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Business Info

Restaurant: Horning Middle School
Address: 2000 Wolf Road, Waukesha, WI 53186
Phone: (262) 970-3300
Total inspections: 4
Last inspection: Dec 8, 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__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 and serving of food
2. Handwashing
3. Sanitizers
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:
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:1-21-09_______ Date:__12-1-08____________ Date:11-7-08____________
Temperatures monitored and recorded: Yes____x_ No_____
Temperature Record Accurate and Consistent: Yes____x_ No_____
Corrective Actions Documented: Yes____x_ 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.

Three compartment sink for dishwashing. Mikroclene used as sanitizer: 12.5 ppm.
Two compartment sink used for food prep sink and barrier is used between food and sink.
Employee handwash sink present.
Hobart dishwasher without diverter valve and facuet: 163 f on plate
Horning is a base kitchen for satlellite schools. Food is placed in hot boxes and cold boxes. Ice pillows are also used.
The following temperatures were taken:
walk in freezer: 11 f walk in cooler: 36 f Traulsen reach in cooler: 36 f Herrick reach in cooler: 26 f Victory reach in
freezer: 17 f Pepsi cooler: 32 f Tropicana cooler: 36 f
top loading freezer: 10 f and -7 f Ice cream freezer: 7 f Pure reach in cooler: 36 f
Hot box to Hadfield school: 158 f Crescor hot box: 165 f meatballs out of oven: 203 f
chicken nuggets out of oven: 211 f steam table: 162 f and 158 f slides: 154 f
Alto-shaam: 150 f pizza: 192 f taco meat: 182 f hamburger: 161 f corn: 175 f

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.

Horning is a base kitchen for the satilitte schools. Food is delivered by using hot boxes and insulated containers. Ice pillows are also
used.
Two compartment sink is used for food prep. sink. Barrier is used between food and sink. Three compartment sink is used for dishwashing.
Iodine is used for sanitizer: 12. 5 ppm.
Test strips available.
Hobart dish machine without valve or faucets but has 2 overhead spray hose: 164 f on plate.
Thermometers are calibrated daily.
The following temperatures were taken:
Hadfield hot cart: 165 f chicken tetrazinni: 176 f CresCor: 188 f pizza: 175 f & 155 f carrots: 161 f
potatoes: 200 f Alto Sham: 166 f hamburgers: 186 f & 175 f tomato soup: 175 f grilled cheese: 176 f slides:
164 f taco meat: 183 f beef barley soup: 180 f chicken for burrito: 182 f peas: 145 f
Tropicana reach in coolers: both were 37 f Victory reach in freezer: 14 f walk in cooler: 33 f
walk in freezer: 11 f Herrick reach in cooler: 37 f Traulson reach in cooler: 34 f top loading freezer: 7 f & -18 f
NOTE: The over head spray hoses need to be replaced since the end of the hoses are in the sink.

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____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. Receiving & storage
2. Hot foods
3. Employee sanitation
List the missing components for each SOP reviewed. 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. Entrees recipes are
available and the process numbers 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: The daily production log has recommended and minimum temperatures on them. It has the corrective actions
for hot, cold, and cooling foods.
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:___11-6-09__________ Date:___2-9-10__________Date:___9-25-09_________
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.

This a production kitchen and prepares food for elementary schools. Food is delivered in hot carts and insulated containers.
Employee hand wash sink present. Two compartment sink is used for food prep and a barrier is used between food and sink. Three compartment
sink is used for dishes. Hobart dish machine without diverter valve: 160 f
Quat 146 sanitizer is used: 400 ppm. Test strips available.
Thermometer calibrated daily.
The following temperatures were taken:
walk in cooler: 34 f walk in freezer: 17 f chest freezers: both were -6 f Traulsen reach in cooler: 38 f
Tropicana reach in coolers: 37 f & 36 f Herrick reach in cooler: 36 f Victory 3 door freezer: 16 f ice cream freezer: -5
f Mr. Pure reach in cooler: 36 f
Slides: 149 f taco meat: 186 f spaghetti sauce: 172 f corn : 173 f salisbury steak: 154 f pizza:
147 f mashed potato: 174 f
NOTE: Repair overhead spray since it is leaking.

Horning is a base kitchen for the satellite schools. The food is delivered by using hot boxes and insulated containers. Ice pillows are also
used.
Two compartment sink is used for food prep. sink. A barrier is used between food and sink. Three compartment sink is used for dishwashing.
Employee hand wash sink also present. Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Hobart dish machine without valve or faucets but has 2 overhead spray hoses: 167 f on plate.

Thermometers calibrated daily.
The following temperatures were taken:
walk in cooler: 14 f walk in cooler: 39 f Tropicana reach in cooler: 39 f Herrick reach in cooler: 35 f Life
water reach in cooler: 33 f Ham sub sandwich: 41 f chest freezers: -9 & 3 f ice cream freezer: -5 f Pure reach
in cooler: 34 f slides: 143 f Alto sham: 145 f & 167 f pizza: 159 f & 167 f chicken sandwich: 143 f turkey
burger: 170 f & 168 f taco meat: 184 f Alfredo sauce: 188 f spaghetti sauce: 191 f diced chicken: 158 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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