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Business Info

Restaurant: Java Hut
Address: 526 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 560-1781
Total inspections: 3
Last inspection: Aug 3, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

4-compartment sink (NSU), bleach sanitizer 200ppm, pre-wash sink is hand wash sink + mop sink.
Temperatures recorded during inspection:
Hobart cooler: 39f
Upright freezer: 4f
Display cooler: 38f

* Move soap and paper towels above the hand wash sink.
* Pre-wash sink needs wrist paddles (non-hand operated).
* If new equipment is purchased, it must be commercial, NSF/ANSI approved.
* Date marking was being done. Be sure that potentially hazardous foods held for more than 24 hours are marked with a date. In addition, they
can only be held for 7 days including the date of preparation.
* Need test strips for Chlorine (bleach) sanitizer.
* Food manager certification needs to be obtained. You have 90 days. Left information. Please fax me a copy of the state certification when
received, 262-896-8298
* Be sure all other approvals are given.
- License and pre-licensed fees paid for with check # 1009 in the amount of $450.00.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Display cooler was at 50f.
• Violation corrected: All potentially hazardous foods were discarded (except potato salad and sandwiches which, I am told, were just made.
• Call a repair man. Do not use cooler until it can maintain a temperature of 41f or below.
(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 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Upright cooler door gasket is in ill repair
• Replace.
(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.

4-compartment sink (NSU), bleach sanitizer; pre-wash sink is hand wash sink + sep mop sink
Gloves available
Sysco quat sanitizer spray bottle used for food contact surfaces.
Temperatures recorded during inspection:
Upright cooler: 39f
Upright freezer: 8f
Chest freezer: 4f
Glass door display cooler: air 50f, potato salad 50f, yogurt 48f

This is a follow up to the routine inspection done on 7-13-2010.
The following violation was corrected:
20A) Cold holding: Display cooler air temperature 40f, potato salad 37f, ham and cheese quiche 36f. Be sure that temperature is maintained at
41f or below. Noticed the condenser/compressor freezing up again.

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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