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Business Info

Restaurant: Pewaukee High School
Address: 510 Lake Street, Pewaukee, WI 53072
Phone: (262) 691-2100
Total inspections: 4
Last inspection: Nov 9, 2010

Score
(the higher the better)
97

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Violation descriptions and comments

Cover brownies, nachos, catsup, or other food to protect them from contamination by either using providing sneeze guards, plastic
wrap, paper covering, etc.
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? NA
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. Handwashing
2. Equipment cleaning & sanitizing
3. Employee 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____ No____ N/A_x___
Process #2 - Same Day Service Yes____ No____ N/A__x__
Process #3 - Complex Food Prep Yes____ No____ N/A___x_
Each Process Identifies:
Critical Control Points Yes____ No_x___
Critical Limits Established Yes____ No__x__
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_11-11-09________Date:______1-6-09________ Date:_1-13-09___________
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.

Employee handwash sink present. Three compartment food prep sink and barrier is used between food and sink. Three compartment sink is used
for dishwashing.
Dishroom: Employee handwash sink present. Hobart dishwasher with overhead sprayhoses: 168 f on plate.
Quat sanitizer: 400 ppm. Bleach in last sink used for dishwashing: greater than 200 ppm.
There is not an upper limit for sanitizer however keep the quat sanitizer at 200 ppm and the bleach at 100 ppm.
The following temperatures were taken:
beans: 192 f cream of potato soup: 139 f Alf redo sauce: 180 f meatballs: 153 f
macaroni salad: 40 f ice cream freezer: 10 f milk cooler: 37 f & 35 f True freezer: 2 f
Foster reach in cooler: 36 f walk in freezer: -7 f walk in cooler: 36 f Pepsi cooler: 36 f

Violation 37 I: 3-306.11 Food Display.
• Ketchup and other open food containers in self service area need to be stored under a sneeze guard to protect 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.
• Cookie basket does not meet the requirements of smooth, non-absorbant, easily-cleanable, provide some sort of napkin liner or a different
container that meets requirements.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.

High-temperature dish machine - 160f final rinse plate temperature + three-compartment sink - 100ppm bleach for sanitizer + two seperate
handwash sinks + single-compartment and three-compartment food prep sinks. Bleach in bucket - 200ppm chlorine.
Temperatures taken at time of inspection:
Walk-in freezer - (-)15f Walk-in cooler - 34f
Chicken noodle soup - 135f Foster cooler - 35f
Meatballs - 200f Cheese sauce - 167f
Alfredo sauce - 170f Pasta - 160f
Milk coolers - 37f, 36f Ice cream treats freezer - (-)13f
Beverage cooler - 29f Burger hot hold unit - 140f
Wrapped burger - 110f, cooked initially to 169f, burgers cool when they are wrapped individually - served within 4 hours of preparation.
* Need an SOP for using Time as a Control for wrapped sandwiches / burgers. Although such food items are served within the required time
frame, the practice needs to be put in writing as they are held out of the required 135f holding temp. Left information.
* Most items are properly date-marked. All potentially hazardous, ready-to-eat food items held for more than 24 hours need to be dated.
Noted deli ham and tuna salad in need of proper date-marking.

he dish machine was running around 155 f. The district maintenance men and the dish washer repairman were called. Adjustments were
made to the machine and the hot water coming into the building. The dish machine was at 163 f when I left. Recommend purchasing waterproof
minimum/maximum thermometer.
**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(
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? 2010
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 alone as Public Health Control
2. Machine ware washing
3. Storage of dry, refrigerated, and frozen foods.
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. HACCP key is
present. They use G, Y, and R instead of 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: Recipes are present that have the heat and hold 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 log
Date:____12-4-09_________ Date:_10-8-09_____________ Date:____11-23-09________
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_xx____ 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: 3 compartment with overhead spray and garbage disposal used for dish washing. Three compartment food prep sink with air gap and
barrier is used between food and sink. Employee hand wash sink and single compartment sink with air gap present.
Dish machine: Employee hand wash sink and Jackson dish machine with overhead spray:

Thermometers calibrated monthly.
The following temperatures were taken:
Pepsi reach in coolers: 36 f milk coolers: 40 f & 41 f True reachin freezer: 4 f Foster reach in cooler: 37 f
walk in freezer: -1 f iced cream freezer: -1 f mixed vegetables: 137 f rice: 193 f pizza: 158 f

**Critical Violation 26 C** : 7-201.11 Separation.C
• Chemical spray bottles located on shelving over clean utensils in warewash area.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

High-temperature dish machine - 172f final rinse plate temperature + three-compartment sink - 200ppm Propower quat sanitizer + two seperate
handwash sinks + single-compartment and three-compartment food prep sinks. Bleach in bucket - 200ppm chlorine.
Temperatures taken at time of inspection:
Walk-in cooler - 34f Walk-in freezer - (-)5f
Foster cooler - 32f True upright freezer - (-)9f
Beverage cooler - 35f Ice cream treats freezer - (-)6f
Milk coolers - 36f / 38f Noodles for spagetti - 185f
Meat sauce - 161f Deli roast beef for subs - 39f
Burgers - 162f

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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