University School Of Milwaukee - Lower School

Year by year

Inspections

1. Mar 3, 2026 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handlinng dirty dishes and then touching clean.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Educational moment. Discussed with person in charge.

     Code 2-301.14

   • Serious Priority

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Apples in the customer self-service area is not protected from contamination. There is a self-service salad bar in the additional kitchen. The salad was unprotected.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

     Code 3-306.11

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval. The facility was par-cooking hamburgers. The facility also par-cooks other proteins.

     Correction: Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority for each food items par-cooked.

     Code 3-401.14 (F)

2. Aug 14, 2025 Pre-inspection · No items found

   No violations cited.

3. Feb 6, 2025 Re-inspection · No items found

   No violations cited.

4. Jan 30, 2025 Routine · 3 priority, 1 priority foundation
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Washed fruit (apples, nectarines) are combined together in one basket, unwrapped and available for consumer self-service. Nectarines are not washed because they are peeled.

     Correction: Washed fruit shall be separated from unwashed. Washed fruit should be wrapped to prevent contamination from hands.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Hamburger in hot hold and on line is hot held at [124]°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. The facility holds less than 4 hours from cook to serve. The facility may use time as a control during this temporary setup period.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Broccoli salad and chicken salad is cold held at [47]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

5. Jan 4, 2024 Pre-inspection · 1 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Pulled pork, broccoli, sweet potato is hot held at [121 ]°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Food are cooked and served in less than 2 hours. Hot hold units were turned up to hold at higher temps. Discussed bringing food to higher temps before hot holding.

     Code 3-501.16 (A) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Bowls and plates for self service not stored to prevent contamination. The food contact surface is exposed to public.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)