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Restaurant: Slim McGinn's West
Address: 14735 W. Lisbon Road, Brookfield, WI 53005
Phone: (262) 781-9306
Total inspections: 5
Last inspection: Jan 14, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

The knives in the knife box had dried food debris on the cutting surface. Clean and sanitize. Also, the knife holder is soiled.
Clean and maintain.
**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
The basement outside door has1 to 2 inch openings, allowing entrance of rodents or insects. Provide some weatherstripping on this
door to give it a tight seal.
**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.
The back room floor is in poor repair. Repair or replace.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected manner, or in the ice with the handle
extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
A follow up inspection of critical violations will take place on or after 1-28-09.
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 "parital
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.!!!

Datemarking is being done
Gloves are being worn when handling ready to eat foods
Dishwasher at 50 ppm, plus 2 compartment sink, plus handwash sink
Bar 4 compartment sink, Beer Clean for sanitizer
Temperatures recorded;
Soups 171 f, 178 f
Chili 179 f
True cooler 40 f
Mashed potatoes 163 f
Corn beef broth 188 f
Prep line cooler 40 f, upper line/cole slaw 41 f
Au jus 146 f
Irish beef 142 f
Habco cooler 38 f
True cooler 37 f
Upright freezer 0 f, -10 f
Chest freezer 0 f
Upright freezer -5 f
Walk in cooler 33 f
Bar coolers 34 f, 36 f

THis is a follow up inspection of critical violations from1-21-09 inspection.
Knives in kitchen are now stored clean
Weatherstripping now installed on basement door.
Critical violations now corrected.
Also corrected;
Knife holder has been cleaned
Ice scoop is now stored in a covered container on top of ice machine
The owner and I sat down and did plan review for the rennovation for the new kitchen. They will be adding an additional 1600 sq. feet to the
back of the kitchen. I recommended that they add a food prep sink. See attached form. Rennovation will begin in July of 09 and they will
close the restaurant July and August. Owner will call when the rennovation is done for a full inspection before reopening.

This establishment has been closed for renovation and a new addition to the kitchen. The fire and building inspectors have signed off.
New toilet rooms are installed, and meet code.
Dishwasher 50 ppm, plus 3 compartment sink, food prep sink, handwash sink, and mop sink.
Bar 3 compartment sink, plus handwash sink. Beer Clean sanitizer
Temperatures recorded;
Bar coolers 34 f, 35 f
True cooler 41 f
True cooler 33 f
Cooks line cooler 40 f
Drawer coolers 39 f
Walk in cooler 41 f
Note; the 3 basement freezers are not turned on yet, make sure they are cold enough to keep frozen food in a frozen state. There is one
Federal cooler that used to be out in the garage, but now is in the basement. If you decide to use it, make sure the unit maintains 41 f or
below, before food is put in this unit.
O.K. to reopen for foodservice.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
Kitchen employee is cutting vegetables and assembling sandwiches without wearing gloves. Gloves are to be used when directly handling/preparing
all ready-to-eat food.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
Left-over pre-cooked roast beef is being refrigerated and then placed inside a warmer unit not intended for rapid cooking. Please cook all left-
over potentially hazardous food intended for hot holding to 165 F for 15 s. The left-over roast beef was subsequently cooked on the oven to 165
F.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.


(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
The lower clean dish shelf adjacent to the two-door True food preparatory cooler is soiled and in need of cleaning.
(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.
Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
A thermometer is missing in the two-door True food preparatory cooler.
(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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
A small cup was being used to dispense “ruben-slaw”—use a scoup with a handle or spoon.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Violation 43 F: 4-904.11 Kitchenware and Tableware.
Plastic utensils were found stored in a bucket with the lip-contact surface positioned upward—invert to prevent cross contamination. The
utensils were inverted during the inspection.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

Four compartment sink, food preparation sink, and handwash sink available. Handwash sink supported with soap and paper towels. Food
preparation sink is air-gapped. Low temperature dishwashing machine achieving a sodium hypochlorite sanitizer concentration of 50 ppm on
plate. Bleach sanitizer present in a couple buckets at concentrations >100 ppm-some store only detergent/surfectant (see violation).
Datemarking system of potentially hazardous food is present. Test strips are available for determining sanitizer concentration. A verbal
employee health policy is in place for employees. Consumer advisory/reminder is on menu.
The food manager is Scott Mattson-he states that he will fax his certified food manager information to our Department.
Bar has four compartment sink with trichloromelamine sanitizer at a concentration 50 ppm. The three-door beverage cooler temperature is 45 f.
The following temperatures were recorded:
Arctic Air cooler: 41 f
Habco cooler: 40 f
Three-compartment food preparatory cooler: 38 f
Two-door food preparatory cooler: 41 f
Au jus sauce: 135 f
Roast beef: 126 f (see violations)
Ruben-slaw: 42 f
Oriental beef soup: 150 f
Minestrone: 150 f
Chili: 144 f

This is a follow-up inspection to address critical violations noted on an inspection conducted on January 6th, 2011.
1. **CDC Risk Factor 07 A**: 3-301.11 Preventing Contamination from Hands.
----Gloves are now being used when handling ready-to-eat foods and assembling sandwiches.

2. **CDC Risk Factor 17 A**: 3-403.11 Reheating for Hot Holding.
----Pre-cooked shredded roast beef product was found inside a steam table unit at a temperature range of 156 f-170 f (top to bottom).
In-use utensils used for the dispensing of food product are all spoons/ladles with handles.
Single-service and metal utensils are now presented so as to prevent bare-hand contact with the lip-contact surfaces of the utensils by
employees.
A thermometer is still needed in the two-door True food preparatory cooler.

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Accepts credit cards:

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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:

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Waiter service:

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Outdoor seating:

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Wi-Fi:

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Beer & Wine Only Full Bar Happy Hour

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Scenic view:

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Gluten-free friendly:

Yes No

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