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Business Info

Restaurant: Sausage Haus, Inc.
Address: 523 N. Oakwood Avenue, Oconomowoc, WI 53066
Phone: (262) 567-3354
Total inspections: 6
Last inspection: Oct 21, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Preventing Contamination from Hands.C
(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.

Complaint details: One of the employees was handling raw hamburgers and then proceeded to handle cold ready to eat roast beef. An employee did
not wash hands. There were no tongs for handling of roast beef.
Investigation Findings: Tongs, disposable gloves and tissues are available for handling of ready to eat foods(roast beef, turkey, etc.).

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Bulk Italian sausage is stored in the ready to eat portion of the meat display case.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Smokehouse(includes the smoke house area), ceiling tiles, walk-in coolers, dry food storage shelves, Alto Sham, et.
(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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Hot water peddle in the employee washroom does not work. The sink is also draining very slowly.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 37 E: 3-305.11 Food Storage.
Organize meat walk-in cooler. (Meats being stacked, uncovered, etc.).
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
Many pieces of equipment are rusty(i.e. dry food storage shelves, meat saw base, shelf supports in the meat walk-in cooler, etc.).
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
-Safe Handling Instructions must be provided for the raw meats and poultry.
-Country of origin labeling must incorporate the following items: Muscle cuts and ground beef, lamb, chicken, goat, pork; wild and farm raised
fish and shellfish; perishable agriculture commodities.

Excluded from this labeling are items derived from a covered commodity that has undergone a physical change such as cooking, curing or smoking
or has been combined with other commodities such as breading and tomato sauce.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available in the employee washroom.
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).
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
-Floors, walls throughout the establishment in need of repair.
-Handle at walk-in cooler needs to be repaired.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Floor is soiled in the production areas and in the walk-in coolers.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

The following temperatures were recorded at the time of inspection:
Meat display case 35f.
Pizza refrigerator 40f.
Zero-Zone freezer located in the sales area -6f.
Milk refrigerator 35f.
McCall cooler 40f.
Deli display case 38f.
Meat walk-in cool 34f.
Deli walk-in cooler 35f.
G.E. freezer 0f.
Westinghouse freezer -2f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Food products in the deli walk-in cooler are date marked.
Note: Verified meat smoking production record for the month of Sept. Other documents are not clear in terms of what month and/or year
recordings have been made. Organize the records and send us copies for the rest of the year.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Smokehouse is being cleaned now. Cooking equipment, compressor and ceiling need to be cleaned in the meat walk-in cooler.
(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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Employee hand sink in the washroom works. Sink is draining properly however, there is a leak behind the sink, which is dripping into the
basement.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Meat saw base has been painted with enamel paint.
A pair of rusty shelves and poles have replaced in the meat walk-in cooler.
The other rusty shelves and poles have not been replaced.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
-Floors, walls throughout the establishment in need of repair.
-Handle at deli walk-in cooler needs to be repaired.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Floor needs to be cleaned under cooking equipment, in the smokehouse area, basement stairs and basement.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

This is a follow-up inspection concerning items listed on 9-29-09 food inspection report.
-A butcher paper with Safe Handling Instructions has been provided.
-A banner with Country of Origin statement is available for raw meats and poultry.
-Ready to eat foods are segregated from raw products in the meat display case.
-Production records for the smoked meat products have been verified from 10-1-09 through 10-19-09. For details, see attached document.
-Meat walk-in cooler has been organized.
-Food employees are using hair restraints.
-Soap and single-service towels are available at employee/washroom hand sinks.

This is a follow-up inspection concerning items listed on 10-20-09 food inspection report.
-All rusty shelves have been replaced in the meat walk-in cooler.
-Smokehouse, cooking equipment, compressor and ceiling in the meat walk-in cooler have been cleaned.
-A new employee hand sink has been installed in the employee washroom.
Repair floor/wall where needed.
Continue to log production records for smoking of meat products.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Tray with tenderized meat is stored above the rice in the deli walk-in cooler. This violation has been corrected. Meat tray has been moved to
lower shelf.
(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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
Smokehouse, shelves in the meat walk-in cooler, dry food storage shelves, floor in the meat walk-in cooler & utensil wash area, etc. are soiled.
(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.
Violation 37 E: 3-305.11 Food Storage.
Organize meat walk-in cooler. ( Meats being stacked, uncovered, not labeled, etc.).
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
Dry food storage shelves, meat walk-in cooler door, floor in the deli walk-in cooler and utensil wash sink legs are rusty.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Self-serve pizzas are not provided with ingredient labels. Rolodex with ingredient information for the products served from the meat display
case could not be located.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from 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;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common 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 (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) 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.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
This violation has been corrected. Employees are now wearing caps.
Violation 53 Q: 6-501.11 Repairing.
Repair wall/floor area where needed.
A follow-up inspection concerning items 14F & 37E will be made the week of 10-18-10.

The following temperatures were recorded at the time of inspection:
Beverage-Air refrigerator 38f.
Pizza case 35f.
Meat display case 34f.
Deli display case 37f.
Beer/soda cooler 36f.
Milk cooler 40f.
Zero-Zone freezer 0f.
Deli prep. refrigerator 40f.
Meat walk-in cooler 33f.
Deli walk-in cooler 33f.
Westighouse freezer 0f.
G.E. freezer 1f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are available for handling ready to eat foods.
-Verified production records for smoked meat.
-Butcher paper is provided with Safe Handling Instructions.
-Raw & ready to eat food stored in the meat display case are segregated.
Note: All cutting boards have been replaced.

This is a follow-up inspection concerning items l14F & 37E.
-Meat walk-in cooler has been organized. Shelves in the meat walk-in cooler, interior surfaces in the smokehouse, floor, etc. have been
cleaned.
Replace dry food storage shelves in the basement. Most of the shelves are rusty.

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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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