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Business Info

Restaurant: Knucklehead Pub
Address: 101 South Street, Eagle, WI 53119
Phone: (262) 594-3220
Total inspections: 5
Last inspection: Mar 1, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Received check number 1983 for $105.00 for temporary restaurant license.
Sell; wings
Temps recorded; walk in cooler (Dock of the Bay) 37 f
3 tubs for warewashing, bleach for sanitizer
Handwash station setup

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Dish machine had 0ppm chlorine sanitizer.
• Repair man called, machine is leased so company is coming out to fix today.
• Do not use dish machine until it can sanitize dishware properly, 50ppm chlorine sanitizer minimum.
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.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Ice machine chute (noted as soiled). Clean and sanitize.
• Inside dish machine in need of cleaning

(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 45 V: 4-501.12 Cutting Surfaces.
• Prep cooler cutting boards needs to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Side of fryers in need of cleaning
• Top and crevices of dish machine
• Floor underneath equipment, dish machine
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low temperature dish machine, 0ppm chlorine sanitizer + sep 2-compartment/hand wash sink.
Bar has 4-compartment sink (NSU) Quat sanitizer tablets.
Temperatures recorded during inspection:
Prep cooler: 36f
Freezers: (-)5f, (-)13f
Chest freezer: (-)17f
Walk-in cooler: 31f
Upright freezer: (-)4f
* Am told that there is a certified food manager, paper copy not at the establishment. Will have by follow up.

This is a follow up to the routine inspection done on 1-26-2010. The following violations were corrected:
14D) Low temperature dish machine, chlorine sanitizer 50ppm
14F) Food/non-food contact surfaces were cleaned: ice machine chute and dish machine
47) Non-food contact surfaces were cleaned.

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
Chemical dish machine producing 0 ppm chlorine.
Sanitize dishes in two compartment sink or in dish machine. Service called. Obtain test strips.=
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.
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
Refried beans found in hot hold unit at 132 f. Owner stated beans were started in microwave. Reheated on stove to 165 f. Violation corrected.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following areas were soiled.
Soda gun holsters.
Under grill.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 D: 6-101.11 Surface Characteristics.
Wall by the dish machine and two compartment sink is in poor condition. Tiles on kitchen floor broken and missing. One shelf above the two
compartment sink is delaminating.
(A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray
cleaning methods.
(B) In a TEMPORARY FOOD ESTABLISHMENT:
(1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if
it is covered with mats, removable platforms, duckboards, or other suitable APPROVED
materials that are effectively treated to control dust and mud; and
(2) Walls and ceilings may be constructed of a material that protects the interior from
the weather and windblown dust and debris.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054. We have been asking to see a Certified person for a number
of years. Provide proof a class registration at time of re-inspection.

This was a routine inspection, however a complaint was received regarding the men's restroom being ungrouted and dirty. Owner showed me that a
plumbing problem in restroom was repaired. Restroom was not dirty at time of inspection.
Equipment / sinks: Two compartment handwash sink and low temperature dish machine 0 ppm chlorine. Wipe bucket 300 ppm bleach. Bar has a
handwash sink and four compartment glass sink with quat sanitizer 400 ppm.
Temperatures taken during inspection:
Taco meat 162 f
Refried beans 132 f reheated to 165 f
Make table 41 f
Chicken breasts 34 f
Under counter freezer 2 f
Upright freezer 11 f
Chest freezer 10 f
Homestyle upright freezer 11 f
Walk in cooler 32 f
Beer coolers 38 f , 40 f , 40 f

This is a follow up inspection to the 2/22/11 routine inspection.
Violation 14D Warewashing:
Dish machine 50 ppm chlorine.
Violation corrected

Violation 17A: Reheating
Refried beans reheated to 185 f
Violation corrected.
Certified Food Manager:
Scott (owner) has signed up for the 3/21/11 Tavern League Food Course.
Continue to work on the physical facilities on floors walls and ceilings.

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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