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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Stone Bank School
Address: N68 W33866 County Road K, Oconomowoc, WI 53066
Phone: (262) 966-2900
Total inspections: 6
Last inspection: Mar 16, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Some temperatures on the salad bar not cold enough. We discussed different ways to lower the temperature so that 41 f and lower can
be met.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
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.

4 compartment sink in dishroom. Hobart dishwasher: 174 f on plate. 2 compartment sink with air gat. One side is used as employee
handwash sink in kitchen. The other side for food but barrier used between food and sink. Quat is used as sanitizer. Thermometer
calibrated.
Salad bar in cafeteria for younger grades gets set up at 10:00 am and taken down around 11:30 am. The food containers are placed on ice
blocks. The salad bar for older grades is found on the serving line. It is set up at 10:00 am and taken down around 12:40 pm. The unit is
refrigerated. Students serve themselves.
The following temperatures were taken:
steamer: 168 f hot dogs: 135 f diced ham: 166 f potato: 162 f
walk in cooler: 37 f walkin freezer: -4 f milk cooler: 34 f
Salad bar for younger grades: ham: 48 f shredded cheese: 46 f turkey: 49 f
Salad bar for older grades: turkey and ham was 46 f. The salad bar was turned up at 11:45 am and after 45 min. the turkey and ham was 43 f.

The following temperatures were taken of the containers that went into salad bars:
cheese: 36 f diced ham: 26 f diced turkey: 29 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.

Dishroom: 4 compartment sink, Hobart hot temperature dishmachine without diverter valve and faucet: 168 f on plate.
Two-compartment sink: one side used for employee handwash and the other for food. Barrier is used between the food and sink. Bleach is used
for sanitizer: 200 ppm. Try to keep it at 100 ppm.
Thermometers calibrated once a month.
The following temperatures were taken:
milk cooler: 38 f walk in cooler: 37 f walk in freezer: 2 f warmer: 156 f
broccoli: 173 f taco meat: 163 f potato: 157 f cheese: 183 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? June 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___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. Receiving deliveries
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. They are working
on this. A chart is present that lists the menu item 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: They are working on recipes and will write the CCP’s on the recipes.
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: They have been taking temperatures but were not writing them down on production sheet. They
started today. They will also write down the process number.


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ 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.

Two compartment sink present. One side is used for employee hand wash sink and the other side is used for food prep sink. Sinks are
designated. Barrier is used between food and sink.
Dishroom: Hobart dish machine without diverter valve: 174 f on plate. Four compartment sink present.
Bleach is used as sanitizer; Not set up. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 31 f macroni salad: 40 f walk in freezer: 0 f walk in cooler: 39 f chicken patty: 135 f fish
sticks: 143 f warmer: 148 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.

Dish room: 4 compartment sink and one compartment is designated at employee hand wash sink. Hobart dishwasher without diverter valve and
faucet: 172 f on plate.
Kitchen: 2 compartment sink with air gap. One side is designated as employee hand wash sink in kitchen. The other side is used for food
prep. Barrier is used between food and sink. Bleach is used for sanitizer: Not set up.
Salad bar in cafeteria for younger grades gets set up at 10:00 am and taken down around 11:30 am. The food containers are placed on ice
blocks. The salad bar for older grades is on the serving line. It is set up at 10:00 am and taken down around 12:40 pm. The unit is
refrigerated. Students serve themselves.
Thermometers are calibrated monthly.
The following temperatures were taken:
tomato soup: 162 f chicken patty sandwich: 140 f grilled cheese: 136 f milk cooler: 41 f walk in freezer: -3 f
walk in cooler: 37 f shredded cheese on older student's salad bar: 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? June 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___x__ No_____ Inventory sheet attached.
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 control for potentially hazardous foods
2. Serving food
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. The process number is w
ritten on the production menu log.
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 available that describes each process number and the critical control points are on them.
There are recipes available and they have 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: daily menu production log
Date:___10-18-10_________Date:_12-15-10________ Date:___3-2-11_________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes__x___ 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: Hobart dish machine without diverter valve and faucet: 172 f on plate.
Kitchen 2 compartment sink with air gap. One side used as employee hand wash sink in kitchen. The other side for food prep and barrier
used between food and sink. The sinks designated for their use. Bleach is used for sanitizer: not set up. Test strips available.
Salad bar in cafeteria for younger grades gets set up at 10:00 am and taken down around 11:30 am. The food containers are placed on ice
blocks. The salad bar for older grades is found on the serving line. It is set up at 10:00 am and taken down around 12:40 pm. The unit is
refrigerated. All food is disposed of. Students serve themselves. The school uses time as temperature.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 38 f walk in freezer: 4 f walk in cooler: 37 f lasagna: 149 f green beans: 197 f hot dog: 137 f
hot box: 149 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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