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Business Info

Restaurant: Pilgrim Park Middle School
Address: 1500 Pilgrim Parkway, Elm Grove, WI 53122
Phone: (262) 785-3920
Total inspections: 5
Last inspection: Mar 2, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Provide test strips for sanitizer.
Violation 46 H: 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 in kitchen. 2 compartment sink with garbage disposal. One side is used for food prep and barrier is used between sink
and food. 3 compartment sink in kitchen.
Dishroom: employee handwash, overhead spray, Hobart dishwasher: 172 f
Thermometers calibrated with ice.
The following temperatures were taken:
milk coolers: 31 f and 37 f milk bunker: 31 f ice cream freezer: 6 f Hobart reach in cooler: 36 f Hobart reach in
freezer: -9 f
hot dog: 175 f chicken patty: 161 f bratwurst: 170 f hamburger: 170 f chicken noodle soup: 180 f macroni-n-cheese:
180 f steam tables: 205 f and 163 f sandwich slide: 182 f
Note: Cut down on bleach in wiping cloth bucket. It was over 200 ppm. Designate the sink that is used for food prep.

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

Kitchen: 2 compartment sink with garbage used as food prep sink. Three compartment sink used for trays and large pans. Single compartment
sink used for food prep sink.
Dishroom: Employee handwash sink. Hobart hot temperature dish machine with overhead spray without diverter valve and faucet: 193 f on
plate.
Bleach used in wiping cloth bucket: 100 ppm. Test strips available.
Thermometer calibrated once a week using ice.
The following temperatures were taken:
milk coolers: 38 f & 39 f & 40 f & 35 f ice cream freezer: 7 f milk bunker: 37 f Hobart reach in cooler: 40 f walk in
freezer: -1 f & 13 f & 18 f salad cooler: 35 f slides: 135 f
hamburger: 174 f Wittco hot box: 150 f cheese and broccli soup: 167 f popcorn chicken: 185 f ravoli: 170 f
corn: 163 f spicy chicken: 150 f pizza: 146 f chicken sandwich: 151 f metro warmer: 153 f burrito: 151 f
Food is disposed of at end of day.
Food is shipped to St. John Vianney and St. Mary.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, or other means to protect food from contaminaton.
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? Jan 2010
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. Receiving deliveries
2. Holding potentially hazardous foods
3. Hand washing
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 chart is present that lists the food/menu items under each process and the temperatures that the menu
items must be served at.
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: dish machine & production log


Date:__10-5-09________Date:____1-11-10__________ Date:_10-28-09___________
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: Two compartment food prep sink with garbage disposal. Single compartment food prep sink. Three compartment sink which is used to
pre wash large trays and pans.
Dish room: Employee hand wash sink. Hobart dish machine without diverter valve or faucet: 173 f on plate.
Chlorine is used as sanitizer: 100 ppm. Test strips available.
Thermometers are calibrated at least twice a month.
The following temperatures were taken:
slides: 159 f hamburger: 162 f Wittco warmer: 143 f cream of potato: 186 f ribette: 148 f
broccoli/cauliflower: 175 f chicken sandwich: 149 f pizza: 139 f Metro warmer: 159 f milk coolers: 36 f & 39 f
ice cream freezer: 2 f Hobart reach in cooler: 34 f milk bunker: 38 f walk in coolers: 35 f & 37 f walk in
freezers: 6 f & 11 f
NOTE: Provide tongs or other dispensing utensils for the cookies or other foods.

Provide sneeze guards, half pans, or use aluminum foil or plastic wrap to protect food on the serving line from contamination.
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.

Kitchen: Two compartment food prep sink with garbage disposal. Single compartment food prep sink. Three compartment sink which is used to
pre wash large trays and pans.
Dish room: Employee hand wash sink. Hobart dish machine without diverter valve or faucet: 164 f on plate
Shurguard quat sanitizer used: 200 ppm.

NOTE: The hand wash sink in dish room is designated for employee hand wash sink. There is a 2 compartment sink that is used for food prep
however there is a soap dispenser present. The soap dispenser should be removed.

Thermometers are calibrated twice a month.
The following temperatures were taken:
milk reach in cooler: 37 f milk coolers: 37 f & 39 f True reach in cooler: 40 f ice cream freezer: -2 f walk in
cooler: 39 f milk bunker 39 f walk in freezers: 14 f, 8 f, -4 f steam tables: 239 f & 234 f Metro warmer: 169 f
Wittco warmer: 186 f slides: 137 f cheesy broccoli soup: 197 f hamburger: 137 f meat balls: 149 f chicken
rings: 181 f pizza: 147 f chicken sandwich 147 f egg rolls: 163 f cheese burger: 137 f

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination from protection by using sneeze guards,
half or full pans, plastic wrap, aluminum foil, 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? Jan. 2010
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. Transporting food to satellite kitchen
2. Storing & using chemicals
3. Storing 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. There is a chart that
lists the menu items that the district serves that categorizes under the process number.
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: There are chart that describe each process and critical control points are listed.
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: menu notes
Date:__11-11-10___________ Date:__10-4-10_________Date:__12-14-10__________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes___x__ 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: Two compartment food prep sink with garbage disposal. Single compartment food prep sink. Three compartment sink which is used to
pre wash large trays and pans
Dish room: Employee hand wash sink. Hobart dish machine without diverter valve or faucet: 160 f on plate.
Bleach is used for sanitizer: 100 ppm in wiping cloth buckets. Test strips available.
Thermometers calibrated twice monthly.
The following temperatures were taken:
milk coolers: 38 f & 28 f True reach in cooler: 37 f Hobart reach in cooler: 37 f walk in cooler: 40 f walk in freezer
in kitchen: -10 f walk in freezers in break area: 0 f & 4 f Hobart reach in freezer: 12 f gravy: 206 f Salisbury
steak: 171 hamburger: 163 f slides: 167 f Wittco hot box: 156 f chicken sandwich: 144 f grilled chicken
sandwich: 144 f hamburger: 137 f pizza: 176 f green beans: 160 f chicken parmesan sandwich: 135 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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