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Business Info

Restaurant: Quizno's Sub
Address: 1400C Summit Avenue, Oconomowoc, WI 53066
Phone: (262) 560-1431
Total inspections: 4
Last inspection: Mar 16, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

4-compartment sink, Spur tex quat sanitizer 200ppm + separate hand wash sink + separate food prep sink + mop/utility sink.
Temperatures recorded during inspection:
Prep cooler: top- turkey 35f, roast beef 35f; bottom- air 33f
Meatballs: 155f
Chili: 162f
Chicken dumpling: 153f
Baked potato soup: 161f
Broccoli and cheese soup: 155f
Prep cooler: bottom- air 41f, top- tuna salad 39f
Walk-in cooler: 38f
Walk-in freezer: 27f

- No violations recorded during inspection.

Received a complaint in office via phone on 11-5-2009. Complainant stated that he had eaten at establishment on Tuesday at 1:30pm. He had a
roast turkey sub with mayo and all the condiments. About 1 and a half hours later he became ill feeling nauseous and couldn’t eat anything.
He believes that mayo made him ill.
Spoke with manager, no sick employees have been at work. Temperatures recorded: walk-in cooler 39f, Prep cooler 38f. Mayo comes in large
containers. Containers are dated and are gone with in one week. Employee health policy available.

…Please note.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-----(1)--------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------(1)------The restaurant promotes delivery of ready-to-eat food products to customers.
1------(1)-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1------(1)--------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or
reheating in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
Complexity factors = 4

4-compartment sink, Spur tex quat sanitizer 200ppm + separate hand wash sink + separate food prep sink + mop/utility sink.
Quat sanitizer bucket, 200ppm
Temperatures recorded during inspection:
Walk-in freezer: 0f
Walk-in cooler: 40f
Chicken: 141f, 167f
Beef: 167f, 156f
Prep cooler: top- turkey 35f, bottom-air 35f
Prep cooler: top- chicken 35f, bottom- air 35f
Chicken noodle soup: 150f
Chili: 153f
Broccoli cheese soup: 149f
- No violations recorded during inspection.

**Critical Violation 49 B**: 5-202.11 Approved System and Cleanable Fixtures.C
The indirect waste piping on the food preparatory sink has been modified and no longer contains an air gap separating the plumbing from the
sewer piping.
Upon discussion with the manager, food is prepared in a strainer basket that is situated above the bottom of the sink. The manager indicates
that food does not contact the interior of the sink. Maintain a physical barrier to separate food being prepared from the interior of the sink
until a two inch air gap can be provided.
(A) A PLUMBING SYSTEM shall be designed, constructed, installed and maintained to conform
to the State Uniform Plumbing Code, chs. Comm 81 to 87, as enforced by the Wisconsin
department of commerce.
(B) A PLUMBING FIXTURE and appliances shall be designed, constructed, installed and maintained to conform to the State Uniform Plumbing Code,
chs. Comm 81 to 87, as enforced
by the Wisconsin department of commerce.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.

Four compartment sink with "Quat" sanitizer present between 200-400 ppm. Test strips for determining sanitizer concentration available.
Handwash station present on food preparatory line and supported. Gloves used when handling ready-to-eat foods and when assembling sandwiches.
Datemarking system is excellent. Written employee health policy present for all employees. Food preparatory sink present opposite line.
Wet wiping cloths stored in "Quat" sanitizer at a concentration >200 ppm.
The following temperatures were taken:
Walk-in cooler: 39 f
Walk-in freezer: (-3) f
Three door food preparatory cooler: 33 f
Two door food preparatory cooler: 30 f
Au Jus sauce: 180 f
Diced chicken: 165 f
Sliced turkey: 33 f
Sliced roast beef: 33 f
Chicken noodle soup: 140 f
Chili: 155 f
Cheese broccoli: 135 f
Chopped tomatoes: 33 f

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Takes reservations:

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Accepts credit cards:

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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