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Business Info

Restaurant: Marcus Majestic Cinema
Address: 770 N. Springdale Road, Waukesha, WI 53186
Phone: (262) 798-6800
Total inspections: 3
Last inspection: May 12, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Small dessert cooler was at 50f. Potentially hazardous food was disposed of.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
Violation 53 Q:
• Attach prep sink in pizza restaurant to the wall.
6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 41 A:
• Ice scoop in the pizza prep restaurant is stored in a cup of selzer.
• Noted utensils between the steam table and cooler in the line kitchen
• In ice cream area, store ice scoop in ice bin with the handle extended.
3-304.12 In-Use Utensils, Between-Use Storage.
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;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Oasis 146 sanitizer is used at utensil wash sinks and wiping cloth buckets.
Recorded 162f at the plate during the final rinse of the dish machine.


Temperatures recorded during the inspection:
Walk-in cooler - 34f
Walk-in freezer - 0f
PIZZA STATION
Steam table - (brat) 141f
#18 reach-in - 36f
Pizza prep cooler - 37f
Beverage display case - 41f
ICE CREAM STATION
Ice cream display - [4f]
Pastry display case - 34f
Small dairy reach-in - 38f
#24 reach-in - 37f
Freezer - [0f & 7f]
LINE KITCHEN
#30 Reach-in cooler - 34f
#29 reach-in cooler - 52f
#31 prep cooler - 36f
#32 cooler - 35f
Drawers - 34f
Ice cream freezer - [4f]
#14 Freezer - [-2f]
Steam table - (meatball) 149f
PREP KITCHEN
Steam table - 155f
Prep coolers - 33f & 36f
# 43 Freezer - [5f]
#35 freezer - [10f]

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Items noted in need of more frequent cleaning; can opener, slicer and food scale.

(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 21 B**:
• Noted some out dated items in the coolers.
WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of potentially hazardous food is being held for
more than 7 days after preparation or opening of a commercial container. WI Food Code requires that potentially hazardous ready to eat foods
held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial container.
**Critical Violation 26 C** : 7-201.11 Separation.
• Noted a spray bottle containing toxic material stored with spray bottles containing water for pretzels.

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.











Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------X------The restaurant handles raw poultry, meat, or seafood.
1------X-------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-----X--------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1------X-------The restaurant contains or uses banquet facilities as well as main dining area.
1-----X---------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Our Department received an anonymous complaint from a customer who had some concerns with how the popcorn scoop is stored between uses. The
complaint was discussed with the snack bar Manager. At the time of the inspection the scoops were properly stored between uses.
Dish machine & bar glass washer, n.s.u.
Temperatures recorded during the inspection:
Snack bar beverage coolers - 41f, 41f & 41f
Snack bar kitchen
Pretzel reach-in 39f
Reach-in # 44- 34f
Sandwich reach-in # 48 - 39f
Freezer # 43 - [-1f]
Freezer # 35 - [-1f]
Steam table (groud beef) - 156f
Theater dinning kitchen
Reach-in # 31 - 41f
Reach-in # 3 - 41f
Reach-in #33 - 41f
Reach-in # 30 - 33f
Freezer # 14 - [0f]
Ice cream freezer - [8f]
Reach-in # 29f - 40f
Pizza reach-in # 16 - 41f
Reach-in # 18 - 38f
Walk-in freezer - [-1f]
Walk-in cooler - 34f
Walk-in (bar) - 38f

This is a follow-up to my inspection of 5-5-10. Violations noted during that inspection have been addressed.
14F: Items noted in need of more frequent cleaning are clean to sight and touch.
21B: All foods in the reach-in cooler are dated and less than 7 days old.
26C: Toxic products are in spray bottles are correctly 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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