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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Central Middle School
Address: 400 N. Grand Avenue, Waukesha, WI 53186
Phone: (262) 970-3100
Total inspections: 4
Last inspection: Dec 2, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

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. Handwashing
2. Holding and storing food
3. Receiving and storage
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. They are working
on the recipes.
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:
menus

Date:___3-6-09________Date:______4-20-09________ Date:_10-1-08___________
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.

Hobart dishwasher without diverter valve and faucet: 164 f on plate.
3-compartment sink, food prep sink, 2-compartment sink, employee handwash sink. Barrier used between sink and food.
Iodine is used as a sanitizer: 12 .5 ppm. Test strips available.

The following temperatures were taken:
Good Humor freezer: 5 f Pepsi reach in cooler: 36 f walk in cooler: 37 f
walk in freezer: 6 f Mr. Pure cooler: 36 f & 33 f top loading freezer; 6 f
Snapple reach in cooler: 41 f
hamburger: 193 f chicken patty sandwich: 153 f ham & cheese sandwich: 158 f
pizza: 208 f steam table: 175 f refried beans: 189 f & 200 f taco meat: 194 f
cheese sauce: 185 f marinara sauce: 175 f enchilada bake: 203 f ham: 202 f
slides: 164 f chicken patty: 209 f
NOTE: Continue working with the students to use spatula when taking pizza. A sign encouraging the students to use the spatula may help.

Holding units in serving area
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Keep wood surfaces in good repair
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.

3 compt-Iodine sanitizer-25ppm
Dish machine-hot water rinse-163f at plate-188f in line
Hand wash sink
Food prep-use barrier between food and sink
Food is prepped and served on site
Pizza sausage-41f
taco meat out of oven 200f
rib patty 150f
pizza 200f
Steamtable 180f-200f-water
Food service temps- patties 145f
sauce 162f
burgers 148f
pizza 190f
Kiosk-milk cooler 36f, hot hold 177f, hot box 160f
walkin cooler 34f, walkin freezer -4f
milk coolers 34fx2

The door of the chest freezer is poor repair. The door is broken and the gasket is loose and the door does not close tightly.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? Yes. The plan will be kept in Safety Tool Box.
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. Handwashing
2. Receiving & storage
3. Heating & serving of foods
List the missing components for each SOP reviewed. Monitoring & 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. The daily production
log has the CCP and serving temperatures. The back of the production log does have the corrective action steps.
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: There are recipes present and some have the CCP on them and the process number is on the recipe.
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 and dishmachine
Date:_____1-25-10________Date:_3-25-10__________ Date:__12-10-09__________
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.

Three compartment and two compartment sinks present. Food prep sink present and barrier is used between food and sink. Employee hand wash
sink present.
Hobart dish machine without diverter valve or faucet: 165 f on plate. If a diverter valve and faucet is installed then this can be used as
an employee hand wash sink.
Iodine used as sanitizer: 25 ppm. Test strips available.
Thermometers are calibrated daily.
The following temperatures were taken:
Aqua fina reach in cooler: 41 f Mr. Pure reach in cooler: 34 f & 41 f walk in cooler: 38 f walk in freezer: 4 f
marinara sauce: 198 f meat sauce: 203 f taco meat: 173 f slides: 171 f chili frito pie: 200 f Cres
Cor: 158 f Metro hot box: 148 f chicken sandwich: 153 f pizza: 157 f

Kitchen: 3 compartment sink , 2 compartment sink and employee hand wash sink present.
Dishroom: Hobart dish machine without diverter valve and faucet: 166 f on plate. If a diverter valve and faucet is installed to the
overhead spray and handsoap is present then this can be used as an employee hand wash sink.
Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Thermometers are calibrated daily.
The following temperatures were taken:
Good Humor freezer: 4 f Aqua fina reach in coolers: 38 f walk in freezer: 5 f walk in cooler: 35 f Mr Pure reach in
coolers: 35 f & 33 f American sub: 37 f turkey sub: 35 f chest freezer: 7 f dipper sauce: 147 f steam table:
167 f CresCor hot box: 183 f & 219 f chicken sandwich: 147 f green beans : 184 f & 148 f hamburger: 169 f taco meat:
204 pizza warmer: 142 f BBQ rib: 159 f & 180 f peperoni pizza: 187 f dippers: 153 f cheese pizza: 168 f
cheeseburger: 147 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