St. Dominic School, 18255 W. Capitol Drive, Brookfield, WI 53045 - Restaurant inspection findings and violations
Business Info
Address: 18255 W. Capitol Drive, Brookfield, WI 53045
Total inspections: 5
Last inspection: Feb 14, 2011
(the higher the better)
100
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Mar 12, 2009 | 100 |
|
Oct 15, 2009 | 100 |
|
Jan 20, 2010 | 100 |
|
Oct 12, 2010 | 100 |
|
Feb 14, 2011 | 100 |
Violation descriptions and comments
Mar 12, 2009Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood storage shelves are in poor repair, replace with shelves composed of
approved material.
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.
Food prep sink present has air gap: barrier between sink and food. Employee handwash sink. Four compartment sink. Hobart dishwasher
without faucet or diverter valve: 161 f on plate.
Chlorine used as sanitizer: 100 ppm. Test strips available.
Thermometers calibrated twice a month with ice.
NOTE:
Do no dip hands in bleach water between clean and dirty ends of dishwasher. Either add faucet with a diverter valve or designate one of the
sinks(4 compartment as an employee handwash sink or use employee handwash sink. Provide soap for handwashing. Look at hot box since there
seems to be alot of condensation.
The following temperatures were taken:
warmer: 148 f potatos: 138 f rice: 211 f corn: 206 f hot dogs: 150 f & 148 f chicken stir fry: 156 f
Milk cooler: 38 f Tyler reach in cooler: 38 f Tyler reach in freezer: 10 f
Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, 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 I: 4-101.111 Nonfood-Contact Surfaces. When the wood shelves are in poor repair, replace with approved materials.
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.
Violation 53 Q: 6-501.11 Repairing. Repair the walls behind the dish machine and the food prep sink since they are in poor repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
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 sink present. Food prep sink with air gap and barrier is used between food and sink. Four-compartment sink present.
One of the sinks has been designated as an employee hand wash sink for the dish machine. Hand soap is present at this sink. Hobart dish
machine with overhead spray without diverter valve and faucet: 168 f on plate. If a diverter valve and faucet is installed on the overhead
spray then this can be used as an employee handwash sink.
Bleach is used as sanitizer: over 200 ppm. Try to keep at 100 ppm. Test strips provided.
NOTES: There is a puddle of water around the Metro hot box since there is a lot of condensation coming from this unit. This could be a
slip hazard. The amount of condensation on the Metro hot box is not what I have seen in other establishments that use hot boxes.
Continue to work with staff concerning washing hands between clean and dirty end of dish machine.
Thermometers calibrated monthly.
The following temperatures were taken:
baked potato: 165 f Metro hot box: 150 f broccoli: 170 f ham: 140 f sauce: 208 f
Tyler reach in cooler: 38 f Tyler: 16 f milk cooler: 36 f
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood shelves are in poor repair, replace with shelves of approved material.
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.
Violation 53 Q: 6-501.11 Repairing. The wall behind the food prep sink needs to be repaired since the sink is pulling away from the wall.
Repair the wall behind the dish machine since it is in poor repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
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? January 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. Holding Potentially Hazardous Foods
2. Using & Calibrating Food Thermometers
3. Washing & Handling Fresh Fruits/Vegetables
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____ No__x__ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A_x
Each Process Identifies: The district is working on recipes with CCP’s on them. There is a chart that lists the food items that are
under Process 1-3.
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: milk machine & production logs
Date:___10-19-09_______Date:__11-12-09______ Date:_10-1-09___________
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.
Employee hand wash sink and food prep sink with air gap present. Barrier is used between the food and sink. Four compartment sink in the
dishwashing area. One of the sinks have been designated as employee hand wash sink and soap is present. Hobart dish machine without
diverter valve: 164 f on plate. If a diverter valve and faucet is installed then this can be used as an employee hand wash sink.
Bleach is used as sanitizer: 100 ppm. Test strips are on order.
Thermometers are calibrated twice a month.
The following temperatures were taken:
Tyler reach in cooler: 37 f Amana freezer: 17 f milk cooler: 38 f Metro warmer: 145 f Slobby Joe's: 210 f
hot dog: 167 f corn: 148 f
NOTE: The covers over the clean outs needed to be secured.
Remember to change gloves more often when doing dishes. Washing hands with gloves on between dirty and clean end of machine is not
sufficient. Wash hands then put on new gloves.
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C Hands are not always being washed between the dirty and clean end of dish machine.
Even though gloves are worn when handling the dirty dishes, hands must be washed between the dirty and clean end of the dish machine or when
going to another assignment such as serving food. I am leaving the Employee Hygiene fact sheet.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood shelves are in poor repair, replace with approved material.
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.
Violation 53 Q: 6-501.11 Repairing. Caulk the food prep sink to the wall since it is loose.
The PHYSICAL FACILITIES shall be maintained in good repair.
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 sink and food prep sink with air gap present. Barrier is used between the food and sink. Four compartment sink in the
dishwashing area. One of the sinks have been designated as employee hand wash sink and soap is present. Hobart dish machine without
diverter valve: 169 f on plate. If a diverter valve, faucet, and soap is installed then this can be used as an employee hand wash sink.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 36 f Tyler reach in cooler: 35 f True reach in freezer: 15 f warmer: 146 f rice: 174 f
orange chicken: 167 f pizza: 149 f
Violation 45 H: 4-101.19 Wood, Use Limitation. When the wood shelves are in poor repair, replace with approved materials
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
Violation 53 Q: 6-501.11 Repairing. Caulk wall between work table/food prep sink since it pulling away from the wall.
The PHYSICAL FACILITIES shall be maintained in good repair.
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? 1-2010
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.handwashing
2.proper glove use
3.cleaning & sanitizing food contact surfaces
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 table that
lists all the food menu items that the school 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__x__ No____ N/A____
Each Process Identifies: There are charts that list each process with the 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: menu items & dish machine
Date:_____11-10-10________ Date:___9-25-10___________ Date:____10-28-10________
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.
Employee hand wash sink and food prep sink with air gap present. Barrier is used between the food and sink. Four compartment sink in the
dishwashing area. One of the sinks have been designated as employee hand wash sink and soap is present. Hobart dish machine without
diverter valve: 161 f on plate. If a diverter valve, faucet, and soap is installed then this can be used as an employee hand wash sink.
Bleach is used as sanitizer: greater than 300 ppm. Try to keep at 100 ppm. Test strips available.
Thermometers calibrated monthly
The following temperatures were taken:
milk cooler: 37 f Tyler reach in cooler: 36 f True reach in freezer: 9 f hot box: 153 f green beans: 164 f tator
tots: 197 f chicken nuggets: 139 f
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