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Business Info

Restaurant: Salty Toad
Address: 921 Friedman Drive, Waukesha, WI 53186
Phone: (262) 549-3669
Total inspections: 4
Last inspection: Oct 7, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

ex. Pizza oven, soda guns, cutting board, vent hood of fryer, burger unit, microwave, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C grease
buildup
(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 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
No pest strip in bar
**Crtical Violation 26 L**: 7-206.11 Pesticides Use, Criteria.C
(A) All pesticides shall be used in accordance with the Federal Insecticide, Fungicide and
Rodenticide Act and the applicable Code of Federal Regulations, and with ch. 94, Stats.,
and ch. ATCP 29.
(B) RESTRICTED USE PESTICIDES specified under ¶ 7-202.12(C) shall meet the requirements of ch. ATCP 29.
Cutting board and storage shelf above prep cooler[wood and cloth surface]
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 45 V: 4-501.12 Cutting Surfaces.
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.
Mildew, debris buildup noted inside of dishmachine and check wash temperature.
Violation 46 C: 4-501.14 Warewashing Equipment, Cleaning Frequency. Chlorine residual
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for
washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and
drainboards or other EQUIPMENT used to substitute for drainboards as specified under §
4-301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT
and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device. Chlorine
Ex. Storage surfaces, drawers, outside of equipment, etc.[Bar, side room, back room and side bar].
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.
The floor under and behind equipment, ceiling and walls of bar and side room needs complete cleaning.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of: Side room of bar and back storage area
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Freezer units
Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.

4 compt sink-1 compt used for handwashing
Machine-chlorine
Temperatures
cooler 34f
glass door cooler 36f
prep cooler 34f
upright freezers 0fx2
walkin cooler 37f
beer cooler 35fx2
Discussed risk factors

Follow up of inspection
1. The dishwasher has been repaired and is now maintaining 50ppm chlorine.
2. Cleaning has begun.
3. Dishwasher temperature has improved.

Ex. Inside and bottom of prep cooler, griddle, cutting board, outside of equipment, outside of equipment, counter of cooking area,
side storage area, etc.
**CDC Risk Factor Violation 14 F**: 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.
**CDC Risk Factor Violation 14J**: 4-703.11 Hot Water and Chemical.C 0ppm of chlorine noted from machine. 0ppm chlorine noted after
dishmachine cycle.
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
South side door noted with wide gap on bottom.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
Bottles stored in bar ice.
Violation 37 B: 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
Floor of bar has several worn areas
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Men’s room floor; floor, walls and ceiling in side room of bar where food is
prepared.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Floor, walls, and ceiling in bar and cook area.
(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.
**CDC Risk Factor Violation 09 A**: 3-201.11 Compliance with Food Law.C Chili in crock pot
(A) FOOD shall be obtained from sources that comply with all LAWS relating to FOOD and FOOD labeling.
(B) FOOD PREPARED in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.
(C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling; 9 CFR 317 Labeling, Marking Devices, and Containers;
and 9 CFR 381 Subpart N
Labeling and Containers; and as specified under §§ 3-202.17, 3-202.18; and s. ATCP
55.30.
(D) FISH, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw
form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or
service if they are obtained from a supplier that freezes the FISH as specified under §
3-402.11; or frozen on the PREMISES as specified under § 3-402.11 and records are
retained as specified under § 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in ¶ 3-
401.11(C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser, PACKAGES
the steaks and labels them, to indicate that they meet the definition of WHOLE-MUSCLE, INTACT BEEF; or
(2) Deemed acceptable by the REGULATORY AUTHORITY based on other evidence, such as
written buyer specifications or invoices, that indicates that the steaks meet the definition
of WHOLE-MUSCLE, INTACT BEEF; and
(3) If individually cut in a FOOD ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE, INTACT BEEF that is labeled by a FOOD PROCESSING
PLANT as specified in Subparagraph (1) or identified as specified in Subparagraph (2),
(b) PREPARED so they remain intact, and
(c) If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled as specified in
Subparagraph (1) or identified as specified in Subparagraph (2).
(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption,
shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b).
(G) Shell EGGS that have not been specifically treated to destroy all viable Salmonellae
shall be labeled to include safe handling instructions as specified in LAW, including 21 CFR
101.17(h).
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.

4 compt. bar sink-QT sanitizer-NSU
Dish machine-chlorine sanitizer-strips available
Handwash sink-1st compt of bar sink
Limited food prep
Temperatures
prep cooler 39f
walkin cooler 39f
freezer 1f
freezer 10f
glass door cooler 40f
back freezer 0f
side room freezers 0fx2
Discussed risk factors

Follow up of inspection
1. The sanitizer at dishmachine is now registering 50ppm. Monitor regularly.
2. Some of the cleaning has been done but a regular schedule should be followed.
3. The sweep has been added to bottom of door.
4. Bar cooler is now operational.
Continue to correct violations.

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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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