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Business Info

Restaurant: Kentucky Fried Chicken
Address: 860 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-8660
Total inspections: 4
Last inspection: Mar 18, 2011

Score
(the higher the better)
85

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Violation descriptions and comments

Violation 53 K: 6-201.16 Wall and Ceiling Coverings and Coatings.
• Tiles are missing on wall at end of grill/cook line.
• Repair.
(A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
(B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for
indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent,
EASILY CLEANABLE surface.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• The light bulbs are missing a protective shield in the walk-in cooler and freezer. Either replace with shatter proof bulbs or put the
protective shield over lights.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
• The establishment was remodeled and the licenses and food manager certifications are not posted. Please post in plain view of public. Also
please fax me a copy of a certified food manager. I still have not received on from last year.
License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

3-compartment sink (NSU), Quat sanitizer + 2-separate hand wash sinks + mop/utility sink
Temperatures recorded during inspection:
Walk-in cooler: 38f
Walk-in freezer: 0f
Raw chicken walk-in cooler: 39f
Upright freezer: 15f
Single door freezer: 5f
Macaroni and cheese: 138f
Mashed potatoes: 141f
Fried chicken: 181f
Popcorn chicken: 165f
Chicken strips 170f
Chicken breast: 152f
Fish: 155f
Coleslaw: 38f
Single door cooler: 39f

**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash.
• Back hand wash sink (by warewashing area) was not working. Not hot/cold water available and the soap and paper towels dispenser were empty.
• Repair hand wash sink so hot and cold potable water are available
• Stock sink with single use paper towels and soap
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.

Received a complaint in office on 12-22-2009. The complainant stated that his wife had purchased food at the establishment on 12/18 at approx
5:30pm. They both had a 2-piece meal: hers was grilled and his was extra crispy. They both had mashed potatoes and baked beans. She became
ill with diarrhea approx 45 minutes after eating and later was vomiting. This continued through Saturday night. He did not become ill and
believes it was the grilled chicken, as it was the only food they did not both have. Complainant also stated that his wife had been ill with
the flu a week ago, but had been feeling fine.
Spoke with manager. Am told that no employees have been ill or gone home sick.
chicken (both grilled and fried) come in raw. Held in the walk-in cooler (only raw foods), which was 41f. The company has a 7 days shelf life
for the chicken in its raw state. Grilled is cooked in the oven, fried in the fryer.
Temperatures recorded:
Walk-in cooler (raw): 41f
Walk-in cooler: 36f
Baked beans: 153f
Mashed potatoes: 146f
Grilled chicken: 150f, 151f
Hot hold temperatures are logged on a temperature chart. Suggest taking final cook temperatures.
* Need a thermometer in the raw Walk-in cooler.

This is a follow up inspection to a complaint received.
The following violation was corrected:
06D) Hand wash sink is now functioning properly and is stocked with soap and paper towels. Be sure water temperature is between 85f and 110f.
Always have hand wash sink on and accessible.

**Critical Violation 48 A**. 5-103.11 Capacity.
Warm water is not available at the hand-wash sink near the three-compartment sink/clean dish area. In addition, the electronic eye does not
always work providing water to the sink.
Use the other hand-wash station until a water temperature between 85 F – 110 F can be achieved.
(A) The water source and system shall be of sufficient capacity to meet the peak water
demands of the FOOD ESTABLISHMENT.
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot
water demands throughout the FOOD ESTABLISHMENT.
**CDC Risk Factor Violation 01 A**: 12-201.11 General.
No certified food manager is present.
(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing a change of OPERATOR after February 1, 2001 shall have a certified FOOD
MANAGER within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass
an APPROVED examination as specified in § 12-301.11.

(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
Certification involves a) taking and passing an approved exam and b) applying for state certification. After the exam is taken and passed, the
individual must apply for state certification by submitting all of the following: Proof of passing one of the exams with an official written
statement/document from the testing organization; a check or money order for $10.00 made out to the Department of Health and Family Services;
and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may be renewed if the certified
manager successfully completes a recertification training course. You may obtain information about courses and exams from the following
organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College
(WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006;
and Associated Management Services (NAI), 608-742-5054.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following surfaces are soiled and require cleaning:
----Hand-wash sink rim and bay adjacent to three-compartment sink.
----The soap dispenser paddle has a visible accumulation of food debris
----The Kolpak walk-in cooler handle
----The large cole slaw container handles and sides of bin have food residue
----The dry food goods rack to the left of Kolpak walk-in cooler door
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
A light bulb in the Kolpak walk-in cooler requires a light shield.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
Thermometers are need in the Delfield freezer and Kolpak walk-in cooler.
(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.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
Clean dishes were stacked wet prior to drying.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Three-compartment sink with supersoaker, rinse, and sanitizer compartment. A prewash sink is also available upstream of the supersoaker.
"Quat" sanitizer concentration in final compartment is 400 ppm. Test strips area available for determining sanitizer concentration. Two
handwash stations available. Gloves are used when handling ready-to-eat foods. A written employee health policy is present for all employees.
Datemarking system in place. Buckets storing wet wiping cloths have sanitizer concentration ~200 ppm--refresh solution at least once daily or
more as needed.
The following temperatures were taken:
Delfield freezer: 4 F
Chicken & biscuit warmer: 133 F
One door cooler: 37 F
Walk-in freezer: (-2) F
Norlake walk-in cooler: 38 F
Kolpak walk-in cooler: 32 F
Chicken Filet: 167 F
Mashed potatoes: 162 F
Gravy: 148 F
Chicken breast: 148 F
Potato wedges: 160 F
Cole slaw: 41 F

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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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