Restaurant: The Perk Coffee House
Address: N20 W22951 Watertown Road,
Waukesha,
WI53186
Phone: (262) 574-0803
Total inspections: 1
Last inspection: Feb 18, 2010
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision. • No paper towels available at handwash sinks (food prep / restrooms). Corrected at time of inspection.
Each handsink or group of adjacent handsinks shall be provided with: (A) Individual, disposable towels; or (B) A continuous towel system that supplies the user with a clean towel. Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation. • Wiping cloths should be stored in sanitizing solution between uses. (A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose. (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. (C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in a separate SANITIZING solution. (D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths shall be free of FOOD debris and visible soil. (E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. • Ice scoop noted buried in ice, should store in separate, designated container or sanitary manner. Corrected at time of inspection. • Dipper well should be kept running when in use. 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). 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.
Check # 3547 in the amt. of $465 paid for license and inspection fee. High-temperature dish machine w/pre-wash sink - 164f final rinse plate temperature + food prep sink + mop/utility sink + two seperate handwash sinks + single-compartment sink in front service area. Temperatures taken at time of inspection: Single-comp. prep cooler - 35f Turbo air cooler - 35f Milk cooler - 35f Front single-comp cooler - 35f Homestyle freezer - 0f Display cooler - 34f * Operator planning on purchasing pre-baked goods, soups, sandwiches from another source. Be sure foods are purchased from a licensed wholesale establishment or retail establishment okay to wholesale. * Have multiple chemicals set-up for measured dispensing from Ecolab, if unsure of their use or don't want to use, contact Ecolab for removal / proper use. * Be sure ingredient labels and/or ingredient binder are available for baked items / pre-packaged items available to the consumer. * Bulk items (cookies in jar) should have deli paper or tongs for use by consumer or should be obtained by employee. * Much of the unused equipment is for sale on Ebay / Craig’s List, if the unused equipment is not sold in a reasonable amount of time, remove from premise.
Restaurant representatives - add corrected or new information about The Perk Coffee House, N20 W22951 Watertown Road, Waukesha, WI 53186 »