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Business Info

Restaurant: Milwaukee Electric Tool
Address: 13135 W. Lisbon Road, Brookfield, WI 53005
Phone: (262) 790-6337
Total inspections: 3
Last inspection: Jun 23, 2010

Score
(the higher the better)
96

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Violation descriptions and comments

The towel dispenser by the handwash sink in the dishwash area was empty. A roll of paper towels was provided until they receive their
new shipment of towels.
**CDC Risk Factor Violation 08 E** : 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.
The salad bar was at 67 f, as it was not turned on. They found the switch at the end of inspection, but it was not up to temp yet.
Make sure it maintains 41 f or below.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Post a consumer advisory in public view, as they do eggs over easy for breakfast. Manager stated they are waiting for the packet to
come over from corporate, and the consumer advisory will be in it. This is their first day of taking over,
**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.
(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.

Datemarking is being done
Gloves are used when handling ready to eat foods
Employee health policy is part of the training packet, where they have to sign off on before starting work.
A follow up inspection of critical violations will take place on or after 6-22-09. Failure to comply could result in a reinspection fee.,
Hobart dishwasher had a plate temp of 164 f, plus 3 compartment sink, Eco Lab Oasis quat sanitizer, 200 ppm, test kits available, plus two
food prep sinks, plus 3 handwash sinks.
Temperatures recorded;
Walk in cooler 34 f
Walk in freezer -5 f
Victory cooler, 37 f
Victory freezer -5 f
Wittco hot holding unit/potatoes 230 f
Sandwich deli unit at 37 f
Victory freezer 0 f
True cooler 34 f
Display milk cooler 35 f
Fruit and dessert bar 36 f, cut up fruit at 37 f
Ice cream bar freezer -5 f
Victory cooler 37 f
Soups 148 f, 145 f

This is a follow up inspection from 6-15-09 preinspection.
Consumer advisory now posted
Towels are now at handwash sinks
Salad bar/choppped eggs now at 40 f
Critical violations now corrected.

The self serve bakery is missing ingredient labels. Provide a placard by the self serve food items stating “for allergen information,
inquire within”. Provide a 3 ring binder with the ingredients for each self serve food item listed inside, and have it posted where it is
accessible to all employees, so they can provide the information to the consumer.
Violation 35 B: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain
view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of two or more ingredients, a list of ingredients in descending order of
predominance by weight, including a declaration of artificial color or flavor and chemical
preservatives, if contained in the food.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par of the ommon or usual name of the respective
ingredient (Effective January 1, 2006). Note: Under the Food Allergen Labeling and
Consumer Protection Act (FALCPA), a "major food allergen" is an ingredient that is one
of the following eight foods/food groups or is an ingredient that contains protein derived
from one of the following: Milk and milk products (whey, nonfat dry milk, casein, sodium
caseinate, etc.); eggs (albumen, whites, meringue, etc.); fish, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*Except as exempted in the Federal Food, Drug, and Cosmetic Act, 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317, Subpart
B, Nutrition Labeling.
The mop sink had some black mold growth, clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
The new manager has his food manager certification, but did not have it posted on premise. Keep the food manager’s certificate on
premise, so we can record it in our computer.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

The consumer advisory is posted by the grill station where they cook eggs over easy.
Datemarking is being done
Gloves are worn when handling ready to eat foods
The employee health policy is in the training manual, which all employees have to sign off on.
Hobart dishwasher had a plate temp of 166 f, plus 3 compartment sink, Eco Lab Oasis sanitizer, test kits available, plus 3 handwash sinks, two
food prep sinks and a mop sink.

Temperatures recorded;
Walk in cooler 34 f
Walk in freezer -6 f
Victory cooler 34 f
Victory freezer -5 f
Wittco hot holding unit 178 f
Victory cooler 40 f
Cooks line top line cooler ; tunafish 40 f, wraps 40 f
Victory cooks line cooler 39 f, top line/eggs 40 f
Sausage 155 f
Victory freezer 6 f
Beans 180 f
Dessert Bar; cut up fruit 40 f, chocolate pudding 41 f
Ice cream bar freezer 0 f
Salad bar; cottage cheese 40 f chopped hard boiled eggs 39 f, chicken cubes 40 f
True cooler 34 f
Wrapped sandwiches held hot at 145 f

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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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4. Waukesha County, WI Restaurants