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Business Info

Restaurant: Kraverz
Address: N88 W15325 Main Street, Menomonee Falls, WI 53051
Phone: (262) 255-5728
Total inspections: 3
Last inspection: Apr 21, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

This is a pre-inspection for a restaurant license due to change of operator.
The following temperatures were recorded at the time of inspection:
Soda case located in the service area 38f.
Ice cream pints freezer 2f.
Malt cases 10f. & 12f.
True condiment refrigerator 40f.
Sanyo freezer 0f.
Mayo/dressing refrigerator 40f.
Lettuce/onions/tomat refrigerator 37f.
Burger/hot dog cooler 40f.
Walk-in freezer 0f.
Walk-in cooler 36f.
-Bleach will be used for sanitizing equipment/utensils at 4-compartemnt sink.
-Final rinse temperature at dish machine was recorded at 160(at the plate).
-Disposable gloves will be used for handling of ready to eat foods.
-Colored stickers will be used for date marking ready to eat foods.
Note: 1. Formulate an employee health policy. See attached document for details.
2. Dry wall ledge is exposed by the emloyee hand sink scale area.(Must be a smooth, easily cleanable surface).
3. Fax/send us your food manager's certification.(Waiting for the certification from the state).
Restaurant license will be released.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Panini press.
• Soda nozzles.
• Ice cream chest freezer.
• Wall in fryer 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
• Gyro cone noted at 94f, either have the machine consistently on so that food is maintained at 135f or above or continuously cook and slice
and hot hold in steam table.
• Mashed potatoes and gravy noted at 125f on steam table – maintain at 135f or above.
• Corrected at time of inspection.
(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.
**Critical Violation 26 B** : 7-102.11 Common Name.C
• Chemicals out of original containers should be labeled with contents.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 31 A: 3-501.15 Cooling Methods.
• Cooked chicken breasts piled into half pan and put in reach in cooler. Should use shallow pans or the like to allow for rapid cooling.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 33 B: 3-501.13 Thawing.
• Fish thawing at room temperature.
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.

Four-compartment sink - bleach for sanitizer (NSU) + high-temperature dish machine - 167f final rinse plate temperature + seperate handwash
sink.
Temperatures taken at time of inspection:
Sanyo freezer - (-)19f Gyro meat - 94f
Italian beef - 137f Prep cooler - 35f
Sandwich prep cooler, upper, deli turkey - 41f, lower, air - 41f
Chili - 141f Cream of broccoli soup - 165f
Hot dog - 141f Condiment cooler - 34f
Ice cream chest freezer - 0f Ice cream prep cooler - 34f
True cooler - 35f Mashed potato - 125f
Gravy - 125f Walk-in cooler - 31f
Walk-in freezer - 9f
* Received an anonymous complaint on 4-13-10 stating that establishment is really dirty and unsanitary and management does not listen nor
cares about concerns. Also stated that food has been dropped on floor and then picked up and used.
* Management is aware of complaint and states that it is from a disgruntled ex employee. The complaintant intentionally dirtied up a sink and
so on and took photos with camera phone. If food is dropped it is disposed of, food preparation is done in plain view of the consumer.

This is a follow-up to the routine inspection done on 4-14-10. The following violations have been corrected:
14F) Food contact surfaces have been cleaned: panini press, soda nozzles, ice cream chest freezer, wall in freezer area.
19A) Gyro meat now continuously cooked, shaved and hot held in steam table. Cone surface - 157f, gyro meat in steam table - 155f. Mashed
potatoes noted @ 200f, gravy - 197f.
26B) Chemicals out of original containers now properly labeled.
31A) Chicken breasts now properly cooled in large, flat pan.
33B) Fish noted thawing 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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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants