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Business Info

Restaurant: Whittier Elementary School
Address: 1103 S. East Avenue, Waukesha, WI 53186
Phone: (262) 970-2800
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? 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_____ No_x____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No____x_
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No__x___
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. Receiving and Storage
3. Hold and serving of 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.
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:
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:____09-30-08________ Date:____10-7-08_______Date:_2-27-09___________
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__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 and 3 compartment sink present. Barrier is used between food and sink. Iodine is used for sanitizer: 25 ppm. Test
strips available.
Food comes from West at 10:45 am and comes in insulated coolers and hot boxes. Breakfast is served at 8: 00 am.
Trays are washed at South.

The following temperatures were taken:
pancakes: 150 f tator tots: 175 f milk bunker: 33 f milk cooler: 33 f Victory reach in freezer: 3 f Victory reach in
cooler: 39 f
NOTE: When the wood cabinets and shelves are in poor repair, replace with approved material.

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 hand wash sink and 3 compartment sink present. Barrier is used between food and sink. Mikroklene used as sanitizer: 25 ppm.
Food comes from West around 10:45 am. Food arrives in insulated coolers and hot boxes. Lunch is served at 11:15 am. Breakfast is served at
8:00 am. Convection oven present. Trays are washed at South.
Thermometers calibrated.
The following temperatures were taken:
Victory reach in freezer: 18 f Victory reach in cooler: 40 f milk cooler: 39 f potato wedges: 197 f tator tots:
193 f.
No violations found during this inspection.

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? 10-06
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No___x__
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No___x__
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No___x__
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. Employee hygiene
3. Cold food holding
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 are recipes
present that have the process numbers on them.
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 and CCP with corrective actions 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 production log
Date:_____2-4-10_______ Date:__11-18-09______Date:___9-15-09_________
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.

Employee hand wash sink and 3 compartment sink present. Iodine used as sanitizer: 25 ppm.
Part of the food is cooked onsite and the rest comes from West. Food comes around 10:45 am. Food comes in hot boxes and insulated
containers. Breakfast is served at 8:00 am. Lunch is served at 11:15 am. Beautiful Savior comes for their food when the food arrives from
West.
Thermometers are calibrated daily.
The following temperatures were taken:
egg: 185 f tri tators: 188 f milk bunker: 40 f milk coolr: 38 f Victory reach in cooler: 40 f
Victory reach in freezer: 9 f
NOTE: When the wood cabinets are in poor repair, replace with approved material.

Three compartment sink and employee hand wash sink. Trays are washed at South.
Most of the food is prepared onsite and the rest is prepared at West. Food comes in hot carts and insulated containers. Food arrives at
10:45 am and lunch is at 11:35 am. Beautiful Savior comes for their food.
Oasis 146 quat sanitizer: 200 ppm. Test strips available
NOTE: Jennifer's food manager certification expired on 11-23-10.
Thermometers are calibrated daily.
The following temperatures were taken:
waffle: 164 f tator tots: 187 f Victory reach in freezer: 2 f Victory reach in cooler: 40 f milk cooler: 40 f milk
bunker: 40 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
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4. Waukesha County, WI Restaurants