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Business Info

Restaurant: Jacobson Bros. Meats & Deli
Address: 19000 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 789-1446
Total inspections: 3
Last inspection: Jan 18, 2011

Score
(the higher the better)
91

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Food debris is present on the detached slicer arm.
(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 49 K**: 5-205.15 System Maintained in Good Repair.C
Employee hand sink is draining slowly. (Route the line).
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Dust is accumulating on the ventilation filter above the display case.
(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 following temperatures were recorded at the time of inspection:
Deli display case 36f.
Sandwich prep. refrigerator 36f.
Meat display case 33f.
Walk-in cooler 33f.
Walk-in freezer -1f.
Smoked meat bunker 35f.
Beef pasty 199f.
Roast beef 178f.
Mashed potatoes 172f.
Brats 183f.
Turkey 187f.
Cheese soup 177f.
-Bleach is available for sanitizing equipment and utensils.
-Disposable gloves are available for handling of ready to eat foods.

**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
-Salad containers in the walk-in cooler and smoked meats in the self-serve case are not date marked.
For details, see date marking fact sheets.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 51 Q: 8-301.11 Handwashing facilities.
-Soap dispenser at employee hand sink is not operational. Note: Soap has been provided.
-Single-service towels are 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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Dust is accumulating on the ventilation filter above the display case.
(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 following temperatures were recorded at the time of inspection:
Smoke meat refrigerator 36f.
Deli display case 34f.
Meat display case 32f.
Sandwich prep. refrigerator 34f.
Walk-in freezer 0f.
Walk-in cooler 31f.
Tuna casserole 198f.
Cajun rice 195f.
Turkey noodle 191f.
Chicken noodle soup 210f.
Pulled pork 201f.
Meat loaf 209f.
-Bleach is used for sanitizing equipment and utensils. Sanitizing concentration in the utensil wash sink was recorded at 100 p.p.m.
-Wiping cloths are stored in a bucket with a sanitizing solution of 100 p.p.m
-Disposable gloves are available for handling of ready to eat foods.
-Ingredient label cut outs are available for the food products sold from the display cases.
-Fax us you Food Manager’s Certification. Mr. Jacobson works in Oconomowoc store.

Violation 46 F: 4-501.18 Warewashing Equipment, Clean Solutions.
Presently 4-compartment sink is set up for washing and sanitizing. Follow this sequence when cleaning utensils: 1. Wash 2. Rinse 3. Sanitize.
Sanitizing concentration was recorded at 100 p.p.m.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Shelves in the 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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Dust is accumulating on the ventilation filter above the deli display case.
(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.
Violation 54 D: 6-303.11 Intensity.
One of the light bulbs is not operational in the walk-in cooler.
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:
Deli display case 36f.
Meat display case 34f.
Walk-in cooler 32f.
Walk-in freezer -2f.
Self-serve smoked meat refrigerator 34f.
Vegetable beef soup 148f.
Salisbury steak 173f.
Chili 141f.
Turkey tetrazini 189f.
Shredded pork 184f.
Shredded chicken 171f.
Beef 168f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are used for handling ready to eat foods.

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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