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Business Info

Restaurant: Waukesha North High School
Address: 2222 Michigan Avenue, Waukesha, WI 53188
Phone: (262) 970-3500
Total inspections: 4
Last inspection: Nov 22, 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? 10/07
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. Handwashing procedure
2. Receiving & storage
3. Cold storage
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_x___ No____ N/A____
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:
Menus for lunch & deli

Date:__12-15-08__________Date:_11-10-08___________Date:__1-27-09__________
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.

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.

Two and single compartment sinks are used for food prep sinks and barrier is used between food & sink. Single compartment sink has overhead
spray without diverter valve & faucet. Two employee handwash sinks present. Two compartment sink in dishroom. Hobart dishmachine with
overhead spray without diverter valve and faucet: 165 f on plate. Iodine sanitizer used: 12.5 ppm. Test strips available.
Trays are washed for Summitview & Meadowview.
NOTE: The students have improved with the use of serving utensils in the food lines.
The following temperatures were taken:
walk in cooler: 36 f walk in freezer: 14 f Aqua fina reach in coolers: 38 f & 35 f True prep cooler: 38 f chicken
poppers: 164 f steam table: 184 f slides: 154 f chili: 189 f & 192 f
cheeseburger: 142 f corn: 185 f & 203 f taco meat: 196 & 191 f refried beans: 204 f & 199 f pizza: 165 f & 170 f
tator tots: 171 f & 168 f Hobart warmer: 170 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.

Two compartment and single compartment sinks are used for food prep sinks. Barrier is used between food and sink. Three compartment sink in
the bakery area. Two compartment sink prior to dish machine. Hobart dish machine
with overhead spray, without diverter valve and faucet:. 167 f on plate. Two employee hand wash sinks and mop sink present.
Oasis quat sanititer used: 200 ppm. Test strips available.
Trays are washed for Meadowview and Summitview.
Thermometers calibrated daily.
The following temperatures were taken:
Display warmer: 188 f steam tables: 168 f & 170 f slides: 163 f & 143 f chicken poppers: 183 f chicken patty:
172 f Hobart warmer: 158 f spagetthi: 205 f marinara sauce: 207 f corn: 175 f pizza: 198 f chicken
sandwich: 145 f
walk in cooler: 33 f walk in freezer: 6 f True prep cooler: 37 f turkery in True prep cooler: 37 f Aqua fina
reach in coolers: 37 f, 38 f, 35 f, & 41 f Pepsi reach in cooler: 37 f
NOTE: The baseboard tiles are missing on the wall by the office and should be replaced.

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? 10-07
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. handwashing
2. serving hot foods
3. serving cold foods
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___x_ No____ N/A____
Each Process Identifies: The daily production log has the recommended serving temperatures on the front page. The back page has the
CCP and the required corrective actions.
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: lunch, deli bar, and breakfast
Date:____1-11-10_________ Date:___12-11-09___________ Date:___3-11-10_________
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.

Two employee hand wash and mop sinks present. One and two compartment sinks present for food prep. Barrier is used between food and sink.
Three compartment sink and sink with overhead spray located in bakery area. Hobart dish machine with overhead spray and without diverter
valve and faucet: 161 f on plate.
Oasis 146 quat sanitizer used: greater than 500 ppm. Try to keep between 200-400 ppm. Test strips available.
Thermometers calibrated at least times a week.
The following temperatures were taken:
chicken patty: 140 f meat sauce: 205 f & 203 f cheeseburger: 139 f rice: 197 f & 193 f pizza: 187 f & 193 f
slides: 140 f Hatco warmer: 139 f Hobart warmer: 172 f Metro warmer: 168 f grilled cheese: 149 f Aqua
fina reach in coolers: 37 f & 36 f & 38 f & 40 f deli cooler: 38 f turkey: 38 f walk in cooler: 40 f walk in
freezer: 9 f ice cream freezer: 1 f

Two employee hand wash and mop sinks present. One and two compartment sinks present for food prep. Barrier is used between food and sink.
Three compartment sink and sink with overhead spray located in bakery area. Hobart dish machine with overhead spray and without diverter
valve and faucet: 164 f on plate.
Trays are washed for Meadowview and Summitview.
Oasis 146 quat sanitizer: 200 ppm.
Thermometer calibrated weekly.
The following temperatures were taken:
steam tables: 194 f & 170 f slides: 138 f & 162 f Metro hot box: 172 f Hobart warmer: 159 f pizza: 203 f & 205 f
cheeseburger: 138 f chicken sandwich: 141 f ham and cheese sandwich: 136 f meat sauce: 207 f & 205 f tator tots:
159 f turkey pot pie: 175 f & 176 warmer: 154 f walk in cooler: 37 f ham in deli cooler: 36 f deli cooler:
37 f walk in freezer: 4 f Aqua fina reach in coolers: both were 37 f deli display cooler: 34 f

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Add more info about the restaurant »

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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