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Business Info

Restaurant: Spinnakers
Address: 128 W. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-9691
Total inspections: 3
Last inspection: Sep 14, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.
• Potato soups, made yesterday 6-15-2009, was 60f and 49f.
• Violation was corrected: Product was discarded down the drain.
• Left information and discussed proper cooling techniques.

(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following items need to be cleaned:
o Handles of grill line equipment (under portions)
o Bottom of grill line upright freezer
o Sides of grill line equipment
o Behind grill line equipment
o Hood area (filters were ok, but noted drippage in hood area)
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low temperatures dish machine, chlorine sanitizer 50ppm + 4-compartment sink + separate hand wash sink + 2-compartment food prep sink.
Bar has low temperature dish machine, chlorine sanitizer 100ppm.
Temperatures recorded during inspection:
Prep cooler: 39f, top- crab meat 40f
Upright freezer: 1f
Drawer coolers: 35f, 37f
3-door cooler: 40f
Salad prep cooler: 38f
Glass door cooler: 35f
Ice cream freezer: (-)1f
Upright glass door cooler: 39f
Walk-in cooler: 35f
Walk-in freezer: 1f
Bar coolers: 41f, 41f
Wait staff cooler: 35f

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following areas / equipment need cleaning:
• The warming table by grill is soiled.
• The meat slicer has food debris on it.
• The ice machine drip edge has build up on it.

(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 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Onion soup held on grill at 106 f .
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Coleslaw scoop handle stored in food.
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).

Low temperatures dish machine, chlorine sanitizer 50ppm + 4-compartment sink + separate hand wash sink + 2-compartment food prep sink.
Bar has low temperature dish machine, chlorine sanitizer 100ppm.
Wipe buckets 100 ppm chlorine
Temperatures taken during inspection:
Waitress cooler 38 f
Vegetable soup 193 f
True two door cooler 35 f
Small salad make table 37 f
Coleslaw 39 f
Grill meat cooler 41 f
Gravy 154 f
Cucumber sauce 38 f
Grill make table air 43 f * table turned down while I was present
Shrimp 38 f
Walk in cooler 39 f
Walk in freezer 0 f
Ice cream chest 11 f
Salad make table 40 f
Thousand island dressing 41 f
Chicken salad 41 f
Bar coolers 41 f, 41 f , 46 f * (no food in this cooler)

This was a follow up inspection to the 9/7/10 routine inspection.
Violation 14 F cleaning of equipment:
Warming table, meat slicer and ice machine are clean.
Violation corrected.

Violation 19A hot holding:
Onion soup being stored in walk in cooler at 40 f.
Violation corrected.
Violation 41 A utensil storage:
Spoon no longer stored in coleslaw.
Violation corrected.

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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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