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Business Info

Restaurant: Hilton Garden Inn
Address: 1443 Pabst Farms Circle, Oconomowoc, WI 53066
Phone: (262) 200-2222
Total inspections: 2
Last inspection: Mar 1, 2010

Score
(the higher the better)
92

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Egg for omelets was 55f. Suggest keeping it in the cold well and put the produce on ice. Products such as egg, sausage, bacon, etc must be
kept at or below 41f.
• Violation corrected: egg was discarded at end of breakfast.
(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.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Grill line cutting board needs to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Handles of all equipment (under portions)
• Bottom of coolers and freezers on grill line
• Sides of coolers and freezers on grill line
• Floor under equipment on grill line
• Fryer baskets
• Inside ovens
• Floor sinks

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

High temperature dish machine 177f final plate temperature + 3-compartment sink (NSU), all dishware goes through dish machine + multiple hand
wash sinks + 2-compartment food prep sink + single compartment food prep sink + multiple single compartment sinks + mop/utility sink.
Bar has 4-compartment sink (NSU), Ecolab chlorine sanitizer + separate hand wash sink.
Quat sanitizer wiping cloth bucket, 200ppm

Temperatures recorded during inspection:
Randell prep cooler: 38f
Prep cooler: top- ham 39f; bottom- cooked noodles 40f
Ham (for omelet): 41f
Egg: 55f
Juice dispenser: 41f
Upright 2-door cooler: 40f
Honey dew: 39f
Cantaloupe: 36f
Walk-in cooler: 38f
Walk-in freezer: (-)3f

Items in walkin cooler on floor
Violation 37 E: 3-305.11 Food Storage.
(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. Do not nest containers
(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 37 I: 3-306.11 Food Display. Condiments [chocolate, etc]
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
Board on prep cooler in poor repair
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Ex. Outside of equipment, storage surfaces, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Machine-hot water rinse-168f at plate
Handwash sinks [various locations]
Food prep sink-2 compt.
3 compt.sink-Quat
Bar sink
Single compt sinks
All dishware goes through dishmachine
Temperatures
Prep cooler 39f-41f, insert 40f
prep station-eggs 41f, ham 41f
sausage 140f
freezer 0f
Victory cooler 34f
walkin cooler 35f
freezer 0f
bar cooler 40f
fruit on display-40f
Displayed food ice used for cooling
Wil kil pest control
Discussed risk factors
Hair/beard restraint use discussed

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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

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