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Business Info

Restaurant: Hartland South Elementary School
Address: 651 E. Imperial Drive, Hartland, WI 53029
Phone: (262) 369-6720
Total inspections: 4
Last inspection: Dec 6, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The sandwiches must have some way to control the temperatures or use time as temperature as a public health control. The sandwiches
were date and time marked before placing in cooling unit while I was there.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
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? Needs to be updated.
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_____ 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. bare hand contact
2. storing food
3. date marking ready to eat, 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.
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____ Nox____ N/A____
Each Process Identifies: Few of the recipes have CCP on them. It is my understanding that is going to worked on.
Critical Control Points Yes____ Nox
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_______1-28-09______ Date:__10-17-2008___________ Date:___3-20-09_________
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__x___
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 present. Four compartment sink present. Food prep sink with air gap and barrier is used between food and sink.
Hobart dishwasher with overhead spray without divierter valve or fauce: 160 f on plate.
Oasis sanitizer: NSU. Test strips available.
The following temperatures were taken:
Victory cooler: 34 f True reach in freezer: 9 f milk cooler: 36 f True refrigerator: 36 f
chicken patties: 138 f green beans: 150 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.

Employee handwash sink and 4 compartment sink present. Hobart dishmachine with overhead spray but without diverter valve or faucet: 166 f
Oasis 146 quat sanitizer: 200 ppm. Test strips available.
NOTE: The problem that had been present in previous inspections with children putting their heads under the sneeze guards at the salad bar
appear to be resolved.
The following temperatures were taken:
milk cooler: 35 f Victory reach in cooler: 38 f True reach in freezer: 1 f True refrigerator: 36 f Victory reach
in freezer: 13 f hamburger 139 f cheese omelet: 146 f tator tots: 148 f FWE: hot cart: 159 f

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? No, a food safety plan was onsite last year.
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.
2.
3.
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. This would have been
found in the food safety plan.
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies: Recipes are now present which 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: production record & freezer/cooling units log
Date:____10-09-09___ Date:_____4-16-10_________ Date:____1-8-10________
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.

Food prep sink with air gap and barrier between food and sink. Four compartment and employee hand wash sinks present. Hobart dish machine
without diverter valve and faucet: 161 f on plate.
Oasis quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated weekly.
The following temperatures were taken:
hamburger: 138 f FWE warmer: 146 f steam table: 165 f Cres Cor warmer: 156 f potatos: 166 f chicken
tenders: 143 f Victory reach in cooler: 40 f milk cooler: 37 f True reach in freezer: 6 f Victory reach in
freezer: 18 f True refrigerator: 36 f
NOTE: Even though there are tongs for the bread, the children are using their hands to take bread. Make a sign to encourage them to use the
tongs.

Food prep sink with air gap and barrier between food and sink. Four compartment and employee hand wash sinks present. Hobart dish machine
without diverter valve and faucet: 166 f on plate.
Oasis 146 quat sanitizer: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 40 f Victory reach in cooler: 36 f True reach in cooler: 37 f Victory reach in freezer: 8 f True
reach in freezer: -12 f ham and cheese sandwich: 40 f turkey sausage link: 142 f whole wheat pancakes: 139 f FWE
hot box: 148 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