass door cooler[small] 34f
glass door cooler[larger] 30f
Main prep-soup 168f fried onion 175f chicken out of oven 195f
veggie mix 190f
freezer#2,4, 10, 0f freezer #6, 7, 4f ice cream freezer -6f
walkin cooler #1,3, 34f walkin cooler#4,5, 35f walkin cooler#2, 32f
Discussed risk factors and educational points for staff including, food protection, restaints, and thermoneter calibration.

Preparation area-keep food protected during prep time.
Eggs and chicken salad in restaurant.
Violation 37 E: 3-305.11 Food Storage.
(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

Garden Grille, Main Kitchen and Coffee Kiosk
Garden Grille-Prewash sink-Dish machine-hot water rinse 162f at plate
Hand sink-several
Temperatures-deli case 38f, tuna salad 40f seafood 40f
prep cooler 34f, insert 40f, freezer 10f, 4 door cooler 35f
Hot hold-oatmeal 170f, bacon 135f, taco meat 174f, chili 190f
Back room units- coolers 34f, freezer -6f, cooler 40f
Traulsen cooler 34f, freezer 0f, Glencoe 34f, Glencoe 33f
Coffee kiosk-Handwash sinks-several- Utensils are washed in garden grille machine
ice cream freezer -1f, glass door cooler 36f, upright cooler 38f
display cooler 34f, milk cooler 36f
Main kitchen-Dish washing area is in process of remodeling. Dishes are washed in a machine that is chemical sanitizer-chlorine-150ppm, also 2
compt sink for prewash-trays are hand sanitized.
Temperatures-soup 200f, Production area has been moved around during remodel
walkin cooler #1 30f-33f, freezer #6 0f, freezer #10 -10f
freezer #4 2f, walkin #3 35f, walkin #2 34f, walkin #5 35f
freezer #2 -1f, walkin #4 39f
Main serving area was shutdown afternoon service
Lower level walkin cooler 33f, freezer -25f
Discussed risk factors
Discussion re: remodeling plans
Discussed caterings

Discussed risk factors

Follow up of inspection to complete serving line
Handwash sinks-several
Temperatures-Serving line temps-hot box 190f
chicken 150f, beef 170f, squash 190f
Sandwich line-tuna salad 41f, turkey 40f
prep cooler 39f
Grill-freezer -2f
hamburger 180f, grill cheese 140f, egg drawer 38f
salad bar- 40f-42f
cooler 38f, glass door cooler 37f
juice 37f

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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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