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Business Info

Restaurant: Boat House Bar and Grill
Address: 34422 Delafield Street, Oconomowoc, WI 53066
Phone: (262) 227-5614
Total inspections: 3
Last inspection: Mar 3, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Received a complaint in office on 12-30-2008. Complainant stated that establishment was dirty. The table in dining are were dirty. The men’s
restroom has a hole in the wall. The kitchen area had dishes piled up. And, the garbage area outside was a mess.
- Spoke with owner. There is a hole in the wall by the urinal in the men's restroom. Hold needs to be repaired. Surfaces must be smooth,
non-absorbent and easily cleanable. Restrooms were clean, however.
- Back "kitchen" area was being used for food storage and ware washing. There was also a home-style refrigerator/freezer combo being used.
This is NOT ALLOWED!!! At the pre-inspection we discussed the food service at this establishment was to be minimal. Frozen fried foods,
freezer to fryer. Also discussed that the "back kitchen" area was not approved for food storage, ware washing, food prep, etc. The food
service can only be from behind bar. Small prep cooler and chest freezer are only cold storage. The back area does not meet Wisconsin Food
Code requirements for a kitchen. Please contact me if this room is going to be redone. Until then MINIMAL food service, freezer to fryer type
foods, and burgers allowed. Again, this is to be small scale.
- Tables in dining room were clean.

**CDC Risk Factor Violation 01 A**: 12-201.11 General.
• There is still no certified food manager on premise.
• At follow up, please show valid original certified food manager certification OR
• Have proof that a food employee has signed up to take the class (ie 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.
Violation 37 B: 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
• Beer bottles were stored in drink ice.
• Do not store bottled beverages in drink ice.
After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Pizza oven tray and rack need to be cleaned
• Sides of fryers were soiled, clean more frequently.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1------(1)-------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------(1)------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
Complexity factor = 2

4-compartment sink, Iodine sanitizer 25ppm + sep. hand wash sink.
Temperatures recorded during inspection:
Chest freezers: (-)6f, (-)9f
Prep cooler: 40f
Combo cooler/freezer: 36f/1f
Beer cooler: 30f
Walk-in cooler: 36f
- Be sure bar hand wash sink is always accessible.

This is a follow up to the routine inspection done on 2-19-2010.
The follwing violation was corrected:
01A) Food manager certification: Owner stated that he can not register for the course until April 15, 2010. Course dates are June 12 and 19
at WCTC.
Please fax a copy to me of the certificate when passes: Attn- Laura Temke, 262-896-8298.

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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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