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Business Info

Restaurant: Joey's Seafood & Grill
Address: 12455-C W. Capitol Drive, Brookfield, WI 53005
Phone: (262) 790-9500
Total inspections: 4
Last inspection: Feb 8, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

At the time of inspection, the cold water faucet was broken on one of the employee handwash sink. Owner had a new faucet handle, and
installed it during the inspection.
Violation corrected.
**Critical Violation 48 B**: 5-103.12 Pressure.
Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT
that are required to use water except that water supplied as specified under ¶¶ 5-104.12(A)
and (B) to a TEMPORARY FOOD ESTABLISHMENT as specified in ¶ 10-104.11(B) or in response to a temporary interruption of a water supply need not
be under pressure.
A container of cleaner was stored on the top of the ice machine. Owner removed it and stored it separate and away from food, food
equipment, utensils and single serve articles.
Violation corrected.
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
The utensil bins had some dried food debris on the bottom. Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Large cooking pots were stored next to fryer un-covered . Store pots inverted or covered to prevent possible contamination.
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

This is a full inspection due to an anonymous complaint of a possible foodborne illness involving the shrimp trio.
Owner stated that they have not had any ill employees over the last two weeks.
The shrimp trio consists of coconut shrimp, sauteed shrimp, and fresh battered shrimp.
Coconut shrimp comes in frozen and is fried at 350 f for 5 minutes
Sauteed shrimp comes in frozen and is thawed in the walk in cooler, then transferred to cooks line cooler, then sauteed in the chosen sauce
for 5 minutes at a high temperature.
Fresh battered shrimp; shrimp comes in frozen, then thawed in walk in cooler, then battered on cooks line (batter is kept in a special
container that has water inside that can be frozen and maintains temperature for about 5 hours) and fried at 350 f for 5 minutes.
Reviewed employee health policy with owner
Consumer advisory is printed on the menu
Datemarking is being done
Gloves are being worn when handling ready to eat foods
Dishwasher at 50 ppm, plus 3 compartment sink, plus two handwash sinks, and two food prep sinks. Test kits were available
Bar has a 3 compartment sink, plus handwash sink, Beer Clean for sanitizer
Temperatures recorded;
Walk in cooler/shrimp 38 f
Walk in freezer -2 f
Bev Air cooler 38 f
Bev Air cooler 40 f
Soups 156 f, 154 f, 158 f
Bev Air freezer 10 f
Bev Air battered shrimp cooler 37 f
Bev Air coconut shrimp cooler 40 f
Bev Air line cooler 40 f
Hot holding bacon cheddar mashed potatoes 148 f
Red beans and rice 150 f
Jambalaya 149 f
Melted butter at 160 f
Bev Air saute shrimp cooler 40 f
The shrimp batter on line was at 41 f
Bar coolers at 34 f, 35 f

At the time of inspection the cold water faucet was turned off. You must provide hot and cold running water under pressure at all
faucets. Violation was corrected during inspection.
**Critical Violation 48 B**: 5-103.12 Pressure.
Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT
that are required to use water except that water supplied as specified under ¶¶ 5-104.12(A)
and (B) to a TEMPORARY FOOD ESTABLISHMENT as specified in ¶ 10-104.11(B) or in response to a temporary interruption of a water supply need not
be under pressure.
At the time of inspection, there was a container of degreaser stored on top of the dishwasher. Remove and store separate and away from
food, equipment, single serve articles, or utensils. Violation was corrected during inspection.
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

This is a full inspection due to a complaint of a possible food borne illness involving the shrimp trio and a salad. See complaint form.
Owner stated that they have not had any ill employees.
Reviewed the employee health policy with owner.
The shrimp trio consists of coconut shrimp, sauted garlic shrimp, and fresh battered shrimp.
The coconut shrimp comes in from US Foods frozen, it is then thawed in the walk in cooler and then battered, datemarked and refrozen. It is
brought out to the cooks line cooler as needed and slacked for about one hour in the refrigerator, then fried at 350 degrees for about 3
minutes. The shrimp is from Empress International out of Lake Success, New York.
The sauteed shrimp comes in frozen from US Foods, and is thawed in the walk in cooler, then transferred as needed to the cooks line cooler,
then sauteed in the chosen sauce for 5 minutes at a high temperature (internal temperature of 180 f).
Fresh battered shrimp comes in frozen from US Foods, then thawed in walk in cooler, and battered on cooks line and cooked at 350 f, for 5
minutes.
The salad is a mixture of fresh spring mix and romaine lettuce. The lettuce is distributed from Glen Dahlke(Waukesha Foods). All lettuce is
washed before using except the prewashed bagged spring mix. I recommended that they also wash the bagged lettuce in the food prep sink. The
owner agreed to do so.
The consumer advisory is printed on the menu
Datemarking is being done.
Dishwasher is at 50 ppm, plus 3 compartment sink, plus two handwash sinks, two food prep sinks, and a mop sink. Test kits were available
Bar has a 3 compartment sink, Beer Clean for sanitizer, not set up during inspection.
Temperatures recorded;
Walk in cooler 32 f, shrimp at 34 f
Walk in freezer at -5 f
Bev Air freezer 12 f
Salad cooler at 41 f, top line 41 f
Soups 147 f, 151 f, 145 f
Bev Air cooler 40 f, salad dressings 40 f
Bev Air freezer 4 f
Bev Air cooler/shrimp at 36 f
Coconut shrimp at 33 f
Bev Air cooks line cooler 41 f
Bev Air cooks line cooler 40 f, top line/cole slaw 41 f
Hot holding unit/jambalaya146 f
Sauted shrimp 35 f
Bar coolers 41 f, 38 f

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
Dish machine producing 0 ppm chlorine.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.

Notes:
Observed proper glove use and handwashing. Went over employee health policy with owner. Date marking being done.
Equipment / Sinks: Three compartment bar glass sink with BeerClean sanitizer and bar handwsah sink. Three kitchen handwash sinks, two
compartment food prep sink, prewash sink with chlorine dish machine 0 ppm on the plate, mop sink, wipe bucket 400 ppm quat.
Temperatures taken during inspection:
Beer cooler 38 f
Beer Keg cooler 47 f
Gumbo 190 f
Chicken noodle 162 f
Salad make table 41 f
Dressing cooler 40 f
Walk in cooler 38 f
Walk in freezer 6 f
Sautee cooler 41 f
Cheddar mashed potatoes 153 f
Red beans and rice 165 f
Grill make table closest to fryer 43* adjusted to 40 f during inspection.
Catfish 43 f *
Sauce 43 f *
2nd make table 41 f
Coleslaw 41 f
Fryer cooler 39 f
Fryer freezer 7 f

This was a follow up inspection to the 1/25/11 routine inspection.
Violation 14F: Chlorine concentration with Mechanical Warewashing.
Dish machine run 50 ppm on the plate chlorine.
Violation corrected.

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Takes reservations:

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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
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4. Waukesha County, WI Restaurants