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Business Info

Restaurant: Penelope's Restaurant
Address: 13425 Watertown Plank Road, Elm Grove, WI 53122
Phone: (262) 787-1977
Total inspections: 4
Last inspection: Feb 18, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

The dishwasher was drinking from an open coffee cup. Provide closed beverage cups to drink beverages from. Violation was corrected
during inspection.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
A container of raw meat was stored on top of soft shells and next to an open container of cut up fruit. Violation was corrected
immediately, the meat was removed and stored in another cooler with raw meats, and the fruit was covered with plastic wrap.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
The knives stored in the knife rack had dried food debris on them. Knives were taken out and washed and sanitized during inspection.
Violation corrected.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
The wall by the vent in the dishwash area has black mold around it. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Keith Stapleton, the head chef has passed his food manager certification, but only had his Serv Safe certification posted, his state
certification is at home. Post the State food manager certification in the restaurant.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Consumer advisory is printed on the menus.
Gloves are being used when handling ready to eat foods
Datemarking is being done.
Dishwasher at 50 ppm, plus 4 compartment sink, plus two handwash sinks, plus food prep sinks.
Temperatures recorded;
Kitchen walk in freezer 10 f
Kitchen walk in cooler 34 f
True freezer -9 f
True cooler 34 f
Bacon 136 f
Au jus 146 f
Salmon patty sauce 136 f
Cooks line cooler 40 f
Drawer cooler/meat 34 f
Sausage 140 f
Pot pie mix 136 f
Vegetables 145 f
True cooler 34 f
Salad cooler 35 f, upper line/40 f
Ice cream freezer 10 f
Front counter dessert cooler 40 f
Basement walk in cooler 37 f
Basement walk in freezer -4 f
True bar cooler 37 f

The meat slicer had some dried food debris on it. Clean and sanitize. Violation was corrected during inspection.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Noted several packages of raw hamburger thawing at room temperature, and a package of food thawing in standing water. Thaw frozen food
by one of the approved methods-see below information.
Violation 33 B: 3-501.13 Thawing.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
There was some food debris on the bottom of the utensil bins. 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.
The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected 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).
The chef had his Serv Safe posted , but not the Wi. Food manager certification. Bring it into the restaurant and keep it posted in
plain view.
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 worn when handling ready to eat foods
Datemarking is being done
The consumer advisory is printed on the menus
Dishwasher at 50 ppm, plus 4 compartment sink, bleach for sanitizer 100 ppm, plus two handwash sinks, mop sink (located in employees toilet
room), and 2 food prep sinks.
Temperatures recorded;
Scrambled eggs 162 f
Ham 150 f
Oatmeal 148 f
Hash browns 150 f
Kitchen walk in cooler 39 f
Chili held on stove 180 f
True salad cooler 39 f, top line/40 f
True cooks line cooler 39 f
Drawer cooler 38 f
Gyros on the spit 150 f
Au jus 160 f
Taco meat 150 f
Rice 150 f
Pot pie mix 148 f
True cooler 34 f
True freezer -9 f
Basement walk in cooler 40 f
Walk in freezer 0 f
Front counter cooler 38 f
Ice cream freezer 0 f

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
• Wait staff are placing rolls onto plates with bare hands.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• The following need to be cleaned more often:
Meat slicer (take apart to clean), utensil bins, ceilings, outside of dishwasher, wire shelving, the tenderizer, waffle maker and knives in
the storage holder, etc.
(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.
• All clean utensils and dishes need to be sanitized.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
• Rice was left out to cool down. The internal temperature was 110 F. Once it is cooled down to 135 F it needs to be placed in the cooler.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• 12 dozen eggs were out on prep table (surface temperature at 89 F). Eggs were placed in cooler at the time of inspection. The hollandaise
sauce was out at room temperature and was then placed in the cooler (internal temperature at 56 F).
(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.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
• Several items in the walk-in cooler were being held longer than 7 days.
Violation 33 B: 3-501.13 Thawing.
• Turkey was being thawed at room temperature in the food prep sink.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
Violation 40 A: 3-302.15 Washing Fruits and Vegetables.
• Cucumbers were brought up from the basement storage and not washed before cutting.
(A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or offered
for human consumption in READY-TO-EAT form except as specified in ¶ (B) and except that
whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption need not be washed before they are sold.
(B) Fruits and vegetables may be washed by using chemicals as specified under §
7-204.12.
**Critical Violation 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Provided state application to be sent in.
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.

Employee health policy is currently verbal. A written hand out in English and Spanish was provided.
Note: Discussed that thermometers are recommended to be calibrated every 2 weeks and be available to all cooks.
Equipment used: 2 compartment food prep sink, 4 compartment sink using chlorine sanitizer, Dishwasher at 50 ppm (test strips available), 2
hand wash sinks, mop sink in employee restroom.
Temperatures recorded:
Reach-in freezer (-6 F)
Walk-in freezer 11 F
Walk-in cooler 28 F
Chicken Dumpling soup 160 F
Peas 165 F
Chicken 162 F
Meat sauce 175 F
Reach-in cooler (cooks line) 33 F, 34 F and 41 F
Split Pea soup 162 F
Reach-in salad cooler 35 F
Walk-in freezer (basement) (-8 F)
Walk-in cooler (basement) 34 F
Reach-in coolers (wait staff) 34 F and 33 F
Ice cream (-2 F)

This is a follow up inspection from 2/10/2011.
Violation 07 A: Violation was corrected. Tongs are now used to get the rolls.
Violation 14 F: Violation was corrected; all items were cleaned.
Violation 14 I: Violation was corrected; utensils and dishes are being sanitized in the 4
compartments sink at 100 ppm.
Violation 18 A: Violation was corrected; all food items are placed in the walk-in cooler to be
cooled.
Violation 20 A: Violation was corrected; less eggs are brought out to only the amount needed at
that time and the hollandaise sauce is now kept in the reach-in cooler until
needed.
Violation 21 B: Violation was corrected.
Violation 33 B: Violation was corrected.
Violation 40 A: Violation was corrected.
Violation 23 A: Menus are having asterisks applied
The state application for the certified food manager has been sent in.

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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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