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Business Info

Restaurant: Ron's Cozy Corner
Address: W359 N5920 Brown Street, Oconomowoc, WI 53066
Phone: (262) 567-9625
Total inspections: 4
Last inspection: Sep 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Soda gun nozzles, holsters
• Slicer (take apart and clean and sanitize properly)
• Top and crevices of dish machine
• Sides of grill line equipment, wall behind grill line equipment (very soiled)
• Grill line prep cooler, dripping from condenser)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site or commercial
frozen container of PHF does not have use by date marking. PHF that does not have a use by date marking must be consumed within 24 hours after
thawing.
• There was no date marking being done. Examples of date marking needed: deli meats, pasta salad, potato salad, etc.
• Left information.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• Floor in kitchen area is wearing, needs to be resurfaced.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• Hood, hood filters noted with drippage and need to be cleaned.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.

3-compartment sink (NSU) + low temperature dish machine, chlorine 50ppm + separate food prep sink (air gapped) + separate hand wash sink +
mop/utility sink + server station has a hand wash sink.
Bar has hand was sink + (3) single compartment sinks + low temperature dish machine 50ppm chlorine sanitizer.
Temperatures recorded during inspection:
Grill line prep cooler: 33f
Upright freezer: (-)6f, 2f
Chicken gravy: 152f
2-door glass cooler: 36f
Walk-in cooler: 35f

This is a follow up to the routine inspection done on 4-27-2009.
The following violations were corrected:
14F) Soda gun nozzles, slicer, dishmachine, and sides of equipment now clean.
21C) Date marking being done; be sure PHF that are date marked are held for no more than 7 days.
54F) Hood filters now clean.
* Floor still needs to be resealed.

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• Observed a food employee go from handling raw fish (battering it for fish fry) to handling ready-to-eat foods with out washing hands.
• Discussed hand washing and when to wash hands.
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 07 A**: 3-301.11 Preventing Contamination from Hands.
• Observed a food employee handling ready-to-eat foods with bare hands.
• Discussed bare hand contact with food employees.
(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.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
• Raw meats stored above ready-to-eat foods in walk-in cooler.
• Raw chicken stored above ready-to-eat foods in small grill line prep cooler
• Violation corrected: Raw product moved below ready-to-eat foods
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• Some date marking is being done. Be sure all PHF that are RTE and held for more than one day are marked with a date.
• Examples: Soups, leftovers (stuffed cabbage), deli meats, lasagna, etc
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.
• Observed many flies in establishment and in back kitchen area.
• Safeway is pest control company and they were just here on 8-17-2010 for service.
• Suggest finding other means to control flies in addition to the pest control company.
• Remember to keep the back door closed!
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Violation 37 E: 3-305.11 Food Storage.
• Thawing fish stored on floor in bus tubs.
• Dry goods on shelf open, stored dry goods in a sealed container.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 33 B: 3-501.13 Thawing.
• Fish was thawing at room temperature (was 40f). Moved to walk-cooler.
• Fish thawing in standing water in food prep sink. Turned water on to keep a flow of water over thawing product.
• Discussed approved thawing techniques.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following surfaces were soiled, clean and maintain more frequently:
1. Handles of equipment (cooler, freezer doors, microwave, etc)
2. Sides of grill line equipment
3. Outside of bins (dry good bins)
4. Shelving throughout kitchen
5. Hand wash sink
6. Top/crevices of dish machine.
7. Hood (noted with drippage)
8. Handle of spray hose
9. Floor under equipment and grill line
10. Inside coolers
11. Upright freezer needs to be defrosted.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low temperature dish machine, 50ppm chlorine sanitizer + 3-compartment sink (NSU) + sep. food prep sink + sep hand wash sink + mop/utility
sink.
Bar has low temperature dish machine, 100ppm chlorine sanitizer + separate hand wash sink + 2-single compartment sinks.

Temperatures recorded during inspection:
Walk-in cooler: 39f; clam chowder 40f
Prep cooler: 38f
Chili: 135f
Upright freezer: (-)1f
Glass door cooler: 41f
German potato salad: 145f
Upright freezer: (-)9f
Small grill line prep cooler: 39f
Bar cooler: 31f

This is a follow up to the routine inspection done on 8-20-2010.
The following violations were recorded:
07A & 06C) Discussed bare hand contact and handwashing with employees again. Gloves were being worn.
13A) Raw foods stored below and away from ready-to-eat foods.
21A) PHFs that are ready-to-eat are now being date marked
36B) there were very few flies in establishment. Remember to keep the back door closed tightly.
33B & 37) Foods were no longer being thawed at room temperature. Operated stated that the food prep sink is being used under running water.
47A) Non-food contact surfaces are now clean.
** Bar hand wash sink now stocked with soap and paper towels. Keep it up!

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Takes reservations:

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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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