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Business Info

Restaurant: Chocolate Factory Ice Cream Parlor
Address: 1077 Summit Avenue, Oconomowoc, WI 53066
Phone: (262) 567-0625
Total inspections: 3
Last inspection: Sep 28, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 02 A**: 2-201.11 Responsibility of the Person in Charge to Require Reporting by Food Employees and
Applicants/Employee sick policy.
• No employee health policy in place at establishment. All employees should be aware of employee health, when not to work, when sick with
certain symptoms, etc.
• Left employee reporting agreement, and discussed employee health, hand washing, etc.

The PERMIT HOLDER shall inform FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and current FOOD EMPLOYEES to report
to the PERSON IN CHARGE, any information about their health as it relates to diseases that are transmissible through FOOD.
A FOOD EMPLOYEE or applicant shall report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne
disease transmission, including the date of onset of jaundice or of an illness specified under ¶ (C), if the FOOD EMPLOYEE or
applicant:
(A) Is diagnosed with an illness due to:
(1) Salmonella spp.,
(2) Shigella spp.,
(3) Shiga toxin-producing E. coli,
(4) Hepatitis A virus, or
(5) Any other pathogen that can be transmitted through FOOD such as: Entamoeba
histolytica, Campylobacter spp.; Norovirus; Cryptosporidium spp.; Giardia spp.;
Yersinia enterocolitica; Staphylococcus aureus; or Listeria monocytogenes.
(B) Has a symptom caused by illness, infection, or other source that is:
intestinal illness (1) Associated with an acute gastrointestinal illness such as:
(a) Diarrhea,
(b) Fever,
(c) Vomiting,
(d) Jaundice, or
(e) Sore throat with fever.
(2) A lesion containing pus such as a boil or infected wound that is open or draining
and is:
(a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall
protects the lesion and a single-use glove is worn over the impermeable cover,
(b) On exposed portions of the arms, unless the lesion is protected by an impermeable
cover, or
(c) On other parts of the body, unless the lesion is covered by a dry, durable, tight-
fitting bandage;
(C) Work with a HIGHLY SUSCEPTIBLE POPULATION and has had a past illness from:
(1) Salmonella spp. within the past three months,
(2) Shigella spp. within the past month,
(3) SHIGA-TOXIN-PRODUCING E. COLI, within the past month, or
(4) Hepatitis A virus within the past month.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Floors behind equipment in back area noted with food debris. Clean and maintain.
• Some of the storage cabinets had crumbs on the bottom. Clean and maintain.
• Bottom on walk-in cooler noted with water. Clean and repair.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

High temperature dish machine, 175f final plate temperature + (2) separate hand wash sinks.
Temperatures recorded during inspection:
True freezers: (-)6f, (-)11f
Hobart cooler: 36f
Prep cooler: 41f; top- ham 41f
Meatballs: 144f
Chili: 163f
Tomato chicken soup: 177f
Chicken noodle soup: 188f
Milk dispenser: 20f
Ice cream freezer: 12f
** Remember, do not stack food above the rim of the container! (on top of prep cooler)
* Floor in back area in ill repair. The walk-in freezer was taken out. Am told that all floors are going to be replaced this Wednesday October
14, 2009.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Make table air temperature was 52 f.
Mayo 51 f , Provolone cheese 51 f, hard salami 55 f, summer sausage 50 f , hot dog in lower area of make table 50 f and turkey in lower area 50
f.
All potentially hazardous food that had been in the make table over night was thrown in trash. Sliced meats, tuna fish, hard cheeses, mayo and
dressings disposed of. Witnessed disposal.
(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.

Equipment: handwash sink and handwash/prewash sink. Slop sink. Chemical dish machine with quat sanitizer 200 ppm and 166 f on the plate.
Cintas quat spray bottle 300 ppm.
Observed proper glove use with ready to eat food.
Temperatures taken during inspection:
Ice cream display chests: 11 f , 12 f
Chili 160 f
Chicken noodle 171 f
Meat balls 146 f
Mayo 51 f
Provolone cheese 51 f
Hand salami 55 f
Summer sausage 50 f
Hot dog 50 f
Turkey 50 f
Hobart reach in 41 f
Reach in freezers 4 f , 10 f

This was a followup to the 9/20/10 routine inspection.
Temperatures taken during inspection:
Chipotle mayo 41 f
Hot dog in lower area of make table 40 f
Pepper jack cheese 41 f
Violation 20A: cold holding
Make table food being held at 41 f or below.
Violation corrected.

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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