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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Dixon Elementary School
Address: 2400 Pilgrim Square Drive, Brookfield, WI 53005
Phone: (262) 785-3970
Total inspections: 4
Last inspection: Mar 2, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

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: employee handwash sink and two-compartment food prep sink with air gap. Barrier is used between food and sink.
Dishroom: employee handwash sink,
3-compartment sink, Hobart hot temperature dish machine with diverter valve, faucet, and overhead spray: 161 f on plate.
Bleach is used for wiping cloth bucket: 100 ppm. Test strips available.
Thermometer calibrated once a week using ice.
The following temperatures were taken:
Corn: 175 f popcorn chicken: 154 f ravoli: 165 f potatos: 146 f Metro hot box: 156 f
milk cooler: 38 f Traulsen reach in cooler: 38 f Delfield reach in freezer: 7 f
NOTE: The tongs used for serving the buns appear too big for the smaller students to use. which results in the students using their hands.
It is recommended that smaller tongs be used and a sign made to encourage them to use the tongs.

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. No bare hand contact when handling ready-to-eat food
2. Storing food
3. Cooking potential 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.
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: A chart is present that lists the foods that are served in each process and the temperatures that the food
must be served at.
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: dish machine and production log
Date:___11-09_________ Date:_12-3-09________Date:__9-23-09__________
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 handwash sink, 3 compartment sink with diverter valve and faucet, and Hobart dish machine with diverter valve and faucet:
160 f on plate.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Kitchen: employe hand wash sink and 2 compartment food prep sink with air gap. Barrier is used between food and sink.
Thermometers calibrated weekly.
The following temperatures were taken:
broccli/cauliflower: 177 f potato wedges: 143 f chicken strips: 145 f ribette sandwich: 147 f milk cooler: 38 f
Traulsen reach in cooler: 39 f Delfield reach in freezer: 0 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.

Dish room: employee hand wash sink, 3 compartment sink with diverter valve and faucet, and Hobart dish machine with diverter valve and
faucet: 161 f on plate.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Kitchen: employee hand wash sink and 2 compartment food prep sink with air gap. Barrier is used between food and sink.
Thermometers calibrated once a week.
The following temperatures were taken:
chicken rings: 171 f peas: 187 f rice: 193 f turkey egg roll: 168 f Delfield reach in freezer: 11 f
Traulsen reach in cooler: 36 f milk cooler: 36 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.

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. Handwashing
2. Reheating fully cooked food
3. Cooking 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
categorizes the menu items under process number.
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 describes each process and the critical control
points are defined.
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 refrigerator/freezer/milk cooler & menu notes
Date:____1-11-11_________Date:_12-15-10_____Date:_____9-20-10_______
Temperatures monitored and recorded: Yes__x___ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes__x___ 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: three compartment sink, employee hand wash sink, and Hobart dish machine with diverter valve and faucet: 162 f on plate.
Kitchen: Two compartment food prep sink and employee hand wash sink. Barrier is used between food and sink.
Bleach is used for sanitizer: 100 ppm in wiping cloth bucket.
Thermometers are calibrated weekly.
The following temperatures were taken:
milk cooler: 36 f Traulsen reach in cooler: 37 f Delfield reach in freezer: 0 f mashed potato: 173 f Salisbury steak:
166 f green beans: 166 f Wittco warmer: 163 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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants