1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: Ben Franklin Elementary School
Address: N81 W14701 Franklin Drive, Menomonee Falls, WI 53051
Phone: (262) 255-8470
Total inspections: 5
Last inspection: Feb 4, 2011

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Ben Franklin Elementary School, N81 W14701 Franklin Drive, Menomonee Falls, WI 53051 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.136.18.121 will be logged.

Violation descriptions and comments

It is recommended that test strips be provided for chlorine. This would help since too much bleach is being used. Don’t use over
100 ppm
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.

Employee handwash sink, Hobart dishwasher: 170 f, 3 compartment sink with garbage disposal used to wash off dishes before putting in
dishwasher. Two compartment sink used for food prep sink used for food prep sink and barrier is used between sink and food.
Quat used as a sanitizer: 200 ppm. Test strips available. Bleach is also used for sanitizer. Thermometers present and calibrated using
ice.
Food is brought from high school cold and cooked onsite
The following temperatures were taken:
chicken nuggets: 139 f, 148 f, 156 f, and 148 f. walk in cooler: 34 f walk in freezer: -10 f
Note: There is too much chlorine being used in various buckets in kitchen. Cut down on the bleach since this could lead to a taste and odor
problems on the dishes

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

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.


Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Employee handwash sink, 3-compartment sink used for rinsing off the large pans/trays then placed in the dish machine. Hobart hot temperature
dish machine with diverter valve and faucet: 167 f on plate. Two compartment food prep sink and barrier is used between the food and sink.
Quat 16 is used for sanitizer: 200 ppm. Bleach is sometimes used. Test strips available for both sanitizers.
Thermometers calibrated once a month using ice.
The following temperatures were taken:
steam table: 152 f mashed potatoes: 147 f & 164 f CresCor warmer: 157 f FWE warmer: 157 f pork chop: 148 f & 147 f
Salisbury steak: 161f out of hot box. On the line they were 134 f & 132 f. The temperature was turned up and was 135 f when I left.
carrots: 140 f milk cooler: 39 f walk in cooler: 39 f walk in freezer: 11 f

Violation 37 I: 3-306.11 Food Display. When containers of lettuce, cheese, taco shells, or other food are displayed they must be protected by
sneeze guards, half pans, or other means to protect food from contamination.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

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? Dec. 2009
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 deliveries
2. Cleaning & sanitizing food contact surfaces
3. Handwashing
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: There is a chart of the foods that are process 1-3
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 lot


Date:______1-20-10______ Date:____10-1-09________Date:_9-23-09___________
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. Two compartment food prep with barrier used between food and sink. Three compartment sink with garbage disposal.
Hobart dish machine with diverter valve and faucet: 166 f on plate.
Quat 16 and bleach used for sanitizer.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 39 f walk in freezer: 0 f walk in cooler: 40 f taco meat: 165 f & 148 f FWE warmer: 154 f
broccli/cauliflower: 138 f & 146 f

Violation 37 I: 3-306.11 Food Display. When fries, containers of food, and other food are out on the counter they must be protected from
contamination either by using half pans, aluminum foil, plastic wrap, or sneeze guards. Lynn and I talked about using aluminum foil.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools
participating in the National School Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year,
obtain a food safety inspection conducted by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Three compartment sink with garbage disposal is used to prewash pans before placed in dish washer. Two compartment food prep sink and barrier
is used between food and sink. Employee hand wash sink. Hobart dish machine with diverter valve and faucet: 171 f on plate.
Quat 16 and bleach available for sanitizer. Quat 16 used in wiping cloth bucket: 200 ppm.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 40 f walk in cooler: 40 f Victory reach in freezer: 6 f
hamburgers: 178 f & 170 f Metro warmers: 140 f & 170 f
NOTE: Since there is a diverter valve and faucet at the dish machine this can be used as employee hand wash sink if hand soap is provided.

Violation 37 I: 3-306.11 Food Display. When food is on the serving line it must be protected from contamination by using sneeze guards, half
or full pans, aluminum foil, paper, or plastic.
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.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

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? 9-5-06
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. health & personal hygiene
2. handwashing
3. washing & handling fresh fruits/vegetables.
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. Recipes are present
that have the process numbers on them. Chart that is available with menu items that the district serves under each 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: production record

Date:__10-5-10___________ Date:_12-9-10_____________ Date:_1-6-11___________
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.

Three compartment sink with garbage disposal is used to prewash pans before placed in dish washer. Two compartment food prep sink and barrier
is used between food and sink. Employee hand wash sink. Hobart dish machine with diverter valve and faucet: 174 f on plate.
Quat 16 and bleach available for sanitizer. Quat 16 used in wiping cloth bucket: 200 ppm. Test strips available.

Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 39 f Victory reach in cooler: -2 f walk in cooler: 40 f FWE warmer: 148 f hamburger: 187 f & 156 f
baked beans: 186 f & 157 f

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Ben Franklin Elementary School to others? (optional)

Yes

  

No

Add photo of Ben Franklin Elementary School (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.136.18.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
Dollar General Store #10907	Menomonee Falls, WI
Classic Lanes Menomonee Falls	Menomonee Falls, WI
Oasis Family Restaurant	Menomonee Falls, WI
Pick N Save #6889	Menomonee Falls, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants