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Business Info

Restaurant: Lad Lake (Resident's Hall)-Dormitory
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

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 which is used for hand washing and food prep sink. It is my understanding that a diverter valve and faucet is
going to be installed this will help in making it easier to wash hands to prevent possible cross contamination. Barrier is used between food
and sink.


Hobart dish machine without diverter valve: 164 on plate. If a diverter valve and faucet is installed then this sink can be used as an
employee hand wash sink. Employees would not have to walk to the other sink to wash their hands between the dirty and clean side of dish
machine. Oasis sanitizer is used: NSU Test strips available.

NOTE: When the wood cabinets are in poor repair, replace with approved material.
The following temperatures were taken:
Potato soup: 180 f mini hot dogs: 159 f German potato salad: 149 f fish: 156 f
bean soup: 160 f Hobart reach in cooler: 38 f Beverage Air reach in freezer: 2 f
Beverage Air reach in cooler: 40 f walk in cooler: 41 f walk in freezer: 0 f
milk cooler: 39 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? 6-12-08
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. Cooking potentially hazardous foods
2. Holding potentially hazardous foods
3. Serving 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___x_ No____ N/A____
Each Process Identifies: There is a standardized recipes book which has the menu items that the school serves.
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 heated food temp log & cooling/freezing
Date:____12-14-09________ Date:__1-20-10________Date: 9-9-09____________
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_____They have staff meetings every Thursday to discuss any
kitchen issues such as calibrating thermometers. A green sheet is filled out and filed at the administration center.
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.

Hobart dish machine with diverter valve and faucet: 164 f on plate. Two compartment sink: one side is used for employee hand wash sink and
the other sink is used for food prep sink. A barrier is used between food and sink. The sinks have been designated for their use. A
diverter valve and faucet has been installed.
Oasis 145 quat sanitizer: Not Set Up. Test strips available.
Thermometers are calibrated every 2 weeks.
The following temperatures were taken:
Beverage Air reach in cooler: 39 f walk in cooler: 34 f walk in freezer: 7 f Hobart reach in cooler: 39 f Beverage
Air reach in freezer: 13 f cottage cheese: 38 f milk cooler: 35 f
turkey broccoli bake: 188 f baked potato: 174 f taco meat: 170 f beef tips: 205 f cheeseburger chowder soup: 184
f
NOTE: When the wood cabinets are in poor repair, replace with approved materials.

Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Clean under the shelves in walk in coolers and freezer more often.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
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: one side is used for employee hand wash sink and
the other sink is used for food prep sink. A barrier is used between food and sink. The sinks have been designated for their use. A
diverter valve and faucet has been installed.
Oasis 145 quat sanitizer: Not Set Up. Test strips available.
Thermometers are calibrated twice a month.
The following temperatures were taken:
walk in freezer: -8 f walk in cooler: 33 f Hobart reach in cooler: 40 f Beverage Air reach in: 8 f Beverage
Air reach in cooler: 38 f milk cooler: 39 f chicken noodle soup: 184 f spaghetti: 174 f frank and beans:
138 f cheesy/potato casserole: 176 f
NOTE: When the wood cabinets are in poor repair, replace with approved materials.
It appears that the Beverage reach in freezer is not working properly and should be checked out. There is ice building up around the door.

The dish machine is now operating properly. The booster heater had been turned off. It was 160 f on plate.

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. I ran the dish machine 4
times and the thermometer I used ran 152 f on the plate and the gauge on the machine did not go above 114 f. It must be at least 160 f on the
plate and 180 f on the gauge. The dish machine can be used for washing but all dishes must be sanitized by hand until this is repaired. A tub
was set up and Oasis quat 145 is being used for sanitizer. I will recheck this in 7-10 days. If there any questions please call me at 262-896-
8320.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
**CDC Risk Factor Violation 21 A**: There were containers of gravy and other food in the cooling units that need to be date marked since they
are not going to be used in 24 hours. WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
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? 6-12-08
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.Visitors in food service
2. Reheating potentially hazardous foods
3. Holding 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. There is a table
that categorizes the menu items that the school serves under each 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__x__ No____ N/A____
Each Process Identifies: There are standardized recipes present that 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: thermometer, food log, and refrigerator

Date:___11-12-10_____ Date:_2-1-11________ Date:___2-17-11_________
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.

Hobart dish machine with diverter valve and faucet: 152 f on plate. Two compartment sink: one side is used for employee hand wash sink and
the other sink is used for food prep sink. A barrier is used between food and sink. The sinks have been designated for their use. A
diverter valve and faucet has been installed so this is now used as an employee hand wash sink.
Oasis 145 quat sanitizer: 200 ppm. Test strips available.

Thermometers calibrated at least once month.
The following temperatures were taken:
walk in cooler: 37 f walk in freezer: 8 f milk cooler: 37 f Hobart reach in cooler: 37 f Beverage Air freezer: 16 f
tuna fish salad: 39 f beans & wieners: 165 f cheese & broccoli soup: 174 f chicken legs & wings: 148 f
NOTES: I observed an employee that is not a food service employee coming into the kitchen taking his plate and then taking their food. The
facility has a food safety plan and one of the Standard Operating procedures is Visitors in Food Service.
When sandwiches are premade and set out cover them to protect them from contamination or being handled by non food service employees.

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Add more info about the restaurant »

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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