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Business Info

Restaurant: New Berlin Ale House
Address: 16000 W. Cleveland Avenue, New Berlin, WI 53151
Phone: (262) 641-0016
Total inspections: 4
Last inspection: Mar 3, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
• Each restaurant is required to have its own Food Manager.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• After handling dirty dishware, the dish washer must wash his hands before handling clean dishware.
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.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.
• Observed bare hand contact with ready-to-eat foods.
• A food worker must wear a glove on a hand with a banded wound at all times when working in the kitchen.
(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**: 4-701.10 Food-Contact Surfaces and Utensils.
• One of the in use glass washers in the bowling ally was not sanitizing glassware.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
• Non-food contact surfaces that were found to be unclean to sight and touch; spray bottle used for oil, some cooler shelving, outside of
some equipment, some storage shelving, floor under food prep sine and corners.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 43 D: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
• Noted case of single service cups on the basement floor. The bottom of the case was wet.
(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.

The maim menu has the required consumer advisory. The Italian menu does not have a consumer advisory.
Two of the three bar glass washers were set up . I recorded 100ppm of sanitizer in the final rinse of both machines.
I recorded 50ppm in the final rinse of one of the bowling ally glass washers. The other machine was not sanitizing glassware.
I recorded 165f at the plate during the final rinse of the kitchen dish machine.
Temperatures recorded during the inspection:
Chicken in hot holding - 189f Cook line steam table - (soup) 157f
Wait staff reach-in coolers - 27f & 36f Walk-in cooler - 41f
Walk-in freezer - [12f]
COOKS LINE
True 2-door reach-in - 36f Grill drawers - 41f
Sandwich reach-in - 39f Pizza reach-in - 38f/38f
Freezer - [13f] True reach-in (back of kitchen) - 41f

This is a follow-up to my inspection of 1-13-10. Violations noted during that inspection have been corrected.
* Observed the dish washer washing his hands before handling clean dish ware.
* Grill personal were observed washing their hands and wearing gloves to prevent bare-hand contact with ready-to-eat foods.
* The bowling ally glass washer was repaired. Recorded 100ppm of sanitizer during the final rinse.
* Cleaning of non-food contact equipment has improved.

**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash.
• I observed a food worker wash his hands in the food prep sink.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
• At the start of my inspection, the dish machine was not sanitizing dishware. Violation was corrected during the inspection.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• The food stored in the cooks line drawers was above 41f. Service was called during the inspection.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
**Critical Violation 26 B** : 7-102.11 Common Name.
• Spray bottles containing toxic materials and containing cooking oil are not labeled
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.
**Critical Violation 26 C** : 7-201.11 Separation.
• Stainless cleaner was found stored on the cooks’ line with cooking oils. Cleaner was removed during the inspection.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
• The following chapter of the Food Code addresses hand wash sink water temperature.
5-202.12 Handsink, Water Temperature, and Flow.
(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.

Menu has a consumer advisory
Gloves are available and used.
Observed hand washing by kitchen staff.
Prepared foods stored in the walk-in are date marked.
Verbal Employee health policy. Copy of our recommended written policy was left with this report.

Dish machine is operated as a low temperature machine. I recorded 100ppm of sanitizer during the final rinse.
Low temperature bar glass washers.
Temperatures recorded during the inspection:
Walk-in freezer - [8f] Walk-in cooler - 34f
Walk-in beverage cooler - 38f Wait staff reach-ins - 34f & 39f
Cooks Line
Pizza prep cooler - 38f Sandwich prep - (inside) 35f, (top) 39f
Drawers - 44f-50f Freezers - [20f & -8f}
Steam table - 190f

This is a follow-up to my inspection of 2-24-11. All violations noted during that inspection have been addressed.
* Cooks now have an opening checklist addressing CDC Risk Factors. Corrective actions taken are also recorded.
* Water temperatures at hand wash stations are 98f & 109f.
* Signage is posted directing food workers to only use the hand wash sinks for hand washing. All food workers received a POS directing them to
use hand wash stations only for hand washing.
* I recorded 75ppm of sanitizer in the final rinse of the dish machine. I recorded 200ppm of Oasis 146 sanitizer in the final rinse of the
3-compartment utensil wash sink.
* Grill refrigerated drawers have been repaired. Food temperature today was 39f.
* All spray bottles containing a toxic material are labeled and properly stored. Spray bottles are no longer used for cooking oils.

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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
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4. Waukesha County, WI Restaurants