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Business Info

Restaurant: Trysting Place Pub
Address: N71 W12980 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 255-4110
Total inspections: 4
Last inspection: Jun 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

If an establishment serves hamburgers rare or medium rare , you need to post a consumer advisory either by the hostess station or print
it on the menu. See below information.
**Critical Violation 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Noted bulk onions stored on the floor of the back room, and some cases of food stored on the floor of the walk in freezer. Store all
food items 6 inches off of floor.
Violation 37 E: 3-305.11 Food Storage.
(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
The floors today were steam cleaned, but you need to pay attention to some grease build up behind the fryers. Clean and maintain.
The walls had some food splash on them, clean and maintain.
The ceiling tiles in cooks line area are soiled. Clean and maintain.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
Missing protective shields on bulbs in cooks line area. Provide shields or shatterproof bulbs.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.

Gloves are being worn when handling ready to eat foods
Reviewed employee health policy
Datemarking is being done
Dishwasher at 50 ppm, main bar dishwasher at 50 ppm, 4 compartment sink in banquet bar, but most glassware goes through the kitchen
dishwasher.
A follow up inspection of critical violation will take place on or after 10-22-09.

Temperatures recorded;
Buffet;
Soup 159 f
Chopped eggs 34 f
Cottage cheese 40 f
Ham cubes 35 f
Cole slaw 40 f
Potato salad 40 f
Salad dressing 40 f
Taco meat 177 f
Beef & green peppers 163 f
Rice 164 f
Refried beans 156 f
Enchiladas 150 f
Main kitchen;
True cooler 34 f, top line/salad dressing 36 f
Soup 170 f
Ice cream freezer -2 f
Chili 163 f, 160 f
Marinara sauce 163 f
French onion soup 180 f
Cooks line cooler 32 f, top line/ham 35 f
Bev Air freezer 2 f
Beer walk in cooler 38 f
Pizza cooler 39 f, top line/sausage 39 f
Walk in cooler 33 f
Banquet bar coolers 34 f, 35 f
Nacho cheese 135 f
Back room walk in cooler 35 f,
Back room walk in freezer -7 f
Main bar coolers 39 f, 34 f, 32 f, 34 f

This is a follow up inspection of critical violation from 10-15-0-9 inspection.
The consumer advisory is now printed on the menus
Critical violation now corrected
Also corrected; bulk onions are now off of the floor.
Shatterproof bulbs have been installed in the cooks line area

**CDC Risk Factor Violation 13 A**.
• In the walk-in cooler, raw meat was found stored above ready-to-eat foods.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**:
• Food contact and non-food contact equipment was not clean to sight and touch i.e., cutting boards, wood pizza paddles food storage bins,
equipment in clean storage, shelves, outside of equipment etc.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Food stored in the middle and right side cooks line drawers was at 51f. Food was removed and placed in a working cooler.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
**Critical Violation 26 C** :
• Oven cleaner was found stored with food. Windex was stored above a food prep surface. WD-40 was found stored on the ice maker. Stainless
cleaner was stored above the clean dish side of the dish machine.
7-201.11 Separation.
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.
Violation 53 R:
• Floors, walls, ceilings, shelves etc. need to be cleaned more frequently.
6-501.12 Cleaning, Frequency and Restrictions.
(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.

Low temperature dish machine, recorded 50 ppm of sanitizer during the final rinse.
Restaurant has a written employee health policy.
Gloves are available.
A thermometer for checking food temperatures is available.

Temperatures recorded during the inspection:
Walk-in beverage cooler - 41f
Walk-in cooler - 39f
Cooks line Drawers - 51f
Freezer - {12f]
Prep cooler -(inside) 39f, (top) 41f
Steam tables - (chili) 155f, (sauce) 175f
Pizza cooler - 41f
Wait station - 39f
Ice cream freezer - [3f]
Wait station soup - 147f

This is a follow up inspection from 6-8-10 inspection
The walk in cooler did not have any raw foods stored over ready to eat foods. Everything is stored properly.
New pizza paddles were purchased, food storage bins cleaned, shelves cleaned, and all the outside of equipment has been cleaned.
Cooks line drawer cooler was at 38 f. New seals for the door are on order.
Toxic products are all stored properly.
Critical violations now corrected.
Also, there has been much cleaning done in the kitchen, floors, walls, ceiling tiles, etc.

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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