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Business Info

Restaurant: Roberts' Specialty Meats
Address: 135 E. Sunset Drive, Waukesha, WI 53189
Phone: (262) 549-6328
Total inspections: 7
Last inspection: Mar 16, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following equipment/utensils are soiled and need to be cleaned: Slicers, fan guards, wire shelving in the meat cutting room, sinks, etc.
(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.
**Critical Violation 27 C**: 3-502.12 Reduced Oxygen Packaging, Criteria.C
Complete time/temperature logs are not available for the beef jerkies.
(A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES FOOD using a
REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological HAZARD in the final PACKAGED form shall ensure that
there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
(B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological
HAZARD in the final PACKAGED form shall have a HACCP PLAN that contains the information specified by the DEPARTMENT and that:
(1) Identifies the FOOD to be PACKAGED;
(2) Limits the FOOD PACKAGED to a FOOD that does not support the growth of Clostridium
botulinum because it complies with one of the following:
(a) Has an aw of 0.91 or less,
(b) Has a pH of 4.6 or less,
(c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the
U.S.D.A. using substances specified in 9 CFR 318.7 Approval of substances for
use in the PREPARATION of products specified in 9 CFR 424.21, Use of food ingredients
and sources of radiation, and is received in an intact PACKAGE, or
(d) Is a FOOD with a high level of competing organisms such as raw MEAT or raw
POULTRY;
(3) Specifies methods for maintaining FOOD at 5oC (41oF) or below;
(4) Describes how the PACKAGES shall be prominently and conspicuously labeled on the
principal display panel in bold type on a contrasting background, with instructions to:
(a) Maintain the FOOD at 5oC (41oF) or below, and
(b) Discard the FOOD:
(i) Within 14 calendar days of its PACKAGING if it is not served for on-PREMISES
consumption, or consumed if served or sold for off-PREMISES consumption; or
(ii) Within 30 calendar days of its PACKAGING if it is one of the FOODS specified ¶ (D).
(5) Except as specified in ¶ (D) or the time the product is maintained frozen the refrigerated
shelf life is limited to no more than 14 calendar days from PACKAGING to consumption,
or the original manufacturer’s “sell by” or “use by” date, whichever occurs first;
(6) Includes operational procedures that:
(a) Prohibit contacting FOOD with bare hands,
(b) Identify a designated area and the method by which:
(i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT
FOODS minimize cross contamination, and
(ii) Access to the PROCESSING EQUIPMENT is restricted to responsible trained personnel
familiar with the potential HAZARDS of the operation, and
(c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; and
(7) Describes the training program that ensures that the individual responsible for the
REDUCED OXYGEN PACKAGING operation understands the:
(a) Concepts required for a safe operation,
(b) EQUIPMENT and facilities, and
(c) Procedures specified under Subparagraph (B)(6) and by the DEPARTMENT.
(C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT
may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method.
(D) The following REDUCED OXYGEN PACKAGING PROCESSED FOODS may have a “Use Buy” up to 30 days, if APPROVED by the DEPARTMENT:
(1) Standardized hard or semi-soft cheeses containing high numbers of non-pathogenic
competitive microorganisms. These cheeses are to be limited to one single
piece of cheese per PACKAGE (no multiple slices).
(2) Cooked and cured MEAT products PROCESSED and formulated at the FOOD ESTABLISHMENT where PACKAGED, that are not further sliced or other wise
portioned by use of a UTENSIL; such as sausages, whole muscled MEATS and jerky products. Except that
bacon, if cured and smoked by the FOOD ESTABLISHMENT, may contain multiple slices in
a single PACKAGE.
Note: MEAT products PROCESSED at USDA or the Wisconsin department of agriculture, trade and consumer protection licensed MEAT establishments and
received by the FOOD ESTABLISHMENT for PROCESSING and sale will not be considered for extended shelf life beyond 14 days.
**Critical Violation 26 C** : 7-201.11 Separation.C
Cans of WD-40 and silicone spray are stored with spices.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
This violation has been corrected.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Ingredient information is not available for the following packaged products: beef sticks, sausages(brats, Italian, Hungarian, Polish,
breakfast), cheeses, Al Capone roast, buns and breads.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 38 D: 2-402.11 Effectiveness.
Hair restraints are not used by all employees.
(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.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled throughout the establishment.
(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.

The following temperatures were recorded at the time of inspection:
Self-serve hams/poultry case 36f.
Self-serve meat case 30f.
Self-serve freezer -8f.
Water/soda refrigerator 35f.
Meat display case 32f.
Deli display case 31f.
Sloppy Joe 141f.
Meat walk-in cooler 30f.
Walk-in freezer 0f.
-Sentry Quat Sanitizer and Bleach are available for sanitizing equipment and utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Not for sale labels are provided for the venison located in the walk-in cooler.
-A rolodex with ingredient information is provided for the products sold in the display cases.

3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food Labeling, and 9 CFR 317
Labeling, Marking Devices, and Containers.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

This is a follow-up inspection concerning items listed on 2-18-09 food inspection report.
-All equipment and utensils have been cleaned.
-Copies of product temperature cooking and cooling logs as well as refrigeration logs have been provided by the operator. Make sure records
are maintained throughout the year.
-Production employees are using caps.
-Floor has been cleaned throughout the establishment.
-Ingredient information is still not available for many self-serve packaged food products.
For labeling details, see below statement.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
There is to be no consumption of beverages in the production area unless the above procedures are followed.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
-Venison stored in the walk-in cooler is co-mingled with retail meat.
-Venison in walk-in cooler is not provided with “not for sale labels”.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
All equipment must be cleaned and sanitized.
(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.
**Critical Violation 27 C**: 3-502.12 Reduced Oxygen Packaging, Criteria.C
Time/temperature logs are not available for the beef jerkies.
(A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES FOOD using a
REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological HAZARD in the final PACKAGED form shall ensure that
there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
(B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological
HAZARD in the final PACKAGED form shall have a HACCP PLAN that contains the information specified by the DEPARTMENT and that:
(1) Identifies the FOOD to be PACKAGED;
(2) Limits the FOOD PACKAGED to a FOOD that does not support the growth of Clostridium
botulinum because it complies with one of the following:
(a) Has an aw of 0.91 or less,
(b) Has a pH of 4.6 or less,
(c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the
U.S.D.A. using substances specified in 9 CFR 318.7 Approval of substances for
use in the PREPARATION of products specified in 9 CFR 424.21, Use of food ingredients
and sources of radiation, and is received in an intact PACKAGE, or
(d) Is a FOOD with a high level of competing organisms such as raw MEAT or raw
POULTRY;
(3) Specifies methods for maintaining FOOD at 5oC (41oF) or below;
(4) Describes how the PACKAGES shall be prominently and conspicuously labeled on the
principal display panel in bold type on a contrasting background, with instructions to:
(a) Maintain the FOOD at 5oC (41oF) or below, and
(b) Discard the FOOD:
(i) Within 14 calendar days of its PACKAGING if it is not served for on-PREMISES
consumption, or consumed if served or sold for off-PREMISES consumption; or
(ii) Within 30 calendar days of its PACKAGING if it is one of the FOODS specified ¶ (D).
(5) Except as specified in ¶ (D) or the time the product is maintained frozen the refrigerated
shelf life is limited to no more than 14 calendar days from PACKAGING to consumption,
or the original manufacturer’s “sell by” or “use by” date, whichever occurs first;
(6) Includes operational procedures that:
(a) Prohibit contacting FOOD with bare hands,
(b) Identify a designated area and the method by which:
(i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT
FOODS minimize cross contamination, and
(ii) Access to the PROCESSING EQUIPMENT is restricted to responsible trained personnel
familiar with the potential HAZARDS of the operation, and
(c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; and
(7) Describes the training program that ensures that the individual responsible for the
REDUCED OXYGEN PACKAGING operation understands the:
(a) Concepts required for a safe operation,
(b) EQUIPMENT and facilities, and
(c) Procedures specified under Subparagraph (B)(6) and by the DEPARTMENT.
(C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT
may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method.
(D) The following REDUCED OXYGEN PACKAGING PROCESSED FOODS may have a “Use Buy” up to 30 days, if APPROVED by the DEPARTMENT:
(1) Standardized hard or semi-soft cheeses containing high numbers of non-pathogenic
competitive microorganisms. These cheeses are to be limited to one single
piece of cheese per PACKAGE (no multiple slices).
(2) Cooked and cured MEAT products PROCESSED and formulated at the FOOD ESTABLISHMENT where PACKAGED, that are not further sliced or other wise
portioned by use of a UTENSIL; such as sausages, whole muscled MEATS and jerky products. Except that
bacon, if cured and smoked by the FOOD ESTABLISHMENT, may contain multiple slices in
a single PACKAGE.
Note: MEAT products PROCESSED at USDA or the Wisconsin department of agriculture, trade and consumer protection licensed MEAT establishments and
received by the FOOD ESTABLISHMENT for PROCESSING and sale will not be considered for extended shelf life beyond 14 days.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Employee handsinks are not draining properly. Repair the hand sinks so the water does not overflow on the floor.
A PLUMBING SYSTEM shall be:
(A)Maintained in good repair.
**Critical Violation 75D**: Deer carcasses with hide on were found in the licensed retail food establishment. Deer carcasses with hide on are
not allowed in a retail food establishment. Remove the deer with hide on and clean and sanitize the establishment.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
The following food products are not properly labeled: Hungarian sausage, bratwurst, bulk stuffing, breakfast sausage, Italian pizza, chicken
salad, mac-daddy salad, macaroni salad, etc.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available in the washroom. Do not use a common towel for hand drying.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled throughout the establishment.
(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.
The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
A follow-up inspection concerning item # 75D will be made on 1-28-10. Follow-up regarding the rest of the items will be made the week of 2-1-10.

The following temperatures were recorded at the time of inspection:
Self-serve meat case 33f.
Ham/poultry case 32f.
Zero-Zone freezer located in the sales area -9f.
Deli display case 32f.
Meat display case 30f.
Bottom compartments in the display cases 33f. & 34f.
Sloppy joe 204f.
Meat walk-in cooler 29f.
Walk-in freezer 0f.
-Sentry Quat Sanitizer is available at for sanitizing equipment and utensils.
-Disposable gloves are available.

This is a follow-up inspection concerning item #75D.
-Deer carcasses are no longer stored in the establishment.
-A refrigerated truck has been rented for storage of deer carcasses.
-Back storage area has been cleaned and sanitized.
A follow-up inspection concerning the rest of the items listed on 1-27-10 food inspection report will be made the week of 2-1-10.

Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
The following food products are not properly labeled: Polish-Italian-southwest sausages, German potato salad, macaroni salad, seafood sauce,
bulk Italian sausages, etc.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Vent/ceiling above the smoker is soiled.
(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.

The following temperatures were recorded at the time of inspection:
Self-serve meat case 31f.
Poultry/ham case 34f.
Bottled water refrigerator 35f.
Zero-Zone freezer located in the sales area -6f.
Deli display case 33f.
Meat display case 30f.
Bottom deli/meat compartment cases 33f. & 34f.
Meat walk-in cooler 29f.
Meat walk-in freezer -4f.
-Sentry Quat Sanitizers and Bleach are available for sanitizing equipment and utensils.
-Disposable gloves are available.
-Venison and U.S.D.A. inspected meats are no longer co-mingled.
-Venison in the walk-in cooler is provided with not for sale signs.
-Equipment and utensils have been cleaned and sanitized.
-Time/temperature records are available for the beef jerkies. Make sure the recording is done on a daily basis.
-Floor has been cleaned throughout the establishment.
-All employee hand sinks are in good repair and are provided with soap and single-service towels.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
-Raw packages of chicken are stored above the sliced lunchmeats.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
All equipment must be cleaned and sanitized. (i.e. smoke houses, cutting boards, storage shelves, bottom compartments in the deli/meat display
cases, etc.).
(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.
**Critical Violation 27 C**: 3-502.12 Reduced Oxygen Packaging, Criteria.C
Temperature logs for jerkies are not complete.
Note: Only raw frozen meats are vacuum packaged.
(A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES FOOD using a
REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological HAZARD in the final PACKAGED form shall ensure that
there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
(B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological
HAZARD in the final PACKAGED form shall have a HACCP PLAN that contains the information specified by the DEPARTMENT and that:
(1) Identifies the FOOD to be PACKAGED;
(2) Limits the FOOD PACKAGED to a FOOD that does not support the growth of Clostridium
botulinum because it complies with one of the following:
(a) Has an aw of 0.91 or less,
(b) Has a pH of 4.6 or less,
(c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the
U.S.D.A. using substances specified in 9 CFR 318.7 Approval of substances for
use in the PREPARATION of products specified in 9 CFR 424.21, Use of food ingredients
and sources of radiation, and is received in an intact PACKAGE, or
(d) Is a FOOD with a high level of competing organisms such as raw MEAT or raw
POULTRY;
(3) Specifies methods for maintaining FOOD at 5oC (41oF) or below;
(4) Describes how the PACKAGES shall be prominently and conspicuously labeled on the
principal display panel in bold type on a contrasting background, with instructions to:
(a) Maintain the FOOD at 5oC (41oF) or below, and
(b) Discard the FOOD:
(i) Within 14 calendar days of its PACKAGING if it is not served for on-PREMISES
consumption, or consumed if served or sold for off-PREMISES consumption; or
(ii) Within 30 calendar days of its PACKAGING if it is one of the FOODS specified ¶ (D).
(5) Except as specified in ¶ (D) or the time the product is maintained frozen the refrigerated
shelf life is limited to no more than 14 calendar days from PACKAGING to consumption,
or the original manufacturer’s “sell by” or “use by” date, whichever occurs first;
(6) Includes operational procedures that:
(a) Prohibit contacting FOOD with bare hands,
(b) Identify a designated area and the method by which:
(i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT
FOODS minimize cross contamination, and
(ii) Access to the PROCESSING EQUIPMENT is restricted to responsible trained personnel
familiar with the potential HAZARDS of the operation, and
(c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; and
(7) Describes the training program that ensures that the individual responsible for the
REDUCED OXYGEN PACKAGING operation understands the:
(a) Concepts required for a safe operation,
(b) EQUIPMENT and facilities, and
(c) Procedures specified under Subparagraph (B)(6) and by the DEPARTMENT.
(C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT
may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method.
(D) The following REDUCED OXYGEN PACKAGING PROCESSED FOODS may have a “Use Buy” up to 30 days, if APPROVED by the DEPARTMENT:
(1) Standardized hard or semi-soft cheeses containing high numbers of non-pathogenic
competitive microorganisms. These cheeses are to be limited to one single
piece of cheese per PACKAGE (no multiple slices).
(2) Cooked and cured MEAT products PROCESSED and formulated at the FOOD ESTABLISHMENT where PACKAGED, that are not further sliced or other wise
portioned by use of a UTENSIL; such as sausages, whole muscled MEATS and jerky products. Except that
bacon, if cured and smoked by the FOOD ESTABLISHMENT, may contain multiple slices in
a single PACKAGE.
Note: MEAT products PROCESSED at USDA or the Wisconsin department of agriculture, trade and consumer protection licensed MEAT establishments and
received by the FOOD ESTABLISHMENT for PROCESSING and sale will not be considered for extended shelf life beyond 14 days.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
Cold water is not available at employee hand sink in the meat cutting room.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Many self-serve food products are not provided with ingredient information. (i.e. coleslaw, feta pasta salad, potato salad, bowtie pasta salad
and various brands of sausages).
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled throughout the establishment.
(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.
A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully
completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the
initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved
certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5)
Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of
the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved
recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County
Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts,
Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "partial
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

The following temperatures were recorded at the time of inspection:
Deli display case 33f.
Meat display case 32f.
Meat walk-in cooler 29f.
Walk-in freezer 0f.
Self-serve meat case 33f.
Chicken/potato-pasta salad case 33f.
Meat freezer -3f.
Sloppy joe 139f.
Bottom deli/meat compartments 33f.

-Sentry Quat Sanitizer is available for sanitizing equipment and utensils.
-Disposable gloves are available.
-Prime meat is purchased from Gabbei Meats.
-Not for sale labels are available on the venison sausages.

**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
-A slight leak is present at employee hand sink waste line in the meat cutting room.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.

Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
The following food products are not provided with ingredient information: Pasta salads, Greek feta salads, coleslaw, cheeses, gyro meat, etc.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

This is a follow-up inspection concerning items listed on 2-16-11 food inspection report.
-Raw and ready to eat foods in the display cases and in the walk-in cooler are stored in separate areas.
-Equipment and utensils have been cleaned. (Note: Meat saw is being cleaned now).
-Temperatures are being logged for all jerky products. Make sure temperatures are recorded on a consistent basis.
-Hot & cold water is available at all employee hand sinks. Hand sinks are supplied with soap and single-service towels.
-Floor has been cleaned throughout the establishment.

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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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