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Business Info

Restaurant: Oconomowoc Lake Club
Address: 4668 Lake Club Circle, Oconomowoc, WI 53066
Phone: (262) 567-4934
Total inspections: 4
Last inspection: Mar 15, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**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.
• Date marking was being done, however some dates exceeded the 7 days. Am told some were pulled from the freezer.
• Violation corrected: Other products that exceeded 7 days were discarded.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
• Grill line freezers need to be defrosted.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards (on sandwich/salad prep, downstairs kitchen) need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.

Dockside kitchen
Two seperate handwash sinks + food prep sink + three-compartment sink, Oasis quat sanitizer, 200ppm + High-temperature dish machine - 161f
final plate temp. + bar has four-compartment sink, Chlor tab sanitizer tablets 100ppm chlorine sanitizer.
Temperatures recorded during inspection:
Grill line freezer: (-)10f
Drawer coolers: 40f, 38f, 36f, 36f
Prep cooler: 41f
Hot hold unit: 187f
Upright glass door cooler: 35f
Veggie soup: 183f
2-door prep cooler: southwest chicken salad 38f
Beer coolers: 34f, 32f
Beer Walk-in cooler: 41f
Walk-in freezer: 0f

Main / banquet kitchen
High- temperature dish machine, 160f final plate temperature + (2) 2-compartment food prep sinks + two seperate handwash sinks +
four-compartment sink at bar (NSU).
Temperatures recorded during inspection:
Grill line freezer: 1f
Prep cooler: 41f
Single door cooler: 41f
Ice cream freezer: 4f
Salad prep cooler: 37f
Upright cooler: 39f
Delfield cooler: 37f
Walk-in cooler: 25f
Produce walk-in cooler: 30f
Bakery cooler: 36f
Upright freezer: 9f
Dance hall approval:
* Lit exit signs * fire extinguisher
* restrooms available * hard surfaced for dancing
* capacity sign available - Approval given
** Be sure when handling any ready-to-eat foods bare hand contact is prevented (tongs, gloves, deli tissue, etc)

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
Observed employee touching lettuce and cheese with bare hands while setting up fajita plates.
When I asked employee put gloves on.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
Violation 33 B: 3-501.13 Thawing.
Fish being thawed in dish sink and no running water.
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
(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 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
Water pitchers being stored by sink plumbing in both kitchens with no separation.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.

Banquet Kitchen
Two hand wash sinks, food prep sink, 2 two compartment dish sinks with Quat oasis sanitizer 144. (nsu) High temp dish machine 160f on the
plate.
Temperatures taken during inspection:
Waitress cooler 38 f
Ice cream chest 22 f
Salad make table 41 f
Cake cooler 41 f
Delafield dairy cooler 39 f/ 41 f
Grill make table 39 f
Grill freezer -1 f
Produce walk in 31 f
Delafield freezer 9 f
Meat walk in 32 f
Banquet bar coolers 39 f , 41 f , 41 f , 41 f
Downstairs kitchen:
Two hand wash sinks, three compartment dish sink with Quat Oasis 144 200 ppm. High temp dish machine 170 f on the plate. Wipe bucket 200 ppm.
Food prep sink.
Temperatures taken during inspection:
Salad/produce make table 41 f
Reach in upright cooler 31 f
Summer vegetable soup 180 f
Grill make table 41 f
Grill freezer 0 f
Two door reach in cooler 39 f
Walk in freezer 1 f
Walk in beer cooler 37 f
Bar coolers 39 f , 41 f , 39 f
Ice cream chest 12 f

This was a followup inspection to my 9/3/10 routine inspection.
Violation 7a bare hand contact with ready to eat food.
No ready to eat food being prepared.
Discussed glove use with Chef Jack.
Violation corrected.
Violation 33B thawing
Meat being thawed in two door cooler.
Thaw fish in food prep sink under running water or in cooler.
Violation corrected.
Violation 42 f Equipment and utensil storage
Water pitchers moved away from sink traps.
Violation corrected.

Received a complaint that a person ate at an event on 3/4/11 and became ill the next morning.
A call was made to the persons house to see if anyone else at the event became ill and no response was received.
Went over the menu and processes with Chef Jack and Sue (manager on duty on the evening of 3/4/11). No employees reported being sick before of
after the event. No other complaints came into the kitchen of other sick attendees. Coolers where the veggie ranch dip was stored were 29 f
and 34 f. The other food items served were fried or baked and held in commercial hot hold units.
Two buffet stations were used for the fruit, veggies, dip, cheese and cookies.
The fruit, vegetables, dip, cheese station was put out at 7:20PM and pulled at 9:00PM with the food mostly eaten. The other food was server
passed and the cookies were taken home.
No other follow up or inspections are planned at this time.

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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
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4. Waukesha County, WI Restaurants