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Business Info

Restaurant: Norris Adolescent Center
Address: W247 S10395 Center Drive, Mukwonago, WI 53149
Phone: (262) 662-5900
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? Various dates done by manager
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. Cleaning & Sanitizing Food Contact Surfaces
2. Washing fruits & vegetables
3. Cleaning & sanitizing food contact surfaces
List the missing components for each SOP reviewed. None missing
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____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:
Menus & dish machine

Date:_____10-5-08_______ Date:__1-23-09______ Date:_4-22-09___________
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____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.
All aspects of HACCP is excellent

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 sink present. Two compartment food prep sink with air gap and barrier is used between food and sink. Three compartment
sink used for manual dishwashing.
Quat saniitzer: 400 ppm. Keep the sanitizer at 200 ppm. Chlorine in wiping cloth bucket: over 200 ppm. Keep at 100 ppm. Test strips
available for both sanitizers. Hobart dishmachine with diverter valve and faucet: 160 f on plate.
The following temperatures:
meat sauce: 206 f beans; 188 f pasta salad: 26 f tuna salad: 27 f
cottage cheese: 28 f walk in cooler; 37 f walk in freezer: 6 f millk cooler: 28 f

High-temperature dish machine with pre-wash sink - 177f final rinse plate temperature + three-compartment sink - Oasis quat sanitizer - 200ppm
+ two-compartment food prep sink + seperate handwash sink. Chlorine in bucket - 200ppm
Temperatures taken during inspection
Milk cooler 33 f , Kitchen Traulsen cooler 35 f , Walk in cooler 30 f , walk in freezer -6 f
Salad bar beets 41 f , serving line taco meat 201 f , rice 200 f , corn 162 f
No violations noted 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? Yes
2. Date the Plan was last reviewed by the Food Service Authority? Review frequently and updated.
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. Service temperatures
2. Preventing contamination at food bars
3. Cooking 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. The process numbers are
on the recipes.
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: The CCP’s are on recipes.
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 temperature record & dishwasher
Date:______10-18-09_______ Date:____2-17-10__________ Date:3-18-10____________
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.

Employee hand wash sink. Two compartment food prep sink with barrier is used between food and sink. Three compartment sink used for
dishwashing. Hobart dish machine with diverter valve and faucet: 169 f on plate.
Bleach used in wiping cloth bucket: over 200 ppm. Try to keep at 100 ppm. Test strips available.
Oasis 144 quat sanitizer in sink: 200 ppm. Test strips available.
The following temperatures were taken:
walk in freezer: 6 f walk in cooler: 37 f hamburger: 184 f corn: 186 f pasta salad: both were 40 f milk:
40 f Traulsen reach in cooler: 37 f

High-temperature dish machine with pre-wash sink - 164f final rinse plate temperature + three-compartment sink - Oasis quat sanitizer - 200ppm
+ two-compartment food prep sink + seperate handwash sink. Chlorine in bucket - 200ppm
Temperatures taken at time of inspection:
Traulsen cooler - 41f, Roast beef - 186f, Chicken bruchetta - 190f, Broccoli - 160f, Potato salad on salad bar - 38f, Walk-in cooler - 34f,
potato casserole made / cooled today - 41f , Walk-in freezer - (-)4f, Milk cooler - 36f
NO VIOLATIONS NOTED AT TIME OF 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