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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Perkins Restaurant & Bakery
Address: 2400 Milwaukee Street, Delafield, WI 53018
Phone: (262) 646-7915
Total inspections: 3
Last inspection: Sep 7, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• Observed a food employee crack raw eggs and then proceed to handle ready to eat cheese.
• Employees MUST change their gloves after handling any raw foods.
• Observed little to no hand washing by cooks during the inspection.
• This is a repeat violation.
• Left food code fact sheets.
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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Running dipper well by server/expo line noted build up. Needs to be cleaned and sanitized.
• Can opener blade noted as soiled
• Handles of equipment on the grill line were sticky and noted food debris.
• Potato storage in drawer freezers noted as soiled, the containers do not appear to be removed for cleaning on a regular basis. Clean more
frequently.
• Clean and maintain these items.
(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.
Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
• Butter scoop stored in standing water.
• Suggest storing in running dipper well.
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 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Wall by dish area in ill repair
• Caulking by dish area noted as moldy. Remove caulking, clean and replace.
• Shelving in upright prep cooler noted as rusty, and not easily cleanable. Repair.
• Gaskets of most of the grill line cooler and drawer doors are in ill repair.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards throughout establishment in ill repair, either replace or resurface (server areas, grill line,etc)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following are soiled and in need of more frequent cleaning:
• Shelving on grill line
• Handles of equipment
• Floor throughout, underneath shelving and equipment needs to be cleaned more frequently.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
• Clean dishware was stacked wet. Be sure equipment and utensils are completely air dried before storing.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

No Points…Please note
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1------(1)-------The restaurant handles raw poultry, meat, or seafood.
1-------(1)------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1------(1)-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1-------(1)-------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or
reheating in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
Complexity factors= 4

Low temperature dish machine, 200+ppm chlorine sanitizer + 4-compartment sink, Ecolab quat sanitizer 200ppm + multiple hand wash sinks +
2-compartment food prep sink + mop/utility sink.
Temperatures recorded during the inspection:
Grill line upright cooler/freezer: 39f/10f
Prep cooler: 41f, 38f; top- ham 36f
Drawer coolers: hashbrowns- 41f, ham 41f
Drawer freezer: 0f
Drawer cooler: burger- 41f, egg- 41f
Gravy: 143f
Holandaise sauce: 142f
Drawer cooler: hashbrowns- 41f
Upright cooler/freezer: 28f/0f
Walk-in cooler: 35f
WAlk-in cooler: 25f
Walk-in freezer: (-)1f
Expo cooler unit: cut melons 35f
Milk dispenser: 37f
Juice dispenser: 27f
Dessert display case: 36f
Chicken noodle soup: 136f
Cheese potato soup: 144f
True 3-door cooler: 36f

This is a follow up to the routine inspection done on 2-24-2010.
The following violations were corrected:
06C) Employees are now washing hands and changing gloves as needed.
14F) Food contact surfaces are now clean.
37C) Butter scoop now stored in running dipper well.
45C) Characteristics of surfaces are now cleaned and/or repaired.
45V) All new cutting boards were purchased.
47A) Nonfood contact surfaces were cleaned.
42E) Clean dishware no longer stored/stacked wet.

Received a complaint on 9-3-10 stating that complaintant is concerned as servers are bussnig tables - handling dirty dishes and utensils, etc.
She feels that they are then making salads and getting beverages and so on. Her concern is that servers may not be washing hands after
handling the dirty utensils and would prefer they use bussers to clean tables. She spoke with management at the time of her visit, but feels
that she may not have been taken seriously.
At time of visit, spoke with manager. He states that they use bussers on the busier weekends, but not during the week. Servers have 2
handwash sinks in server stations and both are stocked with soap and paper towels. Servers present at time of inspection state that they wash
their hands after handling dirty dishware.

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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