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Business Info

Restaurant: Waukesha Training Center
Address: 300 S. Prairie Avenue, Waukesha, WI 53186
Phone: (262) 547-6821
Total inspections: 3
Last inspection: Aug 27, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Vent grates over the fryers need to be cleaned more often since there is an accumulaton of dust and grease. Clean the fan more often
of dust.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Repair the upper inside frame of walk in freezer door since there is peeling paint. Clean behind overhead spray.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
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.

4 compartment sink. Hobart chlorinator with overhead spray without diverter valve: 200 ppm. Try to keep at 50 ppm. There is not an upper
level for sanitizer in the State of Wisconsin food code however too much sanitizer can lead to taste and odor problems. Wiping cloth
solution: 100ppm. Barrier used between food and sink.

The following temperatures were taken:
both 2 door prep coolers: 38 f fish patty: 146 f milk: 41 f Continental freezer: 2 f
walk in cooler: 38 f walk in freezer: 38 f

The chlorinator is not able to consistently maintain at 50 ppm of chlorine. When the priming switch after each cycle then there is 50-
100 ppm of chlorine but when the priming switch is not used there is 0 ppm. Repair person has been called and employees will be assisted to
make sure that the dishes are sanitized. Test strips are needed for chlorinator.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Clean can opener more often
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.
Clean vents over fryer of grease and dust more often.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Four compartment sink. Chlorinator without diverter valve and faucet: 0 ppm. Purtitan quat sanitizer: greater than 500 ppm. Cut back on
sanitizer so that it is between 200-400 ppm. Test strips available.
The following temperatures were taken:
Two door coolers: 38 f & 31 f milk: 40 f walk in freezer: 0 f walk in cooler: 37 f brat: 168 f corn:
142 f
NOTE: It is our understanding that the facility is moving to a new location. Submit plans to the department for our approval.

The chlorinator is now running at 100 ppm. The vent over the grill area is cleaned. The can opener is 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