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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Speedway #4119
Address: 400 Summit Avenue, Waukesha, WI 53188
Phone: (262) 542-8576
Total inspections: 3
Last inspection: Feb 21, 2011

Score
(the higher the better)
90

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Violation descriptions and comments

**Critical Violation 26 C** : 7-201.11 Separation.C
Motor oil and transmission fluid is stored on the shelf above the bottles of water.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Beverage counters, top of the self-serve bakery case and food storage cabinets are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor in the walk-in cooler 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 sandwich case 34f.
Food warmer 156f.
Habco refrigerator 40f.
Coffee cream refrigerator 35f.
Walk-in cooler 37f.
Pizza freezer -14f.
Ice cream freezer -8f.
Ice cream novelty freezer -10f.
True freezer located in the storage area 0f.
-Sanigize Sanitizer is available for sanitizing equipment and utensils.
-Disposable gloves are available.
-Nutritional and ingredient information is available for the self-serve bakery.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in the coffee cream(half & half) refrigerator was recorded at 68f. Half & half has been discarded. A call has been made to repair
the refrigerator.
Note: Non-dairy creamers are available and will be used until half & half chiller is repaired.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Beverage counters and storage cabinets are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor under shelves in the walk-in cooler 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.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used;
(B) Litter.
Organize back storage area.
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. 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.

The following temperatures were recorded at the time of inspection:
Self-serve sandwich refrigerator 33f.
*Coffee cream chiller 68f.
Pizza freezer -18f.
Ice cream freezer -7f.
Chest freezer -4f.
True freezer located in the back storage area 0f.
Walk-in cooler 33f.
Sandwich warmer 152f.
-Multi-Q Sanitizer is available for sanitizing equipment and utensils.
-Nutritional and ingredient information is available for the self-serve bakery.

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Soap and single-service towels are not available at 4-compartment sink.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Several wire shelves in the walk-in cooler are rusty.
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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
-Spilled debris is present on the floor in the walk-in cooler, food production/utensil wash, and soda fountain area.
-Also, clean ceiling panel seams in the walk-in cooler.
(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 sandwich case 36f.
Toppings case 37f.
Coffee cream chiller 38f.
Pizza warmer 161f.
Breakfast sandwiches warmer 179f.
True freezer located in the food production area 0f.
True refrigerator 36f.(Food production area)
Walk-in cooler 35f.
True single door freezer -7f.
True double door freezer -2f.
Ice cream novelties freezer -4f.
Ice cream freezer -7f.
Pizza freezer -3f.
-Multi-Q Sanitizer is available for sanitizing equipment & utensils.
-Disposable gloves are available for handling ready to eat foods.

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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

Cuisines:

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants