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Business Info

Restaurant: George Webb Restaurant
Address: 645 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 970-0084
Total inspections: 6
Last inspection: Mar 15, 2011

Score
(the higher the better)
95

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Violation descriptions and comments

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Low temperature dish machine 0ppm chlorine sanitizer.
• Repair man called to fix machine.
• Be sure to obtain test strips for testing concentration of chlorine residual.
• Do not use dish machine until it is sanitizing correctly.

A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Clean:
o Bottom of prep cooler on grill line
o Handles of equipment
o Inside and outside of microwave
o Top/crevices of dish machine

(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Walk-in freezer noted with much ice build up. Needs to be defrosted. Am told the seal on the door is broken.
• Repair.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Area by garbage on grill line
• Floor under grill line equipment
• Wall by pre-wash sink noted with mold. Needs to be recaulked.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low temperature dish machine, 0ppm chlorine sanitizer + separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Grill line prep cooler: 34f
1-door prep cooler: 36f
Grill line freezer: 4f
Waitstaff prep cooler: 39f
Glass door dessert cooler: 41f
Split pea soup: 136f
Chili: 143f
Italian wedding soup: 164f
Bean soup: 135f
Chicken noodle: 160f
Milk dispenser: 41f
Juice dispenser: 72f
Walk-in cooler: 39f
Walk-in freezer: (-)7f
** Am told that the juice dispenser was repaired and that they were aware it was broken, however there was orange and apple juice in the
dispenser. It was discarded and repair man called. The juice is considered potentially hazardous and needs to be maintained at 41f or below.

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Dish machine still 0ppm chlorine sanitizer
• Repair man called again.
• Do not use dish machine until the final rinse has a chlorine concentration of 50ppm or greater.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Am told walk-in freezer will be defrosted and repaired tomorrow (1-21-2009).
(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.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "partial
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.

This is a follow up to the routine inspection done on 1-13-2009.
The following violations were corrected:
**Juice dispenser now functioning properly; 39f
14F) Food/non-food contact surfaces were cleaned
The following violations still need to be corrected:

This is a follow up to a follow up done on 1-20-2009. The following violations were corrected:
14D) Low temperature dish machine, 100ppm chlorine sanitizer
45U) Walk-in freezer was defrosted.

Provide test strips for the chlorine
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Repair or replace the baseboard behind the soda dispensers.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Keep ice scoop in ice or in a container. This is found in the front counter area.
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).

Employee hand wash sink and mop sink present. Low temperature dish machine with diverter valve and faucet : 50 ppm.
Bleach used for wiping cloth: 100 ppm.
The following temperatures were taken:
chicken noodle soup: 154 f bean soup: 157 f chili: 174 f potato soup: 185 f milk cooler: 40 f
Delfield reach in cooler: 36 f walk in freezer: 17 f walk in cooler: 39 f Silver King cooler: 39 f front counter
cooler: 41 f 1000 Island dressing: 39 f

This is a follow-up inspection to address critical items noted in an inspection conducted on August 3rd, 2010.
1. The low temperature dish machine is now properly operating. The bleach concentration was found to be 50 ppm on the plate. - Test strips are
available.
2. Handwashing was observed after handling raw eggs and raw meat products and before assembling ready to eat food. In addition, handwashing
was observed between washing dishes and returning to the food line.
NOTE: Hand and fingertip washing; All employees who prepare in kitchen or production area and who serve food wash their fingertips and hands
properly and as often as required by tasks performed.
* Upon beginning a work shift
* When entering the kitchen
*After using the toilet
*After cleaning up vomitus or any fecal material
*After touching sores and bandages
*Before and after coffee, food or cigarette breaks
*After handling garbage
*After handling dirty dishes
*Between handling raw and cooked foods
*After blowing nose
*After touching skin, hair, beard, or soiled apron
*Before handling clean utensils, dishes, or single service items
*As often as necessary to keep hands clean after they become soiled
*After any absence from the work station

Violation 37 E: 3-305.11 Food Storage.
Soda fountain syrup was moved from beneath the area where the roof is leaky during the inspection.
(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 53 Q: 6-501.11 Repairing.
One other leak was noted in the area above the cashier with stained ceiling tile evident. The roof needs to be repaired. The source of the
water leak should be identified to prevent the accumulation of mold. The PHYSICAL FACILITIES shall be maintained in good repair.

This is a follow-up inspection to address an anonymous complaint recieved by our office on March 11th, 2011 regarding water leaks in the
kitchen and food storage area. In addition, the complaint alledges that the floors are "dirty."
Met and discussed complaint with food manager Angela. She was aware of the roof leaking and has brought the problem to the attention of upper
management. Angela pointed out two spots where water has leaked from the roof. One of the spots was near the cashier area with another spot
located in a food storage area. The leak in the food storage area appears to be from an abandoned roof vent not currently being used.
Cups and cup lids in plastic sleeves and soda fountain syrup were being stored under the area of the roof leak, however, none of the boxes
exhibited signs of staining or damage. The water appears to be leaking along the wall behind the rack where these items are stored.
FOOD STORAGE AND FOOD PREPARATION ACTIVITIES ARE PROHIBITED IN AREAS PRONE TO LEAKING ROOF WATER. THE PROBLEM MUST BE CORRECTED AS SOON AS
POSSIBLE TO PREVENT THE ACCUMULATION OF MOLD.
The floors did not look dirty and were cleaned in the morning.
The low-temperature dishwasher utilizing sodium hypochlorite sanitizer is achieving a concentration of 100 ppm on plate.
The following temperatures were taken: Walk-in cooler: 40 f, Walk-in freezer: (-10) f
Four-door food preparatory cooler: 38 f, One door food preparatary cooler: 41 f
The bare-hand contact policy was reviewed and kitchen staff are informed of the policy and this is documented in a binder. No bare-hand
contact policy violations noted during the inspection.

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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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