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Business Info

Restaurant: Meadow View - Okauchee Elementary School
Address: W360 N7077 Brown Street, Oconomowoc, WI 53066
Phone: (262) 560-8005
Total inspections: 6
Last inspection: Oct 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

This is a follow up on the low temperature dish machine and prep cooler.
14D) Low temperature dish machine, chlorine 50ppm
20A) Cold holding: 4-door cooler: cheese 41f

The 6 door cooler is not operating properly. I will reinspect this on or after 7 days from today.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Cover French fries and other food. Either provide sneeze guards, aluminum foil, 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.
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? 7/06
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. Employees eating and drinking in workplace.
2. Glove and utensil use.
3. Holding 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.
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__
There are recipes present that does give information concerning temperatures both cooking and holding.
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:__10-24-08________ Date:____12-16-08__Date:_____2-13-09_______
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.

2 compartment sink and a single compartment sink. Employee handwash sink. Single compartment sink by ovens used as food prep sink and
barrier is used between sink and food.
Bleach is used as sanitizer. Bleach in bottle is 100 ppm.
Thermometers calibrated on Mondays.
Low temperature chlorinator: 50 ppm and test strips available.
The following temperatures were taken:
chicken patty: 201 hamburger patty: 136 f warmers: 185 f and 148 f
Hobart freezer: 4 f Beverage Air: 34 f Milk coolers: 34 f and 36 f
The six door cooler: I checked different areas of the unit. The carrots were 44 f, ham was 45 f and the lettuce was 46 f.

The following temperatures were taken in the 6 door cooler:
ham: 37 f carrots: 36 f
Multiple thermometers have been placed in cooling unit to monitor temperatures.

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.

Serving: Beefy nachos, baked potatoes, fruit, salad.
Low temperature dish machine, 100ppm chlorine sanitizer + separate hand wash sink.
Temperatures recorded during inspection:
Cooler: 37f
Freezer: (-)1
Upright cooler: 34f
Baked potatoes: 190f
Beef: 186f
Milk coolers: 23f, 30f
* Sanitizer spray 200ppm chlorine sanitizer.
- Tops and crevices of dish machine need to be cleaned more frequently.
- No violations recorded during inspection.

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_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ 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.
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____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies:
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

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.

Chlorinator without diverter valve and faucet: 50 ppm. Wiping cloth bucket was 100 ppm. Test strips available. Employee hand wash sink
and designated food prep sink. Barrier is used between food and sink.
Thermometers calibrated on Monday.
The following temperatures were taken:
milk coolers: 35 f & 37 f Hobart reach in freezer: 9 f 6 door reach in cooler: 35 f Beverage Air reach in cooler: 37
f tomato soup: 184 f fish: 185 f hot box: 194 f

Equipment: Handwash sink, dish pre wash sink, chlorine dish machine 100 ppm on the plate, bleach spray bottle 100 ppm, food prep sink with
colander for separation and slop sink.
Notes: Observed proper glove use.
Reviewed temperature logs.
Temperatures taken during inspection:
Beverage Air cooler 38 f
Hobart freezer -3 f
Herrick 6 door cooler 38 f
*Chicken salad sandwich 47 f
Split pea and ham soup 172 f
** Shredded pork 69 f
Ham and cheese 176 f
Milk bunkers 37 f , 38 f
*Chicken salad came in yesterday at 38f . Sandwich assembled at 10:00AM and served at 11:40 AM with leftovers disposed of.
** Shredded pork delivered this morning and moved to freezer for rapid cool. 69 f at 11:00 AM.
Noon 60 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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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants