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

Business Info

Restaurant: Original Pancake House (The)
Address: 16460 W. Bluemound Road, Brookfield, WI 53005
Phone: (262) 797-0800
Total inspections: 5
Last inspection: Nov 19, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Original Pancake House (The), 16460 W. Bluemound Road, Brookfield, WI 53005 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.224.67.84 will be logged.

Violation descriptions and comments

Observed food employee putting on gloves without washing his hands first. Everyone must wash their hands before putting on their
gloves. See below information
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
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.
The cooks line drawer cooler that was holding raw bacon was at 68 f. Also, they were holding egg batter out on the counter at 58 f.
Some of the egg batter was being kept in a special insulated container at proper temperature, but the other egg batter was not. All potentially
hazardous foods must be held at 41 f or below to protect from bacterial growth. If you want to use time temperature control, then you must
follow the below highlighted information.
A repairman has been called for the refrigerator, and the potentially hazardous food was removed to another cooler at 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 a spray stainless steel cleaner stored on the food prep counter.
Violation corrected during the 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.
Noted some spillage on the bottom shelf of the Bev Air cooler. Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Michael Vergolina is no longer with this establishment. Two people have passed their Serv Safe exam, but did not have it posted on
the premise.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Gloves are being worn when handling ready to eat foods
Datemarking is being done
Consumer advisory is printed on the menus.
Dishwasher had a plate temp of 168 f, plus hand wash sink
Lower level kitchen has a 4 compartment sink, Eco Lab Oasis sanitizer 200 ppm, plus a handwash sink, and a food prep sink
Temperatures recorded during today's inspection;
Cooks line cooler 40 f, upper line cooler/pancake batter 41 f
Fruit filling kept hot on grill at 150 f
Bev Air cooler 39 f
***Drawer cooler/raw bacon at 68 f, *egg batter out at 58 f
Sausage at 135 f,m
Bacon at 135 f
Victory cooler 40 f
True cooler 34 f
Bev Air cooler 39 f
Lower level kitchen;
Walk in cooler 39 f
Victory freezer -3 f

This is a follow up inspection of critical violations from 2-10-09 inspection.
Employees have been educated to wash their hands before putting on clean gloves.
Cooks line drawer cooler now at 39 f
Spray cleaners are now stored properly
Critical violations now corrected.

Observed a soiled wiping cloth stored on a working surface. When not in use , store in the provided sanitizer buckets.
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.
Noted some batter spillage on the bottom shelf of the Victory cooler by dishwash area. Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed the ice scoop stored on a shelf next to ice machine unprotected. Store in a protected, sanitary manner, or in the ice with the
handle extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Michael Vergolina is no longer the certified food manager. Anneka Thommesen is now the manager. She passed her exam and sent in her
application to the state, but never received it back. She did state that she has moved, so she will call the State with her new address. You
can call 1-608-266-2835 to check status of your certification. When you receive it, keep it posted in plain view.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: 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.

Datemarking is being done
Gloves are worn when handling ready to eat foods
The consumer advisory is printed on the menus
Reviewed employee health policy with manager
Hobart dishwasher - plate temp of 166 f, plus handwash sink and prewash sink. Lower level prep area has a 4 compartment sink plus handwash
sink, plus food prep sink. The manager stated they are no longer washing dishes in the 4 compartment sink, all dishware now goes through the
dishwasher.
Note; in 3 areas of the kitchen they have a brown paper liner to catch spillage from the pancake and waffle batter, paper is not an approved
material, but they change it every shift or as often as necessary. At the end of closing it is disposed of, and the working surfaces are
cleaned.
Temperatures recorded;
Victory cooler 40 f
Line cooler 36 f, top line/batter 40 f
Bev Air cooler 35 f
Top line cooler/veggies 40 f
Bacon at 190 f
Line cooler/eggs 37 f
True cooler 35 f
Bev Air cooler 39 f
Walk in cooler 39 f
Victory freezer 8 f

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
Observed employee switching between dirty dishes and clean dishes without washing hands.
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 21 A**: WFC 3501.17 and 3-501.18
Cooker sausage and six containers of cut ham were not date marked. Some batter in walk in cooler miss marked. Ready to eat potentially
hazardous food prepared on-site or opened from a commercial container is being held for more than 24 hours without being marked with an
expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Vegetable make table cutting board is stained and has deep cuts.
(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 38 D: 2-402.11 Effectiveness.
Two of the three line cooks not wearing hair restraints.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

This inspection is because of a complaint that came into our office. The customers shared a cheese and spinach omelet on 11/2/10 and all three
became ill three hours later.
Manager stated she did not have any sink employees last week. (One employee did call in sick due to a sick child). Went over employee health
policy.
Health advisory on menu.
Omelets served to order.
Equipment: Two handwash sinks, food prep sink, four compartment dish sink with Quat Oasis 144 sanitizer (not set up) Manager reports most
dishes get sent through dish machine. High temperature dish machine 171 f on the plate.
Eggs in insulated bowl 45 f. Cook stated that bowl has been refilled three times this morning. Checked bulk egg container (prepared this
morning) in reach in cooler (cracked eggs) 41 f.
Grill two door cooler 38 f
Walk in cooler 38 f
Reach in freezer 13 f
Server area cooler 35 f
Syrup/sauce cooler 41 f
Batter cooler 39 f
Chicken mushroom soup 142 f
Meat cooler 41 f
Drawer cooler 41 f

This is a follow up inspection to the 11/8/2010 routine inspection.
Violation 6C: Handwashing.
Two dishwashers on duty and not switching between clean and dirty side of dish sequence.
No contamination of clean dishware seen.
Violation corrected.
Violation 21A: Date marking.
All potentially hazardous food is date marked.
Violation corrected.
Violation 45V. Cutting surfaces
Vegetable make table cutting board removed.
Violation corrected.
Violation 38D. Hair restraints.
All cooks observed using hats.
Violation corrected.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Original Pancake House (The) to others? (optional)

Yes

  

No

Add photo of Original Pancake House (The) (optional)

Add more info about the restaurant »

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:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.224.67.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
Kentucky Fried Chicken	Brookfield, WI
Mr. B's Steak House	Brookfield, WI
Vino Cappuccino	Brookfield, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI
CICI'S PIZZA #857	West Allis, WI

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