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Business Info

Restaurant: Namaste Plaza
Address: 17800 W. Bluemond Road, #5, Brookfield, WI 53045
Phone: (262) 797-6554
Total inspections: 3
Last inspection: Jul 28, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

This is a follow-up inspection concerning items listed on 2-26-10 food inspection report.
-Longer handles have been installed at employee hand sink in the meat processing area.
-Soap and single-service towels have been provided.
Note: 1. Organize back processing area. Remove items that are not necessary for the operation(i.e. electrical wires, conduit, etc.).
2. Door frame is still exposed in the meat cutting room. Once the meat display case and the
meat saw are delivered, the door frame will roughed in.
3. Follow this procedure when cleaning and sanitizing equipment and utensils: A. Wash B. Rinse C. Sanitize(Concentration of Bleach in the
utensil wash sink must be maintained at 100 p.p.m.)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Meat cutting boards, meat table storage shelf, vegetable display shelves, bottom shelf in the Habco juice refrigerator are soiled.
Note: Make sure meat cutting boards are cleaned and sanitized before you begin to cut meats.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
A sanitizing solution is not available for sanitizing utensils and equipment. Food contact surfaces must be washed, rinsed and sanitized. If
using Bleach, sanitizing concentration must be maintained at 100 p.p.m.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Ready to eat foods stored in the display case are not date marked.
Note: Manager stated that ready to eat foods are delivered twice a week(Mondays and Fridays).
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 35 C:
Deli Cases:
An ingredient list for all deli products must be kept on file. They must be available on request for customers to read and inspect.
Self-service, prepackaged foods
Every package must have a label that contains:
* The true name of the product and contingent statement.
* The word "Ingredients" followed by an accurate list of ingredients contained in the product in descending order of predominance.
* The principal place of business or where the product was made, including address and zip code.
* An accurate statement of the product's net weight.
* A handling statement, such as "Keep Refrigerated," if it is perishable.
Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available in the meat production area.
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).
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. The certified person may not satisfy the requirement for more than one facility. 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.

A follow-up inspection concerning the above items will be made the week of 7-26-10.

A complaint has been received by our department concerning the following issues:
1. Many food products are outdated and are being re-labeled.
2. Samosa purchased last Friday was spoiled.
3. Food products in the self-serve freezer are soft.
A complete inspection of the establishment was made.

The following temperatures were recorded at the time of inspection:
Deli/desserts display refrigerator 33f.
Ice cream freezer -7f.
Haco juice refrigerator 37f.
Self-serve food freezer 2f.
Turbo-Air dessert freezer -2f.
Meat display case 36f. (No meats were stored in the case).
Meat walk-in cooler 36f.
Kenmore meat freezer -1f.
Frigidaire freezer -8f.
McCray vegetable refrigerator 42f.
Walk-in cooler 38f.
Walk-in freezer -3f.
-Disposable gloves are available.

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. The certified person may not satisfy the requirement for more than one facility. 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.

This is a follow-up inspection concerning items listed on 7-20-10 food inspection report.
-Bleach has been provided for sanitizing equipment & utensils. (Wash, Rinse & Sanitize).
-I was informed that perishable food products stored in the display case are date marked as of 7-25-10. See diagram for details.
-Begin compiling ingredient list for the food products sold from the display case.
-Single-service towel is available. Provide a towel dispenser above the employee hand sink in the meat production area.
-Meat work table, bottom shelf in the Habco refrigerator have been cleaned. Finish cleaning vegetable display shelves.

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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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