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Business Info

Restaurant: Wine Maniacs Bar & Bistro
Address: W359 N5002 Brown Street, Oconomowoc, WI 53066
Phone: (262) 244-0385
Total inspections: 1
Last inspection: Mar 11, 2011

Score
(the higher the better)
91

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Violation descriptions and comments

**Critical Violation 49 A**: 5-201.11 Approved.C
Indirect waste piping associated with the espresso machine and the ice bin at the bar need to be air-gapped to prevent the
backflow/backsiphonaige of contamination into the food products/potable water supply.
(A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with
APPROVED materials according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce.
(B) A water filter shall be made of SAFE MATERIALS.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
The annular space between the food preparation sink and the dishwasher racks shall be sealed to prevent the accumulation of water/moisture
behind the equipment surface.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The fans in the walk-in cooler for the refrigeration unit have an accumulation of dust and require cleaning.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

This is pre-license inspection for opening. A follow-up inspection will be conducted on March 14th, 2011. The planned opening date will be
March 14th, 2011. The establishment may be opened to the public pending approval conditions met and obtaining approval from all of the
inspectors/ regulatory authorities, permits obtained, etc.
James Anderson is being retained as the certified food manager.
There is a handwash sink available in the kitchen area. A diverter valve on the pre-wash/scrape sink on the low-temperature dishwasher may be
used for the cleaning of hands between handling dirty and clean dishes/utensils. A food preparatory sink is available with the plumbing
air-gapped. A utility sink is present where the the chemicals and sanitizer are stored.
A low-temperature dishwasher is present using sodium hypochlorite as sanitizer and is achieving a concentration >100 ppm. Dishes will be air
dryed on racks after cleaning and sanitizing.
Discussed written employee health policy. A menu review was conducted. Food handling practices were discussed with the kitchen manager.
Gloves will be used when handling ready-to-eat foods.
The following temperatures were taken:
Two-door Victory cooler: 36 f
Frigidaire freezer: 3 f
Three-door food preperatory cooler: 38 f
Walk-in cooler: 39 f
The following items need to be addressed prior to opening:
1. Coving is required in the kitchen and clean dish area at the floor/wall juncture. Select a coving that is smooth, non-absorbent, and
easily cleanable.
2. An additional kitchen area that is being remodeled must be partitioned off and seperated from the kitchen/clean dish area to avoid
contamination of clean dishware/utensils, food, and food contact surfaces. This area will not be used for food/utensil storage until
completed-then cleaned and sanitized. This area does not contain plumbing and will not need to be accessed to maintain minimum food safety
requirements for the establishment.
3. Employee hand wash signs are needed inside the bathrooms that the employees are utilizing. Covered waste receptacles are required in the
bathrooms.
4. The annular space between the food preparation sink and the dishwasher racks shall be sealed to prevent the accumulation of water/moisture
behind the equipment surface.
5. Indirect waste piping associated with the espresso machine and the ice bin at the bar need to be air-gapped to prevent the
backflow/backsiphonaige of contamination into the food products/potable water supply.

6. The fans in the walk-in cooler for the refrigeration unit have an accumulation of dust and require cleaning.
7. All food contact surfaces shall be cleaned and sanitized prior to commencing food preparation activities. Prior to opening all
construction related dusts and materials shall be cleaned from surfaces in 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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants