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Business Info

Restaurant: Hawthorne Elementary School
Address: 1111 Maitland Drive, Waukesha, WI 53188
Phone: (262) 970-1600
Total inspections: 4
Last inspection: Dec 13, 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? October 2007
3. Food Safety Program: Yes
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. critical control points
2. sanitizer
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:
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:__9-23-08_________Date:__10-14-08__________ Date:__11-06-08__________
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes_x____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: None needed on the days that they were checked.

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.

3 compartment sink and employee handwash sink present. Barrier is used between food and sink. Thermometers calibrated.
Iodine is used for sanitizer.

The following temperatures were taken:
hashbrowns: 144 f French toast: 135 f milk bunker: 38 f milk cooler: 37 f
Victory reach in cooler: 37 f Victory reach in freezer: 8 f

License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.

Employee handwash sink and 3 compartment sink. Barrier used between food and sink. Mikroclene used as sanitizer: 12.5 ppm.
Breakfast is cooked onsite and served between 8-8:30 am. Horning makes the lunch and arrives between 9:00-9:15 am. The food arrives hot
carts and insulated containers. Convection oven and hot table present.
Thermometers are calibrated daily.
The following temperatures were taken:
tator tots: 148 f French toast: 174 f macroni and cheese: 158 f peas: 174 f Cres Cor: 149 f milk bunker: 38 f
milk cooler: 33 f Victory reach in cooler: 37 f Victory reach in freezer: 9 f
NOTE: When you switch to Oasis 146 sanitizer, the proper concentration is 200 ppm.

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site?
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___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. Personnel Hygiene
2. ‘Cooking of Foods
3. Holding and Serving Foods
List the missing components for each SOP reviewed. Monitioring & corrective action
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 are entrée recipes that has the process numbers on them. Some of them have CCP on them. The
production sheets have 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: production sheets
Date:___11-17-09__________Date:__10-07-09___________Date:___2-15-10_________
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.

Employee hand wash sink and 3 compartment sink. Barrier is used between food and sink. Oasis 146 quat sanitizer: 400 ppm. Cut down on the
amount of santizer. It should be kept at 200 ppm. Test strips available.
Part of the food cooked at Horning and some is cooked onsite. Food arrives around 8:30 am in hot cart and insulated containers. Lunch is
served at 11:20 am. Breakfast is served between 8-8:30 am. Trays washed at Horning.
Thermometers are calibrated daily.
The following temperatures were taken:
Egg biscuit: 141 f tator tots: 137 f milk bunker: 33 f milk cooler: 33 f Victory reach in cooler: 37 f
Victory reach in freezer: 10 f mixed vegetables: 175 f Nacho cheese sauce: 173 f taco meat: 165 f hot cart: 165 f
baloney /cheese sandwich: 33 f

Employee hand wash sink and 3 compartment sink present. Barrrier is used between food and sink. Oasis 146 sanitizer: 200 ppm. Test strips
available.
Most of the food is prepared onsite and the rest is prepared at Horning. The food arrives around 8:30 am in hot carts and insulated
containers. Trays are washed at Horning. . Lunch is at 11:15 am.
Thermometers are calibrated daily.
The following temperatures were taken:
Victory reach in cooler: 39 f Victory reach in freezer: 8 f milk bunker: 34 f milk cooler: 34 f CresCor warmer: 140 f
breakfast egg roll: 160 f tator tots: 161 f Minnie Mouse salad: 40 f
NOTE: Post the food manager's certification.

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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