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

Business Info

Restaurant: Moorland Golf Center
Address: 5900 S. Moorland Road, New Berlin, WI 53151
Phone: (262) 784-7552
Total inspections: 4
Last inspection: Jul 19, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

Hands must be washed when employees after do different job tasks such wiping a counter then serving ice cream.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
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.
When serving ice cream cones, employees must wear gloves, use deli paper, or the cones can be prewrapped.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
The employee handwash is used to wash dishes. It is only to be used for washing hands.
**CDC Risk Factor Violation 08 A** : 5-203.11 Handsink.C
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
(C) If APPROVED, when FOOD exposure is limited and handsinks are not conveniently available,
such as in some MOBILE or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING
MACHINE LOCATIONS, FOOD EMPLOYEES may use chemically treated towelettes for handwashing.
The proper sequence manual dishwashing is wash in first compartment, rinse in second sink and sanitize in third sink.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
All outside
doors must be closed at all times.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
Clean bottom of microwave oven more often.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Three compartment sink present however it is not used to wash-rinse-sanitize utensils or other equipment. It is currently being used to store
a mop and pinesol. 2 compartment sink present for employee handwash sink however it is being used for dishwashing. 2 compartment sink in
back room. Bleach is used as sanitizer.
The following temperatures were taken:
True prep cooler: 38 f Wood top loading cooler: 6 f Frigidaire top loading freezer: 0 f
Ice cream freezer: 24 f Soda cooler: 38 f
Follow up inspection will be conducted on or after 7 days from today. If the violations are not corrected then a fee will be charged for any
follow up inspections.

The mop is still being stored in the same sink that dishes are washed. The two-compartment janitor type sink in the back room should
be used for this. It does not appear that all employees understand the proper sequence to do dishes. All utensils/dishes must be washed with
deterget in first sink, rinse with clear in second sink and sanitized in third sink. It may help to label the sinks. As was discussed at last
inspection, bleach would be adequate as a sanitizer. Test strips are available to make sure the proper concentration is used.
**CDC Risk Factor Violation 14J**: 4-703.11 Hot Water and Chemical.C
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
The doors are still open and must be kept closed at all times.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

Cones are have paper covering so the employees no longer have to use their bare hands to handle cones. Sanitizing solution is used to wipe
surfaces down. Two compartment sink is now used as employee handwash sink.

Doors are closed. The 4 compartment sink is now labeled for the sequence to do dishes. A label was also made to tell employees not to store
mop or other equipment in the sinks.

There are two containers of blue liquid under the employee hand wash sink that don’t have a label. Believe it is window cleaner. Put
a label to what it is.
**Critical Violation 26 B** : 7-102.11 Common Name.C
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Paint or varnish the wood legs on tables by the employee hand wash sink and by the microwave oven.
Violation 45 H: 4-101.19 Wood, Use Limitation.
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
True prep cooler needs a thermometer and place in a conspicuous place in unit.
Violation 34 A: 4-203.11 Temperature Measuring Devices, Food.
(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ± 1
degree C in the intended range of use.
(B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 2 degrees F in the intended range of use.

Two compartment sink used for hand washing. Three compartment for dishwashing. Two compartment sink in back used for mop sink. Bleach is
used as sanitizer: not set up.
The following temperatures were taken:
Soda reach in cooler: 34 f ice cream freezer: 22 f True prep cooler: 32 f Woods chest freezer: -6 f
Frigidaire chest freezer: -11 f
NOTE: If the containers of hot dogs are not used within 24 hours they must be date marked.

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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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