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Business Info

Restaurant: St. Mary's School
Address: 13000 Juneau Blvd., Elm Grove, WI 53122
Phone: (262) 782-7057
Total inspections: 5
Last inspection: Feb 22, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. The shelves of the racks in the walk in cooler and dishwasher are rusty. They either need
to be replaced or repaired or covered.

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.

2 compartment sink with overhead spray with faucet, diverter valve, and air gap is used for food prep sink. Barrier used between food and
sink. Employee handwash sink.
Dishroom/area: 3 compartment sink and Hobart dishwasher with overhead spray, faucet and diverter valve: 166 f on plate.
Quat and bleach used as sanitizer. Test strips for bleach needed.
NOTE: Quat sanitizer: 200 ppm Bleach: 100 ppm
The following temperatures were taken:
milk bunker: 35 f walk in cooler: 38 f walk in freezer: -1 f chicken nuggets: 144 f and 182 f hot box: 159 f corn:
183 f beans: 180 f and 181 f potato wedge: 200 f
hamburger: 155 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.

Kitchen area: employee handwash sink, 2-compartment food prep sink with air gap with diverter valve and faucet.
Dish area: 3-compartment sink, Hobart dish machine with overhead spray, diverter valve and faucet: 166 f The diverter valve and faucet is
used as employee handwash sink between dirty and clean end of dish machine.

Bleach is used as santizer: greater than 200 ppm in one of the buckets and the other bucket was 100 ppm. Keep at 100 ppm.
NOTE: Test strips should be present so that it is easier to determine how chlorine is used.
Thermometer is calibrated weekly.
The following temperatures were taken:
Steam table: 158 f & 139 f hot box: 158 f green beans: 146 f tator tots: 145 f
egg,bacon,cheese on roll: 135 f Corn dogs: out of oven 144 f after first serving: 151 f and after second serving: 161 f walk
in cooler: 36 f walk in freezer: 8 f milk cooler: 35 f milk bunker: 37 f

Provide sneeze guards, half pans, paper covering, aluminum foil or other means to protect food from contamination.
Violation 37 I: 3-306.11 Food Display.
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.
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_____ No__x___write down the equipment that the school lunch program uses.
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. Hand washing
2. Holding potentially hazardous foods
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 chart
that lists the menu items 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 recipes that have 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: production log & milk cooler


Date:___11-4-09_________ Date:____1-27-09________Date:_____2-10-10_______
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.

Kitchen area: employee hand wash sink and 2 compartment food prep sink with air gap and diverter valve and faucet. Barrier is used between
food and sink.
Dish room: three compartment sink. Hobart dish machine with diverter valve and faucet: 160 f on plate. The diverter valve and faucet is
used as employee hand wash sink between clean and dirty end of machine.
Bleach is used as sanitizer: one bucket is 100 ppm and the other bucket was over 200 ppm. Test strips are on order. Try to keep at 100 ppm.
Food comes from Pilgrim Middle school.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f walk in cooler: 38 f walk in freezer: 5 f warmer: 148 f hamburger: 137 f & 138 f french
fries: 160 f mixed vegetables: 188 f & 180 f

Violation 45 V: 4-501.12 Cutting Surfaces. Some of the cutting boards are discolored, scratched and scored. They need either to be resurfaced
or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
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.

Kitchen: Employee hand wash sink. Two-compartment food prep sink with garbage disposal with diverter valve and faucet. Barrier used between
sink and food.
Kitchen: Three compartment sink. Hobart dish machine with diverter valve and faucet: 168 f on plate.
Bleach is used as sanitizer: both buckets are 100 ppm. Test strips available.
Food comes from Pilgrim Middle School.
NOTE: Provide hand soap at dish machine and the diverter valve and faucet can be used as employee hand wash sink.
Thermometers are calibrated twice a month.
The following temperatures were taken:
milk cooler: 34 f walk in freezer: 7 f walk in cooler: 36 f club sandwich: 40 f HM 200 hot box: 168 f steam
tables: 138 f & 161 f sausage: 161 f sweet potato fries: 151 f & 159 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? 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_____ No__x___Write the large pieces of equipment that
the school uses.
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.wiping clothes
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 chart that
categorizes 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___x_ No____ N/A____
Each Process Identifies: There are charts that describe each process and has 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 notes & freezer
Date:____11-9-10_________ Date:_____12-10-10__ Date:_2-16-11___________
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.

Kitchen: two compartment sink with overhead spray with diverter valve and faucet that is is used for food prep sink. Barrier is used between
food and sink. Employee hand wash sink also present.
Dish room: Hobart dish machine with diverter valve and faucet: 174 f at plate. Diverter valve and faucet is used as employee hand wash
sink. Three compartment sink present.
Bleach is used as sanitizer: 100 ppm.
Thermometers calibrated twice a month.
The following temperatures were taken:
milk cooler: 37 f walk in cooler: 32 f walk in freezer: -3 f hot box: 190 f grilled chicken patty: 194 f & 156 f
peperoni french bread pizza: 183 f mixed vegetables: 183 f & 190 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

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