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Business Info

Restaurant: Cornerstone Pub and Eatery
Address: 24 S. Main Street, Oconomowoc, WI 53066
Phone: (262) 560-1368
Total inspections: 4
Last inspection: Apr 2, 2010

Score
(the higher the better)
95

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Violation descriptions and comments

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There is no soap available at bar hand wash sink for hand washing.
• Be sure sink is functioning and accessible and always stocked with soap and paper towels.
• Employees/bartenders are handling soiled dishware, cutting bar fruit and therefore need to have hand washing available.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• There was no paper towels available at bar hand wash sink.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• There was no date marking being done. Items such as soups, deli meats, taco meat, cooked noodles, rice etc need to be date marked if not
used with in 24 hours.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Prep cooler door and gaskets are in severe ill repair. Door does not close all the way and is duct taped shut.
• Door and gaskets need to be repaired. Extra time will be allotted to correct this violation. A new cooler may need to be purchased.
• Please call me to discuss this issue.
• Be sure any equipment purchased is NSF or ANSI approved and commercial.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Items in need of cleaning:
o Handles of all equipment
o Sides of grill line equipment
o Bottom of coolers
o Floor of walk-in cooler
o Hood system
o Gaskets of prep cooler.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• Floor on grill line (where CO2 tanks are) in ill repair. Floor is not sealed.
• Repair.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.

4-compartment sink 200ppm, quat sanitizer + (2) separate hand wash sinks + separate food prep sink + mop/utility sink.
Bar has 4-compartment sink 200ppm quat sanitizer + separate hand wash sink.
Temperatures recorded during inspection:
Prep cooler: top- cheese 39f, bottom- air 30f
Upright freezer: 18f
Cream of potato soup: 138f
French onion: 148f
Chili: 141f
Walk-in cooler: 40f
Walk-in freezer: 30f
* Am told establishment has a verbal health policy.
* Establishment only had 1 pair of gloves available. Employee went to purchase more gloves. There is NO bare hand contact with ready to eat
foods (Left information).

This is a follow up to the routine inspection done on 1-5-2009.
Owner requested additional time to correct violations.
The following violations were corrected:
08D) Hand wash sink behind bar is now functioning. Hot and cold water available. Soap and paper towels available.
21A) Ready-to-eat foods now being date marked.
45C) Prep cooler was still being worked on while I was there. If the cooler can not be repaired and/or does not maintain temperature then it
must be replaced. Remember all equipment must be NSF/ANSI approved and be commercial.
53F) Floor on grill line now clean/repaired.

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Outside of plastic containers were soiled.
• Examples: Containers holding bread on grill line, flour, etc.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

4-compartment sink 300ppm, quat sanitizer + (2) separate hand wash sinks + separate food prep sink + mop/utility sink.
Bar has 4-compartment sink (NSU) + separate hand wash sink.
Temperatures recorded during inspection:
Prep cooler: 39f
Freezer: 32f
Reuben: 167f
French onion soup: 152f
Chili: 157f
Walk-in cooler: 36f
Walk-in freezer: 21f

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Grill line freezer needs to be defrosted.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 54 A: 4-301.14 Ventilation Hood Systems, Adequacy.
• Hood noted as soiled, clean and maintained.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.

4-compartment sink, 300ppm Four points quat sanitizer + separate food prep sink + multiple separate hand wash sinks.
Bar has 4-compartment sink, Four points quat sanitizer + separate hand wash sink.
Gloves available for handling ready-to-eat foods.
Verbal health policy, strongly suggest having a written one, left information.
Temperatures recorded during inspection:
3-door prep cooler: 39f
Freezer: (-)8f
Baked French onion soup: 189f
Chili: 161f
Walk-in cooler: 37f
Walk-in freezer: 13f
Beer walk-in cooler: 41f

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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