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Business Info

Restaurant: Open Pantry Food Marts of Wisconsin #619
Address: N49 W35964 Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-7700
Total inspections: 3
Last inspection: Mar 17, 2011

Score
(the higher the better)
94

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Violation descriptions and comments

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was no soap at the hand wash sink,
• Dawn dish soap available at 4-compartment sink
• Mount hand soap at hand wash sink in back prep area.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.

4-compartment sink (NSU), Four points Quat sanitizer + separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Tornado: 139f, 140f
Cheddar link: 145f
Brat: 145f
Hot dog: 150f
Breakfast sandwich: 136f
Monster cooler: 41f
Glass door cooler: 41f
Walk-in freezer: 20f
Walk-in cooler: 39f
** Bakery from Krispy Kreme.

The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.

4-compartment sink (NSU),Apter Industries quat sanitizer + separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:

Walk-in cooler: 35f
Walk-in freezer: (-)12f
Hot dog: 137f
Tornado: 145f
Brat: 135f
Pizza roll: 145f
Ham/Egg/Cheese breakfast sandwich: 136f
New age beverage coolers: 41f, 38f, 37f
Self service sandwich cooler: 32f
- Gloves available.
* No violations recorded during inspection.

**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
The janitors sink drain appears to be prone to back-up and/or does not drain properly. This sink drain should be repaired in order to dispose
of mop wastewater created in the course of routine cleaning of the facility floors.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials.
The janitors sink faucet is leaking. Leaky faucets shall be repaired per code and to prevent premature failure of the onsite wastewater
disposal system.
Water faucets must not leak and must be repaired in compliance with the state of Wisconsin Plumbing Code.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision. No points
The paper towel dispenser was blocked by a recent delivery of food products/beverages. Maintain access to the hand-wash station and paper towel
dispenser so it is available when needed.
Provide an alternative location for the placement of delivered products.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.

Four compartment sink with "Apter" quaternary ammonium sanitizer (NSU). Test strips are available for determining sanitizer concentration. A
hand-wash station is available adjacent to the walk-in cooler entrance.

The following temperatures were taken:
Walk-in cooler: 39 f
Hatco sandwich hot hold: 140 f
Walk-in freezer: 1 f
Pizza wraps: 145 f
Tornados: 142 f
Brats: 153 f
Pickle Relish: 38 f

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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