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Business Info

Restaurant: Amalia's Family Restaurant
Address: 183 E. Wisconsin Avenue, Oconomowoc, WI
Total inspections: 2
Last inspection: Oct 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• Potatoes were being prepped in the handwash sink.
• Discussed with employee and manager about the exclusive use of this sink for hand washing.

(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Violation 31 A: 3-501.15 Cooling Methods.
• Soup in upright two-door cooler noted at 116 f after 1.5 hours post-cooking. Soup needs to be cooled to 70 f in two hours. Soup placed in
shallow pans 3.0 inches deep and placed in walk-in cooler.
• 30 minutes later-soup temperature was noted at 48 f.
• Soups are to be cooled to 41 f or below within 4 hours.

(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
• Cloths and paper were used to cover food items inside walk-in cooler.
• Cloths and paper removed and replaced w/ plastic wrap.
LINENS and napkins may not be used in contact with FOOD unless they are used to line a
container for the service of FOODS and the LINENS and napkins are replaced each time the
container is refilled for a new CONSUMER.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Underportions of prep. cooler handles are soiled and in need of more frequent cleaning.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired. Water faucets must not leak and must be repaired in compliance with the
state of Wisconsin Plumbing Code.
• Hand wash sink faucet
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1------(1)-------The restaurant handles raw poultry, meat, or seafood.
1------(1)-------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-----(1)--------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1------(1)--------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or
reheating in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
Complexity factors = 4

Equipment: Four compartment sink (NSU), low temperature machine: greater than 100 ppm, Sanitizer wiping cloth bucket >200ppm, hand wash
sinks available (2)


The following temperatures were recorded during the inspection:
Glenecho upright freezer (grill line): 20 f
Two-door upright cooler (grill line): 41 f
Walk-in cooler: 36 f
Walk-in freezer: (-5) f
Prep. cooler: bottom-air 36f, rice 41f , top-corner beef- 35f, tuna salad 36f
Ice cream freezer: (-5) f
Display case: 36 f
Counter coolers: 39 f, 40f
Chili 136 f
Re-fried beans 140 f
Chicken noodle soup: 168 f
Italian wedding soup: 170 f
* Light shield in upright prep cooler is in ill-repair. Owner stated that he cannot replace the shield but will install shatter-proof bulbs.

Chili
Chili- 165F, 175F, 157F, 175F
Chili brought in hot/held in hot case
-Metal stem thermometer available
-3-comp for warewashing - bleach
-Handwash available
-Gloves available

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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