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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Kurt's Steak House
Address: 22 W. Main, Delafield, WI 53018
Phone: (262) 646-3333
Total inspections: 3
Last inspection: Jun 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 I**:
• At the time of inspection the bar glass washer was not sanitizing glassware. Violation was corrected during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**Critical Violation 49 G**:
• Install a backflow prevention device on the mop sink hose bibb.
5-203.14 Backflow Prevention Device, When Required.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of
use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow
prevention as required by the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce.
Violation 37 B:
• A wine bottle was found stored in the ice bin.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
Violation 37 E:
• Potatoes, onions and carrots were found stored on the floor of dry storage and the
walk-in.
• Chest freezer is located under building waste lines in the basement.
3-305.11 Food Storage.
(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.
Violation 45 U:
• Small cooks line reach-in cooler door hinges are in need of repair.
• Several reach-in door gaskets are in need of repair.
4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 46 H:
• Provide a test kit.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 47 B:
• Walk-in cooler ceiling is in need of cleaning.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Kurt Amidzich completed the 4 hour Food Managers recertification class 4-09.
Menu has a consumer advisory.
Gloves are available for use.
Low temperature bar glass washer. Repaired to provide 100ppm of sanitizer in the final rinse.
Low temperature dish machine, recorded 50ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
Bar reach-ins - 37f Basement freezers - [-10f, 6f & -11f]
Basement walk-in - 35f
KITCHEN
Walk-in - 37f True 3-door- 40f
Dessert reach-in - 33f Wait staff cooler - 37f
Line coolers - 35f & 35f 4-door Traulsen - [5f]
Steam table - 170f

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• No paper towels at handwash sink at start of inspection.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Four-comp freezer in need of cleaning.
• Cooler / freezer seals throughout
• Soda guns at bar.
• Ice machine.
• Wall by mop / utility sink.
• Basement floor by soda bag-in-box
• Shelving in coolers
• Top of ice machine.
• Stair rails in kitchen.
• General cleaning and organizing needed throughout
(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 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Walk-in cooler noted at 50f, including internal food temperatures. All potentially hazardous food items moved to properly functioning
cooler.
• Server cooler and three-comp upright cooler noted at 44f, turned down at time of inspection.
• Repairman called and came out at time of inspection. All cooler temps going down 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.
(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.
**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.
• No date-marking noted at time of inspection. Needed for ready-to-eat potentially hazardous items held for more than 24 hours.
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 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• Broken screen with gaps in warewash area.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Thermometers needed in all coolers and freezers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop noted stored directly on top of ice machine. Should be stored in ice with handle extended or in separate designated container.

During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: 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.
• Food manager certification for Kurt and Mike are expired, provide evidence of current certification or enrollment in class at time of
follow-up inspection.

Dish machine noted at 160f final rinse plate temperature. There is chlorine sanitizer, but read at zero ppm. This could be due to the high
temperature “evaporating” the chlorine. It is okay to turn down the temperature of the machine so the chlorine can function as the sanitizer
(verify with test strips) or take away the chlorine sanitizer if the temperature can be maintained at 180f line temp / 160f plate temp.

Four-compartment sink - bleach for sanitizer + low/high temperature dish machine - 160f final rinse plate temp+ seperate handwash sink + mop
/ utility sink + bar has low-temperature dish machine - 100ppm chlorine.
Temperatures taken at time of inspection:
Walk-in cooler - air, 50f, scalloped potatoes - 50f, prime rib - 50f, cheese - 50f
Grill-line meat cooler - 38f Grill-line "sides" cooler - 41f, upper, shrimp - 41f
Server cooler - 44f Glass-door cooler - 40f
Three-comp upright cooler - 44f Four-comp freezer - 8f
Walk-in beer cooler - 36f Mushrooms on steam table - 160f
Basement chest freezers - 0f, 0f Upright homestyle freezer - 13f

This is a follow-up to the routine inspection done on 6-17-10. The following violations have been correctred:
08E) Paper towels provided @ handwash sink.
14F) Food contact surfaces have been cleaned: four-comp freezer, cooler and freezer seals, soda guns @ bar, ice machine, wall by mop / utility
sink, basement floor by bag-in-box, shelving in coolers, top of ice machine, stair rails in kitchen, general cleaning and organizing
throughout.
20A) Walk-in cooler noted @ 40f, potatoes @ 40f, 3-comp upright cooler noted @ 38f, server cooler noted @ 45f, potentially hazardous food
moved to properly functioning cooler.
21A) Date-marking now done on potentially hazardous, ready-to-eat items.
36A) Screen fixed.
41A) Ice scoop properly stored.

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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