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Business Info

Restaurant: Waukesha West High School
Address: 3243 Saylesville Road, Waukesha, WI 53188
Phone: (262) 970-3900
Total inspections: 5
Last inspection: Nov 9, 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. Receiving and storage
2. Preparation of foods
3. Holding & serving
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:_____5-12-09_______Date:___3-18-09_______ Date:__11-25-08__________
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.

This is a base kitchen for several elementary schools. Food is delivered to the schools in hot carts and insulated containers with ice
pillows. Food is delivered between 8-9 am. Lunch service begins at 10:47 am.
Several food prep sinks located throughout kitchen. Barrier used between food and sink. Two employee handwash sinks. Prewash sink with
overhead spray with diverter valve and faucet. Three compartment sink present for manual dishwashing. Quat used as sanitizer: 200 ppm.
Test strips available. Hot temperature dish machine: 182 f on gauge.
NOTE: Gasket worn on cooler in snack bar.
The following temperatures were taken:
Pizza: 163 f corn: 201 f Prairie hot cart: 180 f egg and bacon sandwich: 163 f
potato wedge: 165 f steam table: 144 f Crescor hot cart: 184 f mashed potato: 156 f
green beans: 179 f milk bunker: 40 f Aquafina reach in cooler: 40 f Dannon cooler: 38 f
Excellence freezer: 10 f One door cooler: 35 f walk in cooler: 37 f walkin freezer: 5 f

The dishwasher cycle is now reading 167 f. It is recommended a maxinum/minimum thermometer be used to check dishwasher at least once a week.
A brand name we use is Delta Trak.

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.

Base kitchen for elementary schools. Food is delivered to the school in hot carts and insulated containers.
There are several food prep sinks located through out the kitchen. Barriers are used between the sink and food. Two employee hand wash sinks
present.
Dishroom: Prewash sink with overhead spray, diverter valve, faucet, and garbage disposal which is located before the three compartment sink.
Oasis 146 quat sanitizer is used: 200 ppm.
Test strips available. Stero dish machine with two over head spray hoses: 160 f on plate
Thermometers are calibrated daily.
The following temperatures were taken:
walk in cooler: 38 f walk in freezer: 4 f Carter-Hoffman reach in cooler: 36 f ice cream freezer: 2 f Dannon
freezer: 10 f Randell 2 door cooler: 37 f Aqua fina reach in cooler: 33 f McCall reach in cooler: 37 f Italian
sandwich: 39 f Good Humor freezer: 0 f Pepsi reach in cooler in commons area: 40 f Delfield cooler in commons area: 41
f taco meat: 167 f Heyer hot cart: 149 f corn: 160 f CresCor warmer: 210 f slides: 148 f steam table:
137 f egg/bacon/cheese bagel: 138 f potatoes: 185 f chicken nuggets: 180 f gravy: 190 f refried beans:
192 f pork: 157 f pizza dippers: 161 f

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? October 2007
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. Personal Hygiene
2. Hot Foods
3. Receiving and Storage
List the missing components for each SOP reviewed.
Personal Hygiene and Receiving and Storage are missing monitoring procedures and
corrective action plans.
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. Daily production
logs contain required HACCPs.
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: Recipe book present with pertinent CCP denoted.
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 logs


Date: 02/16/2010 Date: 12/21/2010 Date: 09/23/2009
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.

Comments:
This is a base kitchen for several elementary schools. Food is delivered to the schools in hot carts and insulated containers with ice
pillows. Food is delivered between 8-9 am. Lunch service begins at 10:47 am.

Several food prep sinks located throughout kitchen. Barrier used between food and sink. Two employee handwash sinks. Prewash sink with
overhead spray with diverter valve and faucet. Three compartment sink present for manual dishwashing. Quat used as sanitizer: 200 ppm.
Test strips available. Hot temperature dish machine: 166 f on plate.
Thermometers calibrated daily
The following temperatures were taken:
walk in cooler: 40 f walkin freezer: -2 f, pass-through coolers 38 f, pass-through warmer 153 f
Primary Serving Line
Pizza: 165 f hamburger 160 f corn: 180 f steam table: 144 f mashed potato: 176 f
green beans: 179 f milk bunkers: 35-40 f aquafina reach in cooler: 41 f
ice cream freezer: 0 f salisbury Steak: 158 f cottage Cheese 40 f chicken patti 158 f
taco meat: 162f line cooler: 41 f display cooler 41 f
Snack Room
Bev. Cooler 42 f Ice Cream Freezer 10f Sandwich (hot hold) 150 f
Hallway serving line
Chicken bites 140 f Chicken sandwich 145 f Beverage cooler 39.5 f

This is a base kitchen for elementary schools. Food is delivered to the elementary schools in hot carts and insulated containers.
There are several food prep sinks located through out the kitchen. Barriers are used between the sink and food. Two employee hand wash sinks
present.

Dishroom: Prewash sink with overhead spray, diverter valve, faucet, and garbage disposal which is located before the three compartment sink.
Oasis 146 quat sanitizer is used: 200 ppm. Test strips available. Stera hot temp dish machine with 2 overhead sprays: 164 f on plate
Thermometers are calibrated daily.
The following temperatures are taken:
Deli display cooler: 41 f ice cream freezer: 4 f milk cooler: 35 f McCall reach in cooler: 40 f Carter Hoffman
reach in cooler: 41 f Aqua fina reach in cooler: 35 f ice cream freezer in front area: 16 f Dannon cooler: 34 f
walk in cooler: 39 f walk in freezer: 0 f Pepsi reach in cooler: 36 f Delfied cooler in commons area: 36 f steam
tables: 140 f & 147 f McCall warmer: 142 f slides: 165 f & 168 f CresCor warmers: 185 f & 189 f sausage cheese
bagel: 153 f egg bacon cheese bagel: 153 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