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Business Info

Restaurant: North Shore Middle School
Address: 800 North Shore Drive, Hartland, WI 53029
Phone: (262) 369-6767
Total inspections: 4
Last inspection: Dec 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The rib sandwiches were 120 f and the meatball subs were 113 f. They were placed in the oven and heated up again. When they were
placed back on the line they were 138 f.
**CDC Risk Factor Violation 19 A_ HOT 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.
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? Needs to be 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_____ 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. Health and personal hygiene
2. Storing and using chemicals
3. Reheating potentially hazardous 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.
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__x__ N/A____
Each Process Identifies: Some recipes have the CCP on them. It is my understanding that they going to work on this.
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:____2-20-09______ Date:__1-8-09_______ Date:__10/27/08__________
Temperatures monitored and recorded: Yes____x_ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____NA
Comments: None needed.

E. Is an employee food safety training program in place: Yes_____ No____x_
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.

Kitchen
Employee handwash sink present. 2 compartment sink with overhead spray and garbage disposal and air gap. Large one compartment sink with air
gap. Small one compartment sink with air gap. Barrier is used between sink and food.

Dishroom:
Three compartment sink with prewash sink with overhead spray, garbage disposal, with diverter valve, and faucet. This sink is used an
employee handwash sink. Hobart dishwasher has prewash sink with overhead spray without diverter valve and faucet: 166 f on plate.
.
The following temperatures were taken:
milk cooler: 33 f 2 door cooler: 36 f ice cream freezer: 9 f Pepsi cooler: 35 f
McCall reach in cooler: 39 f walk in freezer: 10 f walk in cooler: 36 f
chicken patty: 154 f pizza: 162 f calzone: 137 f egg drop soup: 169 f
chicken chili: 172 f
chicken noodle soup: 176 f taco meat : 187 f green beans: 167 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.

Lunch is served at 11:14 am.
Several food prep sinks located throughout kitchen. Employee hand wash present.
Dish room: Prewash sink with prewash sink, garbage disposal, diverter valve and faucet. Hobart dish machine without diverter valve valve or
faucet: 169 f on plate.
Oasis 146 quat sanitizer used: 200 ppm. Test strips available.
NOTE: Whenever food items such as rice krispie bar are packaged then either provide an ingredient label or have the ingredient available such
as in a notebook.
The following temperatures were taken:
Blue bunny freezer: 0 f deli cooler: 39 f Pepsi reach in cooler: 36 f McCall reach in cooler: 39 f walk in cooler:
36 f walk in freezer: 0 f steam table: 138 f Metro hot box: 179 f tator tots: 187 f pizza: out of oven was
195 f on serving line: 148 f calzoni: 193 f vegetable soup: 165 f hot dog: 159 f chicken patty: 141 f
taco meat: 158 f egg cheese omelet: 164 f

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? 4-25-07
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. Serving temperatures
2. Using suitable when handling ready-to-eat foods
3. Washing hands
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: A recipe book is available that has the CCP on them for heating and hold,
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 record
Date:___12-11-09__________Date:__2-4-10____________Date:_4-14-10___________
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: Employee hand wash sink. Small one compartment sink, large one compartment sink, two compartment sink with diverter valve and
faucet are used as food prep sinks. Barrrier is used between food and sink.
Dish room: prewash sink without diverter valve prior Hobart dish machine: 170 f on plate. Three compartment sink with prewash spray with
diverter valve, faucet, and soap. This sink is used as employee hand wash sink.
Oasis 146 sanitizer: 300 ppm. Test strips available.
Thermometers calibrated weekly.
The following temperatures were taken:
rice: 166 f pizza: 137 f chicken noodle soup: 179 f egg drop soup: 180 f chili: 167 f chicken patty: 146 f
taco mat: 175 f cheeseburger: 145 f Metro hot box: 170 f display cooler: 40 f milk cooler: 39 f McCall
reach in cooler: 36 f walk in cooler: 40 f walk in freezer: 11 f Pepsi cooler: 38 f

Kitchen: Employee hand wash sink. Small one compartment sink, large one compartment sink, two-compartment sink with diverter valve and
faucet are used as food prep sinks. Barrier is used between food and sink.
Dish room: prewash sink without diverter valve prior Hobart dish machine: 170 f on plate. Three compartment sink with prewash spray with
diverter valve, faucet, and soap. This sink is used as employee hand wash sink.
Oasis 146 sanitizer: 200 ppm. Test strips available.
Thermometers calibrated weekly.
The following temperatures were taken:
Metro hot box: 150 f steam table: 139 f pizza: 179 f calzone: 177 f chicken sandwich: 135 f chicken patty: 176
f marinara sauce: 158 f meat sauce: 158 f Alfredo sauce: 155 f turkey sausage links: 149 f Pepsi reach in
cooler: 33 f walk in cooler: 36 f walk in freezer: 2 f 2 door deli cooler 39 f McCall reach in cooler: 34 f
milk cooler: 39 f ice cream freezer: -12 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
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants