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Business Info

Restaurant: Dottie's Home Bakery Stone Bank
Address: 6805 Stonebank Road, Oconomowoc, WI 53066
Phone: (262) 966-2135
Total inspections: 5
Last inspection: Nov 19, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The 2 door cooler is having temperature issues. All cooling units must be able to maintain a temperature of 41 f or lower. Food was
removed from unit when they were informed the unit was running high.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
Date mark whenever packages of meat, cheeses, or containers of food such as sour cream are opened.
**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.
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.
Prepackaged bakery must have an ingredient label on it or have available for the customers.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
P.rovide thermometer in Seaga reach in cooler
Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.
The single service silverware must be stored so that the food contact surfaces can not be touched by the customer or use wrapped
utensils.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
(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.

Four compartment sink present. Proforce is used as sanitizer: NSU. Test strips available. Two compartment sink present.
The following temperatures were taken:
BBQ beef: 154 f meatball: 146 f mac-n-cheese: 181 f Seaga reach in cooler: 40 f
Soda walk in cooler: 38f walk in cooler: 39 f Beverage reach in cooler: 35 f
True prep cooler: 38 f walk in freezer: 4 f
The two door deli cooler:
Cheeses: 42 f & 43 f roast beef: 46 f braunscheiger: 47 f seafood salad: 46 f
tuna salad: 49 f

The following temperatures were taken in the deii cooler:
Beef salami: 39 f egg salad: 35 f cheese: 36 f reach in cooler: 36
Continue working on date marking any package of foods such as roast beef that are opened.

The proper sequence for manual dishwashing is wash with detergent-rinse with clear water-sanitize.
Violation 46 L: 4-603.16 Rinsing Procedures.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of
water or a detergent-SANITIZER
solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as
specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for
CIP EQUIPMENT;
(B) Use of a detergent-SANITIZER as specified under § 4-501.115 if using:
(1) Alternative WAREWASHING EQUIPMENT as specified in ¶ 4-301.12(C) that is APPROVED for use with a detergent-SANITIZER, or
(2) A WAREWASHING system for CIP EQUIPMENT;
(C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation;
(D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under ¶ (E), or alternative manual WAREWASHING
EQUIPMENT such as sprayers, use of a nondistinct water rinse that is:
(1) Integrated in the application of the SANITIZING solution, and
(2) Wasted immediately after each application; or
(E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that
is integrated in the application of the SANITIZING solution.

Four compartment sink in front and 2 compartment sink in back area. Bleach is used as sanitizer: not set up.
Ingredient information available for packaged bakery.

The following temperatures were taken:
macaroni and cheese: 135 f Seaga reach in cooler: 35 f deli cooler: 37 f True 2 door reach cooler: 36 f ham : 36 f
Beverage Air cooler: 40 f walk in cooler: 39 f walk in freezer: -11 f water/soda walk in cooler: 39 f

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Dirty plastic bucket with wastewater found inside handwash sink-unuseable in this condition.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.C
The cutting board is heavily scored and discolored and is no longer easily cleanable. Please clean and sanitize-then re-surface or replace.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each
requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as PREPARING raw FISH followed by cutting raw
POULTRY on the same cutting board.
(C) Except as specified in ¶ (D), if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned
throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD may be cleaned less frequently than every 4 hours if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned
when they are empty;
(2) UTENSILS and EQUIPMENT are used to PREPARE FOOD in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following
chart that corresponds to the temperature:
Temperature Cleaning Frequency
41 degrees F or less 24 hours
(>41 degrees F - 45 degrees F) 20 hours
(>45 degrees F - 50 degrees F) 16 hours
(>50 degrees F - 55 degrees F) 10 hours
and,
(b) The cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the
same FOOD that is at the required temperature, and the containers are cleaned at
least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as
when left in a container of deli FOOD or in a roast, held at temperatures specified
under Chapter 3, WI Food Code;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency
necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the
potential for the rapid and progressive multiplication of pathogenic or toxigenic
microorganisms that are capable of causing foodborne disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water
is maintained at 57.2oC (135oF) or more and the UTENSILS and container are cleaned
at least every 24 hours or at a frequency necessary to preclude accumulation of soil
residues.
(E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces
of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS
such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; or
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution
lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and
water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer's specifications, at a frequency to preclude accumulation of soil or mold.
**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.
Cut meats, mayonnaise, soups, etc. being stored without a processing/opening date.
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 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields were missing in both walk-in coolers. Please provide shields.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.

Four compartment sink with sodium hypochlorite sanitizer (NSU) Handwash station (obstructed) available with soap and paper towels. Gloves
available for use when handling ready-to-eat foods. Discussed re-heating for hot holding protocols. Verbal employee health policy.


The following temperatures were taken:
Walk-in cooler: 40 f
Walk-in beverage cooler (south wall): 42 f
Walk-in freezer: 3 f
Pre-cooked barbeque: 146 f
Mac & Cheese: 135 f

This is a follow-up inspection to address critical violations noted during an inspection on November 8th, 2010.
1. CDC Risk Factor 08 C Using a handsink
----The kitchen hand wash sink was found to be accessible and unobstructed. Soap and paper towels were available.

2. CDC Risk Factor 14 G Food Contact Surfaces
----The cutting board has been replaced and is in good condition.
3. CDC Risk Factor 21 A
----The datemarking system is in progress. Please date all potentially hazardous food being held or opened from a commercial container for
more than twenty-four hours. A price gun will be used for this purpose. The food manager states that this will be done immediately.
***Note: A wet wiping cloth was found atop the food preparatory counter. Please store all wet wiping cloths in a sanitizing solution with a
bleach concentration of at least 100 ppm.

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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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