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Business Info

Restaurant: Open Pantry Food Mart #617
Address: 15551 Cleveland Avenue, New Berlin, WI 53151
Phone: (262) 786-9543
Total inspections: 3
Last inspection: Mar 30, 2010

Score
(the higher the better)
98

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Violation descriptions and comments

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Cleaning and sanitizing solutions are stored in the employee hand sink.(See utensil was area).
(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.
This violation has been corrected.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in the coffee cream chiller was recorded at 47f.
(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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Cabinet under a food prep. sink is soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under the shelves in the walk-in cooler.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
A follow-up inspection concerning item #20A will be made the week of 3-23-09.

The following temperatures were recorded at the time of inspection:
Rice 147f.
Beans 184f.
Steak 179f.
Chicken 150f.
Taco meat 138f.
True refrigerator 37f.
True single door refrigerator 35f.
Self-serve island case 40f.
Condiments refrigerator 34f.
Self-serve hot food holding warmer 147f.
Walk-in cooler 33f.
Walk-in freezer -7f.
-Aquaphenate & Bleach are available for sanitizing equipment and utensils.
-Disposable gloves are used for handling of ready to eat foods.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 100 p.p.m.

This is a follow-up inspection concerning item #20A.
-Temperature in the coffee cream chiller was recorded 41f.

Violation 51 Q: 8-301.11 Handwashing facilities.
Paper towel dispenser in the utensil wash area is not operational.
Note: Other hand sinks are provided with soap and single-service towels.
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).
Ms. Mindiola Food Manager’s Certification has expired(4-6-2009).
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.

The following temperatures were recorded at the time of inspection:
Rice 181f.
Beef w/potatoes 167f.
Beans 169f.
Cheese 165f.
Steak 161f.
Taco meat 177f.
Chicken 162f.
True 3-door refrigerator 33f.
Condiment refrigerator(single-door) 36f.
Deli island case 40f.
Food warmer 149f.
Water refrigerator 38f.
Coffee cream chiller 40f.
Brats/hot dogs condiment case 37f.
Walk-in cooler 36f.
Walk-in freezer -12f.
-Steramine Sanitizer is available for sanitizing equipment and utensils.
-Disposable gloves are available for handling of ready to eat foods.

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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

Cuisines:

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants