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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Clarendon Elementary School
Address: 915 Claradon Avenue, Mukwonago, WI 53149
Phone: (262) 363-6286
Total inspections: 4
Last inspection: Feb 9, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper wrap, plastic wrap, or other means to protect food from
contamination.
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.

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Two employee hand wash sink and mop sink. Four compartment sink with garbage disposal and diverter valve and overhead spray hose. Hobart
dish machine without diverter valve or faucet: 163 f on plate.

Shurguard quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated once a month.
The following temperatures were taken:
turkey and gravy: 163 f gravy: 160 f chicken nuggets: 163 and 140 f mashed potato: 169 f mixed vegetables: 138 f
milk cooler: 35 f 2 door cooler: 41 f Beverage Air reach in freezer: 18 f Victory reach in cooler: 33 f
NOTE: Repair the overhead spray on dish machine since the spray hose is able to be in the rim of the sink.
Move the Shurguard sanitizer so it does not dispense over the sanitizing sink.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, paper or plastic covering, aluminum foil, half pans or other means to protect
food from contamination.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

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? 6-15-08
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. Washing fresh produce
2. Cooling foods
3. Use & calibrating thermometers
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: Appendix A has food temperatures for menu items that are potentially hazardous and CCP limits on them.
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: Internal food temperatures & freezer


Date:__10-5-09_______Date:__1-15-10_________ Date:12-7-09____________
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.

Two employee hand wash sinks present. Four compartment sink present. The second sink is used for food prep. sink. Barrier is used between
sink and food. Hobart dish machine without diverter valve or faucet: 160 f on plate.
Shurguard quat sanitizer: both buckets were 300 ppm. Test strips available.
Note: Move the Shurguard quat so it is not being dispensed over the sanitizing sink.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 39 f Beverage Air freezer: 8 f Victory reach in cooler: 40 f front reach in cooler: 40 f pizza: 138 f
corn: 155 f warmer: 154 f & 145 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by using sneeze guards(permanent or
portable), half or full pans, paper, aluminum foil, or plastic wrap.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Two employee hand wash sinks present. Four compartment sink present. The first sink with the garbage disposal is used for draining cans of
food. The third sink is used for washing food. Barrier is used between sink and food. Hobart dish machine without diverter valve or faucet:
161 f on plate.
Shurguard quat sanitizer: both buckets were 200 ppm. Test strips available

Thermometers calibrated monthly.
The following temperatures were taken:
Victory reach in cooler: 36 f Beverage Air reach in freezer: 5 f milk cooler: 38 f
2 door reach in cooler in kitchen: 41 f lasagna: 155 f warmers: 151 f & 161 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by using sneeze guards, half or full pans,
aluminum foil, paper or plastic wrap.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

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? 6-15-08
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.washing fresh produce
2.storing food
3.precautions for ill employees
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. Appendix A lists the
menu items that the district serves. It lists the menu items in order of the process number. The transport sheet list the process number.
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: Appendix A has the CCP listed for each menu item.
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: internal food log & back room freezer
Date:____10-21-10_________Date:____9-1-10______ Date:__11-16-10__________
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.

Two employee hand wash sinks present. Four compartment sink present. The second sink is used for food prep. sink. Barrier is used between
sink and food. Hobart dish machine without diverter valve or faucet: 160 f on plate.
Thermometers are calibrated monthly unless dropped.

The following temperatures were taken:
Mexican Fiestada: 180 f Mozzarella Max Stix: 190 f green beans: 179 f reach in cooler: 39 f milk cooler: 39 f
Beverage Air reach in freezer: 15 f Victory reach in cooler: 37 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

Cuisines:

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