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Business Info

Restaurant: Oconomowoc Golf Club
Address: 5261 Brown Street, Oconomowoc, WI 53066
Phone: (262) 567-9972
Total inspections: 3
Last inspection: Sep 9, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

High temperature dish machine, 160f final plate temperature + 3-compartment sink, last sink is air gapped and used for food prep + 2 separate
hand wash sinks.
Bar has 3-compartment sink Mikroklene iodine sanitizer (NSU) + single compartment sink + hand wash sink.
Temperatures recorded during inspection:
Prep freezer: 6f
True cooler: 34f
True cooler: 39f
Sandwich cooler: top- turkey 34f, bottom air- 34f
Continental freezers: 16f
Prep cooler: 37f
Drawer coolers: 38f, 36f
Dairy cooler: 19f
3-door freezer: (-)18f
Walk-in cooler: 41f
Walk-in freezer: 15f
Beer cooler: 32f
Waitstaff cooler: 35f
* Please fax me a copy of the current food manager certification; 262-896-8298
* Walk-in cooler was being worked on during the inspection, however it was still maintaining temperature at 41f.
- No violations were recorded during inspection.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
Observed employees assembling ready to eat sandwiches with bare hands.
Gloves are available. Observed proper glove use with salad and fruit handling. Discussed with Mike (chef) the need for glove use for sandwich
assembly.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(1) The PERMIT HOLDER complies with § 2-201.11;
(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), ¶
2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts handwash signs as specified in
§ 6-301.14;
(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by EMPLOYEES
and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill
line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories specified in
Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under §
2-201.11, good hygienic practices, proper handwashing as specified in §§
2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph
(D)(3)(c)(ii);
(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields missing in the dry storage area.
(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.

Three compartment dish sink with high temperature dish machine. 160 f on the plate. Wipe bucket 300 ppm quat sanitizer.
Separate handwash sink. Three compartment bar sink with Iodine sanitizer and separate handwash sink.
Temperatures taken during inspection:
Victory freezer 12 f
True two door refrigerator 38 f
Thousand island dressing 38 f
Beef vegetable soup 163 f
True vegetable cooler 38 f
Drawer grill cooler 37 f
Sandwich make table 41 f
Mayo 39 f
Dairy cooler 41 f
Walk in freezer -1 f
Chest freezer 4 f
Three door freezer 6 f
Walk in cooler 35 f
Beer walk in 38 f
Bar beer cooler 40 f

This is a follow up inspection to the 8/31/10 routine inspection.
Violation 7 A Bare hand contact with ready to eat food.
Met with Chef Robert Jennaru. Gloves available and being used.
Violation corrected.
Violation 54 B Protective shielding in food storage area.
Light shields installed in dry storage area.
Violation corrected.

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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