Restaurant: Jacobson Bros. Meats & Deli
Address: 1670 Old School House Road,
Oconomowoc,
WI53066
Phone: (262) 560-0414
Total inspections: 1
Last inspection: Sep 9, 2010
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. Wood supports are used for the meat grinder in the walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. 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. Ingredient labels are not provided for the packages of frozen pork links, Italian & potato sausages. Also, begin compiling ingredient information for the bulk deli & meat products. 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 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor is soiled under shelves in the walk-in cooler. (A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. Violation 34 C: 4-204.112 Temperature Measuring Devices. A thermometer is not available in the sandwich prep. refrigerator. (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s temperature display. (C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
The following temperatures were recorded at the time of inspection: Deli display case 36f. Meat display cases 33f. & 34f. Sandwich prep. refrigerator 40f. Walk-in freezer -4f. Walk-in cooler 34f. Self-serve seafood/meat freezer -2f. Ham/sausage bunker 36f. Soup 177f. Sausage 182f. Baked chicken 168f. Pulled pork 167f. Pulled beef 171f. Pulled chicken 169f. -Bleach is used for sanitizing equipment & utensils. -Disposable gloves are available for handling of ready to eat foods. -Safe Handling Instructions for raw meat products are provided on the butcher's paper.
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