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Business Info

Restaurant: St. Joseph Congregation
Address: S89 W22650 Milwaukee Ave., Big Bend, WI 53103
Phone: (262) 662-2832
Total inspections: 2
Last inspection: Jun 3, 2010

Score
(the higher the better)
92

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Violation descriptions and comments

**Critical Violation 26 S**: 7-301.11 Separation.C
• Noted product called DampRid in cooler – used to get rid of dampness in cooler. Uses for product do not include cooler, does not seem to
be for use around food. Removed and disposed of at time of inspection.
POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop should be stored in separate designated container rather than on countertop.
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;

(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).
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site?
2. Date the Plan was last reviewed by the Food Service Authority?
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1.
2.
3.
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies:
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

E. Is an employee food safety training program in place: Yes_____ No_____
F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

High-temperature dish machine - 164f final rinse plate temperature + three-compartment sink + two-compartment sink + single-compartment sink +
seperate handwash sink. Quat sanitizer in spray bottles - 200ppm
Temperatures taken at time of inspection:
Milk cooler - 31f Walk-in freezer - (-)5f
Fish fry cooler - 40f Bingo freezer - (-)8f
Bev Air cooler - 37f True cooler - 40f
Green beans – 170f Potato skins – 170f Chicken patty – 177f
Also serving canned fruit, applesauce, granola bars, French fries, celery and cucumber slices
* Sneeze shield needed for cucumber and celery slices.
* Noted new ice machine installed by parish member has waste tubes running to drain. Not sure this is sufficient as "air-gap" to prevent back
flow into the ice - have okayd' by plumbing / building inspector.
* Fish fry is 1st Friday of every month (except for summer, then only in August in association with festival)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Clean inside of ice machine.
• Clean bottom of Bev Air cooler.
• Clean air gap of food prep sink.
• Clean can opener blade.
• Clean spray hose nozzles.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 37 E: 3-305.11 Food Storage.
• Food on floor of walk-in freezer.
(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

High-temperature dish machine - 166f final rinse plate temperature + three-compartment sink + seperate handwash sink + two-compartment food
prep sink. Nyco N1601 quat sanitizer in bucket - 200ppm
Temperatures taken at time of inspection:
Walk-in freezer - (-)1f Milk cooler - 32f
True cooler - 33f Bev Air cooler - 34f
School lunch program serving picnic lunch hot dogs - 155f, brats - 187f, cut watermelon, bagged chips, juice or milk, cut raw vegetables.

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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