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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Okauchee Convenience Center
Address: N51 W34854 Wisconsin Avenue, Okauchee, WI 53069
Phone: (262) 567-1844
Total inspections: 3
Last inspection: Jul 27, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
Wiping cloths are stored in the utensil wash rinse compartment sink. Make sure utensil wash sink is accessible for proper cleaning and
sanitizing of utensils. 1. Wash 2. Rinse 3. Sanitize.(Sanitizing concentration must be maintained at 100 p.p.m.).
Store wiping cloths in a separate container.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
A test kit is not available to determine the concentration of sanitizing solution.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), ALL FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 43 D: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
Self-serve knives, forks and spoons are not stored inverted.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
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. 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 following temperatures were recorded at the time of inspection:
Pizza warmers 170f. & 174f.
Roast beef 162f.
Sauce 144f.
Pizza prep. refrigerator 36f.
2-door freezer 5f.
Federal refrigerator 40f.
Beverage-Air refrigerator 37f.
Self-serve milk/sandwich case 35f.
Pizza/ice cream freezer 11f.
Ice cream novelties freezer -6f.
Walk-in cooler 34f.
-Bleach is available for sanitizing equipment and utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Nutritional and ingredient information is available for the self-serve pastry.

**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.C
Steam table is used for reheating the beef and sauce(respective temperatures 108f. & 92f.) Products were reheated and are now maintaining
temperature of 176f. & 167f.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
-Microwave oven is stored on a wooden table top.
-A piece of bread rack is used to shake pizza from burnt crust.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), All FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Microwave oven, storage cabinets(coffee counter), etc. are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter.
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Organize back storage area.

The following temperatures were recorded at the time of inspection:
Pizza prep. refrigerator 40f.
2-door freezer -1f.
Federal refrigerator 37f.
Walk-in cooler 34f.
Ice cream novelties freezer -6f.
Beverage-Air refrigerator 35f.
Coffee cream chiller 40f.
Soda/water refrigerator 48f.(No perishable products are stored in this unit).
Pizza/ice cream freezer -6f.
Milk/sandwich refrigerator 37f.
Pizza warmer 145f.
Sandwich food warmer and walk-in freezer are not in use.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are available for handling of ready to eat foods.
Note: Hamburgers are made well done.

Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation.
-A door is taped on one of the pizza hot food holding boxes.
-Pizza/ice cream freezer side panel is missing.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bottom shelf in the Federal refrigerator and microwave oven are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled behind self-serve milk/sandwich refrigerator and pizza/ice cream freezer.
(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.

This is a pre-inspection for a retail food license due to change of operator.
The following temperatures were recorded at the time of inspection:
Pizza prep. refrigerator 36f.
2-door freezer 10f.
Federal refrigerator 40f.
Beverage-Air refrigerator 35f.
Ice cream novelties freezer -12f.
Pizza hot food holding boxes 152f. & 140f.
Beef 150f.
Sauce 162f.
Walk-in cooler 35f.
Sandwich/milk refrigerator 36f.
Pizza/ice cream freezer -5f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are available.
-Nutritional & ingredient binder is available for the self-serve bakery products.
Note: Hamburgers are made well done.

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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