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Business Info

Restaurant: Tess Corners Elementary
Address: W147 S6800 Durham Drive, Muskego, WI 53150
Phone: (414) 422-0660
Total inspections: 4
Last inspection: Nov 11, 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? Unknown
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. Machine warewashing-high temperature
2. Handwashing
3. Employee 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.
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:___9-1-08________Date:______10-21-08________Date:__3-30-09__________
Temperatures monitored and recorded: Yes___x__ No_____
Temperature Record Accurate and Consistent: Yes____x_ No_____
Corrective Actions Documented: Yes_____ No_____
Comments: None needed on the dates reviewed

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.

Two compartment food prep sink with air gap, overhead spray, and diverter valve. Barrier is used between food and sink.

Four-compartment sink present. Hobart dishwasher with overhead spray without diverter valve or faucet: 172 f on plate.
NOTE: If a diverter valve, faucet, and soap is installed on the overhead spray then this can be used as a employee handwash sink.
Wiping cloth bucket: 200 ppm.
The following temperatures were taken:
chicken patties: 210 f Wittco warmer: 148 f ribs: 161 f potato wedges: 163 f
milk cooler: 40 f walk in cooler: 35 f Hobart reach in freezer: 5 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.

Four compartment sink. Two compartment food prep sink with air gap overhead spray and diverter valve. Employee handwash sink. Hobart
dishmachine without a diverter valve or faucet: 170 f on plate. If a diverter valve and faucet is installed at the dishmachine then this
can be used as an employee hand wash sink.
Quat sanitizer used: 200 ppm. Test strips available.
Thermometers calibrated weekly.
The following temperatures were taken:
steam table: 150 f turkey and gravy: 170 f & 162 f pasta bake: 177 f & 168 f sweet potatos: 206 f milk coolers: 39 f
Hobart reach in freezer: 9 f walk in cooler: 35 f milk bunker: 39 f
NOTE: The floor in the walk in cooler is starting to rust and will need to be repaired or replaced in the future.

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? 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. Use of thermometers
2. Machine ware washing-hot temperature
3. Handwashing
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. Instead of process
numbers, G, Y, and R are used.
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: Recipes are provided that have the heat, cold, hold 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: production record
Date:___3-25-10_________ Date:__9-28-09_______Date:_____10-19-09_______
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 and 3 compartment sink present. Two compartment food prep sink with air gap and barrier is used between food and sink.
Hobart dish machine without diverter valve and faucet: 167 f on plate.
Quat sanitizer: greater than 400 ppm. Cut back on the amount sanitizer that is used. Try to keep at 200 ppm. Test strips available.
Thermometers are calibrated weekly.
The following temperatures were taken:
Hobart reach in freezer: 17 f milk cooler: 37 f walk in cooler: 39 f tator tots: 154 f scrambled eggs: 183 f

No violations noted during this visit.
I recorded 170f at the plate during the final rinse of the dish machine.
Wash temperature - 161f
Final rinse line temperature - 184f
I recorded 200ppm of Pro-Power sanitizer in the wiping cloth bucket.
Temperatures recorded during the inspection:
Walk-in cooler - 38f
Milk cooler - 41f
Freezer - [-1f]
Hot holding unit - 162f
Serving line
Rice - 180f
Chicken & broccoli - 165f

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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