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Business Info

Restaurant: Schwefel's
Address: 39877 Hwy. 16, Oconomowoc, WI 53066
Phone: (262) 567-6777
Total inspections: 4
Last inspection: Oct 22, 2010

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(the higher the better)
100

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Violation descriptions and comments

Noted bulk potatoes stored on the floor of the kitchen. Store all food items 6 inches off of the floor. See below information.
Violation 37 E: 3-305.11 Food Storage.
(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
Noted four large roasts thawing on top of the chest freezer. Thaw frozen foods by one of the following approved methods listed below.
Violation was corrected during the inspection.
Violation 33 B: 3-501.13 Thawing.
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);
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with n(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
o 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.
Food prep employees were not wearing effective hair restraints. Provide caps or hairnets.
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.
The inside of microwaves soiled. Clean and maintain. Some spillage noted inside the refrigerators. Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Missing floor tiles in back food and dry storage area(the former bar area). Replace tiles.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Noted many bulbs in the kitchen that were not shielded . Provide protective light shields or shatterproof bulbs.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
The hood filters in the back prep area were soiled. Clean and maintain.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(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.

Datemarking is being done
Gloves are being used when handling ready to eat foods
Reviewed employee health policy
Dishwasher at 50 ppm, plus 3 compartment sink (one sink is the designated handwash sink) soap and single serve towels available.
Bar 4 compartment sink, Beer clean, not set up during inspection, plus handwash sink.
Temperatures recorded;
True cooks line cooler 38 f
Dumplings 150 f
Red cabbage 140 f
Raspberry sauce 160 f
Upright freezer 0 f
Au jus 170 f
True cooler 38 f
Walk in freezer 2 f
Walk in cooler 34 f
Chest freezer -5 f
Beer walk in out back 39 f
Salad bar fixings nested in ice at; dressing 39 f, cottage cheese 38 f
Soups 156 f, 164 f, 159 f
True cooler 33 f
Bar coolers 35 f, 34 f
Walk in cooler 37 f
Wait station homestyle refrigerator 40 f, freezer 0 f.
Note; homestyle refrigerators are not approved in a commercial kitchen, when it becomes in poor repair, replace with an NSF approved
commercial refrigerator.

Received a complaint on 9-16-2009. Complainant stated that there were many flies in the establishment.
Spoke with owner. Safeway is pest control company. Owner stated that when guests go in and out and when deliveries are being made, flies
enter the establishment. I did not observe any flies in the establishment during the complaint inspection.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Dirty pots and pans were found inside the dedicated handwash sink during the lunch hour. In addition, a blender was blocking the bar handwash
sink discouraging the practice of cleaning hands.
(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 08 D**: 6-301.11 Handwashing Cleanser, Availability.
No soap was present at bar handwash sink. Soap was provided during the inspection.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Raw chicken was being stored above a container of lettuce in the two-door food preparatory cooler.
(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 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
The meat slicer was soiled and required cleaning and disinfecting. The slicer should be cleaned once every four hours when in-use.
A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:

(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
**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.
Several items were not date marked including chicken, chicken wings, salad dressings, 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.
Violation 37 E: 3-305.11 Food Storage.
Potatoes and carrots are being stored on the floor in the walk-in refrigerator. In addition, several boxes of food are on the floor of the walk-
in freezer.
(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 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields were missing in the clean dish and salad preparation area. This is a repeat violation.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
The ice scoop in the kitchen was stored inside the ice box in a horizontal position. Utensil scoops shall be stored with their handles above
the top of the food product.
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).
**Critical Violation 26 C** : 7-201.11 Separation.C
Soap and sanitizer were found on top of the ice box. These items were removed immediately from this food equipment area.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

Equipment:
Low temperature dishwasher with sodium hypochlorite concentration ~ 50 ppm on plate. Three compartment sink used for handwashing w/ middle
compartment designated as handwash bay (must be exclusively used for handwashing). Verbal employee health policy discussed with Mr. Schwefel.
Gloves and tonges used for handling/ assembling ready-to-eat food. Test strips available for sanitizer at bar-test strips should be provided
checking dishwasher.
The following temperatures were recorded:
Two-door True cooler: 40 f
Frigidaire one-door freezer: 15 f
Walk-in cooler: 35 f
Chest freezer: 10 f
Two-door victory cooler: 41 f
One-door True refrigerator: 39 f
Iowa walk-in freezer: 15 f
Two-door food preparatory cooler: 39 f
Homestyle refrigerator/ freezer in waitress area (butter, juice): 45 f, 18 f
Note: homestyle refrigerators are not approved in a commercial kitchen, when it becomes in poor repair, replace with an NSF approved
commercial refrigerator.
Bar:
Four compartment sink w/ sodium hypochlorite sanitizer >100 ppm concentration. Handwash sink available, however, no soap provided.
Two three-door beverage coolers: 37 f, 38 f
Ice cream cooler: 16 f
Beer walk-in cooler: 38 f
Food temperatures:
Sauerkraut: 135 f
Rudabega: 135 f
Dill Sauce: 135 f
French Onion soup: 136 f
Italian Wedding: 165 f
Sliced Cucumbers: 42 f
Raw Chicken: 36 f

This is a follow-up inspection to address critical violations noted during an inspection conducted on October 13th, 2010.
1. CDC Risk Factor 08C: W.F.C. 5-205.11 Using a handsink
----The hand sink bay dedicated for the cleaning of hands was accessible and not obstructed.
2. CDC Risk Factor 08D: W.F.C. 6-301.11 Handwashing cleanser availability
----Soap was available at the bar handwash sink although alternative sink should be used due to the presence of non-hand operated pedestals
and a blender obstruction. Spoke w/ owner about the best sink available.
3. CDC Risk Factor 13A: W.F.C. 3-302.11 Packaged & Unpackaged Food-Seperation & Protection
----The shelving has been switched in the food preparatory cooler and raw meat products are now being stored on the bottom shelf of the
cooler.
4. CDC Risk FActor 14G: W.F.C. 4-602.11 Equipment, Food Contact Surfaces & Utensils
----The meat slicer was found in a clean condition-please maintain w/ cleaning and sanitizing procedures at least once every four hours.
5. CDC Risk Factor 21A: W.F.C. 3-501.17 & 3-501.18 Datemarking of Ready-to-eat P.H. Food
----All food items that are not being sold within 24 hours bear the date of preparation or container opening via the use of stickers.
Light covers in the clean dish area have been ordered per the owner of the establishment.

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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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