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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Lake Country Schools
Address: 1800 Vettelson Drive, Hartland, WI 53029
Phone: (262) 367-3606
Total inspections: 3
Last inspection: Nov 29, 2010

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 with overhead spray with diverter valve, faucet, garbage disposal, and air gap. This sink is not used much. Food prep
sink with air gap. Barrier is used between food and sink. Employee hand wash sink present.
Dish room: The three compartment sink is used for large utensils. Hobart dish machine without diverter valve or faucet: 165 f on plate.
Oasis 144 quat sanitizer: both wiping cloth bucket and sink were 200 ppm.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f walk in cooler: 40 f walk in freezer: 1 f Randall reach in cooler: 34 f
Cres Cor warmer: 153 f corn dogs on serving line: 147 f corn dogs in Cres Cor warmer: 145 f-this temperature was taken after the
first serving.

Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding. The light shields are missing in the walk in freezer and cooler.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
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? 10-06
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. No bare hand contact when handling ready to eat/glove use
2. Holding potentially hazardous foods
3. Health & personal hygiene
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. Working on recipes that
will have hot, cold, and hold CCP.
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:
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: service temperatures & dish machine.


Date:__10-13-09_________ Date:___12-11-09_____Date:____3-25-10________
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.

Kitchen: Two compartment sink with garbage disposal, diverter valve, faucet, and air gap that is sometimes used as food prep sink. Single
compartment food prep sink Barrier is used between food and sink. Employee hand wash sink is located so that both the kitchen and dish area
can use it.
Dish room: Three compartment sink present. Hobart dish machine without diverter valve or faucet : 166 f on plate.
Oasis 146 quat sanitizer used: 200 ppm.
Thermometers calibrated monthly unless dropped.
The following temperatures were taken:
Taco meat: 148 f & 145 f & 170 f & 165 f cheese: 163 f & 169 f milk cooler: 37 f walk in cooler: 40 f walk in
freezer: 2 f

Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding. The light shields are missing in the walk in cooler and freezer.

(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
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.

Kitchen: Two compartment sink with garbage disposal, diverter valve, faucet, and air gap that is sometimes used as food prep sink. Single
compartment food prep sink. Barrier used between food and sink. Employee hand wash sink is located so that both the kitchen and dish area
can use it.
Dish room: Three-compartment sink present. Hobart dish machine with diverter valve or faucet: 167 f on plate.
Oasis 144 quat sanitizer: 200 ppm in both the sink and wiping cloth bucket. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 37 f walk in cooler: 40 f walk in freezer: -6 f pizza: 169 f grilled cheese: 158 f CresCor
warmer: 153 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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