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

Business Info

Restaurant: Murf's Frozen Custard and Jumbo Burgers
Address: 12505 W. Burleigh Road, Brookfield, WI 53005
Phone: (262) 814-6873
Total inspections: 3
Last inspection: Mar 11, 2011

Score
(the higher the better)
92

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Violation descriptions and comments

The wood pallet in the walk in freezer is not an approved material. See below information.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
The wall behind the ice machine near the vent is soiled, clean and maintain.
There was some food debris on the floor under the shelves of the walk in cooler. 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.

Gloves are being worn when handling ready to eat foods
Hamburgers are cooked medium to medium well, so a consumer advisory is not needed at this time.
4 compartment sink, Bleach for sanitizer 100 ppm
Temperatures recorded;
Walk in cooler 35 f
Walk in freezer -4 f
Bev Air cooler 38 f, upper line/mayo 39 f
True frezer 3 f
Hot dogs 135 f
Superior/condiments 40 f
Custard 17 f, 16 f, 10 f
Pint freezer -4 f
Superior cooler 40 f
Bev Air cooler 38 f
Custard freezer 10 f
Corn dogs 148 f

The handwash sink at the front service counter had a tub of soiled dishes in it at time of inspection. Dishes were removed, violation
corrected.
**CDC Risk Factor Violation 08 C** : 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.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
The wood pallet in the walk in freezer is not an approved material. Replace with a smooth, non absorbent, easily cleanable surface
material.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
The vent avove the ice machine is soiled with dust build up, and some has dropped down onto the outside of the ice machine. Clean the
vent and ice machine and maintain them. Also, the inside of the ice machine chute has some mineral deposits on it, clean and maintain.
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.
The owner’s certification will be expiring on 5-3-2010, see below information as to where to sign up for recertification.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Gloves are worn when handling ready to eat foods.
The hamburgers are cooked medium to medium well, so a consumer advisory is not needed.
4 compartment sink,(1st compartment is used as a handwash sink), plus a handwash sink at front service counter. Bleach for sanitizer, 100
ppm.
Temperatures recorded;
Bev Air cooler 37 f, Top line/berries 39 f
Custard at 187 f, 17 f, 17 f, 15 f
Superior cooler 34 f
Quart freezer -6 f
Bev Air cooler 34 f, top line/dressing 39 f
Hot dogs 136 f
True freezer 3 f
Walk in cooler 35 f
Walk in freezer -6 f

Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Wiping cloths were noted on the counters throughout. They need to remain in a container of sanitizer between uses.
(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 44 A: 3-304.15 Gloves, Use Limitation.
• A food employee was observed rinsing gloves off after becoming soiled. Once soiled, the gloves need to be removed, hands washed and then
new gloves put on.
• A food employee was observed touching raw meat without using the designated “raw meat gloves” and then handling buns without washing hands.
• A handout is being provided
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following need to be cleaned:
The insides of all reach-in coolers and the top and sides of the fryers
(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.
• The handle of the ice scoop was noted in the ice. The handle must always remain above the food line to avoid contamination by hands.
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
Violation 43 B: 4-502.13 Single-Service and Single-Use Articles, Use Limitation.
• Milk tubing was noted longer than one inch in length.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
(B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more
than one inch protruding from the chilled dispensing head.

Jerome E. Murphy's food manager certification has expired. The manager on duty stated that another manager took the course two weeks ago. Once
the certificate is received in the mail the manager will fax a copy to our office. The employee health policy is verbal. A written handout is
also being provided.
Equipment used:
4 compartment sink with diverter valve, soap and towels for hand washing. Chlorine is used for sanitizing but was not set up at the time of
inspection. Mop sink and a hand wash sink are also available.
Temperatures recorded:
True freezer 15 F Reach-in cooler 34 F Raw chicken 38 F
Tartar sauce 40 F Custard 17 F Beverage cooler 35 F
Beverage-Air ice cream cooler 31 F Walk-in cooler 34 F Walk-in freezer (-4 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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants