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Business Info

Restaurant: J. C. Restaurant
Address: 114 W. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-9905
Total inspections: 2
Last inspection: Jul 10, 2010

Score
(the higher the better)
79

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Violation descriptions and comments

Have made numerous attempts to do an inspection. Left multiple notes to contact our department to schedule an inspection. Have called several
times, however the phone listed in our database and the phone number on the internet does not work.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• At beginning of inspection, there were dirty dishes in the hand wash sink
• The hand wash sink is only to be used for hand washing.
• Do not store soiled dishware in the sink
• Violation corrected. Dishware was removed.
(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 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Low temperature dish machine, 0ppm.
• Repair man was called.
• Do not wash dishware until dishmachine is repaired and can sanitize dishware properly. Chlorine sanitizer minimum of 50ppm
• Repair man called.
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 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.
• No date marking noted.
• Be sure all potentially hazardous foods that are ready to eat, are marked with a 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.
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Commercial cooler broke. It was replaced with a small “dorm” style refrigerator and it is not commercial.
• This is their only refrigeration.
• You have 90 days to replace the cooler with an NSF/ANSI approved commercial cooler.
• Will return to verify.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Handles of equipment
• Dish machine, top and crevices
• Inside of dish machine
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 A: 4-301.14 Ventilation Hood Systems, Adequacy.
• Hood filters were soiled, in need of cleaning.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent
grease or condensation from collecting on walls and ceilings.

Establishment is only open Fridays, Saturdays and Sundays from 8am-2pm.
Low temperature dish machine, 0ppm chlorine sanitizer (dish machine is downstairs) + sep hand wash sink.
-Gloves available
Temperatures recorded during inspection:
Chest freezer: (-)2f
Homestyle cooler: 41f, sausage 41f

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants