Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 24, 2009 | 75 |
|
Jun 25, 2009 | 100 |
|
Aug 23, 2010 | 86 |
No violation noted during this evaluation. | Sep 15, 2010 | 100 |
**CDC Risk Factor Violation 08 D**: 6-301.11 Hand washing Cleanser, Availability.
• There was no soap at the hand wash sink
• Hand wash sink was dirty and was not stocked with soap and paper towels. Remember hand washing is extremely important. Be sure to always
have soap and paper towels available, and only use the hand wash sink for hand washing.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• There was no paper towel at the hand wash sink
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
• Raw product stored above ready-to-eat foods.
(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**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• The following need to be cleaned:
o Hand wash sink and area
o Outside of white bins
o Outside of metal bins
o Shelving
o Floor underneath equipment
o Rack
o Wall behind equipment
o Floor throughout
o Can opener blade.
(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**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Walk-in cooler is approximately 43f. A repair man is coming to fix it today. Owners were aware that it was too warm. Will return tomorrow
to verify that it is fixed and maintaining a temperature of 41f or below.
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 37 E: 3-305.11 Food Storage.
• Food stored on floor in walkin freezer.
(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 37 H: 3-305.14 Food Preparation.
• Food preparation was being done in the ware washing sinks. ONLY ware washing to be done in the 3-compartment sink. There is a separate food
prep sink for food. Only food prep to be done in the food prep sink.
During PREPARATION, unPACKAGED FOOD shall be protected from environmental sources of
contamination.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• Hood filter need to be cleaned.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.
3-compartment sink (NSU), bleach for sanitizer + sep. hand wash sink + sep. food prep sink + mop/utility sink.
Temperatures recorded during inspection:
Egg drop soup: 166f
Rice: 173f, 164f
Walk-in cooler: air- 48f, meat - 43f, egg roll- 44f
Walk-in freezer: (-)2f
Glass door coolers: 33f, 34f
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• Hood system and filters need to be cleaned.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.
This is a follow up to the routine inspection done yesterday. Owners requested that I do the follow up today.
The following violations were corrected:
08D/E) Soap and paper towels are now stocked at hand wash sink.
14F) Non-food and food contact surfaces are now clean.
20A) Cold holding: Walk-in cooler is now at 41f
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
• Raw foods stored over ready-to-eat foods in walk-in cooler
Violation corrected: Raw products moved to lower shelf below ready-to-eat foods.
(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**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Clean the following:
1. Handles of equipment
2. All shelving
3. Floor (under equipment)
4. Hand wash sink
5. Can opener blade
6. Under 3-compartment sink
7. Outside white bins
(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.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
• Hot water handle is broken (hot water turned off because it leaks)
• Repair faucet and handles
• Hot and cold water must be available.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.
• Last compartment of 3 compartment sink is plugged/glogged.
• Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
3-compartment sink (NSU), bleach for sanitizer + sep. hand wash sink + sep. food prep sink + mop/utility sink.
Temperatures recorded during inspection:
Walk-in cooler: 35f
Prep cooler: chicken 36f
Fried rice: 155f
Rice: 166f
Egg drop soup: 158f
Sweet/sour sauce: 168f
Glass door cooler: 38f
This is a follow up to the routine inspection done on 8-23-2010.
The following violations were corrected:
13A) Raw foods stored below and away from ready-to-eat foods
14F) Food and non-food contact surfaces are now clean.
49C) Hand wash sink now functioning properly. Hot and cold water available.
49K) 3-compartment sink now working properly. No longer plugged.
Name | City | Users' Rating |
---|---|---|
Pick 'N Save #6388 | Oconomowoc, WI | |
Taco Bell #023271 | Oconomowoc, WI | |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | |
UNCLE FRED'S FOODS | Twin Lakes, WI | |
SUMMIT LAKE GAME FARM | Sand Lake, WI | |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | |
Kentucky Fried Chicken | Brookfield, WI | |
CICI'S PIZZA #857 | West Allis, WI |
Name |
Address |
Distance |
---|---|---|
Little Caesar's Pizza | 427 E. Wisconsin Avenue, Oconomowoc | 0.02 miles |
Speedway #4179 | 403 E. Wisconsin Avenue, Oconomowoc | 0.03 miles |
Herr's Mobil Service | 402 E. Wisconsin Avenue, Oconomowoc | 0.04 miles |
Michael's Italian Feast | 511 E. Wisconsin Avenue, Oconomowoc | 0.05 miles |
Cousins Subs | 121 N. Fowler Street, Oconomowoc | 0.05 miles |
Around the Lakes Family Restaurante | 515 E. Wisconsin Avenue, Oconomowoc | 0.07 miles |
Java Hut | 526 E. Wisconsin Avenue, Oconomowoc | 0.08 miles |
Papa Murphy's Take N' Bake Pizza | 528 E. Wisconsin Avenue, Oconomowoc | 0.09 miles |
Winger's Tap | 126 Silver Lake Street, Oconomowoc | 0.10 miles |
Mapleway Bowl | W39433 Hwy. 16, Oconomowoc | 0.15 miles |
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