Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 14, 2009 | 92 |
|
Oct 27, 2010 | 86 |
No violation noted during this evaluation. | Nov 3, 2010 | 100 |
**Critical Violation 49 K**:
• Hand wash station on back line is not available for use. Manager states that it will be repaired. Main hand wash station next to drive
thru is available for use to food workers working on this line.
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 37 N:
• Noted a case of burgers stored on top of burgers in the grill freezer.
3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 41 A:
• Utensils at the coffee bar are stored in a cup of water. (at the time of inspection the water appeared to have bleach in it)
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).
Bare-hand contact plan needs to be updated. New employee sign off is not available in the store.
4-compartment sink, Kay solid sense sanitizer, recorded 200ppm in the final rinse.
Temperatures recorded during the inspection:
GRILL TEMPERATURES
1/4 # burger grilled to 160f internal temperature
1/3 # angus burger grilled to 162f internal temperature
Chicken grilled to 178f internal temperature
HOT HOLD TEMPERATURES
Nuggets - 151f
Fish - 163f
Small burgers - 145f
1/4 # burgers - 160f
Walk-in freezer - {-3f]\
Grill freezer - [-1f]
Walk-in cooler - 36f
Salad reach-in coolers - 41f & 41f
Salad display - 37f
**CDC Risk Factor Violation 08 E** :
• At the start of my inspection, the towel dispenser at the main hand wash station was empty.
• Corrected during the inspection.
6-301.12 Hand Drying Provision.
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**:
• Examples of food contact and non-food contact surfaces that were not clean to sight and touch are; fry hopper, chicken hot holding trays,
clean utensil storage pans and shelves, 4-compartment sink and food prep sink.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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 39 A:
• I found no evidence of sanitizer in the damp wiping cloth storage container.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 41 A:
• Store ice scoop in a protected location.
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).
Violation 42 E:
• Equipment on clean storage rack was wet. (noted water trapped between pieces of equipment).
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
Restaurant has a bare-hand contact plan
4-compartment sink, Kay -Soild Sense Sanitizer, 100ppm in final rinse
(2) hand wash stations
Temperatures recorded during the inspection:
Walk-in cooler - 39f
Walk-in freezer - [0f]
Soft serve hopper - 39f
Smoothie reach-in - 41f
Coffee bar reach-in - 41f
Freezer (burger patties) - {0f]
Wall hung freezer - [9f]
Beverage air reach-in - 40f
Salad reach-in - 41f
Hot holding
Chicken -149f & 156f
Burgers - 150f, 160f & 156f
This is a follow-up to my inspection of 10-27-10. Violations noted during that inspection have been addressed.
08E; Hand wash stations are stocked with soap and towels.
14F; Food contact and non-food contact surfaces are clean to sight and touch.
39A; Damp wiping cloths are stored in a solution of 100ppm of chlorine based sanitizer.
41A; Ice scoops are properly stored.
42E; Equipment in clean storage was dry with no trapped water.
Name | City | Users' Rating |
---|---|---|
SUNNY SIDE UP CAFE | New Berlin, WI | ![]() ![]() ![]() ![]() ![]() |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | ![]() ![]() ![]() ![]() ![]() |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | ![]() ![]() ![]() ![]() ![]() |
UNCLE FRED'S FOODS | Twin Lakes, WI | ![]() ![]() ![]() ![]() ![]() |
SUMMIT LAKE GAME FARM | Sand Lake, WI | ![]() ![]() ![]() ![]() ![]() |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | ![]() ![]() ![]() ![]() ![]() |
Kentucky Fried Chicken | Brookfield, WI | ![]() ![]() ![]() ![]() ![]() |
CICI'S PIZZA #857 | West Allis, WI | ![]() ![]() ![]() ![]() ![]() |
KENTUCKY FRIED CHICKEN | Racine, WI | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
Sub Station | 2735 S. Calhoun Road, New Berlin | 0.13 miles |
Poplar Creek Elementary School | 17401 W. Cleveland Avenue, New Berlin | 0.20 miles |
ABB Industrial | 16250 W. Glendale Drive, New Berlin | 0.68 miles |
New Berlin Ale House | 16000 W. Cleveland Avenue, New Berlin | 0.74 miles |
New Berlin West Middle & High School | 18695 W. Cleveland Avenue, New Berlin | 0.82 miles |
Deer Haven Golf Course | 19180 W. Cleveland Ave., New Berlin | 1.00 miles |
Open Pantry Food Mart #617 | 15551 Cleveland Avenue, New Berlin | 1.01 miles |
Wendy's Old Fashioned Hamburger Rest. | 2660 S. Moorland Road, New Berlin | 1.02 miles |
Alpha Gyros | 1907 S. Calhoun Road, New Berlin | 1.08 miles |
Gyros Express Family Restaurant | 1907 S. Calhoun Road, New Berlin | 1.08 miles |
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