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Business Info

Restaurant: Mitchell's Fish Market
Address: 275 N. Moorland Road, Brookfield, WI 53005
Phone: (262) 789-2426
Total inspections: 2
Last inspection: May 25, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

**CDC Risk Factor Violation 08 C** :
• At the time of inspection, the sink in the oyster bar was not accessible. Corrected during the inspection.
5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
**CDC Risk Factor Violation 08 E** :
• Towels were missing from the handwash station on the cooks line. 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 19 A_ HOT HOLDING**:
• Brown butter sauce on the line was at 104f. Information on using Time as a Public Health Control was left with this report.
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
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Beer batter on the cooks line was being held at 57f.
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 41 A:
• In the oyster bar, knives were stored in the crack between the cooler and food prep sink. Removed during the inspection.
• At the breading station, a scoop was stored in standing water at 67f.
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).

3-compartment sink, Oasis 146 sanitizer, n.s.u.
Bar, Sysco Bar Glass sanitizer, recorded 100ppm in the final rinse.
Recorded 160f at the plate during the final rinse of the dish machine.


Temperatures recorded during the inspection:
Walk-in cooler - 34f Walk-in cooler (seafood) - 33f
Walk-in freezer - [-]9f
OYSTER BAR
Salad reach-in - 37f Prep cooler - 40f
Dual reach-in - 38f & 3f
COOKS LINE
Reach-in (fish) - 35f Small drawer - 34f
Refrigerated top - 35f Line drawers - 39f
Drawers (beef patty) - 40f, (top) 38 Reach-in cooler - 40f
Steam tables - 163f & 135f
WAIT STAFF
Steam table - 160f
Service bar - 33f

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• After handling soiled equipment, the dish washer must wash his hands before handling clean equipment.
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 20 A_COLD HOLDING**:
• The dessert cooler was at 48f. Food was moved to the walk-in.
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.
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

Restaurant has a verbal health policy. A copy of our recommended written policy was left with this report.
The menu has a consumer advisory.
I recorded 200ppm of Oasis 146 sanitizer in the final compartment of the 3-compartment sink.
I recorded 160f at the plate during the final rinse of the dish machine.
I recorded 100ppm of Sysco bar glass sanitizer in the final rinse of the bar sinks.
Temperatures recorded during the inspection:
Walk-in freezer - [-3f]
Walk-in cooler - 37f
Walk-in cooler (seafood) - 39f
Cooks line
South reach-in - 41f
Middle reach-in - 39f (Top - 37f & 39f)
North reach-in - 40f (Top - 39f)
Breading station - 38f
Grill drawers - 40f
Small drawer -37f
Steam tables - 171f & 169f
Bar
Reach-in coolers - 39f, 31f & 40f
Wait staff
Steam table - 174f
Beverage cooler - 38f
Oyster bar
Salad prep coolers - 41f & 39f
Dual reach-in - 2f & 48f
Ice cream freezer - [0f]

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Takes reservations:

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