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Business Info

Restaurant: Little Caesar's Pizza
Address: 427 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-9500
Total inspections: 3
Last inspection: Nov 4, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

Received a complaint in office on 12-17-2008 via email. See complaint form for details.
Spoke with owner and am told that no employees have been ill. Also discussed employee health policy. Verbal policy is in place.

Temperatures recorded during inspection:
Pizza prep cooler: 35f, top- sausage 38f
Hot hold" pizza 141f
Walk-in cooler: 38f
* Be sure to clean and sanitize used spatulas and pizza cutter often throughout the day (at least with in every 4 hours).

The following surfaces need to be cleaned more often: Galanz microwave oven, gaskets and bottom area on 4 door cooler, and gaskets
on walk in cooler.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
The baseboard under the 4 compartment sink is coming off and needs to either be replaced or repaired.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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.
A light shield is needed over the light in the middle of the walk in cooler.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(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.

All doors were opened when I arrived, I was told the doors were open because the air conditioning is shut off. I told employee that doors need
to be closed at times to prevent the entrance of flies and other vermin. The doors were then closed by employee
.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.

Employee hand wash sink in front counter area. The manager said that employees are to wash hands at that sink. Four compartment sink.
present. Super San quat sanitizer used: 200 ppm. Test strips available.
I am leaving a state food manager certification application for Mr. Nisar to complete and send to the state.
The following temperatures were taken:
walk in cooler: 38 f 4 door cooler: 37 f cheese: 37 f Pepsi reach in cooler: 37 f
sausage: 32 f peperoni: 38 f BBQ ribs: 38 f BBQ chicken: 38 f

**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
Pre-cooked sausage/ pepperoni bags did not bear the date of opening on the package. A system of stickers, markers, or equivalent means that is
consistently applied is required for datemarking.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The walk-in cooler door handle, pizza topping racks, and condiment dispensers.
(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.
Repair/replace one light cover on ceiling fluorescent bulb in food preparatory area and provide a light cover for the central light in the walk-
in cooler.
(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 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
Provide thermometers for all cooler units inside establishment.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
Clean pans were stacked wet on drying racks.
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.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going 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. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. 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.

Four compartment sink with "Supar San" quaternary ammonium sanitizer (NSU). Test strips are available for determining sanitizer concentration.
Handwash sink at front counter present with soap and paper towels (hot water slow to tap-informed manager). Discussed datemarking protocols
for potentially hazardous food opened from containers and held > 24 hours.


State certified food manager certificate not present.
The following temperatures were taken:
Four-door food preparatory cooler: 33 f
Walk-in cooler: 37 f
Pre-cooked sausage: 34 f
Mushrooms: 33 f
Diced pineapple: 33 f

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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:

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Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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