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Business Info

Restaurant: Oconomowoc Area School District (High School)
Address: 641 E. Forest Street, Oconomowoc, WI 53066
Phone: (262) 560-2146
Total inspections: 4
Last inspection: Oct 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? Yes
2. Date the Plan was last reviewed by the Food Service Authority? July, 2007
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes___x__ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes___x__ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes___x__ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Preparing & Cooking Hot Foods
2. Service Temperatures
3. Use of Thermometers
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes__x__ No____ N/A____
Process #2 - Same Day Service Yes____x No____ N/A____
Process #3 - Complex Food Prep Yes__x__ No____ N/A____
Each Process Identifies:
Critical Control Points Yes_x___ No____
Critical Limits Established Yes_x___ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_____3-30-09_______Date:_____10-13-08____Date:_______3-16-09_____
Temperatures monitored and recorded: Yes__x___ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: None needed

E. Is an employee food safety training program in place: Yes___x__ No_____
F. Are Health Inspections posted in public view: Yes____x_ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Several employee handwash sinks and single compartment located throughout kitchen. Barrier used between food and sink. Low temp dishwasher:
50 ppm. ProPower hot temp without diverter valve and faucet: 167 f on plate.

The following temperatures were taken:
Milk cooler; 34 f Pepsi reach in cooler: 34 f milk bunker: 40 f Dasini reach in cooler: 40 f
deli cooler: 36 f Ice cream freezer: 5 f walk in cooler: 36 f walk in freezer: -5 f and 2 f
pizza: 204 f mashed potato: 162 f dippers: 166 f pork: 158 f chicken: 165 f
corn: 177 f rice: 170 f black beans: 163 f diced chicken: 143 f

**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site or commercial
frozen container of PHF does not have use by date marking. PHF that does not have a use by date marking must be consumed within 24 hours after
thawing.
• Ham and other deli meats in walk-in cooler had dates or 10/2 and 9/24.
• Am told they were pulled from the walk-in freezer
• Make sure to re-date foods when pulled from freezer.
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.
• Self service items in the cooler case need labeling. Suggest a placard stating ingredients available upon request.
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 H: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
• Base board needs to be coved. Missing a portion of it in Chef Brians area.

(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used
for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1
mm (one thirty-second inch).
(B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and
the floor and wall junctures shall be
coved and SEALED.

Serving time: 10:30am-11:30am
Menu items today: Chicken parmesan, pizza, french fries, chef pasta bar, subs, salad bar.
High temp dish machine, 163f final plate temperature. + low temperature dish machine, 50ppm chlorine sanitizer + multiple handwash sinks +
multiple single compartment sinks.
Chef Brian's area has a single compartment sink and a separate hand wash sink.
Temperatures recorded during inspection:
Main kitchen/serving Areas
Hot hold unit: 168f, rice 153f
Walk-in cooler: 38f
Walk-in freezer: (-)3f
Hot hold unit: 184f
Hot hold unit: burger 147f
Milk coolers: 29f, 28f
Beverage coolers: 35f
Self serve cooler: 37f
Ice cream freezer: (-)7f
Mashed potatoes: 160f
Gravy: 153f
Nacho cheese: 155f
Milk cooler: 33f
Walk-in freezer: 11f
Chef Brian Area
Steak: 152f
Sausage: 175f
Chicken: 187f
Tomato alfredo: 148f
Pesto alfredo: 142f
Hot hold unit: 152f
Commons Area
Prep cooler: 38f
Self serve cooler: 37f
Pizza: 164f
* Need to move soap and paper towels. Should be above hand wash sink and not above food prep sink.
* Handles of hand wash sink in Chef Brian's area need to be non-hand operated: wrist paddles, electric eye, metered, foot or knee pedals.
* Be sure the low temperature dish machine log contains the chlorine residual in ppm and not the temperature of the final rinse. (Minimum
residual for chlorine dish machine is 50ppm).

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.
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.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? Yes
2. Date the Plan was last reviewed by the Food Service Authority? Last spring
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes___X__ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes____X_ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes___X__ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Storing and using poisonous and toxic chemicals
2. Equipment cleaning and sanitizing
3. Preparing and cooking hot foods
List the missing components for each SOP reviewed. None
The following items from the list above are missing from the Food Safety Plan. None
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies:
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

E. Is an employee food safety training program in place: Yes_____ No_____
F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Room 170 serving area:
Two door cooler 39 f
Beverage cooler 41 f
Milk Bunker 34 f
Pizza 135 f
Hot holding table 170 f
Hot holding cabinet 156 f
Alfredo sauce 170 f
Meatballs 138 f
Broccoli 183 f
Chef Area:
Prep cooler 38 f
Main serving area:
Milk bunkers 30 f , 35 f , 34 f , 38 f ,
Display cooler 35 f
Ice cream freezer -5 f
Soda coolers 35 f , 33
Hamburger 154 f , 150 f
Pizza 145 f
Pizza dippers 153 f
Kitchen:
Walk in freezer (hallway) -8 f
Milk cooler 39 f
Walk in freezer -3 f
Chlorine dish machine 100 ppm
Walk in cooler 36 f
3 food prep sinks with strainers for separation
High temp dish machine 162 f on the plate
Thermometers calibrated 1x per week

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site?
2. Date the Plan was last reviewed by the Food Service Authority?
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1.
2.
3.
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies:
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

E. Is an employee food safety training program in place: Yes_____ No_____
F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Serving time: 10:30am
Menu items today: Beef enchiladas, pasta bar, salad bar, self service sandwiches, etc
High temp dish machine, 163f final plate temperature. + low temperature dish machine (NSU) chlorine sanitizer + multiple handwash sinks +
multiple single compartment sinks.
Sanitizer spray bottle, 100ppm chlorine sanitizer
Gloves available for ready-to-eat foods
Employee health policy available.
Temperatures recorded during inspection:
Mashed potatoes: 164f
Meatballs: 160f
Cooked noodles: 164f
Hot hold unit: 165f, meatballs 167f
Hot hold unit: pizza- 139f, air 136f
Glass door cooler: 37f, 38f
Ice cream freezer: (-)7f
Self service cooler: 41f
Milk coolers: 37f, 35f, 38f
Walk-in freezer: 0f
Walk-in cooler: 32f
Walk-in freezer: (-)3f
* The Chef Brian's kitchen area was not open today, no food service being done.
* Wall by pre-wash sink needs to be repainted. Suggest using a more permanent fix, such as stainless steel, FRP board, etc.
* Ingredients are available for most items. There were some new items today (packaged foods). Ingredients are being assembled for those
products.

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Add more info about the restaurant »

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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