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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Banting Elementary School
Address: 2019 Butler Drive, Waukesha, WI 53186
Phone: (262) 970-1200
Total inspections: 4
Last inspection: Dec 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Provide sneeze guards, half pans, aluminum foil, plastic wrap or other means to protect food from contamination.
Violation 37 I: 3-306.11 Food Display.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
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 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? 10/07
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No___x__
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No____x_
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No__x___
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. handwashing
2. sanitizing
3. critical control points
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____ No____ N/A___x_
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:______9-2-08_______ Date:__11-4-08________Date: 3-12-09___-____
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.

Three compartment sink and employee handwash sink. Barrier is used between sink and food. Iodine used as sanitizer: 12.5 ppm. Test strips
available.
The following temperatures were taken:
tator tots: 165 f slobby joes: 185 f chicken patty: 180 f milk cooler: 36 f Victory reach in freezer: 5 f
Victory reach in cooler: 40 f milk bunkers: 35 f and 34 f
NOTE: When the wood shelves in store room are in poor repair, replace with approved material. The edge of the table that the can opener is
on in poor repair and must be repaired.

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.

Employee hand wash sink and 3 compartment sink present. Barrier is used between food and sink.
Quat 146 sanitizer used: 400 ppm. Use only 200 ppm.
Part of the food is prepared onsite and part at Horning school. Trays are washed at Horning. Food is delivered at 10:00 am and arrives in
hot carts and insulated containers. Lunch is served 11:45 am.
Thermometers are calibrated daily.
The following temperatures were taken:
tator tots: 170 f hot cart: 162 f corn dogs: 193 f milk bunkers: 38 f & 36 f Victory reach in cooler: 41 f
Victory reach in freezer: 6 f milk coolers: 37 f

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? 10-07
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No__x___
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No__x___
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No__x___
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. Handwashing
2. Refrigeration
3. Receiving & storage
List the missing components for each SOP reviewed. Receiving & storage missing corrective action.
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. Recipes are
present that have process numbers on them.
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: The HACCP critical points are on the daily production log and has recommended serving temperatures. The
back page has the corrective action steps.
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: daily production log
Date:_9-22-09____________ Date:10-22-09_________Date:____4-30-10________
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.

Three compartment sink and employee hand wash sink. Quat 146 sanitizer: greater than 400 ppm. Try to keep the quat sanitizer between 150
ppm-400 ppm. Test strips available.
Part of the food cooked at Horning and part of the food is cooked onsite. Food comes from Horning around 10:30 am and lunch served at 11:45
am. The trays washed at Horning.
Thermometers calibrated daily.
The following temperatures were taken:
Victory reach in cooler: 39 f milk cooler: 39 f Victory reach in freezer: 10 f milk bunkers: 37 f & 34 f
tritators: 183 f CresCor warmer: 218 f

Three compartment sink and employee hand wash sink. Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Most of the food is prepared onsite and the rest is prepared at Horning. Food arrives in hot carts and insulated boxes. The food arrives at
10:30 am and lunch is served at 11:45 am. Trays are washed at Horning.
Thermometers are calibrated daily.
The following temperatures were taken:
tator tots: 194 f milk bunkers: 37 f & 35 f milk cooler: 35 Victory reach in freezer: 6 f Victory reach in cooler:
39 f CresCor warmer: 194 f
NOTE: Post the food certification manager who works at the site.

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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