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4. Waukesha County, WI Restaurants

Business Info

Restaurant: St. Paul's Lutheran School
Address: 210 E. Pleasant Street, Oconomowoc, WI 53066
Phone: (262) 567-5001
Total inspections: 5
Last inspection: Jan 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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.
It is recommended but not required that there is a certified food handler present.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Hobart dishwasher with overhead spray without diverter valve and faucet. If a diverter valve and faucet is installed then the prewash sink
can be used for employee handwash sink. There is a 2 compartment sink in the dishroom. One sink is used for food prep and a barrier is used
between the sink and food. The other sink can be used for an employee handwash if soap is present and is designated. Hobart dishwasher was
183 f on the plate. The gauge on the dishwasher was at 197 f. You may want to check out the dishwasher since it may be running too high.
There is a 3 compartment sink in home type stove area and one the sinks is used as an employee handwash sink.
Home type stoves are used for food.
It is my understanding that the head person, Marilyn, is out on sick leave and will be back at the end of the month. She can contact me and
we can go through the HAACP/FOOD SAFETY PLAN. My phone number is 262-896-8320.
I am leaving information concerning using disposable gloves, thermometer calibration, temperature guide, non-bare hand contact with
Ready-to-Eat foods, and checking food product temperatures. Temperatures need to be taken and logged for food coming out of heating units,
cooling and freezing units.
The following temperatures were taken:
Walk in freezer: 2 f walk in cooler: 34 f milk bunkers: 35 f and 34 f
mixed vegetables: 171 f and 180 f
NOTE: When the wood shelves and cabinets in the kitchen and storage area are in poor repair, replace with approved materials.

Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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.

Hobart hot temperature dishwasher without diverter valve: 199 f on plate. The gauge is reading 184 f . This should be checked into since
the dishwasher could be running too high. If a diverter valve and faucet is installed this can be used for an employee handwash sink.
Two compartment sink present in dishwashing area: soap and hand towels present.

Three compartment sink in front area. One of the sinks is used for employee handwash sink and another is used for food prep sinks. Designate
the sinks on what their use is. A barrier is used between the sink and food.
Home type stoves also used.
NOTE: Don't mix bleach and detergent in the same container. Designate a sink that is used for food prep sink. When the wood shelves are in
poor repair, replace with approved material.
The following temperatures were taken:
Hamburger patties: 198 f & 194 french fries: 150 f milk bunkers: 38 f & 34 f
walk in cooler: 37 f walk in freezer: 4 f

Violation 37 I: 3-306.11 Food Display. Whenever cake or other foods are served they must be protected from contamination either by covering it
or using a sneeze guard.
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 H: 4-101.19 Wood, Use Limitation. When the wood food storage shelves are in poor repair, replace with approved material
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
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: Since the head cook has been very ill and has recently died much of the safety plan is missing. The current
employees and I are going to get together on Feb. 15 to go over the missing items.
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_____ 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. Washing fruits & vegetables.
2. Personal hygiene
3. Cooking 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.
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: They are working on this.
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: walk in cooler & freezer

Date:______12-14-09_______ Date:___11-5-09_____ Date:__12-1-09__________
Temperatures monitored and recorded: Yes_____ No_____
Temperature Record Accurate and Consistent: Yes_____ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: Food temperatures have not been taken but they will start doing this.

E. Is an employee food safety training program in place: Yes_____ No__x___
F. Are Health Inspections posted in public view: Yes_____ No____
Items checked "No" above must be included in your school's Food Safety Plan.

Dish room: Two compartment sink which is used as an employee hand wash sink. Hobart dish machine without diveter valve and faucet: 162 f.
If a diverter valve and faucet is installed then this can be used as an employee hand wash sink.
Three compartment sink in kitchen. Signs must be provided that designate the food and employee hand wash sink. Barrier is used between food
and sink.
Sani-Tyze quat sanitizer: 300 ppm
Recommend that the thermometer is calibrated at least once a month. Delta TRAK is the thermometer I use.
The following temperatures were taken:
walk in cooler: 33 f walk in freezer: 7 f milk bunkers: 39 f & 32 f turkey & gravy: 156 f beans: 176 f

Violation 45 H: 4-101.19 Wood, Use Limitation. When the wood shelves are in poor repair, replace shelves made of approved material.
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding. All lights in food prep areas either need to be covered/shielded or shatter-proof.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
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.

Three compartment sink present in kitchen and sinks have been designated for their use.
Dish room: two compartment sink used for washing hands. Hobart dish machine without diverter and faucet: 174 f on plate. If a diverter
valve and faucet is installed to overhead spray on dish machine then this can be used as an employee hand wash sink.
The lunch program shares kitchen with the church.
Thermometer calibrated on Monday's.
The following temperatures were taken:
milk bunkers: 35 f & 39 f walk in cooler: 38 f walk in freezer: -4 f green beans: 170 f & 154 f cheeseburger bake:
165 f & 168 f

Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. When the wood shelves are in poor repair, replace with approved
material.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
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? unknown
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes_____ No__x___ You’re a production a kitchen.
(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___List only equipment that is used by the school.
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. Washing fruits and vegetables
3. Cooking 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. A recipe book is
present that has the process number on the recipes with the CCP on them. The definition of each process is the daily production reports and
main menu cook book.
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__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 records & temperature log
Date:____10-6-10________ Date:_11-16-10_____________ Date:8-30-10____________
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_____There is a checklist that new employees and volunteers
follow.
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 room: Two compartment sink which is used as an employee hand wash sink. Hobart dish machine without diverter valve and faucet: 172 f.
If a diverter valve and faucet is installed then this can be used as an employee hand wash sink.
Ready-to-use quat sanitizer and bleach used: not set up.
The school shares the kitchen with the church.
Three compartment sink in kitchen. Sinks are designated for their use. Barrier is used between food and sink.
Thermometers are calibrated weekly.
The following temperatures were taken:
hot beef sandwich: 164 f walk in cooler: 30 f walk in freezer: -10 f milk bunkers: 36 f & 35 f
NOTE: Shatterproof light bulbs are now installed over work table.

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Add more info about the restaurant »

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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