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Business Info

Restaurant: Greenland Elementary School
Address: 440 Coolidge Street, Oconomowoc, WI 53066
Phone: (262) 567-1523
Total inspections: 4
Last inspection: Oct 18, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Provide sneeze guards, half pans, aluminum foil, plastic wrap or other means to protect food from contamination. This is found on the
counter where the fruit and vegetables are on and in the cafeteria.
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.
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? July 2006
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. Cooling foods
3. Service temperatures

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: Some of the recipes have the CCP on them.
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(low temperature)
Production records

Date:__4-1-09___________ Date:_3-16-09_______ Date:________12-1-08____
Temperatures monitored and recorded: Yes_x____ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes___x__ No_____
Comments:

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.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Employee handwash sink and single compartment sink present. A large two compartment sink with a prewash sink and an overhead spray. These
sinks are used to sanitize large trays: greater than 200 ppm of chlorine. Low temperature chlorinator with overhead spray: 50 ppm. Spray
bottle with chlorine: 100 ppm.
NOTE: The chlorine solution is too high for the 2-compartment sink. Try to keep at 100 ppm.
The following temperatures were taken:
milk cooler: 40 f walk in cooler: 38 f walk in freezer: -11 f Mexican rice: 137 f
taco meat: 199 f quesadilla: 158 f

Low temperature dish machine (NSU) + separate hand wash sink + 2-compartment sink + 2-pre wash sinks. Sanitizing spray bottle, bleach 100ppm.
Serving: Cheeseburgers, hot dogs, tater tots, salad, fruit, etc
Serving time: 11:20am
Temperatures recorded during inspection:
Walk-in cooler: 37f
Walk-in freezer: (-)13f
Hot hold unit: burger- 183f
Hot dog: 181f
* Be sure to cover food while food is being served (will act as a sneeze guard).

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? 2006
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. Holding food
2. Serving food
3. Handwashing
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. They use G, Y, and R
instead of process numbers
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: Recipes are available that have the heat and hold CCP on them.
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 record
Date:_____9-22-09________ Date:______1-11-10______Date:___2-22-10_________
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.

Two compartment sink with overhead spray and employee hand wash sink present. Single compartment sink used as food prep sink with barrier
used. Chlorinator with over head spray: 50 ppm. Bleach is used for the wiping cloth bucket: 100 ppm. Test strips available.
Thermometers are calibrated once a week.
The following temperatures were taken:
walk in cooler: 38 f walk in freezer: 9 f milk cooler: 39 f Wittco warmers: 181 f & 200 f spaghetti sauce: 168 f

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Serving: Pizza, pizza dippers, Italian sub, fruits, veggies
Temperatures recorded during inspection:
Walk-in cooler: 35f
Walk-in freezer: 0f
Hot hold units: 206f, 180f
- No violations recorded during inspection.

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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