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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Brookfield Elementary School
Address: 2530 Brookfield Road, Brookfield, WI 53005
Phone: (262) 785-3930
Total inspections: 5
Last inspection: Jan 27, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Cover bread rolls, pizza, or other food to protect it 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. Repair wall behind employee handwash sink since it is in poor repair.
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.

Dishroom: Employee handwash sink, Hobart dishwasher with overhead spray with diverter valve and faucet: 161 f on plate, 3 compartment sink
Kitchen: 2 compartment sink food preparation sink. Barrier used between sink and food, employee handwash sink.
Bleach used as sanitizer: 100 ppm. Test strips available. Thermometer present and calibrated with ice.
Sherry Reuteler: Serv Safe: 5-5-09
The following temperatures were taken:
milk cooler: 39 f Traulsen reach in freezer: 0 f Traulsen reach in cooler: 38 f
ice pack for sandwich container: 38 f ham sandwich: 41 f pizza: 146 f
Wittoc warmer: 182 f green beans: 179 f

Violation 53 Q: 6-501.11 Repairing. Repair wall behind employee hand
wash sink in dish room.
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.

Food prep area: employee handwash sink. Two compartment food prep sink with overhead spray with faucet and diverter valve. Barrier is used
between sink and food.
Dishroom: employee handwash sink and 3 compartment sink with overhead spray, diverter valve and faucet. Hobart hot temp dishwasher with
overhead spray, diverter valve, and faucet: 162 f on plate.
Thermometers calibrated every 2 weeks.
Bleach used in wiping cloth bucket: 100 ppm. Test strips available.
The following temperatures were taken:
Potatos: 146 f Wittco warmer: 143 f Metro hot box: 168 f mini corn dogs: 141 f
green beans: 179 f Rib-B-Que: 199 f Traulsen reach in cooler: 36 f milk cooler: 38 f
Traulsen reach in freezer: 11 f

Violation 53 Q: 6-501.11 Repairing. Repair the wall behind the employee hand wash sink in dish room.
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. Holding Potentially Hazardous Foods
2. Health & Personal Hygiene
3. Controlling Time & temperature during preparation.
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 with
menu items under each process and the required temperatures for each process is noted.
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: refrigerator/freezer/milk coolers & production log


Date:____1-22-10_____Date:____9-29-09__________ Date:_10-14-09___________
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.

Dish room: Employee hand wash sink and 3 compartment sink with diverter valve and faucet. Hobart dish machine with diverter valve and
faucet: 163 f on plate.
Kitchen: employee hand wash sink and two compartment food prep sink with air gap. Barrier is used between the food and sink.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
Wittco warmers: 155 f & 168 f Oriental chicken out of oven: 161 f Oriental chicken after second serving: 146 f broccoli:
185 f pizza: 138 f Traulsen reach in cooler: 37 f Traulsen reach in freezer: 8 f milk cooler: 39 f
NOTE: The electric eye on the employee hand wash sink does not appear to be operating properly.

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.

Dish room: Employee hand wash sink and 3 compartment sink with diverter valve and faucet. Hobart dish machine with diverter valve and
faucet: 161 f on plate.
Kitchen: employee hand wash sink and two compartment food prep sink with air gap. Barrier is used between the food and sink.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometers calibrated once a month.
The following temperatures were taken:
steam table: 174 f C-200 warmer: 168 f Wittco warmer: 174 f mixed vegetables: 188 f potatoes: 142 f
pizza sauce: 135 f pizza dippers: 160 f
NOTE: The paper dispenser of the employee hand wash sink in the kitchen is not dispensing autom
atically.

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. Hand washing
2. Reheating Potentially Hazardous Foods
3. Controlling time and Temperature during Preperation
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_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: Menu Log


Date:_12-01-2010_ Date:__12-15-2010__ Date:_10-07-2010__
Temperatures monitored and recorded: Yes__X___ No_____
Temperature Record Accurate and Consistent: Yes__X___ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: No corrective actions 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.

Dish room: Employee hand wash sink and 3 compartment sink with diverter valve and faucet. Hobart dish machine with diverter valve and
faucet: 161 f on plate.
Kitchen: employee hand wash sink and two compartment food prep sink with air gap. Barrier is used between the food and sink.
Bleach is used as sanitizer: 100 ppm. Test strips available.
The thermometers are calibrated once a month or after being dropped.
The following temperatures were taken:
Hot:
Tater Tots 147 F
Sausage 167 F and 196 F
Waffles 170 F
Cold:
Waffles 32 F
Traulsen reach-in cooler 36 F
Traulsen reach-in freezer (-7 F)
Milk 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

Cuisines:

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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants