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Business Info

Restaurant: Shady Lane Elementary School
Address: W172 N8959 Shady Lane, Menomonee Falls, WI 53051
Phone: (262) 255-8480
Total inspections: 5
Last inspection: Jan 10, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

The following recommendations is being made: The wood shelves in the storage room should be replace with material that are easily
cleanable and more durable.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.

Hobart dishwasher: 168 f 2 compartment sink, garbage disposal with overhead spray with diverter valve. The garbage disposal sink is used
food prep sink with barrier between sink and food. Large pans are washed and sanitized in 2 compartment sink. Rinses off with clear water
before sanitizing. Quat sanitizer is used. Test strips available. Thermometers calibrated with steam.
Note: Designate the wash sink as the the handwash sink.
The following temperatures were taken:
milk coolers: 37 f and 39 f Traulsen freezer: 3 f Glenco reach in cooler: 38 f
Note: When extensive remodeling is done to kitchen, a food prep and employee handwash sinks will be installed.

Violation 37 I: 3-306.11 Food Display Provide 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.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood storage shelves are in poor repair, replace with shelves
made of approved materials.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.

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.

Faucet with diverter valve at Hobart dish machine is used as employee hand wash sink. Containers of fruits are drained at this sink with the
use of a barrier between food and sink. Two compartment sink is used to wash large pans and trays since they do not fit into dish machine.
Hobart dish machine: 168 f on plate.
NOTE: When extensive remodeling is done to kitchen provide an employee hand wash sink and food prep sink.
16 quat sanitizer used for buckets: 200 ppm. Sunburst No Bac Quat sanitizer is used for 2 compartment sink: 200 ppm. Test strips
available.
Thermometers are calibrated by the use of
steam.
The following temperatures were taken:
Traulsen reach in freezer: 18 f milk cooler: 38 f Glenco reach in cooler: 37 f
Ravoli: 177 f CresCor hot box: 154 f popcorn shrimp: 140 f ham & cheese: 135 f
potato wedges: 137 f

Violation 37 I: 3-306.11 Food Display. Provide 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.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
material.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
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? Sept 5, 2006
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_____ 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. Washing & handling fresh fruits & vegetables
2. Cleaning & sanitizing food contact surfaces
3. Serving 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 under each 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: The district is working on a recipe book with the CCP’s.
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: production records & dish machine
Date:____12-09-09_________Date:2-11-10_________ Date:___2-23-10_________
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.

Two compartment sink used for large pans and trays that can not go through dish machine. Faucet with diverter valve prior to dish machine is
used as employee hand wash sink. This sink is also used for food prep sink and a barrier is used between food and sink. Hobart dish machine
with diverter valve and faucet: 161 f on plate.
NOTE: When extensive remodeling is done, provide an employee hand wash sink and food prep sink.
Sunburst No Bac quat santizer: 300 ppm. Test strips available.
16 quat sanitizer also present.
The following temperatures were taken:
Traulsen reach in freezer: 18 f milk cooler: 36 f & 40 f Glenco reach in cooler: 39 f CresCor warmer: 145 f mini
corn dogs: 155 f pepperoni hot pockets: 170 f winter blend vegetables: 161 f potato wedges: 147 f

Violation 37 I: 3-306.11 Food Display. Whenever cheese, lettuce, or other food are on the serving line they must be covered to protect them
from contamination either by using a sneeze guard, half pans, paper, plastic wrap, 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.



Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
material.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.






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 used for large pans and trays that can not go through dish machine. Faucet with diverter valve prior to dish machine is
used as employee hand wash sink. This sink is also used for food prep sink and a barrier is used between food and sink. Hobart dish machine
with diverter valve and faucet: 161 f on plate.
NOTE: When extensive remodeling is done, provide an employee hand wash sink and food prep sink.
NOTE: Between the dirty and clean end of machines hands must be washed with soap do not dip hands in bucket of sanitizing solution. A soap
dispenser at the sink may make it easier to wash hands.
Thermometer calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f Glenco reach in cooler: 38 f taco meat: 167 f corn: 147 f Traulsen reach in freezer: 14 f

Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
material.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
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? 9-06
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. cleaning & sanitizing food contact surfaces
3. using & calibrating food thermometers
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
available that list the food processes for this school.
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: Recipes are available that denotes the process numbers. The critical control points are listed on the
chart.
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 production records


Date:_____9-9-10________Date:_10-20-10_________ Date:__11-18-10__________
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.

Two compartment sink used for large pans and trays that can not go through dish machine. Faucet with diverter valve prior to dish machine is
used as employee hand wash sink. This sink is also used for food prep sink and a barrier is used between food and sink. Hobart dish machine
with diverter valve and faucet: 172 f on plate.
NOTE: When extensive remodeling is done, provide an employee hand wash sink and food prep sink.
Thermometers calibrated monthly.
The following temperatures were taken:
hot table: 203 f CresCor hot box: 154 f marinara sauce : 136 f corn: 208 f milk coolers: both were 35 f
Glenco reach in cooler: 37 f Traulsen reach in freezer: 0 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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