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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Brookfield East High School
Address: 3305 N. Lily Road, Brookfield, WI 53005
Phone: (262) 781-3500
Total inspections: 6
Last inspection: Jan 6, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards or other means to protect food from contamination. This is found in the front
serving and condiment area by condiment area in cafeteria.
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.
Violation 53 Q: 6-501.11 Repairing. The ceiling in kitchen and serving area is not approved material. The ceiling is dirty and stained and
there is rust around light fixtures. There appears to have been a water leak in ceiling by employee handwash sink and the paint is peeling from
the ceiling.
The PHYSICAL FACILITIES shall be maintained in good repair.
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.

2-Compartment sink with overhead spray used as a food prep sink-barrier used between sink and food. 2 employee handwash sink. 2 compartment
sink by ovens: one used for food prep sink with bar rier between food and sink. 2 employees handwash sinks in dishroom. Hobart dishwasher
with overhead spray with no diverter valve: 162 f on plate.
Bleach used as sanitizer: 100 ppm. Test strips available.
Thermometers calibrated with ice once a week.
The following temperatures were taken:
milk coolers: 33 f and 34 f ice cream freezer: - 8 f Gatorade reachin coolers: both 34 f
Delfield reachin freezer: 9 f walkin cooler: 37 f walkin freezer: 11 f
Vitamin water reachin cooler: 37 f Vulcan reachin freezer: -9 f Traulsen reachin freezer: -9 f
prepackaged turkey sandwich lunch: 40 f ham subsandwich: 39 f
Salisbury steak: 155 f chicken gravy: 168 f mashed potato: 150 f pizza: 200 f
mixed vegetables: 207 f vegetable and beef soup: 160 f and 161 f beef barley soup: 170 f
chicken sandwich: 148 f chicken: 180 f Tyson chicken sandwich: 140 f
cheeseburger: 152 f metro hot boxes: 154 f and 160 f

Violation 37 I: 3-306.11 Food Display. When salad, bread, croutons, or other foods are displayed they must be protected by using sneeze
guards, half pans, plastic wrap 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.
Violation 53 Q: 6-501.11 Repairing. When the ceiling panels are not composed of approved materials, when they are replaced, replace with
approved materials. Remove the ceiling panels that are mold.
The PHYSICAL FACILITIES shall be maintained in good repair.

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.

Kitchen: Two employee handwash sinks, 2-2 compartment sinks used for food prep sinks: barriers used between sink and food. Three
compartment sink present.
Dish room: employee handwash sink, Hobart hot temperature dishmachine without diverter valve and faucet: 161 f on plate.
Bleach used as santizer: 100 ppm.
The following temperatures were taken:
hot apple slices: 155 f corn: 177 f Metro warmer: 147 f gyros meat: 193 f
hamburger: 181 f burrito: 175 f tator tots: 140 f chicken sandwich: 142 f
pizza: 192 f milk coolers: 38 f & 35 f ice cram freezer: 0 f Delfield reach in freezer: 10 f
Hobart reach in freezers: 0 f & 8 f Gatarade reach in cooler: 38 f Vulcan reach in freezer: 5 f Traulsen reach in freezer: 5 f
walk in cooler: 36 f walk in freezer: 0 f
True reach in cooler: 34 f Vitamin water reach in cooler: 41 f

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. The Hobart dish machine
is not able to get to at least 180 f at the gauge or 160 f on the plate. Dishes will need to be sanitized manually until the dish machine can
meet those temperatures. The dish machine can be used to wash dishes. The dishes were being
manually sanitized with the use of bleach during the inspection. As soon, the dish machine can reach and maintain 180 f on the gauge or 160 f
on the plate resume using it. I will come back 7-10 days to check the machine.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, paper covering, aluminum foil, 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.
Violation 53 Q: 6-501.11 Repairing. Replace ceiling panels with approved material. Remove moldy ceiling panels. I understand this will be
done when the remodeling takes place.


The PHYSICAL FACILITIES shall be maintained in good repair.
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? January 2010
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. Cleaning & sanitizing food contact surfaces
2. Wiping cloth
3. Serving 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. There is a chart
that lists the menu items 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___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: production log & daily refrigerator/freezer/milk
Date:____11-4-09_________Date:_2-13-10_________ Date:____10-20-09________
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.

Kitchen: three compartment sink and two employee hand wash sinks. 2-2 compartment sinks used for food prep and barrier is used between food
and sink.
Dish room: employee hand wash sink, Hobart dish machine without diverter valve and faucet: the following temperatures were taken: at 11:20
am 145 f & 145 f & 143 f. Maintenance was called to look at booster heater then the following temperatures were taken at 11:55 am 151 f &
150 f & 153 f & 157 f & 151 f & 154 f & 155 f. The gauge on machine during this time was ranging from 138 f to 160 f.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometer calibrated monthly.
The following temperatures were taken:
walk in cooler: 37 f walk in freezer: 16 f Vulcan reach in freezer: 10 f Hobart reach in freezers: 10 f & 9 f Delfield
reach in freezer: 7 f milk coolers: 34 f & 34 f & 37 f ice cream freezer: 12 f True reach in cooler: 36 f Vitamin
water reach in cooler: 36 f Gatorade reach in cooler: 37 f Traulsen reach in freezer: 0 f C200 metro hot boxes: 151 f & 156 f
tomato tortalinni soup: 167 f chicken dumpling soup: 169 f pizza burger: 138 f spaghetti sauce: 161 f marinara
sauce: 158 f green beans: 164 f pizza: 188 f

The dish washer has been converted to a chlorinator. It is reading 100 ppm.

Violation 37 I: 3-306.11 Food Display. Pr
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 hand wash in serving line.
Kitchen: 3 employee hand wash sinks. Two compartment sink with garbage disposal. Single compartment sink present. Two side by side
compartment sink on work table present.
Dish room: 3 compartment sink, employee hand wash sink, and Meiko dish machine: 161 f on plate.

Bleach used for sanitizer: greater than 200 ppm. Try to keep at 100 ppm. Replace test strips since they are not reading properly.
Thermometers are calibrated weekly.
The following temperatures were taken:
Traulsen reach in cooler: 35 f walk cooler: 38 f display coolers: all were 36 f milk coolers: both were 39 f
turkey chef salad: 40 f Traulsen reach in cooler: 36 f walk in freezer: 4 f & 9 f Hobart reach in freezer: 9
Delfield reach in freezer: 2 f ice cream freezer: 7 f Metro warmer: 145 f & 153 f mixed vegetables: 151 f mashed
potato: 138 f gravy: 171 f spicy chicken sandwich: 147 f cheese burger: 138 f pizza: 169 f chicken
fingers: 153 f

Violation 37 I: 3-306.11 Food Display. Cookies, pizza and other foods need to be protected from contamination. 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? January 2010
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. Storing Food
2.Preventing cross-contamination during storage/food prep
3. Datemarking ready to eat and potentially hazardous foods
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 lists the menu items 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__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: Freezer, receiving log and production log
Date:_______12/03/10 Date:______12/19/10 Date:____11/08/10
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.

Employee hand wash in serving line.
Kitchen: 3 employee hand wash sinks. Two compartment sink with garbage disposal. Single compartment sink present. Two side by side
compartment sink on work table present.
Dish room: 3 compartment sink, employee hand wash sink, and Meiko dish machine: 168 f on plate.

Bleach used for sanitizer bucket in dish room was greater than 200 ppm. Try to keep at 100 ppm. Test strips provided.
Thermometers are calibrated twice a month.

The following temperatures were taken:
Metro warmer: 142 F Cheese Burger: 136 F Spicy chicken Sandwich: 150 F chicken sandwich: 139 F Sliders: 137 F Cream of
Potato soup: 171 F and 180 F Pizza: 154 F Sloppy Joe: 141 F Mixed Vegetables: 138 F Delfield reach in freezer: 7 F
Traulsen reach in cooler :34 F Walk in Freezer: 8 F and 6 F Ice cream freezer: 2 F Deli display cooler: 36 F, 34 F and 35 F
Milk coolers: 35 F and 34 F Ham Wrap: 41 F Oriental chicken salad: 41 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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