Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 10, 2009 | 86 |
|
Jun 2, 2010 | 98 |
**CDC Risk Factor Violation 07 A**:
• Grill personal need to make better use of gloves to prevent bare hand contact with
ready-to-eat foods.
3-301.11 Preventing Contamination from Hands.
(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.
**CDC Risk Factor Violation 14 I**:
• Bar sinks were set up for washing glassware with no sanitizer in the final rinse.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 38 D:
• Personal working the grill area should wear hair restraints.
2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 39 A:
• In use wiping cloth container on the grill line did not have adequate sanitizer.
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.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
• If the large plastic containers stored under the lower sink are used for food, store them correctly (i.e., off the floor, not under the
sink).
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
Bar sink, Sysco Bar Glass Sanitizer,
Lower level 3-compartment equipment sink, Sysco Quat. sanitizer, recorded 200ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
GRILL AREA
Freezer - 0f Sandwich reach-in - 38f
Hanging cooler - 35f Beverage cooler - 41f
LOWER LEVEL
Beverage walk-in - 32f Walk-in cooler - 37f
Walk-in freezer - [-1f]
Violation 39 A:
• No evidence of sanitizer found in the grill wiping cloth bucket. Change more often.
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 iping 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.
Menu has a consumer advisory.
Gloves are available.
Bar/grill
4-compartment sink and a hand wash station.
I recorded 100ppm of Beer Clean sanitizer in the last compartment.
Lower level
3-compartment sink and a pre-wash sink (over-head spray with a faucet) which doubles as a hand wash station.
I recorded 200ppm of Nu-foam sanitizer in the final rinse.
Temperatures recorded during the inspection:
Walk-in beverage cooler - 36f
Walk-in food cooler - 35f
Walk-in freezer - [3f]
Grill
Freezer - [10f]
Prep cooler - 38f
Wall unit - 36f
Beverage cooler - 41f
Bar
Beverage coolers - 39f & 41f
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 |
---|---|---|
Jams by Mar-Jam | 17980 W.Beloit Road, New Berlin | 0.37 miles |
VFW Post 5716 | 17980 W. Beloit Road, New Berlin | 0.37 miles |
Kat's Cafe | 19680 W. National Avenue, New Berlin | 0.87 miles |
Mikey's Place | 19745 W. National Avenue, New Berlin | 0.95 miles |
Ronald Reagan Elementary School | 4225 S. Calhoun Road, New Berlin | 1.22 miles |
West Side Pub | 20385 W. National Avenue, New Berlin | 1.47 miles |
Rainbow Restaurant | 6290 S. Martin Road, New Berlin | 1.55 miles |
Ciero's Pizzeria | 19400 W. College Avenue, New Berlin | 1.60 miles |
Rindt Citgo | 19400 W. College Ave., New Berlin | 1.60 miles |
Forever Chocolate | 16260 W. Allison Lane, New Berlin | 1.63 miles |
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