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Business Info

Restaurant: Wisconsin Hills Elementary School
Address: 18700 W. Wisconsin Avenue, Brookfield, WI 53005
Phone: (262) 785-3960
Total inspections: 5
Last inspection: Jan 12, 2011

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(the higher the better)
100

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Violation descriptions and comments

**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. Prepackaged sandwiches that are placed
in cooling units should be date marked.
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.
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.

3 employee handwash sinks present. (2)-3 compartment sinks, single compartment in oven area used for water. Salad prep area: 2 compartment
sink with garbage disposal and barrier is used between sink and food. Employee handwash sink in dishroom. Hobart dishwasher: 167 f on
plate. Bleach is used as sanitizer: 100 ppm. Test strips available. Thermometers present and calibrated.

The following temperatures were taken:
milk coolers: 34 f, 34 f, 35 f milk reach in cooler: 30 f Klondike freezer: 7 f
walk in cooler: 34 f walk in freezers: -6 f and 8 f ham sandwich: 33 f
teryaki chicken: 182 f chicken condon bleu: 145 f rice: 210 f taco meat: 202 f
slides: 148 f metro heater: 143 f pizza: 174 f cheeseburger: 171 f
Prepackaged sandwiches: 10:15 am(after first serving) they were 48 f. They were placed in walk in freezer and at 10:25 am they were 44 f.
At 10:35 am the temperature of the sandwiches were 43 f . At the time of the second serving at 10:45 am the sandwiches were 41 f. The
sandwiches were made between 8-9 am. A recommendation would be to place sandwiches in a walk in cooler or freezer until it is time to serve
after they are made and between serving times.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, paper liners, aluminum
Foil, or other means to protect food from contamination.
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.

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.

Two compartment food prep sink and barrier is used between sink and food. One compartment sink is also present. Two three compartment sinks
present: one is used for as prewash for dishwashing and the other is an extra sink. Two employee handwash sinks present.
Dish room: Employee handwash sinks present before and after dish machine. Hobart dish machine without diverter valve and faucet: 169 f on
plate.
Bleach in wiping cloth bucket: 100 ppm. Test strips available.
Thermometers calibrated twice a month.
The following temperatures were taken:
milk coolers: 39 f & 39 f & 40 f & 41 f ice cream freezer: 0 f ham & turkey sandwich: 40 f
walk freezers: 0 f & 10 f walk in cooler: 35 f turkey sub: 39 f Caesar salad: 41 f
hot table: 140 f sliders: 140 f spaghetti: 188 f chicken patty: 177 f
metro warmer: 152 f pizza: 157 f cheeseburger: 162 f chicken sandwich: 157 f
NOTE: Whenever a sink is used for foo
d prep there should not any soap dispenser hoses found at this sink.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, plastic wrap or plastic covering or other means to protect food from
contamination.
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.
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?
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. Washing/handling fresh fruits/vegetables
2. Using & calibrating food thermometers
3. Holding 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: There is a chart that lists all the menu items under the different process types and the temperatures that
the menu items need to be held or prepared at.
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: food production log & dish machine


Date:___1-28-10____ Date:__11-2-09____________ Date:__9-16-09__________
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.

Kitchen: Two compartment food prep sink and barrier is used between sink and food. Single compartment sink also present. Two 3 compartment
sinks present: one is used as a prewash prior to being in dish machine. Two employee hand wash sinks present.
Dishroom: Two employee hand wash sinks present. Hobart dish machine without diverter valve or faucet: 164 f on plate.
Bleach is used as sanitizer: both buckets were 100 ppm. Test strips were available.
NOTE: Even though there tongs present the students were not using them, provide a sign to encourage them to use them.

Violation 37 I: 3-306.11 Food Display. Provide sneeze guards, half pans, plastic wrap, aluminum foil or other means to protect pizza, rolls,
and other food from contamination.
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.

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.

Kitchen: Two compartment food prep sink and barrier is used between sink and food. Single compartment sink also present. Two 3 compartment
sinks present: one is used as a prewash prior to being in dish machine. Two employee hand wash sinks present.
Dishroom: Two employee hand wash sinks present. Hobart dish machine without diverter valve or faucet: 163 f on plate.
Bleach is used in the wiping cloth buckets and they all were 100 ppm.
The following temperatures were taken:
ice cream freezer: 3 f milk cooler: 37 f ham/turkey sub: 40 f walk in cooler: 38 f walk in freezer: 7 f
BBQ chicken: 179 f slides: 135 f Metro hot boxes: 157 f & 156 f chicken sandwich: 158 f pizza: 180 f French
fries: 140 f mixed vegetables: 176 f Oriental chicken: 156 f cheeseburger: 147 f chicken tenders: 145 f
NOTE: The students are doing better in using the tongs to take the cookies.

Violation 37 I: 3-306.11 Food Display. All food such as pizza must be protected from contamination by the use of sneeze guards, half or full
pans, aluminum foil, plastic wrap, or paper covering.
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.
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? 1-10
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.-Receiving deliveries
2.-Transporting food to satellite kitchen
3.-Serving food
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 chart lists the food
under each process that the school district serves. A menu book is also available.
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: food production logs. There is an A & B line.

Date:__9-10-10_______ Date:____11-29-10_________ Date:_10-25-10___________
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.

Kitchen: Two compartment food prep sink and barrier is used between sink and food. Single compartment sink also present. Two 3 compartment
sinks present: one is used as a prewash prior to being in dish machine. Two employee hand wash sinks present.
Dishroom: Two employee hand wash sinks present. Hobart dish machine without diverter valve or faucet: 171 f on plate.
All the wiping cloth buckets were at 100 ppm. Test strips available.
Thermometers are calibrated twice a month.
The following temperatures were taken:
ice cream freezer: -4 f milk cooler: 40 f & 41 f & 41 f milk reach in cooler: 36 f turkey & ham sandwich: 41 f
salad: 41 f walk in freezer: 0 f & 3 f walk in cooler 37 f spaghetti sauce: 197 f Oriental chicken: 170 f pizza
dippers: 168 f slides: 137 f chicken sandwich: 167 f spicy chicken sandwich: 166 f cheeseburger: 150 f Metro
C-200 hot box: 167 f & 154 f pizza: 167 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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