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Business Info

Restaurant: St. Leonard's School Lunch Program
Address: W173 S7743 Westwood Drive, Muskego, WI 53150
Phone: (262) 679-1773
Total inspections: 4
Last inspection: Nov 10, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

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? 7/08

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. Cooling foods
2. Use of thermometer
3. Glove and utensil use
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:___2-20-09_____ Date:_____12-9-08_________ Date:9-12-08
____________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Y___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.

2 compartment sink is used for food prep sink and barrier is used between sink and food. Employee handwash sink is designated. Hobart
dishwasher with diverter valve, faucet, overhead spray, and handsoap present: 167 f on plate. Mop sink present. Bleach used as sanitizer:
100 ppm. Test strips available.


NOTE: The floor in walk in cooler is starting to rust. When the wood shelves in storage room are in poor repair, replace with approved
material.
The following temperatures were taken:
milk cooler: 36 f chef's salad: 40 f walk in cooler: 38 f walk in freezer: 8 f
peas: 193 f chicken nuggets: 172 f and 178 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.

There is a set of 2 compartment sinks present. One set is used for employee handwash sink and the other set is used for food prep. A barrier
is used between food and sink.
Hobart dishmachine with overhead spray, diverter valve, and faucet: 163 f on plate.
Quat sanitizer is used: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 36 f walk in cooler: 36 f walk in freezer: 9 f beans: 209 f pizza: 169 f
lasanga: 211 f Wittco hot box: 147 f
NOTE: The floor is starting to rust and in the future will need to be replaced or repaired. When the wood shelves are in poor repair,
replace with approved material.

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? unknown
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 foods
2. Cleaning & sanitizing food contact surfaces
3. Use of 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. They use G, Y,
and R for the numbers.
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: Recipe book present with CCP.
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 record & cooler/freezer


Date:__11-30-09____ Date:__2-9-10____________ Date:_12-15-09___________
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.

Two sets of sinks present. One set is used for the employee hand wash sink. The other set is used for food prep. and barrier is used between
food and sink. Hobart dish machine with diverter valve and soap: 161 f on plate.
Power Pro quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated weekly unless dropped.
The following temperatures were taken:
vegetable soup with chicken broth: 192 f Wittco hot box: 167 f grilled cheese: 155 f milk cooler: 38 f ham & cheese
sub sandwich: 38 f walk in cooler: 38 f walk in freezer: 14 f
NOTE: When the wood shelves are in poor repair, replace with approved material. The floor in the walk in cooler is starting to rust.

2 compartment sink is used for food prep sink and barrier is used between sink and food. Employee handwash sink is designated. Hobart
dishwasher with diverter valve, faucet, overhead spray, and handsoap present: 167 f on plate. Mop sink present.
ProPower quat sanitizer is used: 200 ppm. Test strips available.

Thermometers calibrated weekly.
The following temperatures were taken:
milk cooler: 38 f walk in cooler: 36 f walk in freezer: 10 f black beans & rice: 170 f taco meat: 211 f
quesadilla: 165 f
NOTE: The floor in the walk in cooler is starting to rust. The wood shelves have been replace with metal shelves.

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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