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Restaurant: Pizzeria UNO Chicago Grill
Address: 15280 W. Bluemound Road, Elm Grove, WI 53122
Phone: (262) 821-1755
Total inspections: 5
Last inspection: Jan 24, 2011

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(the higher the better)
100

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Violation descriptions and comments

This is a partial inspection due to a complaint to our Dept. stating a month ago they found a fruit fly frozen in their ice and on 3-6-09 they
had a dead fruit fly floating in their lemonade, and one live fly hovering over them during the entire meal.
The manager stated that Eco Lab comes in once a month and puts heavy duty chemicals in the drains which kills the adult fly but not the
larvae. He also cleans the drains with bleach on a weekly basis.
They use to have a plastic lemonade dispenser on top of the bar which seemed to attract the flies. They now removed it and keep the pitchers
of lemonade in the bar refrigerators
At the time of inspection, I found two fruit flies in the bar area. I told manager to ask Eco Lab if they have any other effective methods to
address this issue.

Dishwasher was at 0 ppm. Repairman has been called and will be here within the hour. Repair so it maintains 50 ppm.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The knives stored had food debris on them. Clean and sanitize.
(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.
One of the microwaves is burnt and chipped in the back of the microwave, which is not smooth, easily cleanable. Repair or replace.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(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.
Observed a soiled wet wiping cloth stored on the cutting surface in the pizza area. When not in use, store in the sanitizing 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.
Some of the walls had food splash on them. Clean and maintain.
Some refrigerators had food splash on the outside. 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.
Missing light shields on two bulbs in the walk in cooler. Provide. Also, they are missing end caps on the other two bulbs that have
shields on them. Provide end caps on these 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.
A plastic cup was stored in the marinara sauce which is not approved (hands touch the cup and then stored in sauce). Provide a scoop
with a handle and keep the handle above the food.
The soup spoons stored in the wicker basket by soup buffet not stored properly. Store in a container so the eating part is protected and have
the handles extended for the consumer touch.
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).

A follow up inspection of critical violations will take place on or after 11-2-09. Failure to comply could result in a reinspection fee. If
corrected before 11-2-09, call me at 262-896-8316 for an inspection.
Manager Darrell Dunnington just took his recertification exam one month ago, but has not received it back from the state yet.
Datemarking is being done
The consumer advisory is printed on the menus
Gloves are being used when handling ready to eat foods
Reviewed the employee health policy
**DIshwasher at 0 ppm, plus 4 compartment sink, bleach for sanitizer
Bar dishwasher at 180 f
Temperatures recorded;
Norlake 41 f
Salad cooler 36 f, top line/dressing 40 f
Salsa 41 f
Ice cream freezer 10 f
Soups 173 f, 175 f, 174 f
Marinara 163 f
BBQ sauce 162 f
Line cooler 34 f, top line/mushrooms 39 f
Hot holding unit 177 f
Meat sauce 150 f
Silver King drawer cooler 34 f
Saute cooler 35 f, top line /sauce 38 f
Walk in freezer -2 f
Walk in cooler 38 f
Beer walk in cooler 34 f
Bar coolers 34 f, 40 f
Wine cooler 40 f
Soup buffet; 182 f, 177 f, 181 f, 184 f
Norlake cooler 40 f

This is a follow up inspection of critical violation from 10-26-09 inspection.
The dishwasher is now at 50 ppm.
Critical violation corrected.

**CDC Risk Factor Violation 08 D**:
• Provide single service towels and soap at the bar hand wash station.
6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.

6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
Violation 47 B:
• Inside of dish machine and bottom of bar glass cooler are in need of cleaning. (Cleaning of dish machine was started during the inspection.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 53 M:
• The walls in the dish washing area are in need of repair.
6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
Studs, joists, and rafters may not be exposed in areas subject to moisture. This requirement
does not apply to TEMPORARY FOOD ESTABLISHMENTS.
6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
• Manager states that he just completed the class.

The Wisconsin Department of Health Services forwarded a complaint to our Department from a customer who states that she ate at this
establishment on 12-5-10 and became sick on the way home. She feels that her meal of Pasta Carbonara and Mango Ice Tea were the cause of her
illness.

At the time of this visit, a complete inspection was made.
* The Manager states that the restaurant has a verbal employee health policy. A copy of our written policy in English and Spanish was left
with this report.
* Hand wash stations in the food prep areas were stocked and available for use.
* I observed food workers wash hands when needed.
* I observed food workers change gloves when needed.
* Foods stored in the walk-in were date marked.
* The menu has a Consumer Advisory.
I recorded 75ppm of sanitizer in the final rinse of the dish machine.
4-compartment sink, n.s.u.
Oasis 146 sanitizer is used in damp wiping cloth containers.
I recorded 170f at the glass during the final rinse of the glass washer. (180f line temperature)
Temperatures recorded during the inspection:
Walk-in cooler - 36f
Walk-in freezer -[-3f]
Beverage walk-in - 40f
Bar beverage reach-in coolers - 41f & 41f
Wait staff
Steam table(soup & chili) - 162f
Ice cream freezer - [12f]
Salad prep reach-in - 41f
Norlake reach-in - 36f
Dressings - 40f
Cooks line
East prep cooler - (inside) 39f, (top) 33f
West prep cooler - (inside) 40f, (top) 41f
True reach-in - 41f
Drawers (grill) - 41f
Freezer drawer - [4f]
Reach-in freezer - [-1f]
Steam table - 155f

Violation 45 V: 4-501.12 Cutting Surfaces.
• The cutting board in the cooks line that is used to cut cooked chicken is starting to become heavily scored. Consider resurfacing or
replacing in the near future.
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 34 C: 4-204.112 Temperature Measuring Devices.
• The True reach-in cooler in the salad area as well as the dressing cooler under the hot hold area did not have thermometers.
(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.

This inspection was done as the result of a complaint email that our office received from the state. The complainant stated that he and his
wife ordered two of the Chopped honey crisp chicken salad as take-out on 1-16-2011. Both of them became ill and the complainant feels it is
due to these salads.
Upon our inspection we discussed their employee health policy. The policy is currently verbal. Hand washing and glove use was observed.
The chicken is kept in a reach-in freezer that is at a temperature of 2 F. The cook then cooked one for us and the finished product is at a
temperature of 200 F. It is then taken to a cutting board that is sanitized before each use with a quat sanitizer; it is at 200 ppm. After
being cut it is set on a clean plate and placed under a hot hold area. The chopped salad comes in prewashed in large bags and is then
separated into smaller portions. It is then placed in a cooler until use. The vegetables added to the salad are washed with Victory wash.
During the inspection we did observe vegetable washing. The dressing is held in a cold holding refrigerator. The air temperature of the cooler
is at 41 F. The reach-in cooler that the salad is kept in is at 39 F.
The salad dressing is kept in the cooler directly below the hot hold area. This is an undesirable location.

The following are items that need to be addressed:

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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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