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Business Info

Restaurant: Grove Restaurant (The)
Address: 890 Elm Grove Road, Elm Grove, WI 53122
Phone: (262) 814-1890
Total inspections: 3
Last inspection: Jun 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

At the time of inspection the outside door by the bar was open, allowing entrance of insects. Door was closed by the end of
inspection. Violation corrected. You can provide a screen door on the outside door, see below information.
**Critical Violation 36 A**. 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 ice scoop in the bar ice bin had the handle in contact with the drinking ice. Store the scoop with the handle extended to avoid
contact with the handle to the ice.
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).

Gloves are being worn when handling ready to eat foods
The consumer advisory is printed on the menu
Datemarking is being done
Dishwasher at 100 ppm, plus 3 compartment sink, Oasis sanitizer, plus handwash sink, and food prep sink
Bar 4 compartment sink, Mikroklene iodine sanitizer, 12.5 ppm
Temperatures recorded;
Soups 164 f, 172 f, 178 f
Randell cooler 40 f
True cooler 40 f
True freezer -10 f
Marinara sauce 138 f
Gravy 140 f
French onion soup 148 f
Walk in cooler #1 38 f
Walk in freezer 10 f
Walk in cooler #2 35 f
Upright freezer 0 f
Bar coolers 36 f, 38 f, 34 f

The True prep coolers in the salad area and in the grill area were not able to maintain a temperature of at least 41 f or lower. The
potentially hazardous foods were removed from the units and placed in other cooling units. The True prep cooler in grill area may have been
overstocked. Refrigeration man was called and will be there early afternoon.
**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.
Repair wall behind dish machine since it is in poor repair. Replace with materials that are easily cleanable and durable.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Clean filters in hood and wall behind stoves more often.
(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.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.

Kitchen: Low temperature dish machine without diverter valve and faucet: 100 ppm. Oasis 299 quat sanitizer: 200 ppm in wiping cloth
buckets. Three compartment sink and employee hand wash sink. Two compartment food prep sink with air gap and barrier is used between food
and sink.
Bar: 2 four compartment sinks present. Mikroclene sanitizer used: Not set up.
The following temperatures were taken:
french onion soup: 177 f marinara sauce: 178 f True freezer: 12 f 4 door prep cooler: 40 f 2 door prep
cooler: 40 f Randell prep cooler: 38 f walk in cooler: 38 f & 40 f walk in freezer: 24 f Artic freezer:
-5 f bar coolers: 39 f & 38 f & 39 f
The True salad prep cooler: The lower part of unit was running
51 f-55 f. The upper part of unit: goregonza cheese was 50 f and the feta cheese was 46 f
The True prep cooler in grill area: upper shelf: cheese was 51 f
middle shelf: chicken was 42 f
lower shelf: buns were 50 f

A follow up inspection was conducted.
The True reach in cooler the lower level was 38 f and the feta cheese in upper area was 39 f. True grill prep cooler was 36 f.
The wall by dish machine was repaired. The grill wall and grease filters were clean.

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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