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Business Info

Restaurant: Eagleville Elementary School
Address: S101 W34511 Hwy. LO, Eagle, WI 53119
Phone: (262) 363-6258
Total inspections: 6
Last inspection: Feb 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 A** : 5-203.11 Handsink.C When extensive remodeling is done to kitchen, provide an employee handwash sink.
Plans must be approved by this department.
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
(C) If APPROVED, when FOOD exposure is limited and handsinks are not conveniently available,
such as in some MOBILE or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING
MACHINE LOCATIONS, FOOD EMPLOYEES may use chemically treated towelettes for handwashing.
Violation 37 I: 3-306.11 Food Display. Cover containers of food in salad bar, cookies, bread or other food. Use sneeze guards, half pans,
aluminum foil, 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.

3 compartment sink present, Quat sanitizer. Test strips available. Thermometers present and calibrated.
Middle sink is used for employee handwash, rinse sink and food prep sink. Barrier is used between food and sink.
Gina Rose has Serv Safe.
NOTE: When the home type refrigerator is in poor repair, replace with a commercial or NSF approved unit.
The following temperatures were taken:
Milk cooler: 39 f Maytag refrigerator: 33 f Maytag freezer: 10 f milk bunkers: 40 f & 41 f
hot box: lasagna: 167 f beans: 149 f
First serving: lasagna: 170 f beans: 154 f

Cover containers of food such as salad dressings, dessert bars, cups of fruit or other items on serving lines either with 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.
When the wood shelves and cabinets are in poor repair, replace with approved material.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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.

Employee handwash sink, 3 compartment sink. Barrier is used between sink and food.
Hobart dishwasher without diverter valve and faucet: 169 f on plate.
Quat sanitizer: 400 ppm Cut down on the sanitizer. It should only be 200 ppm.
The following temperatures were taken:
milk coolers: both were 40 f Hobart reach in cooler: 37 f Hobart reach in freezer: 6 f
California blended vegetables: 143 f Cheese sticks: 166 f Air temperature of CresCor hotbox: 137 f hot dogs: 140 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper covering, aluminum foil, or other means to protect fruits cups,
juice cups, vegetables, cookies, and other 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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood cabinets are in poor repair, replace with approved material.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

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.

This is a very small kitchen with limited area for sinks for dishwashing.. Three compartment sink present. Middle sink is used for
handwashing, rinsing, and food prep sink. A barrier is used between the food and sink. Whenever extensive remodeling is done to this
kitchen, an employee hand wash sink must be installed.
Shurguard plus quat sanitizer used: 200 ppm.
Majority of food is prepared at high school.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f Maytag refrigerator: 31 f Maytag freezer: 7 f fish sticks: 206 f
pizza: 149 f carrots: 146 f peas: 149f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper, aluminum foil, 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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood shelves are in poor repair, replace with approved material.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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? unknown
3. Food Safety Program:
A. Food Service Authority Description Provided: This page is missing.
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ 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. Handling ready to eat food
2. Preventing contamination at food bars
3. Holding hot & 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. Appendix A-Food
Temperature table is present which gives the temperatures that the food should be held at. The food comes from the high school hot. The food
service employee puts sandwiches that have buns such as chicken or hamburger together. Cold sandwiches are made at the high school.
Process #1 - No Cook Yes____ No____ N/A__x__
Process #2 - Same Day Service Yes____ No____ N/A___x_
Process #3 - Complex Food Prep Yes____ No____ N/A__xx__
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: freezer, refrigerator, thermometer


Date:_____1-4-10______Date:______2-26-10________ Date:_4-4-09___________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments:

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.

This is a very small kitchen with limited area for dishwashing. The middle sink is used for hand washing, rinsing and food prep sink.
Barrier is used between food and sink. Whenever extensive remodeling is done to the kitchen, an employee hand wash sink must be installed.
Shurguard plus quat sanitizer: 200 ppm. Test strips available.
Food arrives from the high school around 11:00 am and lunch served at 12:00 pm-12:30 pm. All leftover food is disposed of.
Thermometer is calibrated twice a month.
The following temperatures were taken:
milk cooler: 37 f Maytag refrigerator: 39 f Maytag freezer: 7 f corn: 151 f
warmer: 167 f

Violation 37 I: 3-306.11 Food Display. All food such as bars, containers of fruit and other food must be protected from contamination by the
use of sneeze guards, plastic wrap, 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.
Violation 45 H: 4-101.19 Wood, Use Limitation. When the wood cabinets are in poor repair, replace with approved material.

(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
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.

This is a very small kitchen with limited area for dishwashing. The middle sink is used for hand washing, rinsing and food prep sink.
Barrier is used between food and sink. Whenever extensive remodeling is done to the kitchen, an employee hand wash sink must be installed.
Shurguard quat sanitizer: 200 ppm. Test strips available
Thermometers are calibrated twice a month.
The following temperatures were taken:
milk cooler: 36 f Maytag refrigerator: 36 f Maytag freezer: 4 f cheese sandwich: 148 f chicken sandwich: 135 f
warmer: 185 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination using sneeze guards, half or full pans,
plastic wrap, aluminum foil, or paper.
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.
Violation 45 H: 4-101.19 Wood, Use Limitation. When the wood shelves are in poor repair, replace with approved material.
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
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. Storing food
2. Serving food
3. Time & temperature control during food prep.
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 has
all the menu items that the district serves in order of the process number. The transport sheet has the process number on it.
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 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 temperature log & cooling unit
Date:______9-7-10______ Date:___12-8-10___________ Date:___1-11-11_________
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.

This is a charter school for Mukwonago school district.
This a very small kitchen area and has limited area for dishwashing. The middle sink is used for hand washing, food prep. and clear rinse.
When extensive remodeling is done a food prep sink must be installed. Shurguard quat sanitizer: 200 ppm. Test strips available.
Food is delivered around 11 am and served between 12-12:30 pm. Any leftover food is disposed. This kitchen does not prepare any food. All
food comes from the high school hot.
Thermometer calibrated monthly.
The following temperatures were taken:
milk cooler: 34 f Maytag refrigerator: 35 f Maytag freezer: 5 f pizza: 135 f warmer: 168 f macaroni and
cheese: 162 f peas: 150 f carrots: 153 f

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Add more info about the restaurant »

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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