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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Prairie View Elementary School
Address: W330 S6473 Hwy. E, North Prairie, WI 53153
Phone: (262) 392-6310
Total inspections: 5
Last inspection: Feb 28, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Cover trays of food, bread, vegetables, and other food. Either provide a sneeze guard, aluminum foil, half pans, or means to protect
food 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.

Employee handwash sink, food prep sink with air gap.
Dish area: 3 compartment sink, Hobart dishwasher with overhead spray, diverter valve and faucet: 166 f on plate.
Quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated: uses ice.
Lisa Engel Serv Safe Expires 6-17-2013
Kelly Ziemke Serv Safe Expires 6-17-2013
The following temperatures were taken:

Hobart reachin freezer: 5 f walk in cooler: 36 f milk cooler: 39 f rotini: 180 f and 190 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper liners, aluminum foil, or other means to cover fruit, jello, or
other food to protect them 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 45 I: 4-101.111 Nonfood-Contact Surfaces. The shelves in the walk in cooler are rusty and should be either be repaired or replace.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.


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, three compartment sink, and mop sink present. Food prep sink present with air gap. Barrier is used between food and
sink. Hobart dish machine with over head spray, diverter valve, and faucet: 165 f on plate.
Shurguard quat sanitizer used: 200 ppm in the 3rd sink and wiping cloth bucket. Need test strips for the sanitizer.
Thermometer calibrated monthly.
The following temperatures were taken:
chicken patties out of oven: 156 f hot dogs: 183 f green beans: 183 f tator tots: 153 f hot box: 128 f
milk cooler: 38 f walk in cooler: 35 f Hobart reach in freezer: 16 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, plastic wrap, paper covering, 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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. The shelves in the walk in cooler are rusty either replace or repair them.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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. Holding hot & cold food
2. Holding ready to eat food
3. Personal hygiene
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 the
temperatures of menu items that are potentially hazardous and the CCP’s limits are on them.
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:
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: freezer, portable milk cooler, walk in cooler


Date:____10-16-09________ Date:__1-14-10______ Date:____9-29-09________
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_____ 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.

Employee hand wash sink, 3 compartment sink, and food prep sink with air gap present. Barrier is used between food and sink. Hobart dish
machine with diverter valve and faucet: 161 f on plate.
Shurguard quat sanitizer: 300 ppm on plate and 200 ppm in wiping cloth bucket. Move the dispensing hose of the Shurguard sanitizer out of
sanitizing sink.
Thermometers are calibrated twice a month.
Food comes around 11:00 am and the last lunch is at 12:40 pm. Leftovers are discarded.
The following temperatures were taken:
walk in cooler: 38 f Hobart reach in cooler: 17 f milk cooler: 37 f rice: 181 f mixed vegetables: 153 f taco
meat: 177 f warmer: 179 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(permanent or
portable), paper, aluminum foil, plastic wrap, half or full 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.

Dish room: 3 compartment sink, employee hand wash sink, Hobart dish machine with diverter valve and faucet: 165 f on plate.
Kitchen: food prep sink with air gap. Barrier is used between food and sink.
Shurguard quat sanitizer: 200 ppm in both the sink and wiping cloth bucket. Test strips on
order.
Thermometers calibrated monthly unless dropped.
The following temperatures were taken:
hot dogs: 164 f mixed vegetables: 155 f Cres Cor warmer: 152 f potato wedges: 161 f hot table: 165 f
hot dog in bun: 150 f milk cooler: 35 f walk in cooler: 33 f

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.

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.

Add Comments
The following sinks are present: mop sink, 3 compartment, employee hand wash, and food prep. Barrier is used between food and sink.
Hobart dish machine with diverter and faucet: 166 f on plate.
Shurguard quat sanitizer: both the sink and wiping cloth were 200 ppm. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 40 f Continental reach freezer: 7 f walk in cooler: 38 f steam table: 165 f hot box: 165 f pizza:
204 f baked potato: 200 f broccoli: 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

Cuisines:

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