Restaurant: Papa Georgio's
Address: 17495 W. Capitol Drive Suite I & J,
Brookfield,
WI53045
Phone: (262) 790-0313
Total inspections: 1
Last inspection: Jan 8, 2010
The wall by the pizza oven is in poor repair. Repair so smooth, easily cleanable. Violation 53 Q: 6-501.11 Repairing. The PHYSICAL FACILITIES shall be maintained in good repair. Missing protective light shields on 3 sections of lights in the kitchen. Provide shields or shatterproof bulbs. Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding. (A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter- resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened PACKAGES, if: (1) The integrity of the PACKAGES can not be affected by broken glass falling onto them; and (2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the PACKAGES are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. See below information for signing up for the certified food manager class. 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. 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.
Gloves are available for ready to eat foods Left educational material with new owner Received check number 1876 in the amount of $750.00 for restaurant license and preinspection fee. Dishwasher at 50 ppm, plus 4 compartment sink, handwash sink, and mop sink. Bar dishwasher 50 ppm Temperatures recorded; Bar coolers 34 f, 35 f, 39 f Drawer cooler 37 f Walk in cooler 35 f Walk in freezer -2 f Pizza cooler 37 f Kitchen cooler 35 f Turbo Air 41 f Turbo Air cooler 36 f Turbo Air freezer -3 f
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