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Business Info

Restaurant: St. John's Lutheran School
Address: 20813 Forest View Drive, Lannon, WI 53046
Phone: (262) 251-2910
Total inspections: 5
Last inspection: Jan 14, 2011

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(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Use half pans or sneeze guards 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 contact paper is in poor repair, remove and provide an easily cleanable surface.
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 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 present. Food prep sink and barrier is used between food and sink. 3 compartment sink used for manual dishwashing:
1) wash in first sink 2) clear rinse in second sink 3) sanitize in third sink.
Thermometer present and calibrated. Hobart dishwasher not functioning. Bleach used as sanitizer. Too much is in wiping cloth bucket. Cut
down on bleach since it can lead to odor and taste on dishes. Bleach in third sink is 100 ppm.
The following temperatures were taken:
milk cooler: 28 F True reach in cooler: 40 f Whirlpool freezer: 5 f ham: 34 f
tator tots: 203 f pizza: 157 f mixed vegetables: 162 f

Violation 37 I: 3-306.11 Food Display. Provided sneeze guards, half pans, paper covering, aluminum foil, plastic wrap 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 contact paper is in poor repair, remove and 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.
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 sets of 2 compartment sink present. One set of sinks is designated for employee hand wash sink. The other set of sinks were used for
food prep sink. Three compartment sink for manual dishwashing. Bleach is used for dishwashing and wiping cloth bucket: 100 ppm.
Test strips available.

Thermometers calibrated.
The following temperatures were taken:
carrots: 179 f warmers: 179 f pizza: 193 f french fries: 143 f Metro hot box: 146 f
tuna fish sandwich: 40 f milk cooler: 39 f True reach in cooler: 41 f Whirlpool freezer: 8 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, aluminum foil, paper, half pans to cover tator tots, pizza dippers 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. When the contact paper is in poor repair, remove it.
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? September, 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___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 cold & hot potentially hazardous foods
2. Washing hands
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. The explanations of
the different processes are available in book.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies: A list has been started with the menu items and will have the CCP on them.
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____


D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: Holding cold & potentially hazardous foods & refrigerator
.

Date:____10-12-09_______Date:____12-14-09______ Date:____11-30-09________
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.

There are 2 two compartment sinks present. One set is designated as employee hand wash sink. The other set is used for food prep sink and
barrier is used between food and sink.
Styrofoam disposable dishes are used. Three compartment sink used for manual dishwashing.
Bleach is used for sanitizer: 100 ppm. Test strips available.
Thermometers calibrated every 3 weeks.
The following temperatures were taken:
milk cooler: 37 f True refrigerator: 39 f Whirlpool freezer: 11 f broccoli: 174 f tator tots: 167 f pizza
dippers: 147 f
The food is prepared at Maple Elementary.

Violation 37 I: 3-306.11 Food Display. When pans of fruits and other food must be protected from contamination by using sneeze guards, half
pans, aluminum foil, paper, or plastic wrap.
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.

Two sets of 2 compartment sinks. One set is used for employee hand wash sink and the other sink is used for food prep sink. Three
compartment sink present. Bleach is used as santizer: 100 ppm. Test strips available.
Styrofoam trays are used.
Thermometers calibrated monthly.
Crosley refrigerator is for teacher's use. Kitchen shared with the church.
The following temperatures were taken:
green beans: 152 f pizza: 200 f metro warmer: 136 f ham & eggwich on bun: 136 f milk cooler: 36 f Whirlpool
freezer: 11 f True reach in cooler: 41 f

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? 9-10
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. Cooking potentially hazardous foods
2. Washing hands
3. Using suitable utensils when handling ready-to-eat 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. A chart lists the menu
items categorized according to the 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:
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: cooking logs & manual dishwashing
Date:__9-8-10__________ Date:_____11-16-10__ Date:__12-16-10__________
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_____Summary of corrective action for HAACP based SOP’s
present.

F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

\\There are 2 two compartment sinks present. One set is designated as employee hand wash sink. The other set is used for food prep sink and
barrier is used between food and sink.
Styrofoam disposable dishes are used. Three compartment sink used for manual dishwashing.
Bleach is used for sanitizer: 100 ppm. Test strips available.
Kitchen is shared with the school.
Thermometers are calibrated monthly.
The following temperatures were taken:
Metro C-200 hot box: 141 f dipper sauce: 179 f green beans: 147 f pizza dippers: 136 f tritators: 196 f
milk cooler: 38 f True reach in cooler: 40 f Whirlpool freezer: 9 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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