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Business Info

Restaurant: North Hills Country Club
Address: N73 W13430 Appleton Avenue, Menomonee Falls, WI 53052-1210
Phone: (262) 251-5750
Total inspections: 3
Last inspection: Jun 2, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Missing a chlorine test kit in the bar area to check for adequate concentration of approved sanitizer. Provide.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
The ceiling is peeling in the dishwash area. Repair so smooth, easily cleanable.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
James Fershinger’s certification expires in Sept. or 2009. See below information to sign up for a class.
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.

Consumer advisory is on the menu
Gloves are used when handling ready to eat foods
Datemarking is being done
Dishwasher plate temp at 165 f , plus 3 compartment sink
Bar dishwasher at 50 ppm, plus handwash sink
Temperatures recorded;
Walk in cooler 33 f
Walk in freezer -6 f
Produce walk in cooler 35 f
Traulsen cooler 33 f
Cooks line38 f,
Salad cooler 38 f, upper line/turkey 40 f
Traulsen 39 f
6 door Traulsen cooler 40 f
Traulsen cooler 38 f
Ice cream freezer -10 f
Soups 158 f, 163 f
Beer walk in cooler 37 f
Walk in freezer -5 f
Bar cooler 33 f, 35 f
2nd bar cooler at 35 f

The Traulsen upright cooler on cooks line was at 50 f. Food was removed to another refrigerator until a repairman comes out and unit
maintains 41 f or below.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Observed some soiled, wet wiping cloths stored on a work surface. When not in use, store in a container of sanitizing solution.
Violation 39 A: 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.
A follow up inspection of critical violation will take place on or after 6-1-2010. If you need more time, contact me at 262-896-8316
for an extension.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

Datemarking is being done
Gloves are used when handling ready to eat foods
Consumer advisory is on the menus
Test kits available
Dishwasher at 180 f, plus 3 compartment sink
Bar dishwasher at 50 ppm, plus handwash sink (bar #2 has a handwash sink, and the glasses are done in the main bar dishwasher)
Temperatures recorded;
Traulsen cooler 35 f
Digitraul cooler 38 f
Salad cooler 39 f
Cooks line coolers 40 f, line cooler #2 38 f
Pulled pork 148 f
Au jus 150 f
Sauce 150 f
Freezer 13 f
**Traulsen line cooler 50 f
True cooler 35 f
Produce walk in cooler 33 f
Meat walk in cooler 38 f
Walk in freezer 0 f
Basement walk in cooler 38 f
Basement walk in freezer -13 f
Bar buffet; brats 150 f, cheeseburgers 152 f
Bar cooler 40 f, 38 f

This is afollow up inspection of critical vioaltion form 5-25-10 inspection..
Traulsen upright cooler 33 f
Critical violation now corrected

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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