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Business Info

Restaurant: Valley View Elementary School
Address: W180 N8130 Town Hall Road, Menomonee Falls, WI 53051
Phone: (262) 250-2620
Total inspections: 5
Last inspection: Mar 18, 2011

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(the higher the better)
100

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Violation descriptions and comments

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. Replace the bare wood shelves in storage areas and under stainless table in kitchen when
in poor repair.
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.

There is a single compartment sink on a work table that is rarely used. A 2-compartment sink and one sink is used for food prep and barrier
is used between food and sink.
Dishwasher area: 2 compartment sink. Hobart dishwasher with garbage disposal and overhead spray with diverter valve: 165 f on plate.
Quat sanitizer Sunburst: test strips available. Use more sanitizer since there was 100 ppm in bucket.
Designate a sink that will always be used as employee handwash sink only.
Thermometer calibrated by ice method.
Wood cutting board is only used for storage of food pans.
The following temperatures were taken:
Traulesn reach in cooler: 31 f Herrick reach in freezer: 3 f

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the wood shelves in the storage rooms are in poor repair 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.

Single compartment sink has been designated for employee hand wash sink. Two compartment sink is used for food prep sink and barrier is used
between food and sink. Two compartment sink at dish machine that is used for pre wash sink. Hobart dish machine with diverter valve and
faucet: 164 f on plate. The diverter valve and faucet is being used to wash hands between the clean and dirty end of dish machine.
Wood table is used to store items on during serving.
16 quat sanitizer used: 200 ppm. Test strips needed for the quat. Bleach also is present. Test strips available.
NOTE: The overhead spray hose can not suspend into the rim of sink. Repair or replace the overhead spray.
Thermometers are calibrated monthly.
The following temperatures were taken:
chicken nuggets: 145 f & 147 f corn: 172 f rice: 172 f gravey: 167 f milk coolers: 34 f & 40 f Traulsen reach
in cooler: 40 f Herrick reach in freezer: 7 f

Violation 37 I: 3-306.11 Food Display. Use sneeze guards, half pans, paper, aluminum foil, or other means to protect potatoes, fruits, and
vegetables or other 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 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
material.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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? 9-5-06
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. Storing & using chemicals
2. Health & personal hygiene
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.
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: There is a chart that lists the menu items under each process. The district is working on a recipe book.

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 records & dish machine


Date:___1-4-10______ Date:_____10-22-09_________ Date:_9-16-09___________
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.

The single compartment sink has been designated for employee hand wash. Two compartment sink is used for food prep and a barrier is used
between the sink and food. Two compartment sink by the dish machine. Hobart dish machine with diverter valve and faucet: 164 f on plate.
The diverter valve and faucet is used between clean and dirty side of dish machine.
Sunburst quat & 16 sanitizer: 200 ppm. Bleach also present. Test strips available for both.
Thermometers calibrated monthly.
The following temperatures were taken:
milk coolers: 36 f & 38 f Traulsen reach in cooler 33 f Herrick reach in freezer: 22 f hamburger: 150 f & 175 f Cres
Cor warmers: 153 f steam table: 149 f potato: 151 f

Violation 37 I: 3-306.11 Food Display. The use of half pans on the serving line is being used. However when containers of condiments such as
lettuce are put out, they also must be protected from possible 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 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
materials.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
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 single compartment sink has been designated for employee hand wash. Two compartment sink is used for food prep and a barrier is used
between the sink and food. Two compartment sink by the dish machine. Hobart dish machine with diverter valve and faucet: 161 f on plate.
The diverter valve and faucet is used between clean and dirty side of dish machine.
Sunburst quat & 16 sanitizer: 200 ppm. Bleach also present. Test strips available.

The thermometers are calibrated monthly.

The following temperatures were taken:
hamburger: 143 f & 183 f milk coolers: 36 f & 38 f Traulsen reach in cooler: 39 f Herrick reach in freezer: 5 f
sub sandwich: 41 f

NOTE: When the wood storage shelves are in poor repair, replace with approved 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 potentially hazardous foods
2. Health & personal hygiene
3. Storing 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 all menu
items that the district serves under each process number. The food production logs also have the process number on it for each entrée. There
is a recipe book that has the process number on it.
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: A chart describes each process and has the critical control point on it.
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 production log. The maintenance person takes the cooling & freezing units temperatures and
will inform food service if there is a problem.
Date:___12-6-10________ Date:___-8-11___________ Date:_ 3-9-11___________
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.

The single compartment sink has been designated for employee hand wash. Two compartment sink is used for food prep and a barrier is used
between the sink and food. Two compartment sink by the dish machine. Hobart dish machine with diverter valve and faucet: 167 f on plate.
The diverter valve and faucet used between clean and dirty side of dish machine.
Sunburst quat & 16 sanitizer: 300 ppm. Bleach also present. Test strips available.

Thermometers calibrated once a month.
The following temperatures were taken:
milk coolers: 38 f & 34 f Traulsen reach in cooler: 34 f Herrick reach in freezer: 6 f CresCor hot box: 159 f eggs:
154 f French toast: 156 f hash browns: 158 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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