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Business Info

Restaurant: Rose Glen Elementary School
Address: W273 S3845 Brookhill Drive, Waukesha, WI 53189
Phone: (262) 970-2404
Total inspections: 4
Last inspection: Nov 9, 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? 10/07
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. Cooking of Foods
2. Hand washing
3. Food Safety Requirements
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:__02/23/2009_ Date: 12/02/2008_ Date:_11/07/2008_
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 hand wash sink Three Compartment Sink Iodine Sanitizer; 12.5 ppm. Test strips available
The following temperatures were taken:
Meatballs: 175 f Taco meat: 181 f Crescor warmer: 158 f Chicken nuggets: 148 f Potatoes: 136 f Milk coolers (2): 40 f
Milk Bunker: 41 f
Victory reach in freezer: 10 f Victory reach in cooler: 41 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.

Employee hand wash sink and three compartment sink present.
Iodine is used as sanitizer: 25 ppm. Test strips available.
Some food is prepared onsite and West High prepares food. The food is delivered in hot carts and insulated containers. Food arrives at 9:20
am and lunch is served at 11:30 am.
Thermometers are calibrated daily.
The following temperatures were taken:
milk coolers: 41 f & 32 f Victory reach in cooler: 41 f Victory reach in freezer: 0 f milk bunkers: 39 f & 41 f turkey
& cheese kaiser: 41 f ham: 198 f chicken patty: 160 f potatoes: 182 f corn: 173 f pizza: 166 f Crescor
warmer: 166 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? 10/07
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. Sanitizer
2. Preparation of foods
3. Receiving & storage
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 recipe book is
available that has CCP for holding and heating on many of the recipes.
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 daily production logs have CCP’s 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: Daily production logs
Date:____1-6-10____Date:___10-16-09______ Date:____9-3-09________
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 three compartment sink. Barrier is used between food and sink. Oasis quat 146 sanitizer used: 200 ppm.
Part of the food is cooked onsite and part of the food comes from West. The food arrives around 9:10 am in hot boxes and insulated
containers. Lunch is served at 11:30 am.
Thermometers are calibrated daily.
The following temperatures were taken:
Reach in cooler: 41 f reach in freezer: 6 milk cooler: 40 f & 39 f hamburger: 180 f & 168 f hot dogs: 178 f
pizza: 204 f Cres Cor warmer: 144 f

Employee hand wash sink and 3 compartment sink present. Barrier is used between food and sink. Oasis 146 quat sanitizer is used: 200 ppm.

Some of the food is prepared onsite and some is prepared at West High. Food is delivered from West in hot carts and insulated containers.
Trays are washed at West. Lunch is served at 11:15 am.
Thermometers are calibrated daily.
The following temperatures were taken:
milk coolers: 36 f & 38 f milk bunkers: 40 f & 40 f & 39 f reach in freezer: 0 f reach in cooler: 40 f corn:
183 f CresCor warmer: 146 f taoc meat: 210 f hot dogs: 153 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