Waunakee High School

Year by year

Inspections

1. Nov 3, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     A knife on the clean knife rack is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk in cooler, a package of precooked bacon was stored below a case of raw bacon.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready To Eat food being cold held is not datemarked or has a datemark that exceeds 7 days: in sandwich prep cooler, a package of salami was dated 10/27 (8 days old) and in the True two door prep cooler at the food service line, a package of cut lettuce did not have a datemark (foodworker stated this lettuce was prepared and bagged on Friday; today is Monday; item is required to be datemarked if not used within 24 hours).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EATING, DRINKING, OR TOBACCO

     Employee drinks were observed to be stored above a food prep table and also on a food prep table while food handling was occurring at each station.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged foods in the grab n go cooler are not sufficiently labeled - only the name of the product is labeled. Renee, Food Services Director for Waunakee Schools/Taher is working on developing labels.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Chemical is not being used according to manufacturer`s use directions. Red sanitizer bucket was tested at 500 ppm or greater active quat. The product label specifies the range of use is 200 - 400 ppm active quat.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

2. Nov 13, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     A few packaged food items are not labeled: parfaits, bagels, chocolate chip muffins, brownies.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in solution with quat concentration above 400 ppm (200-400 ppm is the effective range specified on the product label).

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Nov 13, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     1) A green cutting board on the clean rack is visibly soiled with food residue; 2) the backside of the slicer blade and non food contact areas of the slicer are soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked chicken cooled improperly. Per discussion with leadworker Hilary, chicken is not placed into walk-in or other cooler quickly immediately after shredding/cutting up the cooked product to insure food code cooling parameters are met; additionally the product was placed into the walk-in with a lid on the pan.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting away clean dishes; immediately prior the employee was handling unclean dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

4. May 19, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain for sandwich prep area hand sink is clogged or slowly draining.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Hand sink in sandwich prep area does not have tempered water that reaches 100F. Water temp measured at 92F.

     Correction: Adjust hot/cold supply valves to provide a water temperature of at least 100 degrees F, but not to exceed 110F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Test kit for the quaternary ammonia sanitizer expired in 2015.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     Irreversible registering temperature indicators were available, but the type available will only work if the utensil surface reaches 180F. Corrective Action: Provide an approved irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Apr 20, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Feb 17, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Back of slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Designated hand wash sinks in flat top grill / fryer station and in sandwich station are not easily accessible. These hand wash sinks were blocked by portable table/cart.

     Correction: Remove/relocate portable table/cart to provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Salads, wraps, sandwiches, desserts, and bakery items in self-service refrigerator and counter are improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all sub-ingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     In hot Metro box, commercially-precooked spicy chicken patties at 119F and burger patties at 123F after reheating 2 hours. Food employee indicated they wrap the sandwiches when the food is cold and use the Metro hot box to reheat. Items were placed into Metro box at 8:30am and temperatures were still <135F at 10:30am.

     Correction: Adjust procedures and methods to properly reheat commercially-precooked food intended for hot holding to at least 135 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In hot hold shelf, wrapped sausage & egg sandwich at 123F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In self-service Federal display cooler, packet of strawberry cream cheese at 49F on lowest shelf. Air/surface temperatures range from 42-49F, with the coldest temperatures on the upper shelves.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in hot hold shelf unit is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the coldest part of the hot hold unit and is easily visible.

     Code WFC 4-204.112

7. Feb 12, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 22, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Dec 22, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 24, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 2, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

12. Apr 27, 2016 Routine Inspection · Reinspection Required

    No violations cited.

13. Oct 14, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

14. Apr 21, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Nov 6, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

16. Mar 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

17. Apr 23, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

18. Jan 22, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

19. May 25, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

20. Jan 23, 2012 Routine Inspection · No Reinspection Required

    No violations cited.