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Business Info

Restaurant: Jimmy Wade's Heaven City
Address: S91 W27850 National Avenue, Mukwonago, WI 53149
Phone: (262) 363-5191
Total inspections: 4
Last inspection: Apr 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**:
• Hands were not washed before putting on gloves and starting work in the kitchen.
• Before unloading clean equipment from the dish machine after handling soiled.
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 13 A**.
• In the basement walk-in, raw meats are not stored separate from ready-to-eat foods.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 21 A**:
• Prepared foods in the basement walk-in are not date marked. (repeat violation)
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.
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.
**Critical Violation 45 C**:
• Small home-style cooler on the cook’s line appears to be having difficulty-maintaining 41f. When replacing the unit, replace with a
commercial unit.
• Some of the basement walk-in cooler racks are rusty.
4-101.11 Characteristics.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 47 B:
• Areas noted during the inspection that need to be cleaned more frequently; under cold plate, under glass washer, kitchen hand wash station,
upper storage shelves.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 54 B:
• Light in the basement walk-in is missing its protective shield.
6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 41 A:
• Ice Scoop is stored unprotected on top of the icemaker. (repeat violation)
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;
(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

This inspection was made at the request of a Deputy Sheriff.
Low temperature dish machine, recorded 100ppm of sanitizer in the final rinse.
4-compartment bar sink, Beer Clean sanitizer, n.s.u.


Temperatures recorded during the inspection:
Basement walk-in - 37f
Outside walk-in - 32f
KITCHEN
2-Door Victory 38f
Single door Victory - 33f
Ice cream freezer - 3f
Small home-style reach-in - 41f
BASEMENT
Chest freezer - 0f
Reach-in freezer - 1f

This is a follow-up to my inspection of 2-20-09. The following violations have been addressed.
06C: When to wash. Addressed with education. No violations noted during this visit.
13A: All raw meats in the walk-in are stored separately. Shelves are labeled.
21A: Ready-to-eat foods stored in the walk-in are date marked.
45C: Rusty shelves in the walk-in have been replaced.
47B: The kitchen is clean and organized.
54B: The walk-in light has been replaced with a rough service bulb.
41A : The ice scoops are stored protected in a clean plastic container.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
Noted open beverage container and half eaten dinner plate on the grill line.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
No hand washing observed during inspection. Kitchen staff moving from food prep to touching dirty dishes and back to food prep without
handwashing.
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 08 D**: 6-301.11 Handwashing Cleanser, Availability.
No soap at the hand wash sink.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
No hand towels at the hand wash sink. Provided upon our request.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• The microwaves are soiled.
• Cutting board needs resurfacing or replacement
• Floors and walls through out kitchen area.
• Outside smoker is soiled.
• Catering hot box seal is soiled.
• Outside walk in cooler walls
(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 37 E: 3-305.11 Food Storage.
Open bean bag in dry storage area. Provide food safe storage containers.
(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
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Outside walk in cooler has no light shield.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.

Prewash sink with a low temperature dish machine. 50ppm chlorine.
Bar has 4 compartment sink with chlorine sanitizer n.s.u.
Temperatures taken during inspection:
Home style refrigerator 34f
Drawer cooler 41 f
Salmon 41 f
One door reach in 36 f
Two door reach in 41 f
Outside walk in 38 f
Basement walk in 37 f
Freezer #1 upright 5 f
Chest freezer -1 f
Upright freezer 32 f
Beer cooler 37 f
Ice cream freezer -1 f
Notes:
The drawer cooler and the two door reachin in kitchen are 41 f - 42 f . Turn these units down.
Most items where found to be date marked. Work towards having all appropriate items date marked.
The home style refrigerator is not approved for restaurant use. When in poor repair or in need of replacement, replace with NSF or ANSI
approved commercial unit.
Monitor down stairs upright freezer it is 32 f. Items are slightly softened.

Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

This is a follow up inspection to the routine inspection of 4/8/10.
The following was address:
The two door cooler and drawer cooler are now 38 f . The up right freezer in basement is 1 f .
All violations from 4/8/10 have been corrected.
Violation 4A Eating in kitchen:
No eating observed in kitchen.
Violation 6C Hand washing
Observed Chef following good hand washing practices.
Violation 8D and 8E
Hand wash sink has new soap dispenser and paper towels.
Violation 14F Cleaning
Kitchen is clean.
Showed owner a few areas where more care can be taken with cleaning.
Violation 37E Food storage
Dry storage area has product now in bins. I suggest covered bins for grain/flower storage.
Violation 54B Light shield
New shatter proof light bulb installed in outside walk in cooler.

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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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