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Business Info

Restaurant: Papa Murphy's Take & Bake Pizza
Address: 3830 South Moorland Road, New Berlin, WI 53151
Phone: (262) 787-0577
Total inspections: 4
Last inspection: May 3, 2010

Score
(the higher the better)
95

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Violation descriptions and comments

Violation 38 D: 2-402.11 Effectiveness.
(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.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
A thermometer is not available in the self-serve salad/cookie dough refrigerator.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

The following temperatures were recorded at the time of inspection:
Pizza prep. refrigerators 37f. & 40f.
Soda refrigerator located in the sales area 29f.
Self-serve salad/cookie dough case 36f.
Walk-in cooler 34f.

-Kay Sink Sanitizer is available for sanitizing equipment and utensils.
-Disposable gloves available.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in the bottom compartment of pizza refrigerator #2 was recorded at 48f.
(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.
A follow-up inspection concerning the above item will be made the week of 12-1-09.

Complaint Details: Complainant stated that she and her friend bought pizza from the establishment on 11-21-09 at 8:00 p.m. They took the pizza
home, cooked it and ate the pizza at approximately 8:30 p.m. Both parities became ill. She became ill at 5:30 a.m. on Sunday(11-22-09). Her
friend became ill at 9:00 a.m.(11-22-09). He was transported to Waukesha Memorial Hospital at 5:00 p.m. and released after receiving fluids at
10:30 p.m. They believe the pizza was the cause of their illness. Complainant stated that the temperature of the ingredients used to make her
pizza were warm.
Investigation Findings:
-Manager on duty: Mr. Bobby Strandt
-The following ingredient internal temperatures were recorded in the pizza prep. refrigerator #1 and #2.
-Temperature recordings in the pizza prep. refrigerator #1(top condiment compartment):
Salami 40f.
Olives 37f.
Tomatoes 38f.
Mushrooms 38f.
Green onions 38f.
Pepperoni 41f.
Canadian bacon 39f.
Pizza sauce 37f.
Cheeses 41f. & 40f.
Pineapple chunks 39f.
Sausage 38f.
Ground beef 38f.
Onion mix 37f.
Temperature in the bottom compartment was recorded at 36f.
-Temperature recordings in the pizza prep. refrigerator #2.(top condiment compartment)
Pizza sauce 39f.
Creamy garlic 37f.
Spinach 38f.
Artichoke 38f.
Crispy bacon 40f.
Herbed chicken 38f.
Grilled chicken 40f.
Cheese 35f. & 38f.
Zucchini 39f.
Sun dried tomatoes 39f.
*Temperature in the bottom compartment was recorded at 48f.
-Temperature in the walk-in cooler was recorded at 34f.
-Food products in the walk-in cooler are date marked.
-Disposable gloves are used when preparing pizza.
-180 pizzas were sold on Saturday 11-21-09.
-According to Mr. Strand, no other complaints were received by the establishment. Also, no sick employees were reported.

This is a follow-up inspection concerning item # 20A.
-Temperatures in the pizza prep. refrigerator #2 were recorded at 36f.(top compartment) and 41f.(bottom compartment).

Note: Observed frequent hand washing by the employee.
Violation 37 E: 3-305.11 Food Storage.
A container of cheddar cheese is stored on the floor in the walk-in cooler.
(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
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled 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.

The following temperatures were recorded at the time of inspection:
Pizza prep. refrigerator #1 38f.(Bottom compartment); 34f.(Top compartment).
Pizza prep. refrigerator #2 42f.(Bottom compartment) 33f.(Top compartment).
Self-serve cookie dough/salad case 37f.
Walk-in cooler 35f.
Soda cooler 33f.

-Kay Sink Sanitizer is available for sanitizing equipment & utensils.
-Disposable gloves are available.

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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