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Business Info

Restaurant: Dottie's - Hartland
Address: N55 W29411 Hwy. K, Hartland, WI 53029
Phone: (262) 369-0226
Total inspections: 3
Last inspection: Nov 5, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Hot holding unit was at 116 f, and the proper temperature should be at 135 f. (only one sandwich in it at the time, sandwich was
disposed of. The temperature setting was at 2,we changed the temperature setting to a 4 and the unit maintained 139 f.Violation corrected.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
Noted some cases of food stored on the floor of the walk in freezer. Store all foods 6 inches off of floor.
Violation 37 E: 3-305.11 Food Storage.
(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
Missing chemical test kits, provide chlorine test kits.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Missing a covered wastebasket in ladies toilet room, provide.
Violation 51 B: 5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Reviewed employee health policy with manager
Ingredient list for self serve food is kept at cash register
Gloves are used when handling ready to eat foods
4 compartment sink, bleach for sanitizer, not set up, the 1st compartment is the designated handwash sink.
Temperatures recorded;
True cooler 39 f, top line 40 f
Bev Air cooler 40 f
Walk in freezer -10 f
Walk in cooler 38 f
Deli case / potato salad 38 f
Self serve cooler 40 f
Mac N cheese 145 f
Chicken and gravy 163 f
Soup 170 f
Chili 169 f
Hot dogs 138 f

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
The handwash sink was being utilized for pre-washing/scraping of dishware/utensils. Please dedicate sink bay exclusively for the cleaning of
hands.
(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.
**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
The meat slicer has visible accumulations of food product. In addition, the food preparatory cooler cutting board requires washing and
sanitizing.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the
same FOOD that is at the required temperature, and the containers are cleaned at
least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Chapter 3, WI Food Code;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency
necessary to preclude accumulation of soil residues;



(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or toxigenic
microorganisms that are capable of causing foodborne disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 57.2oC (135oF) or more and the UTENSILS and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of soil
residues.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Sliced lunchmeat, unwrapped pre-cooked ham, egg salad, and tuna salads.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Test kit missing-kit to be ordered per manager
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Egg salad sandwiches and ham salad pitas did not bear the ingredients. Please provide labels with ingredient information.

Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

Four compartment sink w/ sodium hypochlorite sanitizer (NSU). A dedicated hand wash sink is present adjacent to wash bay. Gloves available
for use when processing ready-to-eat lunchmeats. Verbal employee health policy per manager. Test strips for sanitizer will be ordered.

The following temperatures were taken:
Single-food preparatory cooler: 35 f
Four-door cooler: 40 f
Display cooler: 32 f
Open display case: 27 f (air temp)
Walk-in cooler: 34 f
Walk-in freezer: (-1) f
Beverage cooler: 34 f
Salisbury steak: 150 f
Mac & Cheese: 142 f
Chili: 136 f
Meatballs in tomato sauce: 38 f

This is a follow-up inspection to address critical violations noted on an inspection conducted on October 29th, 2010.
1. **CDC Risk Factor 08 C** : 5-205.11 Using a Handsink.
The handwash sink bay is now being exclusively used for the cleaning of hands and is no longer utilized for pre-washing/scraping of
dishware/utensils.
2. **CDC Risk Factor 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
The meat slicer and cutting board have been cleaned and sanitized. Please replace the cutting board when it cannot be re-surfaced or cleaned
effectively.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least once every 4 hours or after each use when utilized
once per day.
3. **CDC Risk Factor 21 A**: WFC 3501.17 and 3-501.18 Datemarking
Potentially hazardous food is being datemarked with the use of stickers/labels.
Per food manager-labels bearing ingredients will be available for all sandwiches within the next day. Incorrect test strips were delivered
upon ordering--new test strips for bleach sanitizer will be arriving in a timely manner.

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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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