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Business Info

Restaurant: Magee Elementary School
Address: W313 S4134 Hwy. 83, Genesee Depot, WI 53127
Phone: (262) 968-6450
Total inspections: 5
Last inspection: Feb 7, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide a sneeze guard or other means to protect food from contaimination.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Four compartment sink present. Employee handwash sink at end of sinks. Hobart dishwasher with diverter valve and faucet and overhead spray:
163 f on plate. The diverter valve and faucet is used for handwashing between clean and dirty end of dishwasher. Barrier is used between
sink and food.
Oasis sanitizer: NSU. Test strips available. Thermometers calibrated.

The following temperatures were taken:
milk cooler: 37 f Continental reach in cooler: 38 f Beverage Air reach in freezer: 4 f
Artic air freezer: 0 f Corn: 203 f rice: 186 f taco meat: 208 f corn dogs: 185 f

38 I
Cover container of foods on salad bar or other displayed food by using sneeze guards, foil, plastic wrap or other means to protect food from
contamination.
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.

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Four compartment sink. Oasis quat sanitizer used: 200 ppm in wiping cloth bucket. Test strips available. Hobart hot temperature dishwasher
with overhead spray with diverter valve: 167 f on plate.
The following temperatures were taken:
milk cooler: 38 f Continental reach in cooler: 38 f Beverage Air reach in freezer: 15 f
Artic Air: -4 f hot table: 167 f taco meat: 154 f rice: 206 f corn: 186 f

Provide sneeze guards, half pans, or other means to protect food from contamination.
Violation 37 I: 3-306.11 Food Display.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.
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? 5-08 Need to put current food service directors name in.
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_____ 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. Using & calibrating thermometers
2. Holding potentially hazardous foods
3. Health & personal hygiene
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: A chart has all the menu items under the different processes. A recipe book is available with the 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 menu logs & dish machine


Date:__10-22-09_____ Date:____11-12-09__________ Date:__1-7-10__________
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____will have 3 inservices and visits are made to the schools
by the food service director
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.

Four compartment sink. The last sink is used as the food prep sink and barrier is used between food and sink. Hobart dish machine with over
head spray, diverter valve, and faucet: 165 f on plate.
Oasis 144 quat sanitzer: Not set up. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f Continental reach in cooler: 36 f Beverage air reach in freezer: 7 f Artic chest freezer: 0 f
Wittco warmer: 146 f steam table: 222 f Salisbury steak: 167 f corn: 190 f pizza: 154 f

Violation 37 I: 3-306.11 Food Display. When food is on the serving line it must be protected from contamination by using sneeze guards, half or
full pans, aluminum foil, and plastic wrap. Covering of the fruits and rolls are much improved.

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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Four compartment sink. The last sink is used as the food prep sink and barrier is used between food and sink. Hobart dish machine with
overhead spray, diverter valve, and faucet: 165 f on plate.
Oasis 144 quat sanitzer: Not set up. Test strips available.


Five thermometers calibrated monthly.
The following temperatures were taken:
Beverage Air reach in freezer: 3 f Continental reach in cooler: 34 f Artic Air freezer: 5 f milk cooler: 40 f
Wittco warmer: 154 f popcorn chicken: 158 f mashed potato: 154 f turkey & gravy: 166 f green beans: 181 f

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

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? 1/1/2011
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. Health and Personal Hygiene
2. Approved Food Source
3. Cleaning and Sanitizing Food Contact Surfaces
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: Production logs


Date:__11/12/2010_ Date:__10/15/2010__ Date:_11/3/2010_
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.

Four compartment sink. The last sink is used as the food prep sink and barrier is used between food and sink. Hobart dish machine with
overhead spray, diverter valve, and faucet: 172 f on plate.
Oasis 144 quat sanitizer: Not set up. Test strips available. Wiping cloths 300 ppm.

Observed proper glove use, hair restraints and hand washing.
Temperatures recorded:
Self-serve reach-in freezer (-9 F)
Self-serve reach-in milk cooler 38 F
Reach-in freezer (-3 F)
Reach-in cooler 27 F
Pizza Dippers 201 F, 155 F and 147 F
Potato 190 F
Sausage 144 F and 137 F
Marinara sauce 151 F
Apples 132 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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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