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Business Info

Restaurant: Park View Middle School
Address: 930 N. Rochester Street, Mukwonago, WI 53149
Phone: (262) 363-6292
Total inspections: 5
Last inspection: Feb 9, 2011

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100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards 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, Hobart dishwasher with soap dispenser on faucer and diverter valve: 161 f on plate. Prewash sink present before
dishwasher. Food prep sink with air gap and uses barrier between food and sink. Mop sink present.
Shurgurard quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated.
The following temperatures were taken:
Hobart reach in cooler: 40 f and 35 f milk coolers: 39 f and 36 f Hobart reach in freezer: 0 f
Gravey: 159 f mashed potato: 142 f mixed vegetables: 146 f and 150 f pizza: 140 f
Mini corn dogs: 184 f fish sticks: 200 f metro hot box: 170 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, plastic wrap, paper 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.
Violation 37 M: 3-306.13 Consumer Self-Service Operations.C Provide tongs, spatulas, or other means to protect pre made sandwiches such as
cheeseburgers, hamburgers, or other food from contamination.
(A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does
not apply to:
(1) CONSUMER self-service of READY-TO-EAT FOODS at buffets or salad bars that serve
FOODS such as sushi or raw shellfish;
(2) Ready-to-cook individual portions for immediate cooking and consumption on the
PREMISES such as CONSUMER-cooked MEATS or CONSUMER-selected ingredients for Mongolian barbecue; or
(3) Raw, frozen, shell-on shrimp or lobster.
(B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that
protect the FOOD from contamination.
(C) CONSUMER self-service operations such as buffets and salad bars shall be monitored by
FOOD EMPLOYEES trained in safe operating procedures

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 and mop sinks present. Prewash sink present before dish machine. Hobart dish machine with overhead spray, diverter
valve, faucet, and soap: 165 f on plate. Food prep sink with air gap. Barrier is used between food and sink.
Shurguard quat sanitizer: 200 ppm. Test strips available.
The following temperatures were taken:
Cheese & broccoli: 141 f & 135 f pizza: 187 f hot cart: 145 f hot table: 204 f chicken sandwich: 143 f hamburger:
136 f metro hot cart: 140 milk coolers: both were 40 f Hobart reach in coolers: 39 f & 37 f HObart reach in freezer:
9 f
NOTE: It is recommended that the hand soap and hand towels be removed by the food prep sink so employees can not
use this sink to wash their hands in.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, paper or plastic covering, aluminum foil, half pans, 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.

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? 6-15-08
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. Storing food
2. Serving food
3. Preventing contamination at food bars.
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: Appendix A has food temperatures for menu items that are potentially hazardous and CCP limits are on them.
The district is developing a recipe book with CCP on them.
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: Internal temperature log & cooler


Date:____12-18-09___ Date:__1-14-10___________Date:_____9-15-09_______
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.

Kitchen area: Food prep sink with air gap. Barrier is used between food and sink. Soap has been removed from this area. Employee hand
wash sink also present.
Dish room: mop sink, 2 prewash sinks with one having the diverter valve and faucet prior to the Hobart dish machine: 163 f on plate.
Shurguard quat sanitizer: 200 ppm. Test strips available.
NOTE: The shelves in the gray Hobart reach in cooler is starting to rust.
The thermometers calibrated monthly.
The following temperatures were taken:
milk coolers: both were 40 f Hobart reach in freezer: 7 f Hobart reach in cooler: 38 f & 41 f taco meat: 182 f corn:
180 f & 184 f rice: 189 f hot box: 160 f CresCor warmer: 145 f chicken sandwich: 155 f Mukrib sandwich: 150 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by using sneeze guards(portable or
permanent), half or full pans, paper, aluminum foil, or plastic.
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.

Kitchen area: Food prep sink with air gap. Barrier is used between food and sink. Employee hand wash sink also present.
Dish room: mop sink, 2 prewash sinks with one having the diverter valve and faucet prior to the Hobart dish machine: 162 f on plate.
Shurguard quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk coolers: 40 f & 39 f Hobart reach in cooler: 36 f Hobart reach in freezer: 8 f Metro warmer: 155 f hot
beef: 148 f warmer: 187 f cheese quesadilla: 183 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by using sneeze guards, half or full pans,
aluminum foil, plastic wrap, or paper.
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? 6-15-2008
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.Holding hot & cold food
2.Handwashing
3.Cooking 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. Appendix A has a list
of menu items that the school district serves and it is order of process number. The transport sheet has the process number on it.
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: Appendix A has the CCP on the menu items.
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: internal food log & reach in cooler log
Date:___9-9-10__________Date:_____12-15-10_________ Date:___1-13-11________
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 area: Food prep sink with air gap. Barrier is used between food and sink. Employee hand wash sink also present.
Dish room: mop sink, 2 prewash sinks with one having the diverter valve and faucet prior to the Hobart dish machine: 170 f on plate.
Shurguard quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated monthly unless dropped.
The following temperatures were taken:
milk coolers: 37 f & 39 f Hobart reach in cooler: 38 f Continental reach in cooler: 39 f Hobart reach in cooler: 4 f
CresCor hot box: 141 f hot box: 142 f pasta with meat sauce: 162 f green beans: 148 f & 177 f mashed potato:
154 f gravy: 154 f mini corn dogs: 154 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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