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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Lad Lake (Cottage Kitchen)
Address: W350 S1401 Waterville Road, Dousman, WI 53118
Phone: (262) 965-2131
Total inspections: 5
Last inspection: Feb 17, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards or use plastic wrap or aluminum foil 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.
**Critical Violation 45 C**: 4-101.11 Characteristics.C Repair or replace the following surfaces since they are in poor repair:
The counter top in the serving line. The 2 cabinet doors by the dishwasher and the cabinet doors under the 2 compartment sink.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
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.

This kitchen is a satellite of the Residence Hall.
Two compartment sink present. One side is used for employee handwash sink and the other is used for food prep sink. Barrier is
used between sink and food. Designate one of the sinks as an employee handwash sink.
Hobart dishwasher with overhead spray without diverter valve or faucet: 164 f on plate. The sink in front of the dishwasher can be converted
to an employee handwash sink if a faucet and diverter valve is installed.
Oasis sanitizer is used: 200 ppm.
NOTE: The wood cabinets are not composed of approved material when they are in poor repair replace with approved materials.
The following temperatures were taken:
Victory reach in cooler: 35 f Hobart: 0 f hamburgers: 158 f

**Critical Violation 45 C**: 4-101.11 Characteristics.C The press board drawers are in poor repair, replace with approved materials.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
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.

Two compartment sink present. One side is used for food prep and the other side is hand washing. Barrier is used between food and sink.
If a diverter valve and faucet is installed on the overhead spray on the dish machine then this can be used as an employee hand wash sink.
Oasis sanitizer is present: Not set up.


The following temperatures were taken:
Hobart reach in freezer: 3 f Beverage Air cooler: 40 f chicken breast: 179 f fish: 181 f German potato salad: 171 f
Mexican bean soup: 171 f
NOTE: When the wood cabinets are in poor repair, replace with approved materials.

**Critical Violation 45 C**: 4-101.11 Characteristics.C The pressed board drawers in the dish area are in poor repair, replace with approved
material.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
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? No, Becky is working on putting one together. There is a plan at the main building. She has all
required components such Critical Control Points
2. Date the Plan was last reviewed by the Food Service Authority? June, 2008
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.
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____ No____x N/A____
Each Process Identifies:
Critical Control Points Yes____ No_x___
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: Heated food temperatures & dishmachine


Date:___1-20-10_______Date:______2-10-10________ Date:__1-7-10__________
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_____There are staff meetings every Thurs to discuss kitchen
issues.
F. Are Health Inspections posted in public view: Yes____xNo_____
Items checked "No" above must be included in your school's Food Safety Plan.

Hobart dish machine with a diverter valve and faucet: 164 f on plate. Two compartment sink present. One side is designated and used for
employee hand wash sink. The other side is used for food prep and barrier is used between food and sink.
Oasis 145 quat sanitizer used: Not set up. All chemicals locked up. Test strips needed.
Thermometers are calibrated twice a week.
The following temperatures were taken:
Victory reach in cooler: 38 f Beverage Air reach in freezer: 1 f baked potato: 200 f taco meat: 197 f
NOTE: When the wood cabinets are in poor repair, replace with approved materials.

NOTE: When the wood cabinets are in poor repair, replace with approved materials.
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 with diverter valve and faucet: 164 f on plate. Two compartment sink present. One sink is designated as employee hand
wash sink and the other sink is designated as food prep sink. Strainer is used between sink and food.
Premade bleach solution is used as sanitizer: 100 ppm.
Thermometers are calibrated twice a month.
The following temperatures were taken:
spaghetti: 173 f chicken noodle soup: 163 f Hobart reach in freezer: 11 f Victory reach in freezer: 41 f

This kitchen is not operating at this time. If this kitchen reopens before the end of this current school year please call for an 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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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