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Business Info

Restaurant: Asa Clark Middle School
Address: 510 Lake Street, Pewaukee, WI 53072
Phone: (262) 691-2100
Total inspections: 4
Last inspection: Dec 10, 2010

Score
(the higher the better)
97

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Find a way to cover the pans of food on the serving lines when the children are serving themselves.
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.
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? Unknown
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. Contact with blood and bodily fluids.
2. Holding hot foods
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. There is a chart
that defines what Process 1-3 are
Process #1 - No Cook Yes____ No____ N/A__x__
Process #2 - Same Day Service Yes____ No____ N/A__x__
Process #3 - Complex Food Prep Yes____ No____ N/A___x_
Each Process Identifies: Some recipes are present with CCP on them.
Critical Control Points Yes____ No__x__
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
Keep temperature logs on site.
List Temperature Charts Reviewed:
Menus
Cooler/freezer

Date:____4-21-09______Date:_____4-6-09_________ Date:3-26-09____________
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.

Hobart dishwasher with overhead spray, faucet , and diverter valve: 161 f on plate Food prep sink with air gap. Barrier is used between
food and sink. 4 compartment sink and employee handwash sink present.
The following temperatures were taken:
baked beans: 167 f chicken fajitas: 157 f Nacho cheese: 148 f taco meat: 209 f & 182 f & 190 f pizza: 200 f, 187 f, &
202 f Randell reach in cooler: 40 f Victory reach in freezer: 0 f
milk cooler: 40 f ice cream freezer: 0 f Pepsi reach in cooler: 40 f

Provide sneeze guards, half pans, aluminum foil, paper or other means to protect food from contamination.
Violation 37 I: 3-306.11 Food Display.
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.
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.

Four compartment sink with diverter valve and faucet with overhead spray. Employee hand wash sink present. Hobart dish machine with overhead
spray and diverter valve: 163 f on plate.
Quat sanitizer present: Not set up.
The following temperature were taken:
Randall reach in cooler: 38 f Victory reach in freezer: 6 f Aqua fina reach in cooler: 33 f
Ice cream freezer: 2 f milk cooler: 40 f chicken noodle soup: 162 f hamburger: 178 f
meatballs: 143 f & 166 f

Violation 37 I: 3-306.11 Food Display.
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.
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? unknown
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. Calibration of temperatures
2. Glove and utensil use
3. Machine warewashing-high temperature
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. G, Y, and R is used
instead of the process numbers.
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: Recipes are present that have the heat & hold CCP.
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 record & cooler/freezer
Date:__3-19-10__________Date:___2-5-10___________Date:____1-12-10________
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.

Four compartment sink with diverter valve and faucet. Employee hand wash sink and food prep sink with air gap. Barrier is used between food
and sink. Hobart dish machine with diverter valve and faucet: 160 f on plate.
Quat sanitizer: NSU
Thermometers are calibrated weekly.
The following temperatures were taken:
Diced ham: 191 f omelet: 183 f tri tators: 157 f Victory reach in freezer: 10 f Victory reach in cooler: 41 f
milk cooler: 40 f ice cream freezer: 5 f

When food is on serving line it must be protected from contamination by the use of sneeze guards(portable or permanent), half or full
pans, aluminum foil, paper or plastic wrap.
Violation 37 I: 3-306.11 Food Display.
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.

Four compartment sink with diverter valve and faucet. Employee hand wash sink and food prep sink with air gap. Barrier is used between food
and sink. Hobart dish machine with diverter valve and faucet: 164 f on plate.
Quat sanitizer: NSU

Thermometers are calibrated weekly.
The following temperatures are taken:
hot dog: 178 f BBQ chicken: 180 f chicken fajitas: 186 f marinara sauce: 178 f hot box: 154 f pizza: 154 f
cheese sticks: 145f Victory reach in freezer: 9 f Randell reach in cooler: 34 f ice cream freezer: -9 f milk
cooler: 38 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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