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Business Info

Restaurant: Bay Lane Middle/Country Meadows
Address: S75 W16399 Hilltop Drive, Muskego, WI 53150
Phone: (414) 422-0430
Total inspections: 4
Last inspection: Nov 11, 2010

Score
(the higher the better)
97

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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?
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. Employee health & personal hygiene
2. Cooling food
3. Service Temp.
List the missing components for each SOP reviewed. None missing.
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:
Thermometer calibration
Menu items

Date:____2-19-09______Date:___2-16-09___________ Date:_1-29-09___________
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. Three compartment sink. First sink is used as food prep sink and strainer is used between food and sink. Hobart
dishwashers with overhead sprays: 160 f on plate. Bleach in wiping cloth bucket: 100 ppm.
The following temperatures were taken:
chicken patty: 175 f Wittco warmer: 154 f Vulcan warmer: 157 f omelet: 158 f & 163 f
potato wedges: 152 f hamburger: 170 f pizza: 206 f
Aquafina reach in coolers: both were 31 f milk cooler: 35 f walk in cooler: 39 f
walk in freezer: -7 f

Violation 37 I: 3-306.11 Food Display. When “build your own sub” bar is set up there should be a sneeze guards, half pans, paper covering,
aluminum foil or other means to protect food from contamination. Half pans were used to cover the meat, cheese, and vegetables and the buns
were kept in the original bag before I left.
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.

Three compartment sink with overhead spray and diverter valve present. The sink that is used for sanitizing is used as the food prep sink and
a strainer is used between the food and sink. Employee hand wash sink present.
Hobart dish machine with overhead spray hoses and diverter valve: 168 f on plate.
Quat sanitizer used: 200 ppm. Test strips available.
Thermometers are calibrated weekly.
The following temperatures were taken:
milk coolers: 39 f & 40 f Aqua fina reach in coolers: 35 f & 40 f walk in cooler: 39 f
walk in freezer: 9 f ham: 41 f milk bunker: 39 f Vulcan hot box: 159 f chicken patty: 163 f Wittco hot box:
179 f hot table: 201 f hamburger: 180 f turkey & gravy: 161 f pizza: 198 f sweet potatoes: 186 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? 2006
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. Preparing cold food
2. Storage of dry, refrigerated and frozen foods
3. Glove & utensil use
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. Instead of using
numbers G, Y, and R is used.
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: A recipe book is available that has the heat and hold CCP 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: Production record & freezer
Date:____10-19-09________ Date:___1-29-10_________Date:____9-21-09________
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. Barrier is used between food and sink. Hobart dish machine without diverter valve or
faucet: 175 f on plate.
Quat sanitizer used: 200 ppm. Test strips available.
Thermometers are calibrated weekly.
The following temperatures were taken:
Aqua fina reach in coolers: 38 f & 35 f milk coolers: 38 f & 33 f walk in cooler: 37 f walk in freezer: 14 f
hamburger: 191 f Vulcan hot box: 148 f Wittco hot box: 198 f chicken patty sandwich: 148 f tator tots: 148
f

Violation 37 I:
• Self-service fruit salad not protected from contamination. Suggest portable sneeze guard for special treats.
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.

3-compartment sink, n.s.u.
I recorded 168f at the plate during the final rinse of the dish machine.
Wash temperature - 156f
Rise line temperature - 188f
Recorded 200ppm of Pro-Power sanitizer in wiping cloth buckets.
Temperature recorded during the inspection:
Walk-in cooler - 40f
Walk-in freezer - [0f]
Milk coolers - 40f & 41f
Beverage display coolers - 39f & 38f
Hot holding units - 151f & 173f
Serving line
Pizza - 163f
Chicken & broccoli - 175f
Calzone - 142f
Rice - 209f
Fruit salad - 47f (using time as a public health control)

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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