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Business Info

Restaurant: Riverside Elementary School
Address: W152 N8681 Margaret Road, Menomonee Falls, WI 53051
Phone: (262) 255-8484
Total inspections: 5
Last inspection: Feb 15, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

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 used for large trays. Sunburst chlorine based sanitizer used:NSU. Test strips available.
Hobart dishwasher with diverter valve and faucet and garbage disposal: 164 f on plate. The sink at dishwasher used for food prep sink and
barrier is used between sink and food.
The food comes from the high school.

The following temperatures were taken:
Milk coolers: 40 f and 39 f Koch reach in cooler: 35 f Traulsen reach in freezer: 3 f
sandwiches: 33 f

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.

Employee hand wash sink present. Two compartment sink used to wash large pans and trays since they can not fit into dish machine. Sunburst
quat sanitizer: 200 ppm. The sink before the dish machine is used to drain fruits and barrier is used between food and sink. Hobart dish
machine with diverter valve and faucet: 163 f on plate.
The following temperatures were taken:
Milk cooler: 40 f Koch reach in cooler: 38 f Traulsen reach in freezer: 1 f
FWE warmer: 146 f chicken nuggets: 159 f & 189 f green beans: 209 f

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? September, 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. Storing food.
2. Visitors in food service area
3. 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. The district is
working on recipes. The production sheets do the numbers(1-3) beside each food item.
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 chart with menu items that are categorized according to process type and it does have the
temperatures on them i.e. Process 2 135 f-140 f
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: freezer & production
Date:___9-18-09 Date:_12-16-09__________ Date:___1-14-10_________
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 sink. Two compartment sink that is used to wash large pans and trays that do not fit into dish machine. Hobart dish
machine with a diverter valve and faucet: 160 f on plate. The prewash sink before the dish machine is used wash fruits and vegetables and
barrier is used between the food and sink.
Sunburst quat sanitizer: 400 ppm. Try to use only 200 ppm. Test strips available.
The following temperatures were taken:
milk coolers: 37 f & 35 f Koch reach in cooler: 34 f Traulsen reach in freezer: 3 f Hot table: 213 f hamburger:
162 f lasagna: 154 f FW warmer: 146 f corn: 189 f

Violation 37 I: 3-306.11 Food Display. When the food is served it must be protected from contamination either by using sneeze guards, half or
full pans, aluminum foil, plastic wrap or paper covering.
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 used to wash large pans that cannot fit into dish machine. When extensive remodeling is done to school then install
another sink. Hobart dish machine with a diverter valve, faucet, hand soap, and hand towel: 164 f on plate. The diverter valve and faucet
is used as employee hand wash sink between clean and dirty end of dish machine. Employee hand wash sink present.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: 40 f Traulsen reach in freezer: 8 f Koch reach in cooler: 36 f
cheese quesadilla: 160 f BBQ rib: 172 f FWE warmer: 209 f heat table: 224 f
broccoli: 154 f

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? 9-5-06
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.storing food
2.holding potentially hazardous foods
3.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. A table categorizes
menu items that the district serves for this school under process number.
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: A chart is available that describes each process with the CCP on them. The production record has the
process number on it.
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 & cooling units
Date:___1-29-10_________Date:__1-26-11____________Date:12-3-10____________
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: The custodians take the temperatures of cooling & freezing units and will inform kitchen staff if there is a
problem. Corrective actions not 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 used to wash large pans that cannot fit into dish machine. When extensive remodeling is done to school then install
another sink. Hobart dish machine with a diverter valve, faucet, hand soap, and hand towel: 164 f on plate. The diverter valve and faucet
is used as employee hand wash sink between clean and dirty end of dish machine. Employee hand wash sink present. The overhead spray is used
for food prep.
Thermometers calibrated monthly.
The following temperatures were taken:
milk cooler: both were 40 f Koch reach in cooler: 40 f Traulson reach in freezer: 8 f pork chop: 190 f turkey
& gravy: 151 f mashed potato: 166 f winter blend vegetables: 152 f FWE warmer: 185 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

Cuisines:

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