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Business Info

Restaurant: Pewaukee Lake Elementary
Address: 436 Lake Street, Pewaukee, WI 53072
Phone: (262) 691-2100
Total inspections: 4
Last inspection: Dec 10, 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? Unknown
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 cold food
2. Employee health & personal hygiene
3. Glove & utensil use
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 HACCP
key present.
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____ No_x___
Critical Limits Established Yes____ No___x_
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed: .
Menu
Date:______4-29-09______Date:____9-15-08________ Date:____4-2-09________
Temperatures monitored and recorded: Yes_____x No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes___x
__ 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.

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.

Two employee handwash sinks. Three compartment sink with diverter valve and faucet. The other 3 compartment sink is used for food prep sink
and barrier is used between food and sink.
Hobart dishwasher with diverter valve and faucet: 165 f on plate.
Quat is used as a sanitizer: NSU

The following temperatures were taken:
milk coolers: 41 f, 40 f, & 41 f True reach in cooler: 40 f Victory reach in cooler: 9 f
Whirlpool freezer: 12 f Victory reach in cooler: 34 f Victory reach in cooler: 37 f
Green beans: 183 f, 180 f, 169 f, & 172 f chicken nuggets: 201 f, 200 f, 200 f, & 143 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.

2 employee hand wash sinks. Two 3 compartment sinks present and one of the sinks has a diverter valve, faucet, and overhead spray. Hobart
dish machine with diverter valve and faucet: 160 f on plate.
Quat sanitizer present: Not set up.


The following temperatures were taken:
milk coolers: 38 f & 38 f & 39 f True reach in cooler: 35 f Victory reach in freezer: 6 f
Whirlpool freezer: 8 f

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? unknown
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. Service temperature
3. Cleaning & sanitizing food contact surfaces
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 process numbers. HAACP key also present.
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: Recipes are present that have heat and hold CCP.
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:____1-13-10_________ Date:_____12-20-09_________ Date:_9-25-09___________
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes___x__ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: N.one 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.

Dish area: three compartment sink, employee hand wash sink, Hobart dish machine with diverter valve and faucet: 167 f on plate.
Kitchen area: three compartment sink. One of the sinks is used for food prep and barrier is used between food and sink. Employee handwash
present.
The thermometers are calibrated every 2 weeks.
The following temperatures were taken:
Tri tators: 173 f & 174 f & 169 f & 148 f diced ham: 169 f & 183 f & 186 f & 183 f True reach in coolers: 37 f & 39 f & 34 f
True reach in freezer: 11 f Whirlpool freezer: 14 f milk cooler: 41 f & 40 f & 40 f

2 employee hand wash sinks. Two 3 compartment sinks present and one of the sinks has a diverter valve, faucet, and overhead spray. Hobart
dish machine with diverter valve and faucet: 169 f on plate.
Quat sanitizer & bleach present: Not set up. Test strips available for both sanitizers.
Thermometers calibrated daily.
The following temperatures were taken:
milk coolers: all were 40 f Aqua fina reach in cooler: 40 f Victory reach in cooler: 37 f
Whirlpool freezer: 8 f True reach in cooler: 39 f pizza: 200 f, 197 f , 207 f & 189 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

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