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Business Info

Restaurant: Randall Elementary School
Address: 114 S. Charles Street, Waukesha, WI 53186
Phone: (262) 970-2300
Total inspections: 6
Last inspection: Dec 2, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Follow up
Hot water is present during the time of inspection.

The CresCor warming
unit does not appear to be working properly and this maybe the reason the sandwiches and pizza were not able to maintain at least 135 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? October,2007
3. Food Safety Program:
A. Food Service Authority Description Provided: The description is missing.
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ 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 policy
2. Sanitizers
3. Hot holding
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:
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:


Date:___11-13-08________Date:__1-12-09___________Date:____2-11-09________
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
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 handwash sink and three compartment sink present. Barrier is used between food and sink.
Iodine is used for sanitizer: over 50 ppm. Try to keep between 12.5-25 ppm. Test strips available.
Ice pillows are in poor repair since they are many empty spots.

NOTE: If staff other than food personnel are allowed to make sandwiches they must wear gloves and wash their hands.
A hometype stove and refrigerator present. Lunch is served at 11:35 am and food comes around 11:00 am. Food comes from West and trays
washed at South.
The following temperatures were taken:
milk cooler: 40 f Westinghouse freezer: 16 f Westinghouse refrigerator: 37 f milk bunkers: 40 f & 38 f
Chicken sandwiches: upper layer of sandwiches at first serving 116 f while the lower layer of sandwiches were 135 f. After the first
serving the sandwiches were 128 f.
Pizza: 117 f and after the first serving it was 108 f. The pizza in the CresCor was 117 f.
The CresCor air temperature ranged from 109 f to 113 f.
Slobby Joe's was 155 f during the first serving and 168 f after the first serving.

The following temperatures were taken:
hot dogs: 164 f pasta with marinara sauce: 161 f taco meat: 170 f cheese sauce: 172 f
hot cart: 140 f

Ex. Bottom of milk cooler, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
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.

3 compt. sink-Iodine sanitizer-12.5ppm-strips available
Handwash sink
Food prep use barrier between food and sink
Temperatures-
Homestyle refrigerator 34f, freezer 10f
milk bunkers-41f, milk cooler 37f
Food is prepared at West high school and on site. The trays are washed at South High School.
Hot box [151f] and insulated bag are used. Food arrives @ 11:00-11:15am.
Arrival temps-salad 43f, sausage 160f, hot dog 170f
Food served @ 11:35am
Serving temps- soup 135f, salad 40f, wrap 40f
Hot table-200f

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site?
2. Date the Plan was last reviewed by the Food Service Authority?
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ 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.
2.
3.
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____ N/A____

Employee hand wash sink and 3 compartment sink present. Middle sink is used for food prep and barrier is used between sink and food. Iodine
is used as sanitizer: 12.5 ppm.
All food is prepared at West and brought in hot box and insulated container. Food arrives around 11 am and the first lunch is at 11:40 am.
Thermometers are calibrated daily.
The following temperatures were taken:
milk cooler: 38 f Westinghouse refrigerator: 38 f Westinghouse freezer: 10 f chef salad: 41 f turkey & cheese
kaiser: 40 f pizza: 158 f tri tators: 163 f mini corn dogs: 156 f slobby joes: 163 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.

3 compt. utensil sink-Quat sanitizer-200ppm-strips available
Handwash sink
Food prep use barrier between food and sink
Temperatures-
milk cooler 40f
milk bunkers 40fx2
refrigerator 39f
Food is prepared at West high school and delivered @ 10:15am. Lunch served @ 11:00am
Arrival temps-chicken nuggets 160f serving temp 154f
beans 160f 175f
salad 38f 40f
Hot box temp 161f
Thermometers calibrated
Trays are washed at Wauk South
Keep surfaces in good repair

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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