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Business Info

Restaurant: Water Street Brewery - Lake Country
Address: 3191 Golf Road, Delafield, WI 53018
Phone: (262) 646-7878
Total inspections: 4
Last inspection: Jun 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• At start of inspection noted employees eating lunch at work stations including grill line and dish wash area. Corrected at time of
inspection.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Raw meats stored over ready-to-eat items in grill-line prep cooler. Corrected at time of inspection.
(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;
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Several cutting boards noted in need of repair or replacement.
• Fry station freezer door in need of repair – not properly closing.
• Bar floor mats noted as very sticky – in need of good cleaning.
(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.
**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
• Main handwash sink has soap and paper towels, be sure dishwash area sink is always stocked with soap. Bar should also have handwash set
up.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.

High-temperature dish machine - 170f final rinse plate temperature + two-compartment food prep sink + handwash sink + mop / utility sink + bar
has four-compartment sink - 400ppm Steramine quat sanitizer (tablets). Chlorine sanitizer in buckets - greater than 200ppm


Temperatures taken at time of inspection:
Salad prep cooler - upper - 37f (cheese), lower - 31f (air)
Sandwich prep cooler - upper - 37f (turkey), lower - 31f (air)
Grill-line steam table - mushrooms - 167f, potatoes - 156f
Grill-line cooler - 30f (lower, air), upper crab salad - 40f, upper, blue cheese - 36f
Cooler drawers - 40f Fry station cooler - 34f
Fry station freezer - 14f Alto sham - 140f
Bar coolers - 32f Walk-in cooler - 34f
Walk-in freezer - 0f Condiment cooler - 35f
Basement beer walk-in cooler - 39f

This is a follow-up to the routine inspection done on 4-13-09. The following have been corrected:
04A) Employees continure to not eating at grill-line and dish wash area.
13A) Raw meats are still properly stored below ready-to-eat items.
45U) Cutting boards to be re-surfaced. Fry station freezer door now properly closing. Bar floor mats to be replaced.
08B) Handwash sinks now are all properly set up.

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• Open beverage container noted in salad prep cooler. Corrected at time of inspection.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Meat drawers noted at 44f (both burgers and raw chicken). Turned down at time of inspection.
• Grill-line prep cooler noted at 49f dressing / blu cheese. Lower noted at 41f. Potentially hazardous items on top portion moved to
properly working cooler.
• Fryer freezer noted at 60f, a replacement has been ordered and is due for delivery later this week. In the meantime, potentially hazardous
items noted on ice, wontons – 40f.
(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.
Violation 37 E: 3-305.11 Food Storage.
• Bagged ice noted on floor of walk-in freezer. Keep a minimum of 6” off of the ground.
(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 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Missing seal / thermometer on grill-line prep cooler.
• Basement floor in need of sealing.
• Base cove missing in various areas of kitchen (grill-line, server station).
• Leak in walk-in cooler onto floor.
(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 45 V: 4-501.12 Cutting Surfaces.
• Grill-line cutting boards in need of resurfacing / replacement.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Walk-in cooler shelves in need of cleaning.
• Wall by back door in need of cleaning.
• Clean soda guns at bar.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

High-temperature dish machine - 166f final rinse plate temperature + two-compartment food prep sink + handwash sink + mop / utility sink + bar
has four-compartment sink - 400ppm Steramine quat sanitizer (tablets). Chlorine sanitizer in buckets - greater than 200ppm
Temperatures taken at time of inspection:
Salad prep cooler - 38f, upper, cheese - 38f
Large salad prep cooler - upper, 37f, lower, air - 37f
Server dressing cooler - 38f Broth soup - 181f
Chest freezer - (-)2f Walk-in freezer - 0f
Walk-in cooler - 41f, diced tomato - 40f Bar coolers - 33f - 40f
Grill-line:
Mushrooms - 195f
Prep cooler, lower - 41f, upper blu cheese - 49f, dressing - 49f
Prep cooler #2 - upper, chicken salad - 41f, lower - 38f
Meat drawers - burgers - 44f, raw chicken 45f
Hot hold unit - 188f Fryer cooler / freezer - 60f (everything on ice), wontons – 40f

This is a follow-up to the routine inspection done on 6-15-10. The following violations have been corrected:
04A) No open beverage containers noted at time of follow-up.
20A) Meat drawers noted at 38f, grill-line prep cooler - 41f, fryer freezer / cooler combo is new - 0f / 38f
37E) Bagged ice now stored on top of milk crates, will be stored on shelving.
45U) Seals for grill-line prep cooler are on order. Thermometer available. Base cove project is in the works. Leak in walk-in cooler has
been repaired.
45V) Grill-line cutting board has been ordered.
47U) New walk-in cooler shelves available, wall by back door has been cleaned, soda guns at bar have been cleaned.

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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