1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: Schlotzsky's Deli
Address: 1195 Summit Avenue, Oconomowoc, WI 53066
Phone: (262) 569-2867
Total inspections: 6
Last inspection: Sep 23, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Schlotzsky's Deli, 1195 Summit Avenue, Oconomowoc, WI 53066 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.140.196.168 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• The following were soiled and in need of cleaning:
o Hand wash sink area
o Paper towel dispenser
o Fan
o Floor throughout, equipment must be moved. Clean under and around equipment, pull out any equipment that is on wheels or can be
moved.
o Air gap under two-compartment sink in bakery area
o Pipes under sink in bakery area
o Baking sheets
o White containers (with dry goods inside) in bakery area
o ALL shelving throughout: bakery area, assembly line, above coolers, walk-in cooler shelving, above ware washing, dry storage, etc
o Floor in walk-in cooler under shelving
o Soda nozzles (take apart and clean/sanitize)
o Soda tray (noted with mold/standing water)

(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 01 A**: 12-201.11 General.
• Food manager certification expired in March of 2009. At follow up please provide proof that someone has signed up for the class.

(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing a change of OPERATOR after February 1, 2001 shall have a certified FOOD
MANAGER within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass
an APPROVED examination as specified in § 12-301.11.
(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Hand wash sink faucet leaks, repair.
• Faucet fixture noted with much build up.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• Hood noted as soiled.
• Clean and maintain.
(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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop in ice machine was laying in ice.
• Either store with handle extended in ice or outside machine in a protected container with handle extended.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

4-compartment sink (NSU) Supersan quaternary sanitizer + 2-separate hand wash sinks + 2-compartment sink + mop/utility sink.
Temperatures recorded during inspection:
True freezer: 31f
Walk-in cooler: 37f
Prep cooler: top- ham 40f, bottom- 34f
Prep cooler: top- pepperoni 38f, bottom- 30f
Prep cooler: bottom- air 33f
Chicken noodle soup: 164f, 174f
Vegetable beef soup: 136f
Cream of broccoli: 154f
Self serve cooler: 37f
* Floor throughout is worn in some areas. Repair.
* There was a fan in front of the back hand wash sink. Hand wash sink should never be blocked and should be always accessible. Remove fan and
keep area free and clear of objects.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• The following were still noted as soiled:
o Bakery area: all shelving, fan, baking sheets, circle baking pans, proofer (inside and out), top of stove, etc
o Walk-in cooler floor, underneath shelving
(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 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Hand wash sink faucet leaks when turned on.
• Repair.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

This is a follow up to the routine inspection done on 8-4-2009. The following violations were corrected:
14F) Pipes/air gap in bakery area; white storage bins/containers, soda nozzles, and soda machine tray are now clean.
01A) Timothy Matthews signed up for the Food manager certification class. To be take Monday August 17, 2009 at Kelly's Bleachers through the
Tavern League
54F) Hood is now clean
41A) Ice scoop now stored properly
The following violations have not been corrected:

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• At beginning of the follow up the hand wash sink was blocked by baking trays.
Keep hand wash sink accessible at ALL times.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Food contact surfaces still soiled: 7.5L plastic container noted as soiled; circle metal baking pans soiled; large baking sheet pans
soiled; these items were stored on the "clean" dishware area in bakery. Shelving that "clean" dishware stored on still soiled. Clean and
maintain all of the above.
(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.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "partial
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.

This is a follow up to the follow up done on 8-11-2009.
The following violations were correctd:
14F) Shelving for cooling bakery products was cleaned. Walkin cooler floor under shelving was cleaned.

The following violations still need to be corrected:

This is a follow up to the follow up done on 8-21-2009.
The following violations were corrected:
14F) Food contact surfaces are now clean. Keep it up!!!
08C) Hand wash sink was accessible and clean.
14F is a repeat violation. Please maintain food contact surfaces in a clean and sanitary manner; be sure to clean frequently, especially
items noted in previous reports.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Back handwash sink has fan and cash register parts stacked in front of it.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
No hot water at front handwash sink. The hot water line is turned off because the faucet leaks.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.

Two separate handwash sinks. Food prep sink, four compartment dish sink with Super San sanitizer (nsu), wipe bucket 300 ppm.
Date marking being done and glove use observed.
Temperatures taken during inspection:
Juice dispenser 41 f
Beef vegetable 147 f
Tomato Basil 145 f
Front display cooler 34 f
Pizza make table 39 f
Pesto 38 f
Condiment table 39 f
Guacamoli 41 f
Sandwich make table 38 f
Turkey 41 f
Chicken 41 f
True reach in freezer 3 f
Split pea in back cooker 137 f
Walk in cooler 39 f

This was a follow up to my 9/16/10 routine inspection.
Violation 8A: Access to handwash sink
Items moved away from front of back handwash sink.
Violation corrected.
Violation 49C: Handsink water temperature.
Hot water at front handwash sink. Sink faucet no longer leaks.
Violation corrected.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Schlotzsky's Deli to others? (optional)

Yes

  

No

Add photo of Schlotzsky's Deli (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.140.196.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
Pick 'N Save #6388	Oconomowoc, WI
Taco Bell #023271	Oconomowoc, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI
Kentucky Fried Chicken	Brookfield, WI
CICI'S PIZZA #857	West Allis, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants