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Business Info

Restaurant: St. Matthews Evangelical Lutheran School
Address: 818 W. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-5396
Total inspections: 6
Last inspection: Nov 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
The low temperature dishwasher (Hobart) was reading 0ppm. Reinhardt has been called. Dishes are being sanitized in 3 compartment sink.
Quat sanitizer is being used. When dishwasher is repaired, use it and give me a call at 262-896-8320.

The is a follow-up on the dish machine:
Low temperature dish machine - 50ppm chlorine sanitizer

Provide sneeze guards or half pans or means to protect food from contamination. The containers of food were covered before I left.
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.
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.

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? Not present
3. Food Safety Program:
A. Food Service Authority Description Provided: Provide a description for this school. The school in book is from North Schools in
Minnesota.
Facility Type: Yes_____ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ 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.machine washing chemical sanitizing(low temp)
2. use of thermometers
3. employee health and 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___x_ N/A____
Process #2 - Same Day Service Yes____ No__x__ N/A____
Process #3 - Complex Food Prep Yes____ No__x__ N/A____
Each Process Identifies: Some recipes have them present.
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:


Date:_____9-22-09______ Date:_2-2-09____Date:___11-17-08_________
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.

Two compartment sink present: one side is used for employee handwash sink and the other side is used for food prep sink. Barrier is used
between sink and food.
Three compartment sink present with overhead spray which is used for prewash sink.
Bleach in a bottle is used for sanitizing surfaces: greater than 200 ppm. Cut down on the bleach. Hobart low temp chlorinator is used: 50
ppm.

NOTE: When the wood cabinets and shelves are in poor repair, replace with approved materials.
The following temperatures were taken:
milk cooler: 37 f true reach in cooler: 36 f GE top loading freezer: 9 f Woods top loading freezer: 1 f shredded cheese:
39 f beef taco meat: 199 f Mexican rice: 202 f
quesedilla: 193 f
Thermometers calibrated monthly with ice.

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.
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.

Serving: Hot dogs, baked beans, spicy Mexican pizza, salad, fruit
Serving time: 10:45am
Low temperature dish machine, 50ppm chlorine sanitizer + hand wash sink + 3-compartment sink.
Test strips available

Temperatures recorded during inspection:
Chest freezer: 30f
Glass door cooler: 36f
Milk cooler: 38f
Hot dog: 150f
Baked beans: 160f
- No violations recorded during inspection.

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 page not in book.
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No___x__
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes_____ No____x_
(Number and type of employee at each site.)
Types of Equipment: Yes_____ No____x_
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. Heating food
3. Service temperatures
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 production sheets
have G,Y, and R that are used in place of the 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____ No____ N/A___x_
Each Process Identifies: There is a recipe book that has CCP for heat and service temperatures
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:___3-19-10________ Date:_____11-24-09__ Date:____1-9-10________
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.

Two compartment sink present that is used for employee hand wash sink. Three compartment sink present with overhead spray with diverter valve
and faucet. One compartment is used as a prewash and the one compartment is used for draining can fruit with a barrier used between sink and
food. Fruits and vegetables are washed at the high school.
Hobart chlorinator: 50 ppm. Bleach in spray bottle: 100 ppm. Test strips available.
Woods chest freezer no longer used by school lunch.
Thermometers are calibrated monthly.
The following temperatures were taken:
True reach in cooler: 40 f milk cooler: 39 f Chest freezer: 6 f baked beans: 149 f hot dog: 143 f

Three compt sink with overhead spray-one compt used for food prep using a barrier between food and sink.
2 compt sink one for handwash sink-one for prewash
Clorine sanitizer for dishmachine and 3 compt sink-Quat-200ppm
Strips available
Food is delivered from Oconomowoc High school @ 10:20am.
Temperatures-
glass door cooler 40f, chest freezer 0f milk cooler 40f
Entree:baked beans 165f , hot dog 170f
Keep surfaces in good repair-chloritizer not registering 50ppm-repair

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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