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Business Info

Restaurant: Sports Page
Address: 117 N. Main Street, North Prairie, WI 53153
Phone: (262) 392-9729
Total inspections: 3
Last inspection: Mar 14, 2011

Score
(the higher the better)
86

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Violation descriptions and comments

Violation 53 D: 6-101.11 Surface Characteristics.
• Carpet in back room by coolers and freezers/storage.
• Remove carpet and replace with a smooth, non-absorbent and easily cleanable floor.
(A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray
cleaning methods.
(B) In a TEMPORARY FOOD ESTABLISHMENT:
(1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if
it is covered with mats, removable platforms, duckboards, or other suitable APPROVED
materials that are effectively treated to control dust and mud; and
(2) Walls and ceilings may be constructed of a material that protects the interior from
the weather and windblown dust and debris.

High temperature dish machine, 161f final plate temperature + hand wash sink + 3 compartment sink (NSU); am told all dishware goes through
dish machine.
Temperatures recorded during inspection:
Prep cooler: 40f; top- 41f
Taco meat: 153f, 168f
Chicken for tacos: 164f
Upright freezer: 9f
Walk-in cooler: 40f
Beer coolers: 45f (no PHF)
Upright cooler: 41f
Upright freezers: 0f, 11f, (-)19f
Chest freezers: 7f
* Am told Scott retook his food manager certification, it is to expire the end of the month.

Violation 35 K: 3-302.12 Food Storage Containers, Identified with Common Name of Food.
Spray bottle needs to be labeled as to its contents.
Working containers holding FOOD or FOOD ingredients that are removed from their original
PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes,
salt, spices, and sugar shall be identified with the common name of the FOOD except that
containers holding FOOD that can be readily and unmistakably recognized such as dry pasta
need not be identified.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
The bottom of the two beer reach in coolers are soiled.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 53 D: 6-101.11 Surface Characteristics.
Floor carpeting is used in the storage room.
(A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray
cleaning methods.

3 compartment sink with separate hand wash sink.
High temp dish machine. 164 f on the plate.
Temperatures taken during inspection:
Prep cooler top 37 f
Prep cooler lower 33 f
True freezer 6 f
Beer walk in cooler 34 f
Chest freezer -3 f
True refrigerator 39 f
GE Freezer -10 f
Westinghouse freezer 7 f
Kenmore freezer -17 f
Beer reach in (west) 50 f (no perishable food stored in unit)
Beer reach in (east) 33 f
Beverage Air cooler 32 f
Dandy refrigerator 40 f, 41 f

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Kitchen handwash sink blocked with fryer dump tray.
Tray moved during inspection.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Bar handwash sink is missing hand cleaner.
Cleaner provided at time of inspection.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Back two compartment sink faucet is broken.
One soda gun holster is flooded (not draining)
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 37 E: 3-305.11 Food Storage.
Flour and potatoes stored on the floor in back area. Store flour in a sealable container off the floor.
(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.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Walk in beer cooler has mold on the walls.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Notes: Bleach used for sanitizing.
Gloves available for handling ready to eat food.
Equipment / sinks:
Handwash sink, three compartment dish sink with bleach sanitizer (not set up), bar handwash sink, high temperature bar dish machine 166 f on
the plate, back area two compartment sink.
Temperatures taken during inspection:
Chicken noodle soup 162 f
Make table lower 37 f
Fried onions in upper 36 f
Kitchen upright freezer 4 f
Back area:
Chest freezers 5 f , 8 f
Upright homestyle freezers 5 f , 12 f , 8 f
Upright refrigerator 39 f
Bar area:
Beer coolers 34 f , 36 f , 47 f (no PHF)
Pizza freezer 2 f

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