Restaurant: Fresh and Green Market
Address: 650 E. Wisconsin Avenue,
Oconomowoc,
WI53066
Phone: (262) 567-8801
Total inspections: 1
Last inspection: Sep 15, 2010
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. -Individually packaged food products(muffins, energy chunks, apricot mixes, etc.) must be labeled with ingredient information. -Make sure the bulk grain section is labeled accordingly. 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. Violation 51 Q: 8-301.11 Handwashing facilities. Single-service towels are not available at employee hand sink. Handwashing facilities: (A) Shall be located in all public toilet rooms. (B) Shall be equipped to provide water at a temperature as specified in § 5-202.12. (C) Shall be provided with soap and single use hand drying devices. (D) Used by food employees shall comply with ¶ 5-202.12(C). Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter. Organize back storage/receiving area. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. Ms. Barnard’s Food Manager’s Certification had expired on 3-12-10. A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5) Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved recertification courses include: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
The following temperatures were recorded at the time of inspection: Self-serve produce/sandwich case 41f. & 44f. Teas/soda refrigerator 38f. Beer/herbal drinks case 36f. Walk-in cooler 33f. Frigidaire freezer located in the production area 7f. Turbo-Air refrigerator 38f. Frigidaire freezer located in the back storage area -4f. Cold Tech yogurt refrigerator 34f. Breads/fruits freezer -10f. Pizza/pies freezer -3f. Dairy refrigerator 36f. Cheese/lunchmeat case 42f. Ice cream/breads freezer -1f. Meat freezer -5f. -Bleach is available for sanitizing equipment & utensils. -Disposable gloves are used for handling ready to eat foods.
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