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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: University Lake School
Address: 4024 Nagawicka Road, Hartland, WI 53029
Phone: (262) 367-6011
Total inspections: 2
Last inspection: Nov 17, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

• Hot coco mix and marshmallows should be in an enclosed containers or have a sneeze guard for protection from contamination. Suggest trying
plastic pitchers with covers.
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.
• Lisa McClary is no longer working here. Judy Kuehl is scheduled to take course in Feb. 2010.

Four-compartment sink - Propower quat sanitizer - 400ppm + seperate handwash sink + air-gapped food prep sink. Sanitizer in bucket - 200ppm.
Test strips available.
Temperatures taken at time of inspection:
Randell upright freezer - 0f Pizza - 166f
Hot hold unit - 142f Randell cooler - 39f
"Frozen Treats" freezer - 5f Milk cooler - 38f
Cheese sauce - 135f Turkey deli meat on salad bar - 36f
Beverage cooler - 36f

**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• Be sure items pulled from freezer are dated to reflect time in freezer.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
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. The certified person may not satisfy the requirement for more than one facility. 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.
• There is still no food manager at this location, be sure someone takes the class asap and fax ID number to me once available.

Four-compartment sink - Propower quat sanitizer (NSU) + seperate handwash sink + air-gapped food prep sink. Sanitizer in bucket - 200ppm.
Test strips available.
Temperatures taken at time of inspection:
Hot hold unit, air - 175f, manicotti - 165f Four-comp. cooler - 34f
Small freezer - 0f Randell freezer - (-)8f
Cheese sauce - 134f Deli turkey - 41f
* Garbage disposal in sink needs cover, hazard for children and employees.

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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