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Business Info

Restaurant: Blair Elementary School
Address: 301 Hyde Park, Waukesha, WI 53188
Phone: (262) 970-1400
Total inspections: 5
Last inspection: Dec 7, 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? Letter missing
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. Cooking of food
3. Receiving/storage
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:
Menu & thermometer

Date:___1-20-09_________Date:_____11-12-08________Date:____11-3-08________
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.

Employee handwash sink and 3- compartment sink present. Horning prepares the food. It arrives in a hot cart and insulated cooler. Some
food is prepared on site in the convection oven.
Trays are washed at Butler.
Iodine is used as sanitizer: 25 ppm. Test strips available.
Thermometers were calibrated with ice.
The following temperatures were taken:
tator tots: 142 f corn: 164 f beef ravoli: 176 f Minnie Mouse salad: 40 f top loading freezer: 6 f milk bunker: 34
f Victory reach in freezer: 14 f Victory reach in cooler: 32 f
milk coolers: 32 f

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 three compartment sink. Barrier is used between food and sink.
Oasis 146 quat sanitizer: 400 ppm. Use 200 ppm. Test strips available.
Some food is prepared onsite and food comes from Horning in hot carts and insulated cartons. Lunch is served 11:20 am and breakfast served at
8:00-8:30 am. Trays are washed at Butler.
Thermometers were calibrated daily.
The following temperatures were taken:
potato wedges: 162 f French toast: 161 f gravey: 195 f rice: 207 f hot dogs: 163 f salisbury steak: 200 f
milk bunker: 37 f milk cooler: 33 f Victory reach in cooler: 37 f Victory reach in freezer: 15 f Garden salad: 36 f

I checked 4 different foods in the Victory reach in cooler and they were all running at about 45 f. The district refrigeration man was
called. I will come back and check this on or after 7 days to check this.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
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(paper missing)
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 & storage
3. Holding & serving food
List the missing components for each SOP reviewed. Monitoring and recording instructions, corrective action procedures
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 are recipes present with CCP on them for heat and hold. On the daily production log has the CCP on
them and the corrective action that will be taken.
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 & calibration
Date:______12-1-09___Date:_____1-5-10_________ Date:_3-2-10___________
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.

Three compartment sink and employee hand wash sink present. Barrier is used between food and sink. Oasis 146 quat sanitizer: 200 ppm.
Test strips available.
Part of the food comes from Horning and part of the food is cooked onsite. The food arrives in a hot cart and insulated containers. Trays
are washed at Butler.
Thermometers are calibrated daily.
The following temperatures were taken:
French toast: 168 f tator tots: 153 f chicken nuggets: 180 f green beans: 170 f taco meat: 174 f milk cooler: 37
f milk bunker: 40 f Hotpoint refrigerator: 34 f Hotpoint freezer: 7 f Victory reach in freezer: 11 f
Victory reach in cooler: 45 f Popeye spinach salad: 38 f boiled eggs: 28 f

The temperature of the reach in cooler is 37 f.

Three compartment and employee hand wash present. Barrier is used between food and sink. Oasis 146 quat sanitizer: 200 ppm. Test strips
available.
Part of the food is prepared onsite and the rest is prepared at Horning. Food arrives in hot carts and insulated containers. If the salad,
sandwiches, and wraps arrive and the temperature is over 41 f, they are placed in reach in freezer. Trays are washed at Butler.
Thermometers are calibrated daily.
The following temperatures were taken:
tator tots: 147 f corn: 177 f ravioli: 177 f sausage: 165 f Victory reach in freezer: 17 f
Victory reach in cooler: 40 f milk cooler: 38 f milk bunker: 37 f ham & cheese wrap: 41 f
NOTE: Jolene's food manager's certification has expired.

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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