Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 3, 2010 | 95 |
No violation noted during this evaluation. | May 18, 2010 | 100 |
Display cooler noted at 50f-59f-food temps 54f-59f. Food items-wraps and yogurt were removed and discarded. Recheck on or after
5/10/10
**CDC Risk Factor Violation 20 A_COLD 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.
Violation 35 B: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain
view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of 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.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par of the ommon 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, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*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.
Dish machine/prewask sink-hot water rinse 190f in line, 170f at plate
Quat sanitizer for wiping cloths
Handwash sinks
Food prep sink
Temperatures
cooler 38f
prep cooler
freezer -2f
soup 168f
hot hold cabinet 163f
ice cream cooler 0f
store room cooler 37f, freezer 0f
Discussed risk factors
Follow up of critical item
1. The display cooler has been repaired and temperatures noted between 35f-43f. The unit is being evaluated for optimum air flow and product
placement. Yogurt temp noted at 41f. Monitor and record temperatures.
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 |
---|---|---|
Lake Country Cafe | 1306 W Wisconsin Ave, Oconomowoc | 0.00 miles |
Lake Terrace Apartments | 1380 W. Wisconsin Avenue, Oconomowoc | 0.10 miles |
Kwik Trip #360 | 39345 W. Wisconsin Avenue, Oconomowoc | 0.49 miles |
St. Matthews Evangelical Lutheran School | 818 W. Wisconsin Avenue, Oconomowoc | 0.54 miles |
T J's Catering | 5313 Reddelien Road, Oconomowoc | 0.69 miles |
Vosswinkel Family Cookie Company (The) | 520 W. Wisconsin Avenue, Oconomowoc | 0.75 miles |
Taqueria el Indio | 509 W Wisconsin, Oconomowoc | 0.78 miles |
Park Lawn Elementary School | 300 Park Lawn, Oconomowoc | 0.89 miles |
Nature Hill Intermediate School | 850 North Lake Road, Oconomowoc | 1.07 miles |
Spinnakers | 128 W. Wisconsin Avenue, Oconomowoc | 1.19 miles |
Restaurant representatives - add corrected or new information about Lake Country Cafe, 1306 W. Wisconsin Avenue, Oconomowoc, WI 53066 »