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Business Info

Restaurant: Tom and Di's Rustic Inn
Address: W360 N8739 Brown St., Oconomowoc, WI 53066
Phone: (920) 474-4419
Total inspections: 5
Last inspection: Oct 19, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• At beginning of inspection, hand wash sink was turned off. There was no water. There is no reason that the designated hand wash sink should
be turned off for any reason. This sink must have cold and hot water available at all times, and should always be accessible (meaning, do
not store garbage in front of it).
• Violation corrected: water was turned on.
(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.
• Shelving throughout is soiled. Needs a thorough cleaning. Kitchen area, and especially in walk-in cooler
• Top and crevices of dish machine
• Handles of equipment
• Broaster basket, and unit
• Hood
• Floor under equipment
• Can opener blade
• Soda gun nozzles and holster
• Bottom of pizza prep cooler leaking/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 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.
• Some foods were being date marked. Be sure to date all PHF held for more than 24 hours (ie. Leftover foods, refried beans, 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.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• Bottom of back screen door has a gap at bottom.
• Repair
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Chest freezer in downstairs has a door that is completely broken. Replace.
• Homestyle cooler/freezer on grill line is not NSF or ANSI approved. Commerical refrigeration is needed. Once unit is in ill repair, replace
with approved commercial unit.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
• Items throughout especially in basement area.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Knives being stored in between grill line equipment.
• Use approved storage methods (knife rack, etc)

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).
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going 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. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Low temperature dish machine, 100ppm chlorine sanitizer + separate hand wash sink + 3-compartment sink (NSU), Ecolab quat sanitizer.
High temperature dish machine behind bar, 176f final plate temperature.
Temperatures recorded during inspection:
2-door upright cooler: 37f
Walk-in cooler: 39f
2-door freezer: 27f
Pizza prep cooler: 37f
Homestyle grill line cooler/freezer: 40f/0f
Chest freezers: 2f, 18f, (-)6f, 7f, 1f
Waitstaff cooler: 37f
Beverage coolers: 28f, 50f (no PHF)
* Discussed sick policy. Am told there is a verbal one. Left Employee Food Reporting agreement.

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• At the beginning of the inspection there was no paper towels.
• Violation corrected.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Shelving in walk in cooler and throughout kitchen still in need of cleaning. Shelving that is no longer easily cleanable needs to be
replaced.
• Broaster and broaster basket still noted as soiled. Clean and maintain.
• Can opener blade
(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.
• No one has signed up for food manager certification.
• Must show proof at follow up by confirmation sheet.
(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.
**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.
• Many PH foods not date marked. Left over soups, sauces, chili, 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.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• Back screen door still has gap at bottom, repair.
Violation 33 B: 3-501.13 Thawing.
• During inspection, there was raw fish thawing in a bus tub downstairs.
• No food is allowed to be prepared or thawed in the basement.
• PHF can not be thawed at room temperature!
• Fish was moved to walk-in cooler.
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);
(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
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no 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.
Violation 54 A: 4-301.14 Ventilation Hood Systems, Adequacy.
• Hood noted as soiled, in need of cleaning.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Knives stored between equipment on grill line. NOT APPROVED. Knives must be stored in an approved container or a knife rack.
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).

This is a follow up to the routine inspection done on 5-26-2010.
The following violations were corrected:
08C) Hand wash sink had hot and cold water, was accessible.
14f) The following surfaces were cleaned: bottom of pizza cooler, some of the shelving, handles of equipment, soda gun nozzle.
45c) Chest freezer was replaced. No longer in ill repair.
53X) Downstairs was cleaned up.
The following violations were not corrected or were new violations:

**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• At the beginning of inspection, there were no paper towels at hand wash sink.
• Violation corrected: paper towels were stocked.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Shelving in walk-in cooler is no longer easily cleanable. Replace.
(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 "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.!!!

The following violations were corrected:
14F) Broaster/basket and can opener blade were cleaned.
01A) Food manager certification: conf # 02670Z on June 12 and 19; Bruce in kitchen taking course
21A) Ready-to-eat foods now being marked with a date in walk-in cooler:
36A) Weather stripping now on back door
33B) Raw fish no longer thawing at room temperature.
54A) Hood was cleaned
41A) Knives no longer being stored between equipment. Suggest getting a knife rack.
The following violations still need to be corrected:

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
The bar hand wash sink did not have soap for utilization when washing hands. Soap was placed at the sink 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 08 E** : 6-301.12 Hand Drying Provision.
The kitchen hand wash sink did not have paper towels. Paper towels were placed at this sink during the inspection.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Waste ice and drink straws were found at the bottom of the bar handwash sink.
(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.
• Shelving in walk-in cooler is no longer easily cleanable. Replace. This is a repeat violation.
(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.
**Critical Violation 45 C**: 4-101.11 Characteristics.C
The kitchen manager was using a knife that had duct tape on the handle. The knife was thrown away during the inspection-utensil surface is not
easily cleanable.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.



4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
A wet wiping cloth was found on a food preparatory counter. All wet wiping clothes shall be stored in sanitizer with a bleach concentration of
at least 100 ppm.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The two-door Norlake food preparatory refrigerator handles, True two-door refrigerator handles, and microwave handle have visible accumulations
of food residue. These handles shall be cleaned and sanitized in order to prevent cross contamination of prepared food.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Equipment:
Low-temperature dishwasher w/ sodium hypochlorite concentration ~100 ppm on plate. Three compartment sink, handwash sink (without paper
towels), test strips available for sanitizer, and gloves available for use when required. A verbal employee health policy is present for all
employees involved in food handling/ clean dish handling. It should be noted that the entire grill hood is being replaced with a longer
hood-food preparatory procedures must be suspended during the removal and construction of the new hood.
Bar high temperature dishwasher achieving a plate temperature 172 f.
The following temperatures were taken:
Two-door Troulson freezer: 15 f
Two-door Norlake food preparatory cooler: 38 f
True two-door refrigerator: 41 f
Magic Chef refrigerator: 39 f
Walk-in cooler: 38 f
Two-door refrigerator (dining area): 39 f
Bar area:
Two-door beverage coolers: 44 f, 35 f
Three-door beverage cooler: 41 f
Food temperatures:
Tomato sauce: 135 f
Vegetable soup: 138 f
French onion soup: 157 f
Cooked hamburger pattie: 168 f
Sausage pizza: 180 f

This is a follow-up inspection to address critical violations noted during an inspection conducted on October 12th, 2010.
1. CDC Risk Factor 08 D: Handwashing Cleanser Availability, 08 E: Hand Drying
----Soap and paper towels were noted at both the kitchen and bar handwash sinks.
2. CDC Risk Factor 08 C: Using a handsink (Bar)
-----The handwash sink at the bar is now exclusively used for the cleaning of hands.
3. CDC Risk Factor 14 F: Equipment, Food Contact Surfaces (Shelving in walk-in cooler)
----The shelving inside the walk-in cooler has not been replaced. This shelving is partially rusted and is no longer easily cleanable.--Upon
discussion with the bartender server, the owners have ordered new racks/shelving for the walk-in cooler. All other violations have been
corrected.

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Takes reservations:

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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:

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Beer & Wine Only Full Bar Happy Hour

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Wheelchair accessible:

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Live music:

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Scenic view:

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Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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