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Business Info

Restaurant: Foolery's Liquid Therapy
Address: N52 W 35091 Lake Drive, Oconomowoc, WI 53069
Total inspections: 4
Last inspection: Sep 3, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Low temperature dish machine, 100pm chlorine sanitizer + sep food prep sink (air gapped) + sep hand wash sink (non-hand operated) +
mop/utility sink (in closet)
Bar: separate hand wash sink + low temperature dish machine 100ppm chlorine sanitizer + 2 single compartment sinks.
Temperatures recorded during inspection:
True freezer: (-)13f
Drawer coolers: 40f
True cooler: 39f
Beer cooler: 38f, 36f, 37f, 40f
Walk-in cooler: 30f, 39f
* Light shields need to be installed in kitchen
* Splash guard needs to be installed between dish area and food preparation sink
* Caulk between equipment and wall
* Ice machine needs to be emptied twice and cleaned before being used.
* Handles of bar hand wash sink need to be non-hand operator
* Self closing fixtures need to be on restroom doors
* Walk-in cooler floor needs to be sealed. Trimmings around walk-in cooler door need to be sealed/painted
* Pass through window is not completed. Seal/paint raw wood.
* This is not a license. Sarah ward will return Monday to follow up on the above items and release the license. Please be sure all surfaces
are cleaned and sanitized.
* Please have a copy of the menu available.
- License and prelicense fees paid for with check number 2572 in the amount of $750.00.
**Building and Fire inspectors have not given final approvals.

This is a follow-up to the pre-licensing inspection done on 1-8-10. The following items have been corrected / finished:
* Light shields now available on kitchen bulbs.
* Temporary splash guard installed between dish area and food prep sink (permenant one on order).
* Most of the caulking is done - only food prep sink to be done once splash guard installed permenantly.
* Ice machine run and emptied multiple times.
* Handles of handwash sink @ bar are now non hand operated.
* Self-closures available on restroom doors.
* Walk-in cooler floor now sealed, trimming sealed.
* Pass through window completed - sealed.
* Copy of menu available - be sure to include consumer advisory for burgers cooked rare / med-rare.
* Final approval given by fire inspector.
* Okay to open / do food prep once final cleaning done and all workers are off premise. Okay to order food and store in freezers.
Also must obtain occupancy / final approval from Building Inspector.
License will be sent by mail to Wauwatosa address - keep this on site in the meantime.

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
Observed grill line cook operating cell phone and rubbing nose prior to assembling sandwiches without washing hands. Discussed “when to wash”
protocols.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;



(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Strainer and waste ice found in hand-wash sinks at bar.
(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 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
The grill line preparatory cooler central was not holding 41f. Potentially hazardous food recently placed in cooler was moved to a properly
functional cooling unit. Food placed in cooling unit from the previous day must be discarded.
(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.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
Violation 33 B: 3-501.13 Thawing.
Fish thawing in kitchen at room temperature. Fish found to be partially frozen (38f on soft piece). Fish must be thawed under refrigeration or
under cool running water. Fish placed in containers and held under running water in the food preparatory sink.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and (cont. on next page)
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
The ice scoops in the bar area must be stored in a vertical position with the handle above the ice level or in a designated holster outside of
the ice bin.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

This is a follow-up inspection to a complaint about a dirty kitchen floor received on August 26th, 2010.
Kitchen floor is cleaned on a regular basis, however, more emphasis should be placed on cleaning the hard to reach areas beneath metal racks,
dishwasher, and hand cleaning station. Food contact surfaces cleaned frequently with chlorine sanitizer spray and single-use towels.


Low-temperature dishwasher with chlorine sanitizer at 100 ppm on plate. Low-temperature dishwasher at bar with chlorine sanitizer at 100 ppm
on plate. Gloves available for employee use. Test strips available for assuring proper disinfectant concentrations.
The following temperatures were taken:
Food walk-in cooler: 37 f
Chest freezers: 11f, 17f, 4f
Walk-in beer cooler: 45f
Upright kitchen freezer: 17f
Grill cooler units: 39f
Grill line prepatory cooler north: 40f
Grill line prepatory cooler central: 50 f
--toppings, condiments, bacon, and cheese set up a couple hours previous
----food placed in properly operating refrigerated unit
Chicken wings: 39f
Hamburger patties: 38f
Fish (thawing): 38f

This is a follow-up inspection to address critical violations noted on an insepction done on 8/27/10.
1. -Datemarking-
All potentially hazardous food prepared onsite or opened from a container is now being date-marked. Inform all employees involved with food
preperation/ food handling of date-marking requirements per W.F.C.
2. -Handwashing-
The hand-wash sinks at the bar are to be used for hand-washing only. The use of these sinks for waste-ice/ wastewater is prohibited.
Strainer was removed from sink during the inspection.
3. -Proper Cold Holding-
All refrigeration units are holding 41 f or less. Please keep thermometers in all units and check them to assure appropriate cold holding
temperatures are maintained.
4. -Food Handling-
Observed glove use and proper handwashing procedures being followed by both cooks on grill line.
5. -Proper Thawing-
Fish was found to be thawing under running water (cool) and in refrigerated units.

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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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