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Business Info

Restaurant: Mukwonago High School
Address: 605 W. School Road, Mukwonago, WI 53149
Phone: (262) 363-6200
Total inspections: 7
Last inspection: Mar 15, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink. Designate a sink that always will be used for employee handwash sink and one
that will always be used for food prep sink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C The turkey and ham subsandwiches:
53 f at 10:00 am then they were placed in walkin freezer until 10:20 am(first lunch). After first lunch they were placed in freezing unit.
(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.
Violation 37 I: 3-306.11 Food Display. Provide sneeze guards or other means to protect food from contamination. This is found throughout
serving area.
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.

A production kitchen is located at the high school which is separate from the cafeteria. This kitchen is only used for production and
provides food for the high school, middle school, and elementary schools.
2 employee handwash sinks. All cooking/prep areas have single compartment sinks used to store containers of sanitizer and deterget. The
produce area has a 2-compartment sink with garbage disposal and diverter valves on overhead spray hose. All sinks in kitchen have air gaps.
Hobart dishwasher present without diverter valve on overhead spray hose.
Bleach is used for sanitizer and had over 200 ppm of chlorine in it. Cut down on the bleach since it can lead to taste and odor problems on
dishes.
The following item is recommended:
Don't place hands in sanitizer instead of wahing hands after handling dirty dishes. Wash hands before handling clean dishes. Employee
handwash sink is present in bakery area. If a diverter valve with faucet on overhead spray hose is installed at the sinks before the
dishwasher then those sinks can be used as a employee handwash sink.
The following temperatures were taken:
produce walkin cooler: 35 f walkin cooler: 32 f thaw walkin cooler: 33 f walkin freezer: -2 f
bakery walkin cooler: 32 f bakery walkin freezer: -4 f ham: 38 f
HIGH SCHOOL CAFETERIA
Vicky Pagac Serv Safe Course 6-17-2013
Pamela Harris Serv Safe 6-17-2013
3 compartment sink. One of the sinks is used for food prep and barrier is used between food and sink. Hobart dishwasher: 164 f on plate.
One compartment sink before dishwasher with overhead spray and garbage disposal-no diverter valve.
The following temperatures were taken:
Hobart reachin coolers: 33 f, 35 f, and 36 f milk coolers: 39 f and 36 f ice cream freezer: 0 f
Gatorade reachin cooler: 37 f walkin freezer: 2 f Raetone reachin freezer: -2 f
Pizza: 209 f and 144 f steamtables: 290 f and 160 f mashed potatos: 178 f warmer: 158 f
corndogs: 153 f gravey: 152 f chicken sandwich: 135 f spicy chicken: 139 f
cheese burgers: 154 f

A sink has been designated for handwashing.
Ham subsandwiches: 44 f turkey/ham subsandwiches: 46 f combination subsandwiches: 48 f turkey subsandwiches: 44
The sandwiches are placed in walkin freezer after making them. They are placed out for students at 10:20 am and placed back in freezer after
each lunch period. The last lunch is at 12:30 pm and all left over sandwiches are disposed of. Usually sandwiches are made to order at last
lunch.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards 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.

Three comp sink with quat sinitizer - 200 ppm - test strips available - middle sink is food prep sink with barrier between food and sink.
High temp dish machine - 165 f on the plate
Employee hand wash sink with diverter valve and faucet
Temperatures taken during inspection:
Green beans 161 f , Lasanga 153 f ,
Milk cooler 39f and 40 f ,portable Warmer 140 f , Hobart reach in cooler 40 f , Victory freezer 4 f,
Salad bar leftover food disposed of.

Violation 37 I: 3-306.11 Food Display. Whenever food is displayed, provide sneeze guards, half pans, paper covering, 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.


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? 6-15-08
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. Personal hygiene
2. Precautions for ill employees
3. Controlling time & temperature during food prep.
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. The district is
working on recipes which will have CCP’s and process types on them. In Appendix A there are food temperatures guides for potentially hazardous
foods.
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:__10-1-09___________ Date:__9-29-09_________Date:_____12-3-09_______
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: None

E. Is an employee food safety training program in place: Yes___x__ No_____Food training is 3-4 times a year. The sign in sheet is
at the central kitchen at the high school. Employee training is very comphrensive.
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.

The high school kitchen is separate from the production. Three compartment sink present. Middle sink is designated as employee hand wash
sink. End sink and overhead spray prior to dish machine are used for food prep
sinks and barrier is used between food and sink. Hobart dish machine without diverter valve or faucet and prewash sink present before dish
machine: 174 f on plate.
Shurguard quat sanitizer is used: 200 ppm. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk coolers: both were 39 f walk in freezer: 4 f Hobart reach in cooler: 39 f Gatorade reach in coole: 39 f
Traulsen reach in cooler: 39 f CresCor warmer: 232 f & 158 f Ravioli: 166 f warmer: 134 f slides: 138 f & 151 f
cream of broccoli soup: 165 f pizza: 175 f & 135 f cheese burgers: 139 f chicken sandwich: 136 f
NOTE: Shelves are starting to rust in the 3 door Hobart reach in cooler.
The production kitchen is separate from the high school. Food is prepared for the high school, middle school, and elementary schools. 2
employee handwash sinks. All cooking/prep areas have single compartment sinks used to store containers of sanitizer and detergent. The
produce area has a 2-compartment sink with garbage disposal and diverter valves on overhead spray hose. One side is used for food prep and the
other sink has sanitizer. Barrier is used between food and sink. All sinks in kitchen have air gaps. Hobart dishwasher present without
diverter valve on overhead spray hose: Not set up. If a diverter valve and faucet is installed then this faucet can be used as an employee
hand wash sink. Cart washing area is available.
The following temperatures were taken:
produce walk in cooler: 39 f cooler: 38 f thaw walk in cooler: 37 f walk in freezer: 14 f

Violation 37 I: 3-306.11 Food Display. When food is served on the line it must be protected from contamination by using some of the following
methods: sneeze guards, half or full pans, plastic wrap, aluminum foil, or paper.
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.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers. When cookies or other food are prepackaged provide an ingredient list. A
label can be provided or have the list of ingredients available with the food service employee.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

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.

There is a production kitchen in the same building as the high school. It provides food for all the schools in the district.
Production kitchen
2 employee hand wash sinks, cart washing area, and there are sinks located in the work areas that are used to store sanitizing and wash
buckets. There are two sinks used as food prep. One of the sinks has an overhead spray with diverter valve, faucet, and garbage disposal.
Barrier is used between food and sink. Hobart dish machine without diverter valve and faucet: 161 f on plate.
Bleach is used as sanitizer: greater than 200 ppm. Cut down on the amount of bleach used.

Thermometers calibrated monthly.
The following temperatures were taken:
walk in coolers: 39 f , 37 f, & 39 f walk in freezer: 3 f bakery walk in cooler: 39 f bakery walk in freezer: 6 f
NOTE: Move the Shurguard sanitzer since it is dispensing over a food prep sink.
High School Kitchen
Prewash sink and overhead spray without diverter valve and faucet prior to Hobart dish machine: 164 f on plate. Three compartment sink
present. One sink is used as employee hand wash sink and the middle sink is used as food prep sink. Barrier is used between food and sink.
Thermometers are calibrated monthly.
The following temperatures were taken:
ice cream freezer: 2 f milk cooer: 36 f & 38 f walk in freezer: 13 f Hobart reach in coolers: both were 36 f
Traulsen reach in cooler: 40 f pizza: 176 f steam table: 194 f CresCor warmers: 262 f & 163 f & 155 f pizza: 173
f chicken tenders: 163 f burger: 155 f chicken sandwich: 136 f

A phone call was received from school nurse, Laura Heidelmeier, on October 5, 2010. An investigation was conducted on October 6, 2010 since 3
students were ill. A parent said thay they had all eat lunch together on Friday Oct ober 1, 2010. All three students ate chicken nuggets.
They also had stood in line and ate together. One of the students became ill at 7:30 pm and vomited three times. She did not have a fever
or headache. She felt better in 2 hours. The parent called the school on October 4, 2010.
A routine inspection had been conducted at the school on September 28, 2010.
None of the food service employee had been ill during this time.
I met Pam Harris, food service director, on October 6, 2010. We discussed how many chicken nuggets were served, heated, and stored. Parkview
Middle School also served chicken nuggets that day. The high school served 730 servings. There are 6 nuggets in each serving. The chicken
nuggets were held to 145 f. The walk in freezer was at the correct temperature. Parkview served 355 servings. The production kitchen sends
the chicken nuggets to the high school and middle school frozen.
The chicken nuggets were delivered in June. 48 cartons were delivered and so far they have used 37 cartons.

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?
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.

The following temperatures were taken in the production kitchen:
walk in coolers: 38 f & 38 f & 35 f walk in freezer: 5 f bakery walk in cooler: 38 f bakery walk in freezer: 6 f


The following temperatures were taken at the high school kitchen:
Hobart reach in cooler: 41 f & 36 f Traulsen reach in cooler: 41 f ice cream freezer: 2 f milk coolers: 38 f & 36 f
walk in freezer: 4 f CresCor hot boxes: both were 200 f potato patty: 143 f hamburger: 147 f chicken patty sandwich:
140 f broccoli & cheese soup: 168 f tator tots: 140 f pizza: 145 f
The school uses time as temperature for the sub sandwiches and salad bar.

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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:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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