**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow. Employee handsink located in the meat processing area must be non-hand operated. (A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF) and no more than 43.3oC (110oF) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handsink. (C) A handsink: (1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is replaced or installed it shall have a faucet of the type which is not hand operated. (2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Violation 51 Q: 8-301.11 Handwashing facilities. Make sure all handsinks are provided with soap and single-service towels before opening. Handwashing facilities: (A) Shall be located in all public toilet rooms. (B) Shall be equipped to provide water at a temperature as specified in § 5-202.12. (C) Shall be provided with soap and single use hand drying devices. (D) Used by food employees shall comply with ¶ 5-202.12(C). Violation 53 D: 6-101.11 Surface Characteristics. Door frame is exposed in the meat room. (A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. ( Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and exams from the following organizations: 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.
Retail food license will be released. License and pre-inspection fees have been received. A total of $465.00 check #2098.
This is a pre-inspection for a retail food license. The following temperatures were recorded at the time of inspection: Meat walk-in cooler 37f. General merchandize walk-in cooler 34f. Self-serve food freezer -9f. Walk-in freezer -5f. -Bleach will be used for sanitizing equipment and utensils. (1. Wash, 2. Rinse 3. Sanitize. Make sure sanitizing concentration is maintained at 100 p.p.m.). Note: The establishment is equipped with two employee hand sinks(One of the sinks is located in the meat area and the other by the bakery service area), mop, food prep. and 3-compartment sinks.
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