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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: St. Paul Catholic Church School
Address: S38 W31602 Hwy. D, Genesee Depot, WI 53127
Phone: (262) 968-3175
Total inspections: 5
Last inspection: Feb 23, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, 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.
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 employee handwash sinks, 3 compartment sink used for food prep sinks. They are labeled and barrier between sink and food. Four
compartment sink used for some dishwashing. Quat is used as sanitizer: 200 ppm. Test strips available. Hobart dishwasher with overhead
spray: 169 on plate.
Kettle Moraine School District makes the food and delivers it. The food is placed in ovens or refrigerator until lunch time.
The following temperatures were taken:
Chicken nuggets: 159 f mashed potatoes: 157 f green beans: 159 f gravey: 162 f
Superior reach in cooler: 33 f Superior reach in freezer: 5 f milk cooler: 39 f
NOTE: Take temperatures when food is delivered. Calibrate themometer more often.

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 employee handwash sinks present. Hot temperature dish machine: 167 f on plate. Four compartment sink available for dishwasing. Three
compartment sink used for food prep sink.
DSL-85:
The following temperatures were taken;
Superior reach in cooler: 34 f Superior reach in freezer: 5 f milk cooler: 35 f
hot dogs: 136 f chicken nuggets: 145 f( using time) mixed vegetables: 138 f
* Using "Time as a Control", be sure written policy is available.
* Put trays away at night.

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? May 2008
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__only note the equipment 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. Health & personal hygiene
2. Using time as public health control for potentially hazardous foods
3. Serving milk & refrigerated items

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 the menu items under the different 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: Every menu item has the process number on the production log.
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: dish machine, production log, milk cooler


Date:___9-30-09_________ Date:__10-19-09_____ Date:_2-11-10________
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.

Dish room: employee hand wash sink, hot temperature dish machine: 164 f on plate and 4 compartment sink.
Kitchen: Three compartment sink with air gaps that is designated to be used as the food prep sinks. Barrier is used between the food and
sink. Employee hand wash sink also present.
DSL 85 quat sanitizer used: 200 ppm. Test strips available.
The food is prepared at Kettle Moraine High and arrives at 10:30 am. First lunch is served at 11:30 am and 12. Any left over food is
disposed of and the amount of food that is wasted is noted on production log. Food arrives in insulated containers. The school only cooks
when Kettle Moraine has off and they deliver food cold and frozen. There is a SOP for time/temperature.
Thermometer calibrated once a month.
The following temperatures were taken:
hamburger: 143 f beans: 155 f turkey & gravy: 137 f gravy: 164 f mashed potato: 141 f Superior reach
cooler: 39 f Superior reach freezer: 0 f milk cooler: 37 f

The food is prepared at Kettle Moraine High and arrives at 10:30 am. First lunch is served at 11:30 am and 12. Any left over food is disposed
of and the amount of food that is wasted is noted on production log. Food arrives in insulated containers. The school only cooks when Kettle
Moraine has off and they deliver food cold and frozen. There is a SOP for time/temperature.
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.

Dish room: employee hand wash sink, hot temperature dish machine: 164 f on plate and 4 compartment sink.
Kitchen: Three compartment sink with air gaps has been designated to be used as the food prep sinks. Barrier used between the food and
sink. Employee hand wash sink also present.


Sani-Q quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures are taken:
milk cooler: 37 f Superior reach in freezer: 7 f Superior reach in cooler: 41 f milk bunker: 36 f hot dog: 174
f corn: 165 f tomato soup: !40 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? 5-08
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. Using time as Public Health Control for potentially hazardous foods
2. Health & personal hygiene
3. Handwashing
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
categorizes the menu items that the school district prepares.
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 critical control points
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: food temperatures & dish machine
Date:_____11-8-10________Date:_10-29-10________ Date:___9-23-10_________
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.

Dish room: employee hand wash sink, Hobart dish machine: 172 f on plate and 4 compartment sink.
Kitchen: Three compartment sink with air gaps has been designated to be used as the food prep sinks. Barrier used between the food and sink.
Employee hand wash sink also present.
DSL 85 quat sanitizer used.

Thermometers calibrated monthly.
The following temperatures were taken:
Superior reach in cooler: 40 f Superior reach in freezer: 6 f milk cooler: 38 f baked potato: 138 f sausage:
148 f cheese sauce: 140 f
The food is prepared at Kettle Moraine High and arrives at 10:30 am. First lunch is served at 11:30 am and 12. Any left over food is
disposed of and the amount of food that is wasted is noted on production log. Food arrives in insulated containers. The containers of food
are placed in the oven. The school only cooks when Kettle Moraine has off and they deliver food cold and frozen. There is a SOP for
time/temperature.

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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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4. Waukesha County, WI Restaurants