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Business Info

Restaurant: Culver's of Oconomowoc
Address: 1177 Summit Avenue, Oconomowoc, WI 53066
Phone: (262) 567-8860
Total inspections: 3
Last inspection: Oct 1, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Replace gaskets on Delafield reach in freezer since they are starting to become in poor repair. Replace or repair rusty shelves on
Delafield reach in cooler in front counter area.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
There was cups found in the large containers of pecans and cashews. Provide scoops with handles.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

The Barehand policy was reviewed with employee in charge.
3 compartment sink present: NSU. Oasis 144 Quat sanitiziter used: NSU. Test strips available. 2 employee handwash sinks present. Single
compartment sink with overhead spray, faucet, and diverter valve present. Barrier is used between food and sink.
Low temperature dishwasher present with overhead spray, diverter valve, and faucet: 100 ppm
NOTE: Whenever dishes are done at the dishwasher hands must be washed before clean dishes are removed or two employees must do dishes. One
employee would be at the dirty end of dishwasher and another employee at the clean end. Since a diverter valve and faucet is present at
prewash sink provide handsoap and wash hands at that sink.
The following temperatures were taken:
Culver freezer: 3 f Delafield 3 door cooler: 36 f Delafield cooler: 34 f batter: 31 f
shredded cheese: 38 f 2 door cooler: 39 f 3 door cooler: 38 f fish: 36 f and 31 f
Delafield reach in freezer: 7 f minestrone
soup: 190 f chicken gravy: 167 f
split pea soup: 160 f shredded beef: 160 f chili: 162 f

**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.
Tuna salad incorrectly date-marked and cooked chicken without any date marking
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.
Violation 37 E: 3-305.11 Food Storage.
Food items being stored on floors of walk-in cooler and walk-in freezer. In addition, containers are being nested in a stacked condition
whereas packaged single-service food items are in contact with the bottom of the containers
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Metal shelves near dishwasher where clean dishers are stored are soiled and in need of cleaning. Please clean shelving at an interval
sufficient to prevent this from occurring.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Cups were found used for scooping of walnuts and desert toppings. Please provide scoops with handles and store them with the handles upward
above the food product.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Three compartment sink (NSU)-thawing fish under running cool water during inspection. Low temperature dishwasher with Ecolab sanitizer-Sodium
hypochlorite concentration at 50 ppm on plate. Reviewed bare-hand contact plan and employee health policy. Gloves available for use in food
preperation not included in the bare hand contact plan. Gaskets replaced on reach-in freezer doors (four-door).
The following temperatures were recorded:
Four-door reach in freezer: 20 f
Delafield one door: 37 f
Two door food preparatory cooler w/ shelves: 38 f
Three-door milk cooler: 42 f
Desert freezer: 3 f
Custard bays: 41 f
Ice Cream bays: 26f-28f
Kolpack walk-in freezer: (-6) f
Walk-in cooler 35 f
Grill preparatory cooler: 40 f
Raw-meat cooler: 50 f

Raw hamburger: 42 f (on grill line)
Pre-cooked fish filets: 38 f
Chili: 147 f
Vegetable beef: 160 f
Cheese broccoli: 148 f
Roast beef: 150 f
Gravy 135 f
5 Points
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
The hamburger meat cooler (one-door) used to store pre-package raw hamburger patties was reading 50 f. The hamburgers were placed in the
cooler at 10:00 am. The manager removed the hamburgers from the cooler. All hamburgers served today were stored in a separate cooling unit
that is holding temperature (grill preparatory cooler).
(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.

This is a follow-up inspection to address critical violations noted on an inpsection conducted on September 24th, 2010.
--see page 2



1. **CDC Risk Factor 20 A_COLD HOLDING**: 3-501.16
----The one-door raw hamburger meat cooler has been repaired and the air temperature inside the refrigerator was 39.7 f
2. **CDC Risk Factor 21 A**: WFC 3501.17 and 3-501.18
----Datemarking is evident within the establishment with all potentially hazardous food being held for >24 hours.
All food items have been moved at least six inches off of the floor in the walk-in refrigerator and walk-in freezer. Shelves in the clean
dish area have been cleaned. The food manager was instructed to have all employees use gloves when accessing the desert topping bins that do
not contain scoops with handles or ladels.

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Takes reservations:

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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

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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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