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Business Info

Restaurant: Butler Middle School
Address: 310 N. Hine Avenue, Waukesha, WI 53186
Phone: (262) 970-2900
Total inspections: 5
Last inspection: Nov 4, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The deli compressor has been ordered. The unit is not being used for the storage or display of potentially hazardous foods.

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___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. Sanitizers
2. Employee health
3. Holding & serving policy
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___x_ 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:_____9-24-08______ Date:______11-13-08_____Date:_____2-2-09_______
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.

2 employee handwash sinks, 2 compartment food prep sink with barrier between food and
sink, 3 compartment sink with prewash sink, and single compartment sink.
Hobart dishwasher with overhead spray without diverter valve and faucet: 162 f on plate
Iodine used as sanitizer: 12.5 ppm. Test strips available.

The following temperatures:
chicken patty: 203 f mashed potato: 185 f & 163 f Herrick warmer: 188 f & 183 f
cheeseburger: 141 f & 144 f & 142 f gravy: 170 f & 176 f green beans: 185 f & 185 f
taco meat: 183 f & 160 f chicken: 158 f pizza: 189 f & 182 f milk bunker: 41 f
ice cream freezer: -1 f Aqua fina reach in cooler: 38 f milk cooler: 37 f & 34 f
Herrick reach in cooler: 32 f & 41 f walk in cooler: 37 f walk in freezer" -1 f

Two employee handwash sinks present. Two compartment food prep sink and barrier is used between sink and food. Three compartment sink used
for dishwashing. Iodine used as sanitizer: 12.5 ppm. Test strips available.
Thermometers calibrated daily.

The following temperatures were taken:
Herrick warmers: 260 f & 205 f steam tables: 145 f Hatco warmer: 132 f & 146 f
pizza: 188 f & 181 f tator tots: 173 f & 189 f spagetthi meat sauce: 168 f
cheeseburger: 168 f taco meat: 190 f corn dogs: 172 f Tropicana reach in coolers: 33 f & 31 f deli cooler: 38 f
Aqua fina cooler: 33 f walk freezer: 11 f walk in cooler: 40 f ham and cheese sandwich: 35 f Herrick reach in cooler:
40 f & 39 f
NOTE: When the ceiling in kitchen is in poor repair, replace with approved material. There some ceiling panels over the clean end of dish
machine that are in poor repair.

NOTE: If remodeling is ever done to kitchen replace ceiling tiles that are easily cleanable.
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___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. Employees-handwashing
2. Receiving & storage
3. Holding cold food
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. There are recipes
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 daily production log has the minimum internal temperatures and recommended serving temperatures.
Corrective action and CCP are on the back of production log.
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:___2-1-10__________Date:__12-1-10__________ Date:___11-3-09_________
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.

Dish room: employee hand wash sink and Hobart dish machine without diverter valve and faucet: 167 f on plate.
Kitchen: employee hand wash sink present. Two compartment sink with overhead spray and garbage disposal prior to sinks that is used for
food prep. Barrier is used between food and sink. Three compartment sink used for dishwashing.
Oasis quat sanitizer: 500 ppm. Cut down try to 200-400 ppm. This is at the 3 compartment sink. The wiping cloth buckets were 200 ppm.
Test strips available.
The following temperatures were taken: Tropicana reach in coolers: 39 f & 37 f display cooler: 37 f Herrick reach in cooler:
38 f & 37 f Aqua fina reach in coolers: 38 f ice cream freezer: 0 f walk in cooler: 38 f walk in freezer: 17
f BBQ ribs: 166 f Herrick warmer: 202 f & 181 f Hatco warmer: 141 f steam table: 140 f & 136 f marinara
sauce: 199 f & 177 f taco meat: 188 f pizza dippers: 146 f

Dish room: employee hand wash sink and Hobart dish machine without diverter valve and faucet: 167 f on plate.
Kitchen: employee hand wash sink present. Two compartment sink with overhead spray and garbage disposal prior to sinks that is used for
food prep. Barrier is used between food and sink. Three compartment sink used for dishwashing.

Oasis 146 quat sanitizer used: 200 ppm in sink and wiping cloth bucket. Test strips available.
The thermometers are calibrated daily.
The following temperatures were taken:
milk coolers: 38 f & 39 f deli display cooler: 36 f Herrick reach in coolers: 38 f & 39 f walk in freezer: 8 f
ice cream freezer: 6 f milk bunker: 37 f pizza: 178 f mashed potato: 168 f & 164 f chicken: 179 f
Herrick warmers: 196 f & 230 f Hatco warmer: 138 f & 161 f cheeseburgers: 135 f & 141 f Cres Cor warmer: 170 f
gravy: 171 f, 185 f, & 168 f BBQ rib: 186 f & 179 f taco meat: 177 f
NOTE: When extensive remodeling is done to kitchen, replace with a ceiling that is easily cleanable.

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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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