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Business Info

Restaurant: Divine Redeemer Lutheran - School & Church
Address: 31385 Hill Road, Hartland, WI 53029
Phone: (262) 367-3664
Total inspections: 3
Last inspection: Nov 8, 2010

Score
(the higher the better)
89

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Violation descriptions and comments

Provide sneeze guards, half pans, aluminum wrap, paper wrap, or plastic wrap or other means to protect food from contamination. This
is found on the serving line, salad bar, and condiment areas.
Violation 37 I: 3-306.11 Food Display.
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.
Since there is a change in food personnel there must be a certified food manager onsite.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? Yes on a CD. Computer not readily available for staff to readily review SOP.
2. Date the Plan was last reviewed by the Food Service Authority? Unknown
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. See Number 1
2.
3.
List the missing components for each SOP reviewed.
Missing corrective action.
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. Not listed on
temperature log.
Process #1 - No Cook Yes____ No__x__ N/A____
Process #2 - Same Day Service Yes____ No__x__ N/A____
Process #3 - Complex Food Prep Yes____ No__x_ N/A____
Each Process Identifies: Critical control points not listed on cooking forms
Critical Control Points Yes____ No___x_
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: Sanitizer log, refrigerator log, menus.


Date:_____Sept 2008________ Date: Feb 2009______________ Date:_____March 2, 2009_______
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

E. Is an employee food safety training program in place: Yes_____ No____See number 1_
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.

Mop sink and food prep sink present. Four-compartment sink present. Employees use the first sink as employee handwash sink. This sink can
only be used for an employee handwash sink there can not be any food stored there or dirty dishes stored there. In the front area there is a
sink that can be used as an employee handwash sink. Also if a diverter valve and faucet is installed on the overhead spray and handsoap
provided then this can be used as an employee handwash sink . This will also make it easier for handwashing between the dirty and clean sides
of dishwashing.
Jackson hot temperature on plate: 171 f.
Mikroclene iodine sanitizer is used: 12.5 ppm. Test strips available.
The following temperatures were taken:
shredded cheese on salad bar: 40 f walk in cooler: 36 f walk in freezer: 6 f
milk cooler: 38 f cheese: 37 f turkey: 36 f cottage cheese: 41 f corn dogs: 182 f
steam table: 176 f mashed potato: 179 f gravy: 143 f pasta sauce: 166 f.

Employee handwash present in front area. Four compartment in back. Food prep and mop sink present. Currently using iodine for sanitzer when
this runs out bleach will be used. Jackson hot temperature dish machine: 167 f on plate.
NOTE: It is recommended that at a diverter valve and faucet be installed on the overhead spray of dish machine so this can be used for an
employee handwash sink.
The following temperatures were taken:
Chicken salad: 48 f It was out for portioning for immediate service.
ground beef: 156 f pizza soup: 170 f milk cooler: 38 f walkin cooler: 37 f
walk in freezer: 4 f baked beans: 167 f
Check number 2715 in the amount of $563 paid for license and prelicense inspection.
Sharon will fax food manager certificate. Our fax number is 262-896-8298 attention Deb.
Most food will be prepped onsite and some will be done at Marianno's. Make sure when potentially hazardous food is transported temperatures
are maintained.

**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
• Handwash sink is first compartment of four-compartment sink, at start of inspection it was blocked with dirty dishes. Corrected at time of
inspection.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
• Violation 37 I: 3-306.11 Food Display.
• For foods served on service line be sure that the ½ of pans that are facing the children are covered for sneeze protection.
• Most condiments on salad bar are in squeezable containers, provide portable sneeze guard or some other means of protection for the few
items that need it (today, salsa. Bacos) .
• Corrected at time of inspection.
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 45 V: 4-501.12 Cutting Surfaces.
• Some cutting boards in need of resurfacing / replacement.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.

High-temperature dish machine - 165f final rinse plate temperature + four-compartment sink - Ecolab Oasis 146 quat sanitizer - greater than
400ppm + seperate food prep sink + handwash sink at kitchen entrance.
Temperatures taken at time of inspection:
Cottage cheese on salad bar - 40f Pigs in a blanket - 189f
Potato wedges - 200f Taco burger - 135f
Hot hold unit - 140f Milk cooler - 26f
Walk-in cooler - 36f Walk-in freezer - (-)10f
Also serving cake

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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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