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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Hoover Elementary School
Address: 12705 W. Euclid Avenue, New Berlin, WI 53151
Phone: (414) 604-3800
Total inspections: 4
Last inspection: Nov 16, 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? No
2. Date the Plan was last reviewed by the Food Service Authority?
The food is prepared at a central kitchen, delivered to the school in hot cases, and insulated containers. There some assembly of
food such as BBQ ribs sandwiches, filling single service fruit containers. There are monthly/safety audits that review different procedures
such as calibrating thermometers, receiving & storage of food, handwashing, preventing cross contamination. Daily logs are kept for the menu
items, refrigeration units, and sanitizers.
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.
2.
3.
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____ No__x__ N/A____
Process #2 - Same Day Service Yes____ No___x_ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A_x___
Each Process Identifies:
Critical Control Points Yes____ No__x__
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:
Menu and refrigerator

Date:____2-6-09______Date:_______10-24-08_______ Date
:9-3-08____________
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_____ No_____
F. Are Health Inspections posted in public view: Yes_____ 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 sink and 3-compartment sink present. Barrier is used between food and sink.
Oasis sanitizer is used: 200 ppm. Test strips available.
The following temperatures were taken:
milk cooler: 40 f milk bunkers: 37 f & 40 f subsandwich: 37 f
Victory reach in cooler: 40 f CresCor warmers: 147 f & 135 f BBQ rib sandwich: 135 f

• Tuna wraps were delivered at an internal temperature of 45f-50f. The wraps were immediately placed in the cooler.
• One of the containers of Beef & Mac was delivered at 125f. It was immediately heated on the stove.
**CDC Risk Factor Violation 10 A**: 3-202.11 Temperature (Receiving).
(A) Except as specified in ¶ (B), refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5 degrees C (41 degrees F) or below when
received.
(B) If a temperature other than 5oC (41oF) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS
governing milk, and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature.
(C) Raw shell EGGS shall be received in refrigerated EQUIPMENT that maintains an ambient air temperature of 7 degrees C (45 degrees F) or less.
(D) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under §§ 3-401.11 - 3-401.13 and received hot shall be
at a temperature of 57.2 degrees C or (135 degree F) or above.
(E) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.
(F) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.

3-compartment sink, recorded 400ppm of Mikro-Quat sanitizer in the final rinse.
Temperatures recorded during the inspection:
Reach-in cooler -36f Milk cooler - 37f
Hotdogs - 144f Corn - 173f
Beef & Mac - 138f & 125f Tuna wrap - 45f -50f

Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0---------x-
---Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1--------x-----The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? No. Food safety temperature logs and monthly audits are onsite. Very limited food prep i.e. taco
salad.
2. Some washing of fruits, portioning of food, and equipment washing done in this kitchen. Daily logs and temperatures are reviewed.
2. Date the Plan was last reviewed by the Food Service Authority? Unknown
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: There is “Walk the Talk” sheets that go over different items such as handwashing. The monthly audits also
review different procedures such as cooling food, thawing food, and reheating food.
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1.
2.
3.
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 are HACCP control
points i.e. hot holding on the daily temperature log however the menu items are not listed by the process number.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies: There are HACCP control points on the daily temperature log such as cold holding.
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 temperature log & field house milk cooler
Date:__12-3-09______ Date:___1-26-10___________ Date:_11-3-09___________
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_____Food Safety found in “Walk the Talk”.
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 three compartment sink present. Barrier is used between food and sink.
Mickro Quat sanitizer: 200 ppm. Test strips available.
Food comes from the central kitchen around 10:30 am. The food is delivered in hot carts and insulated containers.
Thermometers are calibrated weekly.
The following temperatures were taken:
milk bunkers: 40 f & 39 f Victory reach in cooler: 39 f chicken cesaer wrap: 41 f milk coolers in field house: 35 f &
39 f taco meat: 159 f chicken breast: 148 f Cres cor warmer: 163 f & 195 f

No violations observed during this inspection.
I recorded 200ppm of Oasis 146 in the final rinse of the 3-compartment sink.
Hand wash station
Temperatures recorded during the inspection:
Reach-in cooler - 40f
Milk cooler - 40f
Pizza dippers - 153f
Dipping sauce - 135f
Carrots - 160f

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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