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Business Info

Restaurant: Poplar Creek Elementary School
Address: 17401 W. Cleveland Avenue, New Berlin, WI 53151
Phone: (262) 789-6520
Total inspections: 5
Last inspection: Mar 9, 2011

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(the higher the better)
100

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Violation descriptions and comments

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards or other means 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 I: Remove contact paper from shelves in storage cabinet when in poor repair.
4-101.111 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that
require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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.

2 compartment sink with overhead spray, faucet and diverter valve. Hobart dishwasher with overhead spray, diverter valve and faucet: 167 f
on plate
Shurguard sanitizer: 200 ppm. Test strips available. Food is dumped into garbage disposal.
NOTE:
Do not dip hands in sanitizing solution when doing dishes. If temperatures for turkey or other potentially hazardous foods are over 41 f,
place in freezing unit. Calibrate thermometers with half ice and water or use steam.
The following temperatures were taken:
turkey: 40 f milk coolers: 32 f and 33 f McCall reach in cooler: 37 f Frigidaire: -6 f
coleslaw: 41 f

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper liners, aluminum foil or other means to protect food
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.


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.

Julie and Barb are the food service workers.
Fruits and vegetables are drained in the garbage disposal. Two compartment sink with over head spray, diverter valve and faucet is used for
employee hand washing. Hobart dish machine with overhead spray, diverter valve, faucet, and hand soap: 162 f on plate. This is also used as
employee hand wash sink between clean and dirty end of dish machine.
Shurguard quat sanitizer used: Not set up
The following temperatures were taken:
milk coolers: 31 f & 38 f McCall reach in cooler: 37 f Frigidaire freezer: 6 f
chicken nuggets: 200 f green beans: 140 f CresCor warmers: 178 f & 144 f
potato wedges: 199 f
NOTE: The weather stripping on the bottom of the back door appears to be in poor repair and it is not tight to the ground. This should be
repaired.

Violation 37 I: 3-306.11 Food Display. Whenever food is out
on the serving line such as applesauce, sausage, French toast sticks, hash browns they must be protected from contamination by sneeze guards,
half pans, or other means to protect food 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.
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? 10-08 update with current food service directors name.
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_____
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 Potentially Hazardous Foods
2. Health & Personal Hygiene
3. Storing 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: The district is working on.
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: temperature logs & dish machine4


Date:____12-4-09_______ Date:____12-16-09________Date:_1-4-10__________
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_____ 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 with diverter valve and faucet and garbage disposal: 163 f on plate. This is used as an employee handwash sink between
clean and dirty ends of dish machine. This also is used for draining fruits and vegetables and a barrier is used between the food and sink.
A two compartment sink is present. One side is designated for employee hand wash sink and the other is a food prep sink.
Shurguard sanitizer is present: Not set up. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk coolers: 34 f & 37 f McCall reach in coolers: 39 f Frigidaire freezer: 13 f sausage: 177 f hash browns: 155
f Cres Corr hot box: 156 f
NOTE: Repair or replace floor in serving line that the tiles are missing.

Violation 37 I: 3-306.11 Food Display. Food on the serving line must be protected from contamination by the use of sneeze guards, half pans,
aluminum foil, paper or plastic wrap.
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.

Two compartment sink is present. One side is used for food prep and a barrier is used between the food and sink. The other side is used as
employee handwash sink. Designate with a sign what the sinks are used as.
Hobart dish machine with diverter valve and faucet: 166 f. Soap is present and this is used for employee hand wash sink between clean and
dirty end of dish machine.
Shurguard quat sanitizer used: Not set up. Test strips available.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 36 f & 34 f McCall reach in cooler: 37 f Frigidaire freezer: 19 f CresCor warmers: 137 f & 145 f
popcorn chicken: 153 f gravy: 167 f rice: 199 f mixed vegetables: 166 f
NOTE: Do not mix detergent with sanitizer in the buckets that are used in the gym. The detergent destroys the sanitizer so the sanitizer is
not effective.

Violation 37 I: 3-306.11 Food Display. When food is served it must be protected from contamination by using sneeze guards, half or full pans,
plastic wrap, paper, or aluminum foil.
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?1-14-11
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.Serving food
2.Handwashing
3.Holding potentially hazardous 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. There is a chart that
lists the menu items under each process that the school district serves.
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: The chart has the CCP on them. There is a chart that describes each process with 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: food transport log
Date:__12-15-10_________Date:___12-1-10________Date:_2-14-11___________
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.

Two compartment sink is present. One side is used for food prep and a barrier is used between the food and sink. The other side is used as
employee hand wash sink. The sinks have been designated
Hobart dish machine with diverter valve and faucet: 161 f on plate. Soap is present and this is used for employee hand wash sink between
clean and dirty end of dish machine. Shurguard is used as sanitizer: 200 ppm. Test strips available
Thermometers calibrated once a month.
The following temperatures were taken:
milk coolers: 34 f & 33 f macaroni and cheese: 171 f green beans: 158 f stir fry beef: 172 f rice: 184 f Cres Cor
warmer: 139 f McCall reach in cooler: 33 f Frigidaire Freezer: 3 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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