Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 28, 2009 | 95 |
|
Jul 28, 2010 | 96 |
Ex. Storage surfaces and shelves, etc.
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.
Floor under equipment and walls noted with debris build up.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Thermometer missing from cooler
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
3 compt.-chlorine
1st compt-handwash
Temperatures-cooler 35f
cooler 34f
hot dogs cooking
freezer 0fx2
Risk factors
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.
Some peeling on ceiling/Cleaning of floor, wall surfaces.
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.
(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.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: 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.
3 compt. sink chlorine-NSU
Handwash part of sink
Hot dogs, nachos
Temperatures-
cooler 33f, 37f, 34f
freezer 0f, 7f, 0f
Limited utensil use and food equipment must be able to heat/cook food[Nesco for hot holding]
Gloves available
Discussed risk factors.
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ACE Sushi @ Pick 'N Save #6415 | Waukesha, 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 |
Name |
Address |
Distance |
---|---|---|
Saratoga Elementary School | 130 Walton Avenue, Waukesha | 0.12 miles |
Saratoga STEM Academy | 130 Walton Avenue, Waukesha | 0.12 miles |
Waukesha Training Center | 300 S. Prairie Avenue, Waukesha | 0.15 miles |
Wal-Mart Supercenter #1635 | 200 S. West Ave., Waukesha | 0.24 miles |
Pioneer Hall @ Carroll University | 324 W College Ave., Waukesha | 0.47 miles |
Pioneer Hall @ Carroll University | 324 W. College Avenue, Waukesha | 0.47 miles |
Plaza Garibaldi | 122 N. Grand Avenue, Waukesha | 0.51 miles |
Plaza Garibaldi A | 122 N. Grand Avenue, Waukesha | 0.51 miles |
Margarita's Mexican Grill | 421 S. Grand Avenue, Waukesha | 0.52 miles |
Stop-N-Go #278 | 910 W. St. Paul Avenue, Waukesha | 0.52 miles |
Restaurant representatives - add corrected or new information about Saratoga Softball Complex, 301 S. Prairie Avenue, Waukesha, WI 53186 »