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Business Info

Restaurant: Nature Hill Intermediate School
Address: 850 North Lake Road, Oconomowoc, WI 53066
Phone: (262) 569-4940
Total inspections: 4
Last inspection: Oct 21, 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? 2006
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No__x___
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No___x__
(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. Handwashing
2. Machine Ware Washing: High Temperature
3. Use of Thermometers
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:__10-6-08_________Date:____12-15-08________ Date:____2-24-09________
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_____ No__x___Not in binder

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 sinks are located in the dish area, food prep area, and serving line. Two compartment sink with employee handwash sink with
air gap, diverter valve, and faucet. Barrier is used between food and sink. Insigner dishmachine with overhead spray: 165 f on plate.
Bleach is used as sanitizer: 100 ppm. Test strips available.

The following temperatures were taken:
walk in cooler: 37 f walk in freezer: 0 f milk cooler: 29 f display cooler: 30 f ice cream freezer: 12 f Traulsen
reach in cooler: 40 f salad/sandwich prep cooler: 39 f
Slides: 144 f Traulsen warmer: 138 f Hatco Glo Ray: 156 f corn dogs: 179 f chicken patty sandwich: 161 f macaroni
and cheese: 166 f

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.
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.
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.

High temperature machine, 164f final plate temperature + 3-separate handwash sinks +2 compartment food prep sink(air gap)+mop/utitily sink.
Serving: 10:45am; Taco bar, turkey sandwiches, breadsticks and sauce, salad, fruit.
Temperatures recorded during inspection:
Nacho cheese: 150f
Rice: 158f
Beef: 163f
Refried beans: 154f
Self serve cooler: 37f
Milk cooler: 33f
Ice cream treats freezer: 8f
Chicken sandwich: 135f, 136f
Upright prep cooler: 40f
Walk-in cooler: 37f
Walk-in freezer: (-)10f
* Keep a thermometer in upright hot hold unit.

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? 2006
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ Nox_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No__x___
(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. Reheating leftovers
2. Handwashing
3. Storage of dry, refrigerated & frozen food
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. Instead of using
numbers they use G, Y, & R.
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 recipe book that has the heat, cold, & hold CCP.
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 log & dish machine
Date:10-5-09_________Date:_____3-2-10_________ Date:____3-19-10________
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_____
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.

Kitchen: Two compartment food prep sink and barrier is used between food and sink. Employee hand wash sink present.
Dish room: Employee hand wash sink and Insinger dish machine: 165 f on plate.
Front counter area: Employee hand wash sink.
Bleach is used as sanitizer: NSU. Test strips available.
Thermometers are calibrated twice a month or whenever it is dropped.
The following temperatures were taken:
milk cooler: 39 f deli cooler: 33 f ice cream freezer: -6 f turkey: 40 f walk in cooler: 35 f walk in
freezer: 9 f Traulsen reach in cooler: 39 f slides: 153 f cheeseburger: 140 f pizza: 156 f cream of
mushroom soup: 153 f Traulsen warmer: 143 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.

High temperature machine, 164f final plate temperature + 3-separate handwash sinks +2 compartment food prep sink(air gap)+mop/utitily sink.
Gloves available for handling ready-to-eat foods.
Temperatures recorded during inspection:
Hot hold unit: 158f
Cooler: 41f
Cheese potatoes: 190f
Eggs: 200f
Ice cream treats freezer: 1f
Self serve display cooler: 50f (air), yogurt 35f, cut melons 39f
Milk cooler: 29f
Walk-in cooler: 33f
Walk-in freezer: (-)1f
* Self serve cooler was on a defrost cycle and was 34f at the end of inspection.
Note:
3-403.10 Reheating for Immediate Service.
Cooked and refrigerated FOOD that is prepared for immediate service...such as a roast beef sandwich au jus, may be served at any temperature.
- No violations recorded during inspection.

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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
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants