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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Burleigh Elementary School
Address: 16185 W. Burleigh, Brookfield, WI 53005
Phone: (262) 781-5280
Total inspections: 5
Last inspection: Mar 4, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Provide the correct strips for the bleach sanitizer.
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.

2 employee handwash sinks in kitchen, 1 employee handwash sink in dishroom, 3 compartment s nk used for dishes when neede, 3 compartment sink
in kitchen, 2 compartment sink in kitchen. Two compartment sink with overhead spray to wash food and barrier is used between sink and food.
Hobart dishwasher: 166 f . Bleach is used as sanitizer: 100 ppm.
The following temperatures were taken:
Scrambled eggs: 183 f and 196 f Potatoes: 146 f and 156f Carrots: 142 f and 140 f
Metro hot box: 158 f
walkin cooler: 37 f walkin freezer: 7 f milk coolers: 37 f

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.

Two employee handwash sinks present. Two comparment food prep sink with overhead spray and barrier is used between sink and food. Three
compartment sink present in bakery area. Three compartment sink can be used dishwashing if needed. Two compartment sink in food prep area
also present.
Dishroom: employee handwash sink, overhead spray without diverter valve or faucet, Hobart hot temperature dishmachine: 160 f.
Thermometers present and calibrated every other week.
Bleach in wiping cloth is greater than 200 ppm. Test strips available.
NOTE: Cut down on the amount of bleach used in wiping cloth buckets. Too much chlorine can lead to taste and odor problems on the dishes.

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? Jan 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. Cooling potentially hazardous foods
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.
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: There is a chart that lists the menu items under each process and the appropriate temperatures.
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 & dish machine/wiping cloth


Date:_____10-15-09_______ Date:__1-21-10_______Date:______11-5-09______
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: two employee hand wash sinks ,three compartment sink in bakery area and two compartment sink also present. Three compartment sink
located in rear area of kitchen used for dishwashing if needed. Two compartment food prep sink with overhead spray and garbage disposal.
Barrier is used between food and sink.
Dish room: 2 employee hand wash sinks present. Hobart dish machine without diverter valve and faucet: 162 f on plate.
Bleach is used as sanitizer: both buckets were 100 ppm. Test strips available.
Thermometers are calibrated twice a month.
The following temperatures were taken:
tator tots: 135 f steam table: 142 f & 205 f Wittco warmer: 138 f chicken rings: 169 f & 135 f mixed vegetables:
179 f & 172 f walk in cooler: 36 f walk in freezer: 9 f milk coolers: 36 f & 40 f

NOTE: The gauges on dish machine are not consistent. The sanitizer cycle gauge is running between 160 f – 185 f. The gauge should stay at 180
f.
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 hand wash sinks, three compartment sink in bakery area and two compartment sink also present. Three-compartment sink
located in rear area of kitchen used for dishwashing if needed. Two-compartment food prep sink with overhead spray and garbage disposal.
Barrier used between food and sink.
Dish room: 2 employee hand wash sinks present. Hobart dish machine without diverter valve and faucet: 165 f on plate.
Bleach is used as sanitizer for wiping cloth buckets: 100 ppm. Test strips available.

Thermometer calibrated monthly.
The following temperatures were taken:
milk coolers: 36 f & 33 f walk in cooler: 36 f walk in freezer: 7 f hot table: 191 f & 231 f Wittco hot boxes:
136 f & 138 f lasagna: 141 f & 153 f broccoli: 158 f & 160 f pizza dippers: 136 f & 143 f

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• The hot dogs in hot hold were at 125 F and 118 F. All hot dogs were placed back in the oven and brought up to a temperature of 148 F.
Suggested that any hot sandwich item be placed back in the oven for several minutes after being placed in the bun.
(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.

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. Health and Personal Hygiene
2. Using and Calibration Food Thermometers
3. Storing Food
List the missing components for each SOP reviewed. N/A
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: Production log
Dishwasher log
Daily Refrigerator/Freezer/Milk cooler log

Date:_10/04/2010__ Date:_09/07/2010__ Date:_01/13/2011_
Temperatures monitored and recorded: Yes_X__ No_____
Temperature Record Accurate and Consistent: Yes_X__ No_____
Corrective Actions Documented: Yes_____ No_X__
Comments: Discussed dishwasher temperatures

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: two employee hand wash sinks, three compartment sink in bakery area and two compartment sink also present. Three-compartment sink
located in rear area of kitchen used for dishwashing if needed. Two-compartment food prep sink with overhead spray and garbage disposal.
Barrier used between food and sink.
Dish room: 2 employee hand wash sinks present. Hobart dish machine without diverter valve and faucet: 164 f on plate.

Observed glove use, hair restraints and date marking.
Wiping cloths are at a concentration of 100 ppm.
Thermometers are calibrated once a month.
Provided a handout for when to wash hands.
Temperatures recorded:
Corn 186 F and 175 F
Riblets 172 F and 171 F
Frozen corn 30 F and 29 F
Hot dogs 148 F
**Hot dogs 125 F and 118 F
Ham sandwich 36 F
Milk 33 F and 34 F
Walk-in cooler 37 F
Walk-in freezer (-7 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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4. Waukesha County, WI Restaurants