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Business Info

Restaurant: Maxim's at the Oconomowoc Depot
Address: 115 East Collins, Oconomowoc, WI 53066
Phone: (262) 569-7765
Total inspections: 2
Last inspection: Jun 15, 2010

Score
(the higher the better)
83

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Violation descriptions and comments

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Top and crevices of dish machine
• Handles of equipment
• Shelving throughout kitchen
•
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• Floor/wall by hand wash sink has a hole, repair.

Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.

Violation 53 Q: 6-501.11 Repairing.
• Pre-wash sink needs a new spray hose, it is leaking and hangs below the rim of the sink.
• Repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 54 D: 6-303.11 Intensity.
• There is no light by hand wash sink area, install a light.
• The light fixtures in the dish washing area are missing shields.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

Low temperature dish machine, 100ppm chlorine sanitizer + 4-compartment sink (NSU) + hand wash sink + food prep sink.
Bar has 4-compartment sink (NSU), Chlorine Beer clean sanitizer
Temperatures recorded during inspection:
Drawer coolers: 34f, cottage cheese 38f
Middle prep cooler: 39f
Rice: 145f
Drawer coolers: corned beef 34f, potatoes 37f
Drawer cooler: ham 35f
Upright freezer: 1f
Chicken dumpling soup: 161f
Tortilla soup: 163f
Milk dispenser: 32f
Single door cooler: 35f
Juice dispenser: 35f
Walk-in cooler: 38f
Walk-in cooler: 34f
Walk-in freezer: (-)18f
Ice cream freezer: (-)3f
Dessert freezer: 37f
Bar walk-in cooler: 36f
* Am told food is made for two days (small portions) anything not used is discarded.
** Need soap and paper towels in bar for hand washing.
** Suggest that head cook take food manager certification class.

**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash.
• Observed a food employee washing his hands in the food prep sink
• The food prep sink is for food prep only
• Use designated hand wash sink for hand washing.
• Discussed with employees.
(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.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. The following were
soiled and in need of more frequent cleaning:
• Sides of grill line equipment
• Under grill line equipment
• Floor under grill line equipment
• Microwave
• Handles of equipment
• Shelving throughout, including inside coolers
• Slicer
(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.
**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.
• There was no date marking being done.
• Left information.
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.
Violation 37 E: 3-305.11 Food Storage.
• Dry goods (flour, etc) were sitting open downstairs.
• These products should be stored in NSF approved bins with tight fitting lids
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
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.
• The certified food manager just left. A new guy will be taking the course.

Low temperature dish machine, 50ppm chlorine sanitizer + 4-compartment sink (NSU) + sep. hand wash sink + sep. food prep sink.
Bar has 4-compartment sink (NSU), chlorine beer clean sanitizer


Temperatures recorded during inspection:
2-door upright prep cooler: 35f
Prep cooler: 38f
Cream of mushroom soup: 165f
Drawer cooler: sausage 41f
Drawer cooler: air 32f, corned beef 41f
Salad prep cooler: drawer- chicken salad 40f
Walk-in cooler: 37f
Walk-in freezer: 0f
Produce Walk-in cooler: 44f (no PHF)
Waitstaff prep coolers: 41f, 40f, 37f
Milk dispenser: 38f
Ice cream freezer: (-)11f
Dessert display cooler: 34f
Bar Walk-in cooler: 41f
* Back screen door has a hole in it, please repair. Ecolab is pest control company.

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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