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

Business Info

Restaurant: Orchard Lane Elementary School
Address: 2015 S. Sunnyslope Road, New Berlin, WI 53151
Phone: (262) 789-6500
Total inspections: 5
Last inspection: Jan 4, 2011

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Orchard Lane Elementary School, 2015 S. Sunnyslope Road, New Berlin, WI 53151 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 52.14.109.61 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 21 B**: Once sour cream or other prepackaged foods are opened, datemark the containers.
WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of potentially hazardous food is being held
for more than 7 days after preparation or opening of a commercial container. WI Food Code requires that potentially hazardous ready to eat
foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial container.
Violation 37 E: 3-305.11 Food Storage. Protect rolls, fruits, and other foods by using a sneeze guard or other means of protecting food from
contamination.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 46 H: Provide correct test strips for quat sanitizer.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
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 handwash sink, 2 compartment sink with diverter valve used as food prep sink and barrier is used between food and sink. Hobart
dishwasher with garbage disposal and diverter not present: 173 f on plate. Half pans are used to store and dispense food. Leftover food is
returned to Eisenhower Middle/High School. This food is placed in shallow pans and placed in the walk in cooler. The temperature is brought
done to 70 f within 2 hours and 40 f within 4 hours. If it is not used the next day at the middle/high school then it is date marked and
placed in the freezer. All food is then reheated to 165 f.
Shurguard quat sanitizer: over 400 ppm. Cut down on the sanitizer since there was over 400 ppm. Too much sanitizer can lead to taste and
odor issues on the dishes.
Hands must be washed when dishes are removed from dishwasher if the same person is handling the clean and dirty end. Do not dip hands in
sanitizer.
The following temperatures were taken:
Milk cooler: 30 f Kenmore freezer: -4 f Traulsen reach in cooler: 34 f turkey and gravey: 168 f mashed potato: 153 f
mixed vegetables: 175 f

**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash. If a faucet and diverter valve is installed on the overhead spray by the dish
machine then this can be used as an employee handwash sink.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.
Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper, plastic wrap, 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.

Employee handwash sink present. Two compartment food prep sink with diverter valve and faucet and barrier is used between sink and food.
Hobart hot temp dish machine without diverter valve or faucet: 167 on plate.
Food come from Eisenhower and leftover go back to Eisenhower.
Quat sanitizer used.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 33 f Kenmore freezer: 3 f Traulsen reach in cooler: 40 f gravy: 157 f
turkey/gravy: 166 f mashed potato: 146 f Crescor warmer: 156 f pea and carrots: 175 f
NOTES: Move detergents and sanitizers away from the food prep sink. The better place is the dirty end of the dish machine. Keep the
overhead spray hung at all times or get a new spray hose since it is in the rim of the sink. Test strips are needed for the quat sanitizer
(Shurguard).

Violation 37 I: 3-306.11 Food Display. Use sneeze guards, half pans, paper covering, aluminum foil 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 Fooleast 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 update with current food service director’s name.

2. Date the Plan was last reviewed by the Food Service Authority? June, 2008
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 & Calibrating Food Thermometers
2. Storing Food
3. Wiping Clothes
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: This district is working on this. There is a chart that the different foods that are served under each
process.
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: cooling/freezing/milk units & transport/serving log


Date:___10-9-09_______Date:__11-4-09____________ Date:__12-1-09__________
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.

Fran and Sue work at this school.
Employee hand wash sink and two compartment food prep sink with overhead spray and diverter valve and faucet. Barrier is used between food
and sink. Hobart dish machine with diverter valve and faucet and soap: 167 f on plate. The diverter valve and faucet at the dish machine
is used as employee hand wash sink between clean and dirty end of dish machine.
Food comes from Eisenhower High School. Leftovers are sent back to Eisenhower.
Shurguard quat santiizer: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
Kenmore chest freezer: 0 f milk cooler: 32 f Traulsen: 40 f CresCor warmers: 156 f & 152 f hot table: 180 f
cheese bread: 155 f

Violation 37 I: 3-306.11 Food Display. Whenever food is served or displayed the food must be protected from contamination. Some suggestions
are sneeze guards, paper, aluminum foil, plastic covering or half pans.
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.

Two compartment sink with diverter valve and faucet. One side is used for food prep and barrier is used between food and sink. Employee hand
wash sink present. Hobart dish machine with diverter valve and faucet: 167 f on plate. Shurguard plus quat sanitizer: 200 ppm wiping cloth
bucket. Test strips available.
Food comes from Eisenhower and leftovers are returned to Eisenhower.

The following temperatures were taken:
potatoes: 190 f sausage: 164 f CresCor warmers: 151 f & 149 f Traulsen reach in cooler: 39 f milk cooler: 33 f
Kenmore chest freezer: 11 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by the use of sneeze guards, half or full
pans, aluminum foil, 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.
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? October 22, 2008 NOTE: the current food service director name needs to
be added.
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. Handwashing
2. Washing & handling fresh fruits/vegetables.
3. No barehand contact when handling ready to eat
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. There is a chart
that lists the foods in each catergory.
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___x_ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: food transport sheets & milk cooler


Date:_____9-27-10_ Date:_____11-5-10_________ Date:_12-15-10___________
Temperatures monitored and recorded: Yes____x_ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments:

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.

Fran and Sue work at this school.
Employee hand wash sink. Two compartment food prep sink with overhead spray and diverter valve and faucet is used as food prep sink. Barrier
is used between food and sink. Hobart dish machine with diverter valve and faucet and soap: 174 f on plate. The diverter valve and faucet
at the dish machine is used as employee hand wash sink between clean and dirty end of dish machine.
Food comes from Eisenhower High School. Leftovers are sent back to Eisenhower.
Thermometers are calibrated monthly.
Shurguard quat sanitizer: Not set up. Test strips are needed for the quat sanitizer.
The following temperatures were taken:
milk cooler: 39 f Traulsen reach in cooler: 38 f chest freezer: -4 f taco meat: 153 f chicken tacos: 153 f
refried beans: 161 f

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Orchard Lane Elementary School to others? (optional)

Yes

  

No

Add photo of Orchard Lane Elementary School (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (52.14.109.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
SUNNY SIDE UP CAFE	New Berlin, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI
Kentucky Fried Chicken	Brookfield, WI
CICI'S PIZZA #857	West Allis, WI
KENTUCKY FRIED CHICKEN	Racine, WI

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