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Business Info

Restaurant: Hadfield Elementary School
Address: 733 Linden Street, Waukesha, WI 53186
Phone: (262) 970-1500
Total inspections: 4
Last inspection: Dec 9, 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_____ 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. Handwashing
2. Receiving
3. Cooking
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:
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:


Date:___1-27-09_________Date:__10-3-08__________ Date:____11-08-08________
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.

Employee handwash. Three compartment sink present. Barrier is used between sink and food. Iodine is used for sanitizer: 12.5 ppm. Test
strips available.
Breakfast is at 8:30 am and lunch is at 11:35 am.
Food comes from Horning in a hot box or in an insulated container. Trays are washed at Horning.
The following temperatures were taken:
hard boiled egg: 41 f milk bunker: 31 f milk cooler: 34 f potato wedge: 180 f
Victory reach in cooler: 40 f Victory reach in freezer: 7 f
There is very limited space so continue monitoring items in hallway to prevent contamination.

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.

Three compartment sink and employee hand wash sink present. Barrier is used between food and sink. Breakfast is
cooked onsite. Food comes Horning and the trays are washed at Horning. Food delivered between 10:30-10:45 am. The first lunch is 11:40 am.

Iodine used for sanitizer: 12.5 ppm.

The following temperatures were taken:
tator tots: 170 f scrambled egg/bacon: 142 f milk bunkers: 34 f & 35 f milk cooler: 36 f
Victory reach in cooler: 35 f Victory reach in freezer: 0 f
Since there is limited space items are stored in hallway continue to monitor the items.

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?
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. Receiving & storage
2. Hot foods
3. Handwashing
List the missing components for each SOP reviewed. Corrective action procedures missing.
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. Recipes are present
that have the process numbers 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____ No____ N/A__x__
Each Process Identifies: The production log has the recommended minimum temperatures on the front page and the back page has the
CCP’s with corrective actions.
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
Date:__3-22-10___________ Date:___2-10-10_____ Date:__12-2-09__________
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.

Employee hand wash sink and 3 compartment sink present. Oasis 146 quat sanitizer: greater than 500 ppm. Try to keep at between 200-400 ppm.
Test strips available.
Breakfast is cooked onsite and served at 8:00 am. Part of food is cooked onsite and the rest is cooked at Horning. Food arrives in hot boxes
and insulated containers. It comes around 10:45 am. Lunch is served around 11:40 am. Trays are washed at Horning.
Thermometers are calibrated daily.
The following temperatures were taken:
Tri tators: 170 f milk bunker: 39 f milk cooler: 39 f Victory reach in cooler; 39 f Victory reach in freezer:
2 f

Employee hand wash sink and 3 compartment sink present. Oasis 146 sanitizer: 200 ppm. Test strips available.
Part of the food is prepared onsite and the rest is prepared at Horning. Food arrives in hot carts and insulated containers. Food arrives at
10:30 am and lunch is served at 11:35 am.
Trays are washed at Horning.
Thermometers are calibrated daily.
The following temperatures were taken:
milk bunkers: 38 f & 31 f milk cooler: 35 f Victory reach in cooler: 29 f Victory reach in freezer: 3 f tator
tots: 149 f sausage & cheese biscuits: 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