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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Menomonee Falls North Middle School
Address: N88 W16750 Garfield Drive, Menomonee Falls, WI 53051
Phone: (262) 255-8450
Total inspections: 4
Last inspection: Mar 8, 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, half pans, paper liners, aluminum foil or other means to protect food
contaminaton.
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 37 N: 3-307.11 Miscellaneous Sources of Contamination. When students taken oranges or other food, have tongs present.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.


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 and faucet: 165 f on plate. If a diverter valve and faucet is installed to the overhead spray
then this can be used as an employee hand wash sink.
Two compartment sink is used for employee hand wash sink. Four compartment sink is as prewash and all dishes are washed and sanitized in
Hobart dish machine. Single compartment sink is used as food prep sink. Strainers are used to wash food.
16 quat sanitizer used: 200 ppm on all buckets. Bleach is over 200 ppm. Try to keep at 100 ppm. Test strips available for both
sanitizers.
Thermometers calibrated once a month and uses boiling water.
The following temperatures were taken:
Milk cooler: 38 f walk in cooler: 34 f walk in freezer: 4 f milk bunkers: 35 f & 39 f hamburger: 162 f & 158 f
corn: 182 f & 156 f rice: 170 f & 165 f taco meat: 172 f gravey: 158 f & 162 f chicken nuggets: 166 f & 167 f.

Violation 37 I: 3-306.11 Food Display.
Provide sneeze guards, half pans or other means to protect oranges, sandwiches and other foods.
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.

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? 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. No bare hand contact / proper glove use
2. Visitors in food service area
3. Reheating potentially hazardous foods
List the missing components for each SOP reviewed. None
The following items from the list above are missing from the Food Safety Plan. NA
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process. The district is
working on it. The process descriptions are in the SOP book
Process #1 - No Cook Yes____ No____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies: The district is working on it. The summary of corrective actions for critical control points is in the SOP
book.
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:

Date:__12/22/09_____ Date:_11/13/09____ Date:_1/8/10___
Temperatures monitored and recorded: Yes_X__ No_____
Temperature Record Accurate and Consistent: Yes_X___ No_____
Corrective Actions Documented: Yes__X__ No_____
Comments: No corrective actions 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 without diverter valve and faucet: 165 f on plate. If a diverter valve and faucet is installed to the overhead spray
then this can be used as an employee hand wash sink.
Two compartment sink is used for employee hand wash sink and food prep sink. The sinks are designated. Four compartment sink is as prewash
and all dishes are washed and sanitized in Hobart dish machine. Single compartment sink is used as food prep sink. Barriers are used between
food and sink.
16 quat sanitizer used: 200 ppm on all buckets. Bleach is 200 ppm. Try to keep at 100 ppm. Test strips available for both sanitizers.
Thermometers calibrated once a month and uses boiling water.
The following temperatures were taken:
Salad bar milk 38 f , 39 f , cheese 41 f
Ala Cart milk 41f
Walk in cooler 37 f , walk in freezer -2 f , Chicken patties 136 f, 136 f , Rib sandwich 166 f, 158 f green beans 175 f, 186 f , quesadillas
145 f, 140 f , milk 41 f

Violation 37 I: 3-306.11 Food Display. When food is served on the line it must be protected from contamination by the use sneeze guards, half
or full pans, plastic wrap, aluminum foil, or paper.
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 and faucet: 166 f on plate. If a diverter valve and faucet is installed to the overhead spray
then this can be used as an employee hand wash sink.
Two compartment sink is used for employee hand wash sink. Four compartment sink is as prewash and all dishes are washed and sanitized in
Hobart dish machine. Single compartment sink is used as food prep sink. Strainers are used to wash food.

16 quat sanitzer: 200 ppm. Bleach: 100 ppm. Test strips available.

Thermometers calibrated once a month by using boiling water.
The following temperatures were taken:
milk bunkers: 40 f & 39 f milk coolers: 36 f & 40 f walk in freezer: 2 f walk in cooler: 36 f BBQ ribs:
150 f & 145 f peas and carrots: 147 f & 151 f pizza: 152 f Bosco cheese stick: 166 f hot box: 166 f
spaghetti sauce: 173 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?
2. Date the Plan was last reviewed by the Food Service Authority?
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes_____ 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.
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____ N/A____
Process #2 - Same Day Service Yes____ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A____
Each Process Identifies:
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:


Date:_____________ Date:______________ Date:____________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments:

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.

Thermometers are calibrated monthly.
The following temperatures were taken:
walk in cooler: 35 f walk in freezer: -2 f rice: 180 f & 195 f Metro hot box: 148 f FWE hot box: 169 f
carrots: 183 f & 180 f hamburger: 176 f milk bunkers: 40 f & 39 f chicken nuggets: 145 f & 151 f gravy 170 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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1. Wisconsin small cities
2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants