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Business Info

Restaurant: Red Circle Inn
Address: N44 W33013 Watertown Plank Road, Nashotah, WI 53058
Phone: (262) 367-4883
Total inspections: 2
Last inspection: Sep 22, 2010

Score
(the higher the better)
94

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Violation descriptions and comments

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Air gap of handwash sink.
• Inside bottom of Victory upright freezer.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
• Bar floor and floor in back area by walk-in cooler / four-comp sinks.
The PHYSICAL FACILITIES shall be maintained in good repair.

Main kitchen has low-temperature dish machine - 50ppm EcoSan Chlorine sanitizer + four-compartment sink (NSU) + three-compartment sink +
upstairs kitchen has low-temperature dish machine - EcoSan chlorine sanitizer - 50ppm + four-compartment sink (NSU) + two-compartment sink +
main bar has four-compartment sink - Beer Clean sanitizer (NSU) + large banquet room bar has four-compartment sink - Beer Clean sanitizer
(NSU) + smaller banquet room bar has single compartment sink (dishes sent to kitchen for washing).


Temperatures taken at time of inspection:
Upstairs walk-in cooler - 41f Lower bar cooler - 34f
Salad prep cooler - 31f Upper salad prep cooler, shrimp - 41f
True cooler - 37f Victory freezer - 0f
Grill-line drawers - 36f Maximum cooler- 35f
Chest freezer - 4f Walk-in cooler - 39f
Desert upright cooler - 32f Bar walk-in cooler - 34f
Dance Hall Approval can be given:
* Lit exit signs * Hard surface for dancing
* Fire extinguishers * Restrooms available
* Capacity sign? * Etc.

• Shellstock tags are being maintained for 90 days.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Inside of ice machine.
• Cooler drawer seals.
• Corrected at time of inspection.
(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 34 C: 4-204.112 Temperature Measuring Devices.
• Provide thermometer in prep cooler.
(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.
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-------------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-------------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

Main kitchen has low-temperature dish machine - 50ppm EcoSan Chlorine sanitizer + four-compartment sink (NSU) + three-compartment sink +
upstairs kitchen has low-temperature dish machine - EcoSan chlorine sanitizer (NSU) + four-compartment sink (NSU) + two-compartment sink +
main bar has four-compartment sink - Beer Clean sanitizer (NSU) + large banquet room bar has four-compartment sink - Beer Clean sanitizer
(NSU) + smaller banquet room bar has single compartment sink (dishes sent to kitchen for washing).

Temperatures taken at time of inspection:
Prep cooler, upper, cocktail shrimp - 40f, lower, air - 38f
True upright cooler - 36f Upright Victory freezer - 0f
Maximum cooler - 36f Cooler drawers - 38f
True desert cooler - 32f Chest freezer - 6f
Walk-in cooler - 31f Upstairs walk-in cooler - 41f
Bar walk-in cooler - 39f Upstairs keg cooler - 36f
Dance Hall Approval can be given:
* Lit exit signs * Hard surface for dancing
* Fire extinguishers * Restrooms available
* Capacity sign? * Etc.

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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
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4. Waukesha County, WI Restaurants