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Business Info

Restaurant: Marriott Milwaukee West
Address: W231 N1600 Corporate Court, Waukesha, WI 53186
Phone: (262) 574-0888
Total inspections: 3
Last inspection: Aug 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Grill-line cooler #10 noted at 55f, potentially hazardous items disposed of at time of inspection.
• Goat cheese noted as sitting out at room temperature – 72f, disposed of 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.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Standing water noted on bottom of cooler #9
(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 45 V: 4-501.12 Cutting Surfaces.
• Several prep cooler cutting boards noted in need of re-surfacing / re-placement.
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
• Cooler drawers #13 in need of cleaning, cooler #8 in need of cleaning.
• Handles of some equipment in need of cleaning.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Knives stored between equipment between uses in a hard to get to location.
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;

High-temperature dish machine - 166f final rinse plate temperature + three-compartment sink - greater than 200ppm Oasis 146 quat sanitizer +
two-compartment food prep sink + multiple handwash sinks + bar has low temperature dish machine - iodine sanitizer (NSU) + two single
compartment sinks. Quat sanitizer in bucket - 200ppm
* Left information regarding current requirements for consumer advisory (disclosure and reminder portions) with asterisk clearly identifying
affected menu items.

Temperatures taken at time of inspection:
Grill-line:
Cooler #10 - 55f Prep cooler #14 - 27f (not in use)
Creamy wild rice soup - 183f Cheese soup - 176f
Prep cooler #9 - (upper, roast beef) - 37f Prep cooler #9 - (lower, air) - 39f
Cooler drawers #13 - 35f (not in use)
Side prep area:
Prep cooler #8 - (lower, air) - 34f Prep cooler #8 - (upper, hard boiled eggs) - 40f
Cooler #4 - 35f Ice cream freezer - (-)3f
Cooler #7 - 33f Cooler #6 - 37f
Freezer #5 - (-)1f
Buffet:
Oatmeal - 156f Scrambled eggs - 163f
Sausage - 150f
Other:
Walk-in cooler #3 - 37f Walk-in freezer #2 - (-)10f
Walk-in production cooler #1 - 33f Cres Cor - 167f
Traulsen condiment cooler #15 - 39f Condiment cooler (dressings) - 40f
Bar coolers - 28f - 37f Bar glass-door cooler - 41f
Carter Hoffman - 164f Goat cheese out at room temp. - 72f

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Dish wash employee noted handling clean dishes after handling dirty dishes. Hands need to be washed between.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Ice machine ledge.
• Ovens.
• Outsides of equipment.
• Insides of several coolers.
(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 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Standing water noted in bottoms of coolers # 9 and #8.
(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.







**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.
• Date-marking noted on many, but not all items in need. Potentially hazardous items in production cooler prepared yesterday in need of date-
marking.
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 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
• When menu is re-done, consumer advisory needs to be updated so that that it clearly identifies menu items affected by use of an asterisk.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.

High-temperature dish machine - 171f final rinse plate temperature + three-compartment sink - greater than 200ppm Oasis 146 quat sanitizer +
two-compartment food prep sink + multiple handwash sinks + bar has low temperature dish machine - iodine sanitizer (NSU) + two single
compartment sinks. Quat sanitizer in bucket - 200ppm.
* Left information regarding consumer advisory and employee reporting agreement.
* Most food items on buffet are under sneeze guard. Provide guard for bakery items.
Temperatures taken at time of inspection:
Buffet:
Oatmeal - 167f Potatoes - 149f
Sausage - 158f Eggs - 152f
Grill-line:
#10 Traulsen cooler - 38f #14 Prep cooler - upper, ham - 40f, lower, air - 32f
#5 Freezer - 0f #9 Prep cooler - upper, beef - 39f, lower, air - 32f
Cooler drawers - 36f # 8 Salad prep - upper, hb eggs - 41f, lower, air - 35f
#6 - 32f # 7 - 38f
Ice cream freezer - 0f #4 - 37f
Misc.:
Walk-in cooler #1 - 36f Walk-in freezer #2 - (-)9f
Walk-in cooler #3 - 34f Waitress station glass-door coolers - 37f, 35f
Wine cooler - 37f Hot hold unit - 135f (not in use)
#17 banquet glass-door cooler - 33f #16 locked beer / wine banquet cooler
Bar coolers - 37f - 41f

This is a follow-up to the routine inspection done on 8-12-10. The following violations have been corrected:
06C) New system worked out for day staff - dish washer handles only dirty dishware and cooks put clean dishware away during slow times. In
the evening 2 dishwashers are present - 1 dirty and 1 clean.
14F) Food contact surfaces have been cleaned: ice machine ledge, ovens, outsides of equipment, insides of coolers.
45U) There is no longer standing water noted in coolers #8 and #9.
21A) Date-marking now noted on all potentially hazardous, ready-to-eat items in need.

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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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