Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 11, 2009 | 90 |
|
May 3, 2010 | 89 |
No violation noted during this evaluation. | May 10, 2010 | 100 |
**CDC Risk Factor Violation 08 D**:
• Soap and single service towels were not available at the bar hand wash station.
• Information on the use of hand sanitizers was left with this report.
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.
**Critical Violation 45 L**:
• Wooden knife holders are not approved. They cannot be taken apart for cleaning.
4-202.11 Food-Contact Surfaces.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
Violation 34 C:
• Provide a thermometer in the bar reach-in.
4-204.112 Temperature Measuring Devices.
(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.
Violation 41 A:
• Ice scoop was stored on top of cases unprotected.
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.
Information on the use of hand sanitizers was left with this inspection
4-compartment bar sink, Steramine sanitizer, n.s.u.
3-compartment sink in catering room.
Hotdogs, burgers and pizza served from bar. Food for parties is provided by licensed caterers.
Temperatures recorded during the inspection:
Reach-in cooler (bar) - 43f (should be at 41f or below)
Walk-in cooler - 40f
Rear beverage cooler - 32f
Freezer - [-] 27f
**CDC Risk Factor Violation 14 F**:
• Noted a build-up inside the ice maker.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 20 A_COLD HOLDING**:
• Food stored in the east bar cooler was at 47f. Food was placed in the walk-in.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
Violation 34 C:
• An accurate thermometer was not available in the bar cooler.
4-204.112 Temperature Measuring Devices.
(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.
Points------COMPLEXITY FACTORS
0------X-------Food is not prepared until an order is placed.
0-----X--------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0------X-------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-------------The restaurant handles raw poultry, meat, or seafood.
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-------------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------X-------The restaurant contains or uses banquet facilities as well as main dining area.
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
4-compartment Bar sink, Steramine sanitizer, n.s.u.
3-compartment catering kitchen, n.s.u.
Temperatures recorded during the inspection:
Bar reach-ins - 38f & 47f
Walk-in cooler - 37f
Freezer - [-10f]
This is a follow-up to my inspection of 5-3-10. The icemaker is clean to sight and touch. Waiting for parts for the cooler that was out of
temperature. No potentially hazardous food is stored in the cooler. all potentially hazardous foods are stored in the walk-in until the
cooler is repaired.
Name | City | Users' Rating |
---|---|---|
SUNNY SIDE UP CAFE | New Berlin, WI | ![]() ![]() ![]() ![]() ![]() |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | ![]() ![]() ![]() ![]() ![]() |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | ![]() ![]() ![]() ![]() ![]() |
UNCLE FRED'S FOODS | Twin Lakes, WI | ![]() ![]() ![]() ![]() ![]() |
SUMMIT LAKE GAME FARM | Sand Lake, WI | ![]() ![]() ![]() ![]() ![]() |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | ![]() ![]() ![]() ![]() ![]() |
Kentucky Fried Chicken | Brookfield, WI | ![]() ![]() ![]() ![]() ![]() |
CICI'S PIZZA #857 | West Allis, WI | ![]() ![]() ![]() ![]() ![]() |
KENTUCKY FRIED CHICKEN | Racine, WI | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
Eisenhower Middle & High School | 4333 S. Sunnyslope Road, New Berlin | 0.08 miles |
Crossroads Pizza & Subs | 13976 W. Beloit Road, New Berlin | 0.76 miles |
Aunt B's Homemade Delights | 15005 Mark Drive, New Berlin | 0.76 miles |
IHOP Restaurant | 15188 W. Library Lane, New Berlin | 1.08 miles |
Buffalo Wild Wings | 15306 W. Beloit Road, New Berlin | 1.10 miles |
Princeton Club New Berlin | 14999 W. Beloit Road, New Berlin | 1.10 miles |
Wal-Mart Store # 5438 | 15333 W. National Avenue, New Berlin | 1.10 miles |
Mi Cocina Mexican Restaurant | 15366 W. Beloit Road, New Berlin | 1.10 miles |
New China | 15413 W. National Avenue, New Berlin | 1.17 miles |
Subway | 15415 W. National Avenue, New Berlin | 1.17 miles |
Restaurant representatives - add corrected or new information about Preserve at Deer Creek Golf, 4285 S. Sunnyslope Road, New Berlin, WI 53151 »