Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 21, 2009 | 83 |
|
Apr 26, 2010 | 92 |
Ex. Slicer, soda caps, microwave,storage surfaces, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Food items in the walkin cooler
**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.
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.
Ants noted in dish machine area
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Food storage in walkin cooler
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
LINENS and napkins may not be used in contact with FOOD unless they are used to line a
container for the service of FOODS and the LINENS and napkins are replaced each time the
container is refilled for a new CONSUMER.
under shelves in walkin cooler and floor drains
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
4 compt.sink-chlorine
Handwash and food prep sink[back unit]
Machine-chemical-chlorine-100ppm-strips available
Temperatures
walkin cooler 34f
freezer 0f
white freezer 0f
prep cooler 34f, inserts 38f
beer cooler 37f
Hot hold-183f water
soup 180f
rice 178f
Buffet - soup 172f
chicken 186f
pork 174f
Discussed risk factors
Items in walkin cooler [ie cooked meat items]
**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.
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.
Ex. Storage surfaces, bar area, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Floor under and behind equipment/Wall areas close to ceiling
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Dish machine-chemical sanitizer-chlorine-100ppm-strips available
4 compt. sink-sink on right side is handwash
4th compt used for food prep with a barrier between food and sink
Temperatures
Buffet-sauce 180f, noodles 152f
chicken 160f, beef 170f
soup 190f
Kitchen-rice 196f, sauce 190f
hot hold-sauce 168f
walkin cooler 34f, 2 door freezer 0f small white freezer -6f
prep cooler 35f, [insert 39f]
beer cooler 34f, bar 35f
Discussed risk factors including handwashing procedures, datemarking
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Name |
Address |
Distance |
---|---|---|
Big Apple Bagels | 131 W. Sunset Drive, Waukesha | 0.00 miles |
La Estrella Bakery | 123 W. Sunset Drive, Waukesha | 0.00 miles |
Santiago's Grilled Chicken | 131 W. Sunset Dr., Waukesha | 0.00 miles |
Little Caesar's #309 | 115 W. Sunset Drive, Waukesha | 0.01 miles |
K-Mart #4376 | 120 E. Sunset Drive, Waukesha | 0.02 miles |
Roberts' Specialty Meats | 135 E. Sunset Drive, Waukesha | 0.07 miles |
George Webb Restaurant | 139 E Sunset Drive, Waukesha | 0.07 miles |
Pat's Rib Place | 151 E. Sunset Drive, Waukesha | 0.08 miles |
Papa John's Pizza | 207 E. Sunset Drive, Waukesha | 0.11 miles |
Blockbuster # 55021 | 215 E. Sunset Drive, Waukesha | 0.11 miles |
Restaurant representatives - add corrected or new information about Kim's Garden, 137 W. Sunset Drive, Waukesha, WI 53189 »