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Business Info

Restaurant: Park Lawn Elementary School
Address: 300 Park Lawn, Oconomowoc, WI 53066
Phone: (262) 560-8205
Total inspections: 4
Last inspection: Nov 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

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. Storage of Dry, Refrigerated & Frozen Foods
2. Service Temperature
3. Cooling 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____ 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:


Date:____9-22-08_______Date:_______10-21-08_____ Date:_3-9-_09__________
Temperatures monitored and recorded: Yes____x_ No_____
Temperature Record Accurate and Consistent: Yes_____x No_____
Corrective Actions Documented: Yes___x__ 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.

Employee handwash sink present. Food prep sink with air gap and barrier is used between food and sink. Low temp dishwasher with overhead
spray but without diverter valve and faucet. The low temp dishwasher uses chlorine: 50 ppm. Test strips available.
NOTE: If a diverter valve and faucet is added then the overhead spray can be converted to an employee handwash sink.
Thermometers calibrated by the use of ice.
The following temperatures were taken:
milk cooler: 38 f Turbo Air reach in freezer: 11 f True refrigerator: 40 f corn dogs: 145 f
macoroni and cheese: 141 f BBQ ribs: 174 f Metro Flavor Hold case: 156 f

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.

Serving: Beefy nachos, baked potatoes, salad, fruit
Serving time: 11:50am
Low temperature dish machine, 50ppm chlorine sanitizer + separate hand wash sinks + separate food prep sink.
Temperatures recorded during inspection:
True cooler: 38f
Hot hold unit: air 180f
2-door freezer: 2f
Milk cooler: 41f
* sanitizer concentration spray bottle 100ppm chlorine sanitizer.
* sanitizer concentration was barely 50ppm. Water may be too hot on rinse cycle; or sanitizer concentration needs to be increased. 50-100ppm.
- No violations recorded during inspection.

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. Preparing & cooking hot foods
2. Glove & utensil use
3. Use of thermometer
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. The following codes are
used for process codes: G, Y, and R.
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 recipe book that has the CCP for serving and heating.
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 record & cooler/freezer
Date:____8-31-09________ Date:__2-11-10_______Date:____10-19-09________
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.

Employee hand wash sink and food prep sink present. Barrier is used between food and sink. Low temp dish machine uses chlorine: 50 ppm.
Chlorine in spray bottle that is to spray down surfaces : 100 ppm. Test strips available.
NOTE: If a diverter valve and faucet is installed on the overhead spray then this can be used as an employee hand wash sink.
Thermometers are calibrated twice a week.
The following temperatures were taken:
hot dog: 149 f beans: 155 f milk cooler: 37 f Turbo air reach in freezer: 16 f True reach in cooler: 38 f
Metro hot box: 163 f milk coolers in store room: 36 f & 38 f

Handwash sink and food prep sink available
Dishmachine-chlorine sanitizer-50ppm
Strips available
Food is delivered from Oconomowoc High School
Temperatures-hot hold 172f
cooler 40f, brkfast cooler 35f
milk cooler 35f, freezer 0f
Serving temp-hot dog 155f beans 140f salad 41f
Discussed risk factors

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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

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