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Business Info

Restaurant: White Rock Elementary School
Address: 1150 White Rock Avenue, Waukesha, WI 53186
Phone: (262) 970-2700
Total inspections: 4
Last inspection: Nov 30, 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. critical control point
2. handwashing
3. holding and serving of 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____ 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:_______9-9-08___ Date:____10-17-08 Date:___1-6-09_________
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__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 handwash sink and three compartment sink present. Barrier used between sink and food. Mikroklene is used for sanitizer: 12.5 ppm.
Test strips available.
The following temperatures were taken:
Milk bunkers: 40 f and 34 f milk coolers: 35 f and 40 f Victory reach in freezer: 10 f
Victory reach in cooler: 40 f tator tots: 135 f
Food is prepared at Horning and the trays are washed at Horning.
Note: When the wood cabinets are in poor repair, replace with approved materials.

Employee handwash sink and 3-compartment sink present. Barrier is used between sink and food. Iodine is used as sanitizer: 25 ppm. Test
strips available.
Thermometers calibrated every day.
The following temperatures were taken:
milk bunkers: 37 f & 35 f milk coolers: 38 f & 39 f Victory reach in freezer: 13 f
Victory reach in cooler: 39 f The tator tots online were 137 f and out of the oven were 165 f
No violations found durning this 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? 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.handwashing
2.cooking of foods
3.holding & serving of 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____ No____ N/A x____
Each Process Identifies: entrée book present that has 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 temperature & sanitizer log
Date:__9-909_______Date:_______1-2-10_______ Date:__2-17-10__________
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.

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.

Three compartment and employee hand wash sink present.
Oasis quat 146 sanitizer: greater than 400 ppm. There is not an upper level in the Wisconsin Food Code for sanitizer when manual dishwashing
is done but try to keep it at 200-300 ppm. Test strips available.
Food come from Horning and the trays are washed from Horning.
Thermometers are calibrated daily.
The following temperatures were taken:
tator tots: 140 f sausage biscuit: 167 f milk bunkers: 41 f & 39 f Victory reach in cooler: 38 f Victory
reach in freezer: 15 f milk coolers: 38 f & 40 f

Three compartment sink and employee hand wash sink. Barrier is used between food and sink. Oasis quat 146 sanitizer: 200 ppm. Test strips
available. Trays are washed at Horning.
Most of the food is cooked onsite. The rest of the food is cooked at Horning. The food arrives between 10:30 am and 10:45 am. Lunch is
served at 11:30 am.
Thermometers are calibrated daily.
The following temperatures were taken:
cheese omelet: 148 f tri tators: 136 f milk bunkers: 36 f & 34 f milk coolers: 38 f & 33 f Victory reach in
cooler: 39 f Victory reach in freezer: 14 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