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Business Info

Restaurant: O'Sullivan's Public House
Address: 12525 W. North Avenue, Brookfield, WI 53005
Phone: (262) 789-8250
Total inspections: 3
Last inspection: Feb 22, 2010

Score
(the higher the better)
92

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Violation descriptions and comments

The owner stated that they do cook hamburgers rare or medium rare upon request, which means you will need a consumer advisory either
printed on the menu or posted in public view.
See below information.
**Critical Violation 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
A follow up inspection of critical violation will take place on or after 2-26-09. If you need more time, call me at 262-896-8316 to
request more time.
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 being used when handling ready to eat foods
Reviewed employee health policy
Dishwasher at 181 f, plus pre wash sink, plus 4 handwash sinks,and one food prep sink
Bar 4 compartment sink, Beer Clean for sanitizer, test kits available
Susan Syvock has passed her food manager certification, but has not received her certification back from the State yet. She sent it in right
after the 1st of the year.
Temperatures recorded;
True cooler 39 f
Cooks line cooler 40 f, upper line/tunafish 39 f
Shredded chicken 173 f
Refried beans 150 f
Mashed potatoes 168 f
Gravy 162 f
Irish stew 173 f
Soup 158 f
Marinara sauce 150 f
Buttered boiled potatoes 166 f
Vegetables 178 f
Shredded beef 163 f
Continental freezer 9 f
Beer walk in cooler 38 f
WAlk in cooler 35 f
Walk in freezer 9 f
Bar coolers 36 f
Salad dressing wait station 40 f

This is a follow up inspection of critical violation from 2-19-09 inspection.
The consumer advisory is posted in the front lobby for now, and next week they are printing labels to stick onto the menus. The next time
they print up new menus, they will have the consumer advisory printed on the menus.

The wait station handwash sink had soiled dishes in it. A handsink cannot be used for any other purpose other than handwashing, and it
must be accessible at all times.
Violation corrected during inspection.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Noted some cases of food stored on the floor of the walk in freezer. Store all food items 6 inches off of the floor.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture

The consumer advisory is posted by the front entrance. The next time you print up new menus, print the consumer advisory on the menus.
Sue Syvock has her food manager certification, but it was not on premise, make sure she brings it in and posts it in plainview of the public.
Reviewed the employee health policy
Datemarking is being done
Gloves are being worn when handling ready to eat foods
Dishwasher had a plate temp of 169 f, plus prewash sink, food prep sink, mop sink, and 3 handwash sinks.
Bar 4 compartment sink, Beer Clean sanitizer 100 ppm, test kits available.
Temperatures recorded;
True freezer -4 f
True cooler 37 f
Cooks line cooler 34 f, top line/tunafish 35 f
Au jus 198 f
Sauerkraut 167 f
Brown gravy 177 f
Red potatoes 163 f
Carrots 171 f
Marinara sauce 178 f
French onion soup 176 f
Mashed potatoes 176 f
Roast beef 168 f
Soups 170 f, 179 f
Chili 178 f
Beer walk in cooler 32 f
Walk in cooler 35 f
Walk in freezer -5 f
Bar coolers 32 f, 35 f, 34 f

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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