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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Hillside Elementary
Address: 2250 Lynette Lane, Brookfield, WI 53005
Phone: (262) 785-3940
Total inspections: 5
Last inspection: Feb 1, 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.

Employee handwash sink, 3 compartment sink, Hobart dishwasher with overhead spray without diverter valve and faucet: 161 f on plate. Garbage
disposal sink used as food prep sink with barrier between sink and food. Bleach used as sanitizer: 100 ppm. Test strips available.
Thermometers calibrated.


The following temperatures were taken:
milk coolers: 35 f and 29 f Hobart reach in freezer: 7 f Traulsen reach in cooler: 32 f
Wittco hot box: 178 f hamburgers: 198 f chili: 166 f corn: 208 f
NOTE: A suggestion that a faucet and diverter valve installed on overhead spray by dishwasher. Then this sink can also be used as an
employee handwash sink.
No violations found during this inspection.

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 and three compartment sink present. Hobart hot temperature with overhead spray without diverter valve and faucet: 161
f on plate. If a diverter valve and faucet is installed to the prewash sink then this can be used as employee handwash sink. Bleach used
for wiping cloth bucket: 100 ppm. Test strips available.
Thermometers are calibrated once a week.
The following temperatures were taken:
Hobart reach in freezer: 14 f milk coolers: 39 f & 40 f Traulsen reach in cooler: 37 f
Wittco warmer: 156 f fish: 183 f & 156 f carrots: 205 f dippers: 169 f
NOTE: Repair the gauge on the Hobart dish machine since it is not reading the sanitizing cycle.

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? August, 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. Cleaning & Sanitizing food contact surfaces
2. Holding Potentially Hazardous Foods
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.
Process #1 - No Cook Yes__x__ No____ N/A____
Process #2 - Same Day Service Yes____ No__x__ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A__x__
Each Process Identifies: 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: Menu & reach in cooler
Date:___10-16-09_______Date:__11-3-09 Date:__10-13-09__________
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_____ No_____
Will post copy in kitchen.

Items checked "No" above must be included in your school's Food Safety Plan.

Employee hand wash sink and 3 compartment sink present. Hobart dish machine without diverter valve or faucet: 163 f on plate. If a diverter
valve and faucet is installed then the prewash sink can be used as an employee hand wash sink. The prewash sink is used as the food prep sink
and a barrier is used between the sink and food.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometers are calibrated monthly.
The following temperatures were taken:
Hobart reach in freezer: 14 f milk coolers: 39 f & 38 f Traulsen reach in cooler: 38 f turkey wrap: 41 f Wittco
warmer: 135 f hot table: 174 f hash browns: 159 f sausage: 172 f

When food is served it must be protected from contamination by using such protective devices such as sneeze guards, paper, half or
full pans, aluminum foil, plastic wrap.
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.
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.

Hobart dish machine without diverter valve or faucet: 160 f on plate. If a diverter valve and faucet is installed and hand soap then this
can be used as an employee hand wash sink between clean and dirty end of dish machine. Employee hand wash sink and 3 compartment sink
present. Barrier is used between food and sink.
Bleach is used as sanitizer: 100 ppm. Test strips available.
Thermometer calibrated once a month.
The following temperatures were taken:
mashed potato: 165 f gravy: 184 f carrots: 203 f Wittco warmer: 145 f Salisbury steak: 185 f milk coolers:
40 f & 38 f Hobart reach in freezer: 2 f Traulsen reach in cooler: 37 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? 1-10
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 potentially hazardous foods
2.Cooling potentially hazardous foods
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. There is a chart that
lists the different menu items under each process that the district serves.
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 chart that describes each process and has 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: freezer & menu log
Date:___11-8-10__________Date:__10-27-10_______ Date:___10-6-10_________
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_____ No_____
F. Are Health Inspections posted in public view: Yes_____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Hobart dish machine without diverter valve and faucet: 165 f on plate. If a diverter valve and faucet is installed then this can be used as
an employee hand wash sink. Three compartment sink and employee hand wash sink. Barrier is used between food and sink.
Bleach used as sanitizer: 100 ppm. Test strips available.
Thermometers are calibrated twice a month.
The following temperatures were taken:
milk cooler: 40 f & 36 f Hobart reachin freezer: 8 f Traulsen reach in cooler: 32 f Wittco hot box: 136 f pizza:
137 f Rib B Que: 135 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

Cuisines:

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants