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Business Info

Restaurant: Waukesha South High School
Address: 401 E. Roberta Avenue, Waukesha, WI 53186
Phone: (262) 970-3700
Total inspections: 4
Last inspection: Dec 2, 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? Yea
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. Holding and serving of foods
2. Handwashing
3. Receiving and 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:


Date:____2-11-09_________Date:__12-15-08_________Date:_____10-06-08_______
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.

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.

Employee handwash sink present. Two 2 compartment sinks. One sink is used for food prep with a barrier used between food and sink.
Hobart dishwasher with overhead spray without diverter valve and faucet. If the a faucet and diverter valve and faucet is installed then this
can be used as an employee handwash sink. It was 162 f on plate.

Iodine is used as sanitizer: 12.5 ppm. Test strips available.
Lunch starts at 10:45 am. Trays are washed for Whittier, Randall, and Heyer.
The following temperatures were taken:
Turkey ham: 28 f Pepsi cooler: 38 f milk cooler: 39 f coke cooler: 33 f
turkey sub: 41 f Gatorade coolers: 35 f & 40 f 4 door cooler: 36 f walkin cooler: 39 f
Walkin freezer: 10 f NOTE: carts are used to store food and have to be taken out whenever food on shelves are needed. Recommend
installing another freezer such as a free standing freezer.
fried beans: 142 f corn: 143 f sandwich slides: 135 f steam table: 149
chicken patty: 200 f sausage pizza: 143 f cheese pizza: 151 f taco meat: 150 f
warmer: 137 f chicken sandwich: 192 f chicken parmesan sandwich: 139 f
chicken poppers: 145 f

Violation 53 Q: 6-501.11 Repairing. The pipe under handwash sink noted leaking-maintenance was called and will repair during non operating
times. Dishmachine operation was checked out.
The PHYSICAL FACILITIES shall be maintained in good repair.
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.

Machine-hot water rinse-160f[at plate], 181f in line [Noted previous inspection re: overhead spray and no separate faucet] Trays are
washed for Whittier, Randall and Heyer
2/ 2 compt sinks-one used for food prep-use a barrier between food and sink
Iodine-strips available
Hand wash sink
Temperatures-Breakfast cheese wrap-145f, sandwich 162f, hot hold 135f
4 door cooler 40f, hot box 164f
Brkf. line-milk cooler 40f, ice cream freezer -0f, coke cooler 39f
walkin cooler 35f, freezer -5f [walkin freezer is at capacity-using portable carts for storage-advise additional storage-ie free standing
freezer.
Cross roads line-milk 30f, milk 34fx2
Food prep-sandwich ingredients turkey 38f, pork roast 187f, burgers 200f, chicken nuggets 200f, Pizza delivered from Pizza
Hut 164f
Kiosk-hot hold 140f, nacho cheese 142f, milk cooler 36f, ice cream freezer 0f
Food serving temps- pasta sauce 150f, pizza 190f, sandwiches 150f,
pasta 170f
Discussed risk factors

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. Hot holding temperatures
2. Sanitizers
3. Receiving & 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: The daily production logs have the recommended serving temperatures. They also have the CCP and the
required corrective action.
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 production log
Date:____1-14-10_________Date:___10-23-09_______ Date:__9-10-09__________
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments:

E. Is an employee food safety training program in place: Yes_____ No_____
F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Hobart dish machine with diverter valve and faucet: 160 f on plate. There are 2 two compartment sinks. One is used for food prep and
barrier is used between food and sink. Employee hand wash sink also present.
Trays are washed for Heyer, Whitter, and Randall schools.
Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated daily.
The following temperatures were taken:
milk cooler: 40 f Aqua fina reach in cooler: 36 f Italian sub: 38 f Minute Maid cooler: 39 f Gatorade
reach in coolers: 39 f & 40 f ice cream freezers: 3 f & 8 f walk in cooler: 40 f walk in freezer: 14 f
Pepsi reach in cooler: 40 f Hatco warmer: 144 f slides: both were 145 f tri tators: 144 f hot box: 216 f
chicken sandwich: 179 f & 161 f rice: 175 f tuna & noodle: 182 f bacon cheese burger: 175 f & 165 f pasta sauce:
205 f Pizza Hut pizza: 154 f School pizza: 166 f
NOTE: The walk in freezer is at capacity and rolling cart is used. Recommend another freezing unit be available i.e. a free standing unit.

NOTE: The walk in freezer is at capacity and rolling cart is used. Recommend another freezing unit be available i.e. a free standing unit.

Hobart dish machine with diverter valve and faucet: 166 f on plate. There are 2 two compartment sinks. One is used for food prep and
barrier is used between food and sink. Employee hand wash sink also present.
Trays are washed for Heyer, Whittier, and Randall schools.
Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated daily.

The following temperatures were taken:
Ice cream freezer: -8 f & -5 f Gatorade reach in cooler: 37 f & 38 f walk in freezer: 5 f walk in cooler: 34 f
Herrick reach in cooler: 41 f milk cooler: 34 f Beverage Air cooler: 40 f Pepsi reach in cooler: 37 f pizza slide:
169 f steam table: 173 f chicken sandwich: 178 f salisbury steak : 196 f mashed potato: 191 f chicken
nugget: 181 f cheeseburger: 178 f cheese pizza: 138 f pepperoni pizza: 136 f green beans: 188 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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants