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Business Info

Restaurant: Glen Park Elementary School
Address: 3500 S. Glen Park Road, New Berlin, WI 53151
Phone: (262) 789-6570
Total inspections: 5
Last inspection: Feb 25, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Cover cups of fruit, hash browns, French toast sticks or other food 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 shelves are in poor repair or extensive remodeling is done to kitchen, provide
shelves that are made of 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.
Violation 45 R: 4-301.16 Food Preparation Sinks. When extensive remodeling is done, provide an employee handwash sink.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.
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 overhead spray for Hobart dishwasher has faucet and diverter valve is used for employee handwash sink. The sink also is used to drain
furits and a barrier is used between sink and food. The dishwasher was reading 171 F on plate. Thermometers calibrated with ice.
The following temperatures were taken:
CresCor warmer: 202 f hot table: 213 f hash browns sticks: 201 f sausage: 169 f
apples: 148 f french toast sticks: 182 f Hobart reach in cooler: 40 f milk coolers: 37 f and 35 f Hobart reach in freezer:
8 f
Note: There is not a high limit on sanitizer concentration in the WI food code. Try to keep Shurgurad Quat sanitizer at 200 ppm. Too much
sanitizer can lead to taste and odor problem on dishes.

Violation 37 I: 3-306.11 Food Display. Whenever fruit, rolls, or other food are on display use sneeze guards, half pans, paper liners 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 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.
Violation 45 R: 4-301.16 Food Preparation Sinks. When extensive remodeling is done to kitchen, provide a food prep sink.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.
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.

Hobart dish machine with overhead spray with diverter valve and faucet: 167 f on plate. The sink before the dish machine is also used
for food prep sink and a barrier is used between food and sink.
Shurguard quat sanitizer: 400 ppm in both the wiping cloth bucket and spray bottle. Cut down on the amount of sanitizer that is used in the
containers. Should only use 200 ppm.
Thermometers calibrate monthly.
The following temperatures were taken:
milk coolers: 39 f & 35 f Hobart cooler: 39 f Hobart freezer: 10 f cheese sauce: 143 f Cres Cor warmers: 169 f &
214 f hot table; 164 f taco meat: 164 f

Violation 37 I: 3-306.11 Food Display. Covering the food with half pans is much improved however cheese, tomatoes, and containers of fruit need
to be covered to protect them from contamination. Sneeze guards, half pans, plastic wrap, aluminum foil, or paper are some of the choices that
can be used.
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.

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? 10-22-08
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. Wiping cloth
2. Storing food
3. Handwashing
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: There is a chart that lists the menu items under each process.
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: food transport & freeze/refrigerator/milk cooler
Date:______2-10-10_______Date:__11-10-09_______ Date:___10-6-09_________
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_____ No_____There is a meeting with staff at beginning of school
year.
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.

There is a prewash sink with garbage disposal, overhead spray, diverter valve, and faucet
before the Hobart dish machine: 161 f on plate. The prewash sink is used as an employee hand wash sink. This sink also is used for a food
prep sink and barrier is used between food and sink.
Shurguard quat sanitizer: over 400 ppm. Try to keep between 200-300 ppm. Provide test strips for the sanitizer.
Thermometers calibrated once a month.
The following temperatures were taken:
milk coolers: 39 f & 36 f & 36 f Hobart reach in cooler: 38 f Hobart reach in freezer: 9 f burgers: 157 f potato:
152 f green beans: 187 f CresCor warmers: 190 f& 173 f
NOTE: When extensive remodeling is d

one, provide a food prep sink. When the wood shelves are in poor repair, replace with the shelves with approved material.

Violation 37 I: 3-306.11 Food Display. When food is served or on a counter it must be protected from contamination by using sneeze
guards(portable or permanent), half or full pans, aluminum foil, paper, or plastic.
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.

Hobart dish machine with diverter valve and faucet: 164 f on plate. The diverter valve and faucet is used as employee hand wash sink and as
food prep sink. Barrier is used between food and sink.
Shurguard plus quat sanitizer: 200 ppm. Test strips needed for quat sanitizer.

The following temperatures were taken:
Hobart reach in freezer: 8 f Hobart reach in cooler: 36 f milk cooler: 39 f & 36 f & 35 f Cres Cor warmers: 204 f &
168 f scrambled eggs: 135 f chicken: 145 f potato: 159 f peas and carrots: 167 f
NOTE: When extensive remodeling is done provide a food prep sink. When the wood shelves are in poor repair, replace with approved material.

Violation 37 I: 3-306.11 Food Display. The salad bar in the gym needs to have the food protected from contamination. It is my understanding
that the food service director is in the process looking into this.
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? 1-11
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.holding potentially hazardous foods
2.serving food
3.cooking 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
categorizes the menu items according to 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: There is a chart that describes each process number.
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: transport sheets
Date:___9-10-10_________ Date:____11-29-10___ Date:_1-25-11___________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____

Comments: None

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.

Hobart dish machine with diverter valve and faucet: 163 f on plate. The diverter valve and faucet is used as employee hand wash sink and
used to wash fruits and vegetables.
NOTE: When extensive remodeling is done provide a food prep sink. When the wood shelves in the storage room are in poor repair replace with
approved material.

Shurguard plus: 200 ppm. Quat sanitizer test strips are needed. Bleach test strips are present.
Thermometers are caibrated once a month.
The following temperatures were taken:
milk coolers: 37 f & 34 f Hobart reach in cooler: 40 f Hobart reach in freezer: 7 f Cres cor warmers: 185 f & 199 f & 137
f hamburger: 149 f green beans: 174 f chicken taco : 163 f fries: 173 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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