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Business Info

Restaurant: Scorpio's Restaurant
Address: 15419 W. National Avenue, New Berlin, WI 53151
Phone: (262) 786-4290
Total inspections: 2
Last inspection: Jan 22, 2009

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 B**:
• Provide soap and towels at the sink in the center of the cook’s line so that it can be used for hand washing.
5-204.11 Handsink.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
**CDC Risk Factor Violation 08 D**:
• Provide soap in the employee restroom.
6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 21 A**:
• Date mark foods prepared ahead of time and stored in the walk-in cooler.
WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a commercial container is being held for more
than 24 hours without being marked with an expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 37 E:
• Gyros meat stored in the cook’s line freezer must be protected from contamination.
• Do not nest food containers.
• Large partial bags of ingredients should be placed in covered containers.
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
Violation 46 L:
• Manuel equipment washing sinks were set up incorrectly. Corrected during the inspection. Information addressing the correct set up was left
with this report.
4-603.16 Rinsing Procedures.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of
water or a detergent-SANITIZER
solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as
specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for
CIP EQUIPMENT;

At the time of inspection, the walk-in cooler was not working properly. Service has been called.
Low temperature dish machine, serviced during the inspection.
4-compartment sink, recorded 100ppm of bleach sanitizer in the middle sink.
Additional hand wash signs were left with this report.
Temperatures recorded during the inspection:
Walk-in freezer - [-]10f
COOKS LINE
Single door upright cooler - 33f
Prep cooler - (drawer-hot dog) 34f, (air temperature) 39f
3-door reach-in - 35f
Freezer - [-]14f
Steam table - 149f & 137f
WAIT STAFF
West reach-in - (top) 41f, (bottom) 37f
Center reach-in - 34f
Salad cooler - 39f
Ice cream freezer - [-] 9f
Display cooler -32f

This is a follow-up to my inspection of 1-15-09. Violations noted on that inspection have been corrected.
* The Restaurant is very clean.
* Temperature inside the walk-in cooler is 38f. Temperature inside the cook’s line cooler is 34f.
* The 4-compartment sink compartments are labeled (pre-wash/hand wash, wash, rinse & sanitize). Recorded 100ppm of bleach in the final rinse.
* Recorded 50ppm of sanitizer in the final rinse of the dish machine.
* Food stored in the walk-in is date marked and covered. Food in dry storage and in reach-in coolers is correctly stored.
* All hand wash stations are stocked with soap and towels. Hand wash stations have signage reminding food workers to wash hands.

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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
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4. Waukesha County, WI Restaurants