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Business Info

Restaurant: Princeton Club New Berlin
Address: 14999 W. Beloit Road, New Berlin, WI 53151
Phone: (414) 427-1100
Total inspections: 4
Last inspection: Jan 18, 2011

Score
(the higher the better)
93

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Violation descriptions and comments

**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the
same FOOD that is at the required temperature, and the containers are cleaned at
least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Chapter 3, WI Food Code;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency
necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or toxigenic
microorganisms that are capable of causing foodborne disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 57.2oC (135oF) or more and the UTENSILS and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of soil
residues.
(E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces
of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS
such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; or
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution
lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and
water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer's specifications, at a frequency to preclude accumulation of soil or mold.
2 Points Clean inside of soda heads more often.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Bar has a 4 compartment sink. Quat sanititzer used: 200 ppm. Food prep sink with air gap. Barrier is used between food and sink. 3
compartment sink: Quat sanitizer: 200 ppm. Test strips available.
The following temperatures were taken:
chili: 182 f BBQ: 184 f meatballs: 154 f chicken breast: 186 f True refrigerator: 38 f
and 34 f Ala Carte cooler: 38 f walk in cooler: 34 f walk in freezer: 0 f 2 door cooler: 36 f
Food items on sandwich prep table:
First row: turkery: 41 f cheese: 42 f tuna fish: 40 f
Second row: peperoni: 41 f ham: 46 f sausage: 32 f
Third row: chicken in cardboard containers upper layers were 43 f and 45 f when the upper layers were removed it was 38 f. Roast beef: 43
f salami: 42 f pepperoni: 41 f olives: 37 f
cukes: 41 f green peppers: 39 f spinanch: 41 f

A reinspection was conducted on the temperatures on the sandwich prep table:
turkey: 38 f ham: 40 f roast beef: 38 f chicken strips: 29 f peperoni: 37 f

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Ham tacked above the cold line was above 41f.

(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.
Violation 38 D: 2-402.11 Effectiveness.
• All personal making sandwiches must wear hair restraints.

(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.

I recorded 200ppm of Super San sanitizer in the final rinse of the 3-compartment sink.



Temperatures recorded during the inspection:
Walk-in cooler - 38f Walk-in freezer - [-3f]
True produce reach-in - 41f Reach-in # 6 - 36f
Bar cooler – 39f Reach-in #2 - 37f
Beverage display - 36f Soups - 149f & 158f
SANDWICH BAR
Turkey - 38f Ham - 46f-40f
Tuna - 36f Beef - 35f
Meatballs - 170f Chicken - 190f
Ground beef - 179f

**CDC Risk Factor Violation 14 F**:
• Inside of ice maker is in need of cleaning
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.
Violation 35 G:
• Spray bottle used for water not labeled. (Labeled during inspection)
Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.

4-compartment bar sink, n.s.u.
I recorded 200ppm of Super San sanitizer in the final compartment of the 3-compartment equipment wash sink.
Hand wash station
Food prep sink
Temperatures recorded during the inspection:
Walk-in freezer -[-10f]
Walk-in cooler - 37f
Bar beverage cooler - 34f
Display beverage cooler - 35f
True reach-in # 5 -41f
True reach-in # 6 - 38f
Sandwich prep area
Reach-in cooler # 2 - 41f
Soups - 180f
Chicken - 155f
Meatball - 170f
Ham - 39f
Turkey - 40f
Tuna salad - 33f

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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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