Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 2, 2009 | 92 |
|
Jun 15, 2009 | 95 |
No violation noted during this evaluation. | Jun 23, 2009 | 100 |
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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 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 food manager's certification needs to be present when I come back for the followup inspection.
NOTE: There must be a clear rinse between the deterget and sanitizer. Cut on the amount of sanitizer in the last sink when doing dishes.
Even though there is not an upper limit on the amount of sanitizer in the State of Wisconsin Food Code too much sanitizer can lead to taste
and odor issues on the dishes. There was more than 200 ppm in the sink.
The following temperatures were taken:
Prep cooler:
Upper level: cheese: 39 f ham: 43 f
Lower level: ham: 46 f cuban pork: 43 f olives: 47 f
Dessert cooler: 45 f cheese cooler: 44 f deli cooler: 55 f
True 2 door cooler: 33 f walk in cooler: 40 f Frigidaire freezer: 30 f freezer: 25 f
GE freezer: 10 f minestrone soup: 145 f
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
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.!!!
Proof has been provided however the state card needs to be obtained. I will leave the application for you.
The following temperatures were taken:
Cheese cooler: 41 f deli cooler: 41 f dessert cooler: 53 f
The food prep cooler:
upper level: ham 46 f & cheese: 41 f
lower level: cuban chicken: 45 f gapezcho: 44 f spinach: 47 f apricot mayonaise: 47 f
cheese: 47 f ham: 47 f
The following temperatures were taken:
Deli cooler: 41 f cheese cooler: 41 f dessert cooler: 36
Prep cooler:
upper unit: shredded cheese: 27 f corned beef: 36 f pears: 36 f
lower unit: 38 f
The refrigeration repairman was here and found a freon leak. He also feels that the controls need to be replaced. He ordered the parts. The
compressor for this unit recently has been replaced. It is recommended that the temperatures of the lower portion of the prep cooler should
be taken daily and written down. This may help you when the cooling unit is not operating properly. This is an older unit and may need to
be replaced. All cooling units must be able to maintain a temperature of 41 f or lower at all times.
Name | City | Users' Rating |
---|---|---|
Pick 'N Save #6388 | Oconomowoc, WI | ![]() ![]() ![]() ![]() ![]() |
Taco Bell #023271 | Oconomowoc, WI | ![]() ![]() ![]() ![]() ![]() |
SAINT ELIZABETH HOSPITAL CAFETERIA | Appleton, WI | ![]() ![]() ![]() ![]() ![]() |
VEE'S STAR CAMPSITE | Bowler, WI | |
LITTLE CAESARS # 318 | South Milwaukee, WI | ![]() ![]() ![]() ![]() ![]() |
UNCLE FRED'S FOODS | Twin Lakes, WI | ![]() ![]() ![]() ![]() ![]() |
SUMMIT LAKE GAME FARM | Sand Lake, WI | ![]() ![]() ![]() ![]() ![]() |
SPORTSMEN'S LOUNGE & SUPPER CLUB | Muscoda, WI | ![]() ![]() ![]() ![]() ![]() |
Kentucky Fried Chicken | Brookfield, WI | ![]() ![]() ![]() ![]() ![]() |
CICI'S PIZZA #857 | West Allis, WI | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
Ron's Cozy Corner | W359 N5920 Brown Street, Oconomowoc | 0.00 miles |
Wine Maniacs Bar & Bistro | W359 N5002 Brown Street, Oconomowoc | 0.00 miles |
Kwik Trip #417 | 1220 Brown Street, Oconomowoc | 0.05 miles |
Chinatown | 1280 Brown Street, Suite J, Oconomowoc | 0.10 miles |
Unique Pizza and Subs | 1280 Brown Street, Suite E, Oconomowoc | 0.10 miles |
Fox Bro. Piggly Wiggly | 1300 Brown Street, Oconomowoc | 0.10 miles |
Kokek Sushi at Piggly Wiggly | 1300 Brown St., Oconomowoc | 0.10 miles |
Sushi with Gusto/Piggly Wiggly | 1300 Brown Street, Oconomowoc | 0.10 miles |
Oconomowoc Golf Club | 5261 Brown Street, Oconomowoc | 0.84 miles |
Open Pantry Food Marts of Wisconsin #619 | N49 W35964 Wisconsin Avenue, Oconomowoc | 1.22 miles |
Restaurant representatives - add corrected or new information about Winestein's Cafe and Wine Market, W359 N5002 Brown Street, Oconomowoc, WI 53066 »