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Business Info

Restaurant: Oconomowoc Sentry #258
Address: 630 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-6393
Total inspections: 1
Last inspection: Jan 19, 2009

Score
(the higher the better)
89

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Internal temperatures of baked chicken located in the hot food case were recorded at 112f. & 124f.
(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.
This violation has been corrected. Baked chicken was reheated to 174f.
Violation 35 D: Qualifying Statements
One of the hams in the deli display case is labeled as “boiled ham”.
All products must be labeled the same as they come in from the federal -or state-inspected plant.
If you slice or repackage state - or federally-inspected products, you must transfer the information from those products to your label. The
state or federal legend may not be transferred to products that are repackaged or further processed (sliced).
Ham and Picnic Products
* Ham products must be identified as one of the four following products:
· Ham
· Ham, with natural juices
· Ham, water added
· Ham and water product, ( )% of weight added ingredients
* Pork shoulder picnics must be identified as one of the three following products:
· Picnic
· Picnic, water added
· Picnic and water product, ()% of weight added ingredients
Examples:
* "Ham and water product (true name),( )% of weight added ingredients (qualifying statement)"
* "Ham (true name), water added (qualifying statement).
* "Picnic and water product (true name), ( )% of weight added ingredients (qualifying statement)"
* "Picnic (true name), water added (qualifying statement)"
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Area behind produce honeycomb vents(carrot/celery section) is soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available at produce 4-compartment sink.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).

The following temperatures were recorded at the time of inspection:
Mac. & cheese 167f.
Chicken strips 137f.
Chicken wings 162f.
Fried chicken 173f.
Corn 153f.
*Baked chicken 112f. & 124f.
Chili 184f.
Chicken noodle soup 192f.
True deli refrigerator 41f.
Deli display case 36f.
Deli walk-in cooler 33f.
Deli/bakery walk-in freezer 0f.
Bakery open style freezer -2f.
Zero-Zone bakery freezer -3f.
Deli island case 35f.
Pizza/calzone refrigerator 40f.
Juice coolers 35f. & 40f.
Cheese case 35f.
Biscuits cooler 36f.
Butter/margarine case 40f.
Dairy walk-in cooler 33f.
Salads to go case 42f.
Produce walk-in cooler 36f.
Poultry case 29f.
Meat case 30f.
Ham case 31f.
Meat holding cooler 33f.
Meat walk-in cooler 30f.
Self-serve seafood case 29f.
Klement's sausage freezer 5f.
Lunchmeat case 33f.
Vegetable freezer -4f.
Stir fry freezer -7f.
Seafood freezer -8f.
Lean cuisine freezer -2f.
Frozen dinners -3f.
Snacks freezer -2f.
Pizza freezer -8f.
Ice cream freezer -3f.
Juice freezer -11f.
Ice cream novelties freezer -8f.
Desserts freezer -6f.
General merchandize walk-in freezer -11f.
Hobart bakery cooler is not in use.
-Tartan-Quat Sanitizers are used to sanitize equipment and utensils. Sanitizing concentration in the deli 4-compartemnt sink was recorded at
200 p.p.m.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Ingredient information is available for the food products sold from the deli display case.

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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
3. Wisconsin
4. Waukesha County, WI Restaurants