Restaurant: Stone Bank Pub and Eatery
Address: N67 W33395 Hwy. K,
Oconomowoc,
WI53066
Phone: (262) 966-1995
Total inspections: 1
Last inspection: Jul 6, 2010
Missing a chlorine test kit to check for adequate concentration of approved sanitizer for the dishmachine. Provide. Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. The outside of the knife rack was soiled. 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. The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected manner or in the ice with the handle extended. Violation was corrected during inspection. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. 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).
The establishment was not open to the public during the inspection--they open at 4:00p.m., but food prep was being done during this time. Sysco dishwasher at 50 ppm, plus two compartment sink, plus two handwash sinks, and a food prep sink. Gloves are worn when handling ready to eat foods Reviewed employee health policy
Temperatures recorded; True cooler 37 f, top line/ 38 f Freezer 15 f True cooler 38 f Au jus 139 f Marinara sauce 139 f Cooks line cooler 35 f, top line 39 f Soup at 163 f True cooler 37 f True cooler 38 f, top line/cheese 39 f Chest freezer 0 f Walk in cooler 35 f Walk in freezer 0 f Walk in beer cooler 35 f Glass door beer cooler 38 f Bar cooler 34 f
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