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Business Info

Restaurant: Unique Pizza and Subs
Address: 1280 Brown Street, Suite E, Oconomowoc, WI 53066
Phone: (262) 354-0404
Total inspections: 3
Last inspection: Mar 15, 2011

Score
(the higher the better)
95

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Violation descriptions and comments

3-compartment sink (NSU), bleach sanitizer + sep. food prep sink (air gap) + sep. hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Prep cooler: top- 41f, bottom- air 39f
Prep cooler: top- sausage 35f; bottom- air 39f
Upright freezer: 9f
2-door prep cooler: 40f
Walk-in cooler: 40f
Walk-in freezer: 1f
Beverage cooler: 36f
* Do not store scoop in shredded cheese.

Temperatures taken during inspection:
Soda cooler 38 f , True prep cooler (lower) 37 f , bacon 41 f , sausage 37 f , True cooler 37 f , upright freezer 1 f , walk in cooler 32 f ,
walk in freezer -8 f ,
4 Compartment ware washing sink uses chlorine for sanitizer.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
Sandwich assembled with bare hands after washing was done. Sandwich was baked to an internal temperature of 137 f. Gloves used to finish
sandwich toppings.
Explained violation to owner and he will wear gloves with all sandwich assembly.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.

Equipment / sinks: Handwash sink, three compartment dish sink with bleach sanitizer (not set up), test strips available, food prep sink, mop
sink.
Notes:
Talked with owner about health policy.

Temperatures taken during inspection:
Upright freezer 11 f
Sandwich make table 38 f
Cut tomatoes 35 f
Pizza make table 39 f
Sausage 36 f
Cheese 39 f
Two door cooler 39 f
Cook temperature on sandwich 138f
Walk in cooler 38 f
Walk in freezer -1 f

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