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Business Info

Restaurant: Muskego High School
Address: W183 S8750 Racine Avenue, Muskego, WI 53150
Phone: (262) 679-2300
Total inspections: 5
Last inspection: Nov 16, 2010

Score
(the higher the better)
97

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display.
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.
Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Employee handwash and food prep sinks are located throughout kitchen. Three compartment sink located in bakery and dishwashing areas. Hot
temperature dishwasher: 168 f.
Bleach is used for wiping cloth buckets. Two of the buckets had over 400 ppm of chlorine. It is recommended that the sanitizer not exceed
100 ppm since it could lead to taste and odor problems on the dishes.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under ¶ 3-501.16(B) or (C) and
74oC (165oF) may not exceed 2 hours. Sliced ham is started in the hot holding unit. Please note that under the Wis. Food Code that the
heating process be completed in 2 hours.
The following temperatures were taken:
Victory reach in coolers: 36 f and 39 f Walk in cooler: 27 f Walk in freezer: 5 f
Milk coolers: 38 f, 36 f, and 36 f Lifewater reach in coolers: 30 f and 36
Aqua fina reach in cooler: 33 f Dasani reach in cooler; 39 f two door reach in cooler: 38 f
Victory warmers: 165 f and 180 f steam table: 152 f sandwich slide: 136 f
Cheesy potato ham soup: 190 f
Serving line:
Cheesy potato ham soup: 187 f chicken patty: 140 f ham: 192 f apples: 139 f
rice: 154 f pizza: 191 f

There are sneeze guards missing on the salad bar.
Violation 37 I: 3-306.11 Food Display.
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.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN: very well organized
1. Is the Food Safety plan on-site? Yes
2. Date the Plan was last reviewed by the Food Service Authority? 2006-2007 school year
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. Equipment cleaning & sanitizing
2. Storage of dry, refrigerated, and frozen foods
3. Breaks and meals
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:
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:
Menu and dishwasher

Date:__11-18-08___________ Date:___3-30-09_________Date:___4-23-09_________
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_____
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.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Several food prep sinks and employee handwash sinks located throughout kitchen. Hobart dishwasher with overhead spray, diverter valve, and
faucet: 171 on plate. Four compartment sink and three compartment sink present.
Bleach used for wiping cloth solution. A few of the buckets were over 200 ppm. Try to keep at 100 ppm.
The following temperatures were taken: fried beans: 165 f potato wedge: 137 f
pizza: 151f rice: 181 f chicken soup: 153 f & 160 f taco meat: 195 f & 182 f
slobby joes: 176 f chicken patty: 206 f steam table: 150 f slide table: 149 f
Victory warmer: 196 f ham: 39 f turkey: 41 f milk cooler: 36 f, 38, 40 f
Sobe reachin cooler: 34 f & 35 f Aquafina reach in cooler: 31 f walk in cooler: 26 f
walk in freezer: -20 f sandwich cooler: 40 f Dasini reach in cooler: 35 f

Provide sneeze guards on salad bar where they are missing.
Violation 37 I: 3-306.11 Food Display.
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.
Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Employee hand wash and food prep sinks located throughout the kitchen. A three and four compartment sink also present. Hobart dish machine
with diverter valve and faucet: 164 f on plate.
Quat sanitizer needs 200 ppm. Test strips available.
Thermometers calibrated weekly.
The following temperatures were taken:
Life water reach in coolers: 35 f & 40 f Aqua fina reach in coolers: 35 f ala carte reach in coolers: both were 36 f Dasani
reach in cooler: 37 f Victory reach in cooler: 37 f & 36 f walk in cooler: 37 f walk in freezer: -4 f cream of chicken
with wild rice soup: 179 f
Victory warmers: 137 f & 138 f & 149 f hamburger: 136 f slides: 148 f hot cart for Muskego elementary: 156 f popcorn
chicken: 179 f gravy: 168 f pizza: 180 f mashed potaotes: 143 f chicken patty: 200 f

Provide sneeze guards at salad bars where they are missing.
Violation 37 I: 3-306.11 Food Display.
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.
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? 2006
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. Holding food
2. Cleaning and sanitizing food contact surfaces
3. Transporting 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. They use G,Y, and
R for the process numbers.
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 recipe book present that has 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: production and cooling log
Date:___11-16-09__________ Date:___9-3-09______ Date:_____3-16-10_______
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.

Employee hand wash sinks and food prep sinks are located throughout the kitchen. A 3 and 4 compartment sink also present. Hobart dish
machine with diverter valve and faucet: 170 f on plate.
Quat sanitizer used: 200 ppm in wiping cloth buckets and sink in dish room. Test strips available.

Thermometers are calibrated weekly.
The following temperatures were taken:
Dasani reach in cooler: 41 f 2 door cooler: 39 f Life water reach in coolers: 40 f & 37 f milk coolers: both were 41 f
Aqua fina reach in cooler: 38 f Victory reach in coolers: 40 f & 39 f walk in cooler: 39 f walk in freezer: 6 f
chicken noodle soup: 170 f & 167 f Victory warmers: 148 f & 150 f & 166 f chicken sandwich: 148 f slides: 145 f
rice and beans: 164 f scrambled eggs: 180 f tri tators: 160 f pizza: 180 f

Provide sneeze guards where they are missing.
Violation 37 I: 3-306.11 Food Display.
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.

There food prep sinks and employee hand wash sinks located throughout the kitchen. There is a 3 compartment sink in the bakery area.
Dish room: employee hand wash sink and four compartment sink in the dish room. Hobart dish machine with diverter valve and faucet: 169 f
on plate.
Quatnary sanitzer: 200 ppm. Test strips available.
Thermometers are calibrated weekly.
The following temperatures were taken:
Life water reach in coolers: 40 f & 38 f milk coolers: 38 f & 40 f & 38 f Aqua fina reach in cooler: 39 f Victory reach
in coolers: both were 39 f walk in cooler: 41 f walk in freezer: 4 f ham: 40 f Victory reach in warmers: 136 f &
182 f & 140 f chicken patty: 191 f chicken patty sandwich: 136 f Sloppy Joes: 201 f corn: 204 f slides:
146 f hamburger: 200 f chicken parmasan: 189 f Wittco hot box: 153 f pizza: 206

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