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Business Info

Restaurant: Elmwood Elementary School
Address: 5900 S. Sunnyslope Road, New Berlin, WI 53151
Phone: (262) 789-6581
Total inspections: 5
Last inspection: Jan 13, 2011

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(the higher the better)
100

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Violation descriptions and comments

It is recommended that the correct test strips be provided for the quat sanitizer. Bleach test strips are present.
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.
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 in kitchen. Employee handwash sink and Hobart dishwasher and overhead spray with diverter valve and garbage disposal.
This sink and overhead spray is used to drain food and barrier is used between food and sink. Hobart dishwasher: 168 f
Thermometer calibrated. Quat sanitizer: over 400 ppm.
Jill Hultquist DPI food certification-7-31-2010, ID#433138
The following temperatures were taken:
milk cooler: 34 f Beverage Air: 34 f Traulsen freezer: -3 f
The ham at the first serving ranged from 107 f to 128 f in pan. It was placed back in the steamer. Another pan was removed from the steamer
and the temperature at first serving and before second it was 148 f. After the second serving it was still 148 f. A new pan was taken from
steamer for third lunch and it was 179 f. Watch temperatures in pans.
Notes:
Cut down on sanitizer in wiping cloth buckets. It should be only 200 ppm. When extensive remodeling is done to kitchen provide sneeze
guards and a food prep sink.

**CDC Risk Factor Violation 06 D**: 2-301.15 Where to Wash. Buckets of sanitizer, empty containers or other items cannot be stored in employee
hand wash sinks. There was a bucket of sanitizer in employee hand wash sink in dish room. I was told it being used to put hands in between the
clean and dirty end of dishwashing. Use the employee hand wash sink. Since there is a diverter valve and faucet on the overhead spray before
the dishwasher this can also be used as an employee hand wash sink. If this is used, will need to provide handsoap.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.

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 in kitchen area.
Dishroom: Employee handwash sink. Hobart hot temperature dish machine with overhead spray, diverter valve and faucet: 160 f on plate. The
prewash sink is used for food and a strainer is used. Quat sanitizer: greater than 400 ppm. Test strips available.
Thermometer calibrated once a week.
The following temperatures were taken:
milk coolers: 37 f & 40 f potatoes: 152 f Crescor warmers: 149 f & 162 f chicken patty: 169 f Beverage Air reach in
cooler: 39 f Traulson freezer: 11 f

NOTE: Even though there is not an upper limit to amount of sanitizer that can be used. Try to keep at 200 ppm.

Violation 37 I: 3-306.11 Food Display. When food such as potato wedges or oranges must be protected from contamination by using sneeze guards,
half pans, paper, aluminum foil.
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? 10-2008. Update with current food service director name
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. Washing & handling fresh fruits and vegetables.
3. Holding potentially hazardous food
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: There is a chart that lists the menu items under the process. Under each process put in the temperature
requirements for each process. An example would be Process 1 41 or lower. The district is working on this.
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: food transport sheets & freezer/cooling unit.


Date:_____12-4-09________ Date:_11-25-09_________Date:_12-11-09___________
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_____ No_____unknown
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.

Barb & Sharon work here.
Employee hand wash sink is present in kitchen. Dishroom: employee hand wash sink, prewash sink with overhead spray with diverter valve and
faucet, Hobart dish machine: 162 f on plate. The prewash sink is used as a food prep sink and a barrier is used between the food and sink.
Shurguard quat sanitizer is present: Not set up. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
peas & carrots: 165 f chicken patty : 159 f potato wedges: 163 f CresCor warmers: 162 f & 142 f milk coolers:
32 f & 38 f Traulsen reach in freezer: 8 f BeverageAir reach in cooler: 38 f
NOTE: The bathroom adjacent to the kitchen the hot water does not appear to get hot. I left it run it run 30 seconds and it was lukewarm.
The water must be able to be hot during peak demand periods.

Violation 37 I: 3-306.11 Food Display. Continue working on protecting food from contamination by using sneeze guards, half pan or full pans,
paper, plastic wrap, or aluminum foil.
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.

Employee hand wash sink is present in kitchen.
Dish room: employee hand wash sink, prewash sink with overhead spray with diverter valve and faucet, Hobart dish machine: 160 f on plate.
The prewash sink is used as a food prep sink and a barrier is used between the food and sink.

The Shurguard sanitizer in the bottle was over 800 ppm. Try to keep at 200 ppm. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
milk cooler: 39 f & 29 f Traulsen reach in freezer: 3 f Beverage Air reach in cooler: 41 f Cres Cor warmers: 149 f & 151
f potato: 187 f peas and carrots: 169 f grilled chicken: 165 f

Violation 37 I: 3-306.11 Food Display. When dinner rolls, fruit or other food is served they must be protected from contamination by using
sneeze guards, half or full pans, aluminum foil, plastic wrap, or paper.
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, update with current food service director’s name.
2. Date the Plan was last reviewed by the Food Service Authority? October, 2008
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.Serving food
2.Cooking potential hazardous foods
3.Health & personal hygiene
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. A chart lists the food
items that the school district serves. The CCP needs to be written on the chart. The district is in the process of writing recipes for the
menu items.
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 table that describes each process and what the CCP should be.
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: transport sheets & dish machine
Date:__11-1-10_______ Date:__10-25-10____ Date:___9-16-10_________
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 is present in kitchen. Dishroom: employee hand wash sink, prewash sink with overhead spray with diverter valve and
faucet, Hobart dish machine: 162 f on plate. The prewash sink is used as a food prep sink and a barrier is used between the food and sink.
Shurguard quat sanitizer: Not set up. Test strips available.
Thermometers calibrated monthly.

The following temperatures were taken:
milk coolers: 38 f & 40 f Beverage Air reach in cooler: 40 f Traulsen reach in freezer: 10 f potatoes: 164 f mini
corn dogs: 166 f lemon chicken: 145 f Cres Cor warmer: 169 f
NOTE: The drain at the dish machine is not operating properly. This should be repaired or find out if there an obstruction in the line. The
amount of water on floor could be a slip hazard.

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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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