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Business Info

Restaurant: Eagle Elementary School
Address: 810 E. Main Street, Eagle, WI 53119
Phone: (262) 594-2148
Total inspections: 5
Last inspection: Jan 25, 2011

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(the higher the better)
100

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Violation descriptions and comments

When extensive remodeling is done, provide additional sinks so the tubs can be eliminated when washing the containers that are not
sent to Palmyra Elementary. Another option would be a commercial NSF approved hot or chemical dishwasher.
When the Hotpoint refrigerator needs to be replaced, replace with a commercial or NSF approved cooling unit.
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 handwash sink. The trays are washed at Palmyra Elementary School. A garbage disposal with overhead spray present. A tub is used
to wash dishes, overhead spray is used to rinse dishes, and a tub is used to sanitize with bleach. Bleach is at 100 ppm at both sanitizing
tub and wiping cloth bucket. Test strips available. Thermometers calibrated every other week.
Food is prepared at Palmyra High School that day. Food is delivered at 10:30 am and lunch starts at 10:50 am. Lunch continues until 12:00.
Food that is not used is disposed of.
The following temperatures were taken: Hotpoint refrigerator: 29 f Hotpoint freezer: -6 f
McCall reach in cooler: 34 f steam table: 141 f Chicken patty out of oven at High School: 211 f upon arrival at school it was 122
f at 10:40 am. Time and temperature as control (public health) is used. Another temperature was taken at 11:40 am and the chicken patty was
151 f.
chicken noodle soup: 165 f carrots: 155 f
Tuna fish sandwich was 57 f and was made at the High School at 8:45 am. It was recommended that the cans of tuna placed in a cooling unit the
night before.

Violation 37 I: 3-306.11 Food Display. Either use half pans to protect the food, sneeze guards, plastic wrap or other means to protect the
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.
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.

All food is prepared at Palmyra High School and delivered around 10:30 am. The first lunch starts at 10:50 am and continues to noon. All
leftover food is disposed of. All trays are washed at the high school. There is an overhead spray without a diverter valve or faucet with a
garbage disposal. There are two tubs for dishwashing one is used washing and the other is used for sanitizing. Only serving utensils are
done onsite. When extensive remodeling is done to school kitchen then the correct number of sinks are needed. Contact our office for
assistance.
Thermometers available and calibrated every other week. Bleach is used for sanitizer. Test strips available.

The following temperatures were taken:
Beverage Air milk cooler: 41 f Hotpoint refrigerator" 35 f Hotpoint freezer: 4 f
McCall reach in cooler: 36 f hamburger patty: 192 f & 201 f corn: 179 f
french fries: 144 f
NOTE: Use less bleach in sanitizing tub. Put end cap back on light back in place.

Violation 37 I: 3-306.11 Food Display. Whenever bread sticks, fruit, taco fixings, or other food are display must be protected from
contamination by using sneeze guards, plastic or aluminum wrap, 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.
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? June 30 ,2009
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. Personal Hygiene
2. Using Time Alone As Public Health Control to Limit Bacterial Growth in Potentially Hazardous Foods
3. Preventing Contamination at Food Bars
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. All food is prepared at
Palmyra High School. All food is delivered prepared then are served. No food prep is done onsite.
Process #1 - No Cook Yes___No____ N/A__x__
Process #2 - Same Day Service Yes____ No____ N/A_x___
Process #3 - Complex Food Prep Yes____ No____ N/A___x
Each Process Identifies: There are instructions on how to cook, cool, reheat food items.
Critical Control Points Yes____ No____
Critical Limits Established Yes____ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: production logs & refrigeration


Date:____12-4-09__ Date:____10-21-09_________ Date:__9-18-09__________
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.

Employee hand wash sink present. Garbage disposal with overhead spray without diverter valve or faucet.. Two tubs are used for
washing/sanitizing serving utensils. Trays are washed at Palmyra High School. Whenever extensive remodeling is done to kitchen the correct
number of sinks would be required. Contact our office for assistance.
Food is prepared at Palmyra High School. Food is delivered at 10:30 am and lunch begins at 10:50 am and lunch finishes at 12:00 pm. All
leftover food is disposed of. Fruits and vegetables are washed at Palmyra High School.
Chlorine is used as sanitizer: 100 ppm in sanitizing pan. The wiping cloth is 200 ppm. Try to keep at 100 ppm.
Thermometers are calibrated twice a month.
The following temperatures were taken:
milk cooler: 35 f McCall reach in cooler: 40 f Hot refrigerator: 34 f & 2 f steam table: 156 f potatoes: 144 f green
beans: 169 f taco meat: 174 f fish: 135 f

Violation 37 I: 3-306.11 Food Display. Fruit and other food must be protected either by using sneeze guards, half pans, plastic wrap, aluminum
foil or other means to protect the 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 42 G: 4-904.11 Kitchenware and Tableware. Store single service spoons or other utensils so that the food contact surfaces can not be
handled by the students.

(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.
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.

Garbage disposal with overhead spray without diverter valve. Two tubs are used to wash/sanitize serving utensils. Bleach is used as
sanitizer: 100 ppm. Trays are washed at Palmyra elementary school. Fruits and vegetables are washed at the high school. When extensive
remodeling is done to the kitchen and if mechanical/manual dishwashing is added, it must be brought up to code. Call our office for
assistance.
Lunch is prepared at Palmyra High and delivered at 10:30 am and the first lunch starts at 10:50 and goes until 11:40 am. All leftovers are
disposed of.
Thermometers calibrated twice a month.
The following temperatures were taken:
milk coolers: 36 f & 39 f McCall reach in cooler: 39f Hotpoint refrigerator: 41 f Hotpoint freezer: 25 f
Cambro: 150 f beans: 185 f chili: 160 f hot dogs: 145 f curly fries: 160 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? May 20,2010
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 & using poisonous or toxic chemicals
2. Serving food
3. Preventing contamination at food bar
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. The process charts are
available. Each process has a table that lists the menu items with specific instructions concerning temperatures that the menu items should be
kept at.
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 4 week menu cycle. Recipes and instructions how to prepare food is located at the food service
directors office.
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: Temperatures logs
Date:___9-23-10________Date:__12-13-10____________Date:_1-4-11___________
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments: It is noted on temperature logs that food is disposed of.
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.

Garbage disposal with overhead spray without diverter valve. Two tubs are used to wash/sanitize serving utensils. Bleach is used as
sanitizer: 100 ppm. Quat-No-Rinse sanitizer also present. Trays are washed at Palmyra elementary school. Fruits and vegetables are washed at
the high school. When extensive remodeling is done to the kitchen and if mechanical/manual dishwashing is added, it must be brought up to
code. Call our office for assistance.
Lunch is prepared at Palmyra High and delivered at 10:30 am and the first lunch starts at 10:50
and goes until 11:40 am. Food is delivered in cambros. All leftovers are disposed of.
Thermometers are calibrated twice a month at the high school.
The following temperatures were taken:
meatballs: 171 f & 147 f cheese sauce: 158 f peas: 172 f Cambro: 158 f milk coolers: 39 f & 40 f McCall reach
in cooler: 37 f Hotpoint freezer portion: -1 f Hotpoint refrigerator portion: 36 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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