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Business Info

Restaurant: Kat's Cafe
Address: 19680 W. National Avenue, New Berlin, WI 53146
Phone: (262) 679-9656
Total inspections: 4
Last inspection: Jan 12, 2011

Score
(the higher the better)
82

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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
The following surfaces of equipment/utensils are soiled: Slicer, top of pizza oven, spice storage shelf and employee hand sink located in the
preparation area.
(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.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature of breakfast sausage(top layer) stored in the pan on the flat top was recorded at 62f. & 67f.. Provide a shallow pan so the sausage
are spread out or place the product in the refrigerator.
Note: Breakfast sausage was placed in the refrigerator.
(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.
Violation 37 E: 3-305.11 Food Storage.
Several packages of meat and ice cream tubs are stored on the floor in the walk-in freezer.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
Several shelves in the walk-in cooler are rusty.
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 33 B: 3-501.13 Thawing.
Fish is thawed at room temperature.
Note: This violation has been corrected. Fish was placed in the cooler.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under large equipment and in the walk-in cooler.
(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.
A follow-up inspection concerning items 14F and 53R will be made the week of 3-2-09.

The following temperatures were recorded at the time of inspection:
Au jus 178f.
Gravy 154f.
Chili 147f.
Soup 185f.
Single door True refrigerator 37f.
Prep. refrigerator next to steam table 38f.
Schaefer cooler 40f.
True 2-door breakfast cooler 40f.
Walk-in freezer 4f.
Walk-in cooler 37f.
Beer refrigerator 41f.
True soda/desserts cooler 38f.
-Bleach is available for sanitizing equipment and utensils at 4-compartment sink.
-Sanitizing concentration at dishwasher was recorded at 100 p.p.m.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of approximately 150 p.p.m.
-Menus are provided with the consumer advisory statements.

This is a follow-up inspection concerning items 14F and 53R.
-Slicer, top of the pizza oven, spice storage shelf, an employee hand sink located in the preparation area have been cleaned.
-Floor has been cleaned throughout the establishment. (This includes the floor in the walk-in cooler).

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
A container with raw chicken is stored with Italian dressing and tarter sauce.(See walk-in cooler).
This violation has been corrected. Container of chicken was placed on the bottom shelf.
(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**: 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.
Make sure hams, pulled pork and gravy stored in the walk-in cooler are date marked.
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 26 C** : 7-201.11 Separation.C
Several cans of lubricant are stored with tomato paste.
This violation has been corrected. Lubricants have been moved away from food products.
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.
Violation 44 A: 3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Butter trays located in the walk-in cooler, spice storage shelf and a cart next to walk-in freezer 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.
Floor is soiled under 4-compartment sink and behind the slicer stand.
(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 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Organize storage area.

The following temperatures were recorded at the time of inspoection:
Beef barley soup 160f.
Navy bean soup 166f.
Chili 156f.
Au jus 171f.
Gravy 151f.
Desserts refrigerator 37f.
Schaefer refrigerator 37f.
True freezer -5f.
Prep. refrigerator next to steam table 40f.
Prep. refrigerator next to fryers 41f.
True single door cooler 41f.
Walk-in freezer -2f.
Walk-in cooler 36f.
-Bleach is used for sanitizing equipment and utensils at 4-compartment sink.
-Sanitizing concentration at dishwasher was recorded at approximately 75 p.p.m.
-Menus are provided with the consumer advisory statements. Make sure you identify foods on the menu that may be under cooked.
-Wiping cloths are stored in a bucket maintaining concentration of 100 p.p.m.
-Non-dairy creamers are shelf stable.
Note: Rusty shelves in the walk-in cooler have been replaced.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Frozen raw chicken stored in True refrigerator is stored above the cooked chicken and gyros.
This violation has been corrected. Frozen raw chicken was placed on the bottom shelf.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Slicer, utensil wash sink and some of the cooking equipment is soiled.
Note: Slicer is being cleaned now.
(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.
Ice cream tubs and chicken are stored on the floor in the walk-in freezer.
This violation has been corrected. Ice cream and chicken are now stored on a shelf.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
A wooden table is used for storage of spices.
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 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Organize storage area.

The following temperatures were recorded at the time of inspection:
Split pea soup 167f.
Beef barley soup 162f.
Au jus 179f.
Chili 141f.
Juice refrigerator 39f.
Pie/soda cooler 35f.
Schaefer refrigerator 40f.( Note: This unit will be replaced).
True refrigerator 37f.
True freezer 0f.
Walk-in freezer 0f.
Walk-in cooler 37f.
Prep. refrigerator next to steam table 38f.
Prep. refrigerator next to fryers 39f.
-Bleach is available for sanitizing equipment & utensils at 4-compartment sink.
-Sanitizing concentration at dish machine was recorded at 75 p.p.m.
-Wiping cloths are stored in a bucket maintaining concentration of 100 p.p.m.
-Menus are provided with the consumer advisory statement. Identify foods on the menu that may be undercooked.
Note: Coffee creamers are not shelf stable. Make sure there is a system in place so the creamers are rotated from the refrigerator and are not
over-stocked.

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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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