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Business Info

Restaurant: Old Country Buffet
Address: 16750B W. Bluemound Road, Brookfield, WI 53005
Phone: (262) 786-2113
Total inspections: 7
Last inspection: Jan 20, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

The employee handwash sink in the dishwash area had linen towels stored in it and an open glass of soda on top of it. Towels and glass
were removed, 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.
Upon inspection the sanitizer bucket was empty, and dishwasher was at 0 ppm. A new bucket was installed, and dishwasher now at 50 ppm.
Violation corrected during inspection.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
There was a bottle of de-limer stored on top of the dishwasher. Bottle was removed and stored properly. Violation corrected during
inspection.
**Critical Violation 26 C** : 7-201.11 Separation.C
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.

Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Dishwasher plus 4 compartment sink, two food prep sinks, and several handwash sinks. Test kits were available.
Temperatures recorded;
Alto sham/potatoes 154 f
Alto Sham/mac n cheese 160 f
Freezer 7 f
Bain Marie Station(hot holding station);
Meat sauce 168 f
Soups 168 f, 172 f
Country gravy 172 f
BB sauce 161 f
Chicken gravy 171 f
Mac n cheese sauce 153 f
Marinara sauce 157 f
Cooks walk in cooler 34 f
Walk in freezer 0 f
Meat walk in cooler 37 f
Alto sham/ham 190 f
Alto sham/beef 140 f
Produce walk in cooler 37 f
Buffet;
Soups 150 f, 157 f, 161 f
Spanish rice 138 f
Taco meat 140 f
Beans 138 f
Salad bar; eggs 40 f, dressing 36 f, potato salad 38 f, cole slaw 39 f
Mashed potatoes 150 f
Fried chicken 145 f
Gravy 145 f
Pizza 140 f
Cheeseburgers 140 f
Stuffing 140 f
Fish 141 f
Meat sauce 144 f
Baked chicken 150 f
Mac N Cheese 153 f
Condiment station/tartar sauce 38 f
Dessert station/whipped cream 40 f
Soft serve 34 f, 35 f
Wait staff/dessert cooler 37 f

Our dept. received a complaint on 9-14-09 stating that on 9-13-09 at 1:00 p.m. they observed dirt on the lettuce and also observed a manager
spraying what appeared to be an aerosol can of bug spray in the kitchen during working hours.
Manager stated they buy prewashed bagged lettuce, and they soak in the food prep sink with Eco Lab Victory vegetable wash. It is then put
into bins and stored in the walk in cooler. Before going out on the buffet line, it is put into an ice bath for chilling.
Manager stated that chemicals(bug spray) are kept in a locked cabinet that only managers have access to. He stated they do not spray for bugs
during open hours, but they do use an aerosol spray called Food Release for the pans so the food does not stick.
I observed the lettuce on the buffet to be clean,no grit or dirt particles on the lettuce.

This is a partial inspection due to an anonymous complaint to our Dept on 9-18-09. See attached complaint form.
Employees do wear gloves when handling ready to eat foods. All food prep employees were wearing hair restraints at time of inspection.
Glasses and cups were clean at time of inspection.
Dumpster area did have some food debris on the ground, but no bird droppings. Manager had the staff clean it up by the end of the inspection.
Wait staff has 4 wait stations with sanitizer buckets and spray bottles with quat sanitizer. Tables are cleaned after the table is cleared
off. They use two towels one for the table top and one for the chairs.
Manager stated they have never received a complaint from a customer about hair in their food.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The “Ditto Dean” and meat slicer were soiled and contained dried food debris. These items shall be cleaned and sanitized.
(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.
Violation 53 Q: 6-501.11 Repairing.
Tiles are missing and some needed repair in the mop sink bay. Repair and replace tiles in this area.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
Cleaned dishes were found to be stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
A follow-up inspection will be conducted on or after June 9th, 2010 for a critical violation noted.
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.!!!

Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Date marking observed
Dishwasher plus 4 compartment sink-50ppm on plate, two food prep sinks, and several handwash sinks.
Test kits were available.
Eco-Lab Quat sanitizer buckets were at least 200 ppm
The following temperatures were recorded during the inspection:
Walk-in Refrigerator: 41f
Walk-in Freezer: 10 f
Chest freezer: 4f
Alto Shams Warmers: Brats 170f, Fish 190f
Waitress station cooler: 41f
Milk coolers: 34f, 40f
Soft serve ice cream: 36f, 34f
Meat Sauce: 140f
Cheese Broccoli: 139f
Chicken Noodle: 135f
Chicken Gravy: 160f
Taco Meat: 143f
The following are buffet temperatures:
Macaroni and Cheese: 141f
Chicken Teryaki: 140f
Chicken: 144f
Meat Sauce: 135f
Chicken Liver: 148f
Fried Fish: 140f
Soups: 160f, 159f, 157f
Rice: 135f
Taco meat: 157f
Nacho cheese: 176f
Beans: 160f
Chicken stir fry: 156f
Guacamole: 40f
Chopped eggs: 34f
Dressings: 35f
Potatoe salad: 39f
Cut fruit: 40f
Seafood salad: 38f
Meatloaf: 140 f
Fish: 135 f
Chicken: 165f
Mashed pot: 162f
Tarter sauce: 41f

This is a follow up inspection of critical violation from 6-2-10.
The Ditto Dean is now clean and sanitized
The meat slicer is now clean and sanitized
Critical violation now corrected

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• The Ice maker, ice shoots on soda machines, under the cutting board at the carving station (clean and sanitized during inspection), the
tomato dicer and other cutting attachments
(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.
• Dishwasher was not sanitizing at the start of the inspection, service was called and immediately fixed upon inspection.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Chicken and corndog were below 135F and were removed at time of 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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• The Coconut cream pie was recorded above 41F and the establishment will use time as a public health control.
(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.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Metal fragments found around blade, the blade should be replaced.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
• The dishes at the desert bar were not protected from consumer cough and sneeze, a sneeze guard or the dishes being placed upside down will
correct issue.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

Gloves are available and used, the employee health policy is verbal and a recommended Food Employee Reporting Agreement was provided, a
consumer advisory is not needed (eggs are hard poached), discussed proper cooling procedure for Coconut cream pies.
Mop sink, a 4 compartment dish sink sanitizer Oasis 146 at Quat 200ppm, 3 hand wash sinks, 4 food prep sinks ( one using Victory wash)
The temperatures recorded is as follows:
Kitchen:
Walk in cooler by salad bar 35F
Walk in meat cooler 32F
Walk in freezer 0
Walk in cooler by cooks line 30F
Reach in cooler 35F (wait staff area)
Buffet Display:
Tartar sauce 41F
Horseradish sauce 41F
Fish fillet 142F
Meatloaf 169F
Kung Pao Beef 140F
Baked Beans 142F
Rice 168F
Macaroni and cheese 200F
Seafood salad 42F
chicken pasta salad 41F
Ham cubes 40F
Chicken noodle soup 178F
Navy bean soup 164F
Taco meat 182F
Salsa 43F
Fried Chicken out of the fryer: 207F
Fish fillet out of oven 162F
Alfredo sauce 159F
Cream sauce 170F
Vanilla pudding 39F
Ice cream machine 36F

This is a follow-up to the inspection on 1-13-2011.
Violation 14 F: All of the food contact surfaces have been cleaned. Make sure that the carving station cutting board is allowed to air dry
after cleaning and sanitizing.
Violation 14 I: The dishwasher was sanitizing at 50 ppm .
Violation 19 A: The internal temperatures of the chicken on the buffet table today are 172 F and 137 F. The internal temperature of the
corndog today is 155 F.
Violation 20 A: The coconut cream pie is at the temperature of 31 F today. The keylime pie is at 31 F today. The establishment is using time
as a public health control. The pull time is labled on the bottom of the pies.
Violation 45 U: The can opener has been replaced since the initial inspection.
Violation 43 F: The dishes at the desert bar have been placed under a sneeze guard. The cookies have not been placed under a sneeze guard and
still need to be addressed.

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Takes reservations:

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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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