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Business Info

Restaurant: Aurora Medical Center - Summit
Address: 36500 Aurora Drive, Oconomowoc, WI 53066
Total inspections: 3
Last inspection: Nov 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Multiple hand wash sinks + multiple food preparation sinks (air gapped) + 3-compartment sink + High temperature dish machine 160f final plate
temperature + other single compartment sinks + mop/utility sinks.
Employees have own restrooms/locker rooms with non-hand operated hand wash sinks.
Temperatures recorded:
Upright coolers: 36f, 40f, 38f, 39f, 39f,
Upright freezers: (-)8f, 4f
Grill line coolers: 40f
Walk-in coolers: 37f, 36f, 36f
Walk-in freezer: (-)19f
Prep coolers: 36f, 36f
- Be sure all coolers and freezers have internal thermometers
- Be sure to do a final cleaning and sanitizing of all surfaces before engaging in food preparation.
- The establishment has 90 days to obtain a certified food manager.
* Planning on opening to the public on March 1, 2010.
* Building and Fire inspectors have given final approvals.
***License and pre-license fees paid for in August of 2009 in the amount of $735. As of January 2010, our fee for a category 3 restaurant went
from $735 to $750. ***
Amount still owed: $15.00. Please make check payable to Waukesha County.
- License released pending all other approvals and receipt of remaining balance.

Three compartment sink with "Quat sanitizer" at 200-300 ppm concentration. High temperature dishwasher achieving a surface temperature of 160
f on plate. Eight handwash sinks available with soap, paper towels, and gloves. Food preparatory sinks and ice machine waste plumbing are
air-gapped. A janitorial sink was available and located in a seperate room. Wiping buckets with Quat sanitizer at 200 ppm and 300 ppm in
serving area.
The following temperatures were taken:
Blast chiller: 10 f
Two-door freezer: 5 f
Catering line two-door: 40 f
Catering line three-door: 38 f
Cold preparatory line three-door: 40 f
Cold preparatory line three-door: 42 f (empty)
Hot preparatory line three-door: 36 f
Two-door food preparatory cooler (2): 52, 36 f
Dinex upright cooler: 34 f
Beverage cooler: 35 f
Dairy walk-in cooler: 39 f
Walk-in freezer: (-2) f
Final preparatory walk-in cooler: 34 f
Produce walk-in cooler: 35 f
Serving area:
Two-door cooler: 38 f
Victory two-door cooler: 40 f
Victory two-door cooler: 38 f
Two-door freezer: 12 f
Two-door desert display cooler: 41 f
Two-door beverage display cooler: 40 f
Two-door soda display cooler: 43 f, 44 f
Frappacino cooler: 29 f
Ice cream freezer: 3 f
Retail coffee area:
Two-door display cooler: 40 f
Dairy cooler: 36 f
The following food temperatures were taken:




Broccoli & Cheese Soup: 138 f
Roots Soup: 135 f
Diced Hard-Boiled Eggs: 38 f
Sliced Ham: 47 f
Chicken Breast: 176 f
Meatballs: 167 f
Chicken Pot Pie: 165 f
Chicken Breast Alto Sham: 158 f
Sliced Ham & Turkey: 41f
5 Points
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
One of the two-door food preparatory coolers has an air temperature of 48 f.
(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.

1 Point
Violation 43 F: 4-904.11 Kitchenware and Tableware.
Single-service forks and spoon were being stored with the lip-contact surfaces upward.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER
self-service with the original individual wrapper
intact or from an APPROVED dispenser.

This is a follow-up inspection to address a critical violation noted on November 9th, 2010.
1. **CDC Risk Factor 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
----The two door food preparatory cooler (2) now has an air temperature of 40 f.
----Note: The outside display thermometer does not appear accurate, however, an additional functional thermometer is available inside the
unit. Please maintain this thermometer in an easily readable location to assure the unit is functioning properly.

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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