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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Lannon Elementary School
Address: 7145 N. Lannon Road, Lannon, WI 53046
Phone: (262) 255-6106
Total inspections: 5
Last inspection: Mar 7, 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 half pans 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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. When the contact paper is in poor repair, remove and just have the metal shelf. This is
found in the cabinet with the can opener.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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. Food prep sink has overhead spray and garbage disposal. Barrier used between food and sink.
Oasis 144 quat sanitizer used: 200 ppm. Test strips available.
Hobart dishwasher with overhead spray and diverter valve and faucet: 171 f

The following temperatures were taken:
milk cooler: 30 f Victory reachin cooler: 33 f Kenmore freezer: 11 f Wittco warmer: 143 f
steam table: 154 f cheese omelet: 141 f chicken patty: 173 f tator tots: 147 f

Violation 37 I: 3-306.11 Food Display. Use sneeze guards, paper wrap, aluminum foil, paper, 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.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces. When the contact paper is in poor repair on shelves on small cabinet, remove and provide a
surface that is easily cleanable.

NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
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.

Three compartment sink present with prep sink, garbage disposal, and overhead spray hose. Barrier is used between food and sink.
Hobart dish machine with overhead spray, diverter valve, and faucet: 165 f on plate.
Oasis quat sanitizer: 200 ppm. Test strips present.
Thermometer calibrated monthly.
The following temperatures were taken:
milk cooler: 39 f Kenmore freezer: 3 f Victory reach in cooler: 36 f chicken nuggets: 158 f Wittco hot cart:
178 f carrots: 200 f pizza burger: 154 f potato wedge: 175 g

Violation 45 M: 4-202.16 Nonfood-Contact Surfaces. When then contact paper is in poor repair, remove it and just have the wood surface.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
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? 9-25-06
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 foods/proper glove use.
2. Cleaning & sanitizing food contact surfaces.
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.
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: There is a chart that lists the menu items under each process type. The district is working on recipes
with CCP on them.
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: cooking & daily refrigerator/freezer log


Date:____10-9-09________ Date:____12-8-09______Date:______11-11-09______
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes____x_ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: None

E. Is an employee food safety training program in place: Yes___x__ No_____Training is done on a continual basis. Visits are made
on a monthly basis to the schools.


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.

Employee hand wash sink. Three compartment sink with prewash sink that is used for food prep sink. This sink has a garbage disposal,
diverter valve, and faucet. Barrier is used between food and sink. Hobart dish machine with diverter valve and faucet: 161 f on plate.
Oasis 146 quat sanitizer: 400 ppm. Try to keep at 200 ppm. Test strips available.
Thermometer calibrated monthly.
The following temperatures were taken:
Victory reach in cooler: 40 f Kenmore freezer: 2 f milk cooler: 35 f Wittco warmer: 147 f fish nuggets: 157 f
chicken sandwich: 155 f peas & carrots: 177 f

Violation 45 M: 4-202.16 Nonfood-Contact Surfaces. When the contact paper on is in poor repair, remove and use the wood surface only.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
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 hand wash sink. Three compartment sink with prewash sink that is used for food prep sink. This sink has a garbage disposal,
diverter valve, and faucet. Barrier is used between food and sink. Hobart dish machine with diverter valve and faucet: 174 f on plate.

Oasis 146 quat sanitizer used: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
Victory reach in cooler: 36 f Kenmore freezer: 1 f milk cooler: 38 f turkey sandwich: 41 f Wittco warmer:
139 f green beans: 168 f cheese pizza: 176 f tri tators: 176 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? 9-25-06
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____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. Using time as public health control for potentially hazardous foods
2. Holding potentially hazardous foods
3. Storing 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. There is a chart
categorizes the lists the menu items that the school district serves under each process number.
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 charts that describe each process with the critical control points 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: cooking & refrigerator/freezer
Date:__9-23-10___________Date:__2-11-11________ Date:____11-17-11________
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.

Employee hand wash sink. Three compartment sink with prewash sink that is used for food prep sink. This sink has a garbage disposal,
diverter valve, and faucet. Barrier is used between food and sink. Hobart dish machine with diverter valve and faucet: 173 f on plate.

Oasis 146 quat sanitizer used: 200 ppm. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 38 f Victory reach in cooler: 36 f Wittco warmer: 157 f Kenmore freezer: 0 f mini corn dogs: 179 f potato
wedges: 178 f cauliflower: 203 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:

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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