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Business Info

Restaurant: Eisenhower Middle & High School
Address: 4333 S. Sunnyslope Road, New Berlin, WI 53151
Phone: (262) 789-6300
Total inspections: 6
Last inspection: Jan 13, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C The following items in Crescor
warmer at 10:05 am: Cheeseburger: 116 f chicken patty: 120 f ham and cheese: 120 f. Trays were removed from unit and placed in another
warmer. There were 3 trays left in Crescor. At 10:30 am the chicken sandwiches were 138 f and 135 f and the cheeseburger was 138 f. I will
check back on or after 7 days to check this unit.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
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, (2)- 3 compartment sinks, Hobart dishwasher: 164 f on plate.
Employee handwash sinks on serving lines. Food prep sink with air gap and is a barrier is also used between food and sink. Quat sanitizer:
over 400 ppm.
Cindy Jensen is certified.
The following temperatures were taken:
hamburger: 178 f ham and cheese sauce: 172 f broccoli and cheese sauce: 168 f
steam table: 294 f potato: 167 f
Traulsen reach in cooler: 38 f milk coolers: 37 f and 34 f Frigidaire freezer: 0 f
Vulcan reach in cooler: 38 f walk in cooler: 34 f milk bunker: 34 f walk in freezer: -4 f
Note: Calibrate thermometer more often. Cut down on sanitizer in wiping cloth buckets. It should be only be 200 ppm.

Reinspection was conducted on 1-29-09.
The spicy chicken sandwich was 158 f and the chicken sandwich was 154 f. The warming unit now only contains 3 trays of sanwiches instead of
being completely filled with sandwich trays.
Do not dip hands in sanitizer between clean and dirty sides of dishwasher. Manual handwashing must be done.

Violation 53 Q: 6-501.11 Repairing. The walls in the kitchen walk in cooler are rusty.
The PHYSICAL FACILITIES shall be maintained in good repair.
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 by dish machine. Three compartment found in this area used for dishwashing found in this area. Hot temperature Hobart
dishmachine without diverter valve or faucet: 173 f on plate. I understand diverter valve and faucet are on order. Food prep sink present
with air gap. Three compartment sink with one sink used for employee handwash sink and the other two sinks used as dump sinks.
Shurguard quat sanititer used: Not set up
Thermometers calibrated twice a month.
The following temperatures were taken:
peas and carrots: 173 f metrohot box: 154 f baked apples: 157 f
chicken patty: 172 f
Crescor warmers: 135 f & 165 f on service line warmer: 233 f pizza: 152 f spicy chicken sandwich: 145 f Vulcan reach in
cooler: 41 f large walk in cooler: 38 f large walk in freezer: 1 f kitchen walk in cooler: 40 f walk in freezer: 11
f Frigidaire freezer: 18 f Traulsen reach in cooler: 37 f
NOTE: Use sanitizing solution to wipe surfaces. Do not store detergents, sanitizers, or other items on the clean end of the three
compartment sink.

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? 10-08. Update with current food service directors name.
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. Cooling potentially hazardous foods
2. Cleaning & sanitizing food contact surfaces
3. Transporting food to satellite kitchens
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__x__ No____ N/A____
Each Process Identifies: There is a chart that lists the menu items that different process. Remove food items that are not HAACP.
Under each process column put the temperature that the food should be kept. An example under process 2 Chicken nuggets Cook CCP: 165 f Hold
CCP: 135 f
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: temperatures are kept on monthly menu and walk in freezer/cooler


Date:_____1-15-10_____Date:____11-18-09__________ Date9-23-09
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_____ No_____unknown

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.

Employee hand wash sink by dish machine. Hobart dish machine with diverter valve and faucet: 165 f on plate. Food prep sink with air gap.
Three compartment sink by dish machine. Three compartment sink with garbage disposal with one sink used as an employee hand wash sink and the
other two sinks used as dump sinks. Employee hand wash sinks present at both lines.
Shurguard quat sanitizer: Not set up.
Thermometers calibrated monthly.
The following temperatures were taken:
chicken patty: 161 f sweet peas/carrots: 187 f Metro warmer: 151 f & 147 f CresCor warmers: 145 f & 161 f
cheeseburger: 137 f corn dogs: 172 f walk in freezer: 1f & 4 f walk in cooler: 40 f & 37 f Vulcan reach in cooler:
40 f milk coolers: 19 f & 36 f Frigidaire freezer: 0 f Traulsen reach in cooler: 37 f

Violation 37 I: 3-306.11 Food Display. When food is on the serving line it must be protected from contamination by the use of sneeze guards,
half or full covers, 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.

Employee hand wash sink by dish machine. Hobart dish machine with diverter valve and faucet: 160 f on plate. Food prep sink with air gap.
Three compartment sink by dish machine. Three compartment sink with garbage disposal with one sink used as an employee hand wash sink and the
other two sinks used as dump sinks. Employee hand wash sinks present at both lines.
Shurguard quat sanitizer: Not set up.
Thermometers calibrated monthly.
T
The following temperatures were taken:
grilled chicken: 174 f mixed vegetables: 188 f Metro hot box: 136 f scrambled eggs: 165 f hot tables:
224 f & 255 f Cres Cor: 160 f cheeseburger: 135 f Metro C 200: 153 f beef tips: 181 f True
refrigerator: 37 f milk coolers: 39 f & 36 f Frigidaire freezer: 21 f ice cream freezer: 2 f back walk in
freezer: 2 f back walk in cooler: 37 f Traulsen reach in cooler: 41 f walk in freezer: 12 f walk in cooler:
39 f

Violation 37 I: 3-306.11 Food Display. When food is served on the line it must be protected from contamination by the use of 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, update with the current food service directors name.
2. Date the Plan was last reviewed by the Food Service Authority? 10-08
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.controlling time and temperature during preparation
2.storing food
3.holding potentially hazardous foods
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 is a chart that
lists all the food options that the district serves. The CCP needs to be written on the chart. The district is working on recipes that have the
CCP 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: There is a chart that describes each process with the CCP on it.
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: production log & dish machine
Date:____11-17-10_________ Date:___10-26-10______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_____Training provided in the fall.
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.

Employee hand wash sink by dish machine. Hobart dish machine with diverter valve and faucet: 169 f on plate. Food prep sink with air gap.
Three compartment sink by dish machine. Three compartment sink with garbage disposal with one sink used as an employee hand wash sink and the
other two sinks used as dump sinks. Employee hand wash sinks present at both lines.
Shurguard quat sanitizer: Not set up.
Thermometers are calibrated monthly.
The following temperatures were taken:
True refrigerator: 35 f milk cooler: 36 f& 38 f ice cream freezer: 3 f
Frigidaire: 4 f walk in cooler: 37 f walk in freezer: 3 f walk in freezer in back: -8 f walk in cooler in back:
36 f Metro hot box: 150 f & 156 f CresCor hot boxes: 145 f & 161 f chicken patty: 143 f corn dogs: 152 f
grilled chicken: 159 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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