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Business Info

Restaurant: New Berlin West Middle & High School
Address: 18695 W. Cleveland Avenue, New Berlin, WI 53151
Phone: (262) 789-6570
Total inspections: 6
Last inspection: Mar 9, 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. An employee handwash sink must be designated and can only be used for
handwashing. It cannot have any prewashing dishes or storing of dishes in them.
(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.
Violation 37 I: 3-306.11 Food Display. Provide sneeze guards or other means to protect food from contamination. Half covers are acceptable.
Provide deli paper, tongs, or other means to dispense cookies or other food.
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 53 Q: 6-501.11 Repairing. Repair metal strip at entry way of walk in cooler since it is loose. The door of walk in cooler is
starting to peel.
The PHYSICAL FACILITIES shall be maintained in good repair.
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.

2-2 compartment sinks with overhead spray, faucet and diverter valve. Hobart dishwasher with diverter valve, faucet, overhead spray, and
sinks: 161 f on plate. Single compartment sink present.
Shurguard sanitizer quat: 200 ppm. Test strips available.
Wood cutting table in production area but when cutting food a cutting board is placed over the wood surface.
Note: Don't dip hands in sanitizer when doing dishes.
The following temperatures were taken:
Ice cream freezer: -9 f Traulsen reach in cooler: 37 f Frigidaire freezer: 2 f
milk cooler: both were 37 f Beverage Air freezer: 0.9 f walkin cooler: 36 f
walk in freezer: -4f
Metro hotbox: 145 f chicken sandwich: 137 f CreCor hotbox: 145 f steam table: 145 f
chicken out of oven: 179 f chicken nuggets: 143 f

Employee handwash sinks are designated. Single compartment sink and 2 compartment sin ala carte side will be used for employee handwash
sinks.

Critical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
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.

Food prep sink not used. Most vegetables are now arriving precut. A four inch strainer pan is used to wash fruits and vegetables.
Two compartment sink present with garbage disposal, diverter valve and faucet. One side is suppose to be used for employee handwash sink and
the other sink is suppose to be used for prewash sink. However, there were pans in the employee hand wash sink. Cross contamination could
occur so remove the soap and handtowels from this sink and use the sink only forl dishwashing.
Employee hand wash sink present. Two compartment sink with overhead spray, diverter valve, and faucet. present and one side is used for
dishwashing and the other side is used for employee hand wash sink.
Hobart dish machine with overhead spray, faucet , diverter valve, and hand soap: 160 f on plate. This faucet is used as employee hand wash
sink between clean and dirty end of dish machine.
Shurguard quat sanitizer: 400 ppm. Cut down on the sanitizer. It appears that one half cap is needed. Test strips available.
Thermometers are calibrated monthly.

The following temperatures were taken:
milk coolers: 38 f & 36 Traulsen reach in cooler: 36 f Frigidaire freezer: 1 f walk in freezer: 9 f walk in cooler:
34 f Beverage reach in freezer: 6 f ice cream freezer: 9 f
chicken patty: 167 f spicy chicken sandwich: 138 f spicy chicken patty: 156 f
Crescor Warmer: 147 f Metro hot box: 140 f green beans: 158 f tator tots: 138 f

Violation 37 I: 3-306.11 Food Display. Whenever cookies, tator tots, vegetables or other food are displayed they must be protected from
contamination by using sneeze guards, half pans, or other means to protect food from the 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? 10-08 Update with current food service directors name.


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. Using Time as Public Health Control for Potentially Hazardous Foods
2. Transporting Food to Satelitte Kitchen
3. Reheating Potentially Hazardous 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___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: District is working on this. There is a chart of foods under the different processes.
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: Food & dish machine log.


Date:_______12-4-09_____Date:____10-23-09__________Date:__12-4-09__________
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_____
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 is present. There are two 2-compartment sinks with overhead sprays with diverter valve and faucets. One of the sinks
have a garbage disposal. Hobart dish machine with diverter valve and faucet: 161 f on plate. The diverter valve and faucet is used as
employee hand wash sink between clean and dirty end of dish machine.
Shurguard is used as sanitizer: Not set up. Test strips available.
Thermometers calibrated montly.
The following temperatures were taken:
ice cream freezer: 16 f Beverage Air: 11 f walk in freezer: 7 f Traulsen reach in cooler: 37 f walk in cooler: 40
f Metro hot box: 155 f spicy chicken sandwich: 137 f chicken patty: 151 f mixed vegetables: 163 f ribs:
165 f
NOTE: The students were using their hands to take cookies even though tongs were available. It is recommended that a sign be made to
encourage them to use the tongs.

Violation 37 I: 3-306.11 Food Display. Food on the serving line must be protected from contamination by using sneeze guards, half pans,
aluminum foil, paper, or plastic wrap.
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 49.1 A: Repair leaky hot water faucet on the overhead spray of dishwasher. 5201.11 Plumbing System Constructed and Repaired with
Approved Materials. Water faucets must not leak and must be repaired in compliance with the state of Wisconsin Plumbing Code.
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.

Employee hand wash sink is present.
There are two 2-compartment sinks with overhead sprays with diverter valve and faucets. One of the sinks has a garbage disposal. The other
two-compartment sink has one side is being used as an employee hand wash sink and the other as food prep sink. Sinks are designated to their
use. Barrier is used between food and sink.
Hobart dish machine with diverter valve and faucet: 162 f on plate. The diverter valve and faucet is used as employee hand wash sink between
clean and dirty end of dish machine.
Shurguard is used as sanitizer: Not set up. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk coolers: 36 f & 40 f & 36 f ice cream freezer: -7 f Beverage Air freezer: 0 f walk in cooler 36 f walk
in freezer: 8 f Traulsen reach in cooler: 36 f meatballs: 170 f ribwich: 160 f spicy chicken patty: 161 f
hamburger: 149 f metro hot box: 139 f & 199 f popcorn chicken: 148 f cheeseburger: 136 f rice: 142 f

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.

Thermometers calibrated monthly.
The following temperatures were taken:
Frigidaire freezer: 15 f Traulsen reach in cooler: 34 f milk cooler: 37 f & 36 f walk in freezer: 16 f walk in cooler:
39 f Beverage Air reach in freezer: 4 f ice cream freezer: 12 f Metro hot boxes: 156 f& 140 f chicken dumpling: 180 f
macaroni and cheese: 146 f
Cres Cor hot box: 157 f hamburger patty: 169 f cheeseburger: 137 f hamburger sandwich: 138 f rice: 146 f
stir fry beef: 154 f green beans: 162 f tritators: 146 f chicken patty: 177 f chicken patty sandwich: 156 f
pizza: 139 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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