University of Wisconsin - Waukesha, 1500 University Drive, Waukesha, WI 53188 - Restaurant inspection findings and violations



Business Info

Restaurant: University of Wisconsin - Waukesha
Address: 1500 University Drive, Waukesha, WI 53188
Phone: (262) 521-5200
Total inspections: 2
Last inspection: Mar 15, 2010
Score
(the higher the better)

95

Restaurant representatives - add corrected or new information about University of Wisconsin - Waukesha, 1500 University Drive, Waukesha, WI 53188 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Datemarking is done but several items exceed date.
  • Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
  • cutting boards, can opener blade
Apr 16, 2009 91
  • Container for soup toppings uncovered.
  • areas by grill
Mar 15, 2010 95

Violation descriptions and comments

Apr 16, 2009

Datemarking is done but several items exceed date.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
cutting boards, can opener blade
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Machine-hot water sanitizing-190f[in line] 164f[atplate]
4 compt-sink-Qt-NSU
Handwash sinks-several
Food prep sink
Temperatues-
Bacon 135f
prep cooler[grill] 37f
sandwich cooler 40f [insert 41f]
glass door 37f
milk 37f
juice cooler 36f
ice cream freezer 0f
walkin cooler 37f
freezer 0f
small cooler 38f
meat loaf [out of oven] 198f
soup 185f
burger 180f
chicken 180f
Discussed risk factors

Mar 15, 2010

Container for soup toppings uncovered.
Violation 37 N: 3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. Salad bar-
use deep container for dense food.
areas by grill
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.
Information for sandwiches on display.

Dish machine hot water rinse-160f-at plate
Handwash sink[several]
Food prep sink
4 compt.-Qt-NSU-strips
Temperatures-
hot hold slide chicken 137f, burger 140f
hot hold grill- chicken 190f, burger 198f
soup 163f, 165f
grill freezer 20f
prep cooler[grill] 38f, insert 41f
sandwich cooler 36f, insert 40f
salad bar 41f [cottage cheese]
glass door cooler 34f
deli cooler 40f
glass door cooler 34f
freezer 0f
walkin freezer -0f
walkin cooler 36f
Discussed risk factors

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