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Business Info

Restaurant: George Webb Restaurant
Address: 14005 W. Greenfield Avenue, New Berlin, WI 53151
Phone: (262) 797-9882
Total inspections: 3
Last inspection: Aug 19, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**Critical Violation 36 A**.
• Corners of the rear door are rusted out provide an opening for mice to enter the building.
• The Manager states that the door was measured for replacement.

WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the outside shall be protected
against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening, controlled air currents, or
other means. Screening materials may not be less than 16 mesh to the inch.

The restaurant has a current bare-hand contact policy.
The menu has a consumer advisory.
Recorded 50ppm of sanitizer in the final rinse of the dish machine.

Temperatures recorded during the inspection:
Walk-in freezer - [-10f]
walk-in cooler - 33f
Grill freezer - [-8f]
Grill reach-in - 38f
Small grill reach-in - 41f
Milk dispenser - 35f
Display case - 41
Reach-in #5 - 40f
Reach-in #4 - 40f
Soups - 149f & 158f
Chili - 138f

**CDC Risk Factor Violation 06 C**:
• I observed grill personal butter toast after handling raw bacon, burgers and egg. No hand washing observed

2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 F**:
• Can opener, small food scale and small silver king cooler were found to be in need of cleaning.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Violation 45 I:
• Walk-in cooler floor is very rusty and no longer easily cleanable.
4-101.111 Nonfood-Contact Surfaces.
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:
• Damp wiping cloths on the cook’s line were not stored in a sanitizer between uses. No evidence of sanitizer was found on the cloths.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(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 51 P:
• A urine odor was noted in the men’s restroom. The urinal appears to be in need of cleaning.
8-201.17 Toilet Maintenance.
Public toilet rooms shall:
(A) Have a supply of toilet tissue available at each toilet; and
(B) Be in clean and good repair.
Violation 42 G:
• Present soup spoons handle to the server.
4-904.11 Kitchenware and Tableware.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

This is a pre-inspection for a change of operator. Critical violations noted during the inspection must be addressed before the license is
released.
The restaurant has a current bare-hand contact plan.
I recorded 50ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
Walk-in freezer - [-3f]
Walk-in cooler - 37f
Cooks line freezer - [ 0f]
Silver king # 4 cooler - 41f
Cooks line prep cooler - 41f
Glenco #7 cooler - 38f
Bulk milk dispenser - 41f
Silver king reach -in - 40f
Soups - 139f & 149f

This is a follow-up to my inspection of 8-12-10. Violations noted during that inspection have been addressed.
The restaurant was found to be clean.
I observed good hand washing by food handlers.
Violation 06C; All food handlers have gone through additional hand washing and cross contamination training. The Manager has put in place
practices that should illuminate cross contamination issues.
Violation 14F; All food contact and non-food contact surfaces are clean to sight and touch.
Violation 45I; Owners plan on addressing the rusty walk-in cooler floor.
Violation 39A; Damp wiping cloths are stored in a sanitizer of 200ppm.
Violation 51P; The men's restroom is clean to sight and smell.
Violation42G; Soup spoons are dispensed handle to server.

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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