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Business Info

Restaurant: Lowell Elementary School
Address: 140 N. Grandview Blvd., Waukesha, WI 53188
Phone: (262) 970-1900
Total inspections: 4
Last inspection: Nov 22, 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? Letter not present
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. Cooling of food
2. Disposable gloves
3. Receiving & storage
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:_1-06-09___________Date:___2-24-09_________ Date:__11-10-08__________
Temperatures monitored and recorded: Yes__x___ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments:

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 sink and 3-compartment sink. Barrier used between food & sink. Iodine used for sanitizer: 12.5 ppm. Test strips
available.
Food comes at 10:00 am from West, is delivered in hot carts, and insulated containers. Trays are washed at Butler. Lunch served at 11:40 am.

The following temperatures were taken:
Victory reach in cooler: 39 f Victory reach in freezer: 18 f milk cooler: 38 f
milk bunkers: 36 f & 39 f
chicken nuggets: 153 f pork rib: 173 f taco meat: 164 f green beans: 157 f

Violation 37 I: 3-306.11 Food Display. When hot dogs or other food are out there must be protected from contamination by using half pans,
paper, sneeze guards, aluminum foil. This was corrected before I left.
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.
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. Iodine is used as sanitizer: 12. 5 ppm.
Test strips available.
Some of the food is cooked onsite and at West High. Food arrives at 9:30 am in hot carts and insulated containers. Lunch
served at 11:40 am. Trays washed at Butler.
Thermometers are calibrated daily.
The following temperatures were taken:
Victory reach in cooler: 38 f Victory reach freezer: 4 f Italian wrap: 40 f milk cooler: 37 f milk bunker: 40 f
Good Humor freezer: 4 f Alto Sham: 152 f sausage: 176 f hot dogs: 180 f CresCor warmer: 143 f

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. Employee hygiene
2. Hot foods
3. Cold 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 are recipes
present that have 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 temperatures on front page and the back page has the CCP and the
required 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 logs
Date:___2-8-10__________ Date:_12-1-09_______Date:____9-22-09________
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. Barrier is used between sink and food. Iodine is used as sanitizer: 12.5 ppm.
Thermometers are calibrated daily.
Some of the food is prepared onsite and some is prepared at West High. The food comes in a heated cart and insulated container. Lunch is
served at 11:40 am. Trays are washed at Butler.
The following temperatures were taken:
hamburger: 159 f Alto sham warmer: 179 f sausage: 150 f mozzarella dippers: 150 f Victory reach in cooler: 41 f
Victory reach in freezer: 7 f milk cooler: 39 f milk bunkers: 39 f & 38 f

Three compartment sink and employee hand wash sink. Iodine is used as sanitizer: 12.5 ppm.
Some of the food is prepared onsite and some of the food is prepared at West. Food arrives in hot carts and insulated containers. Trays are
washed at Butler.
Thermometer calibrated daily.
The following temperatures were taken:
Alto Sham hot box: 150 f corn: 185 f corn dog: 168 f chicken noodle soup: 170 f ice cream freezer: 2 f
Victory reach in cooler: 41 f Victory reach in freezer: 187 f milk cooler: 40 f milk bunkers: 37 f & 40 f
turkey/cheese wrap: 41 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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