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Business Info

Restaurant: McDonald's of Vernon #11025
Address: S71 W23460 National Avenue, Big Bend, WI 53103
Phone: (262) 662-3288
Total inspections: 2
Last inspection: Jan 7, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

The following items that are “checked” are not in compliance with the WI Food Code requirements for a “barehand contact plan”:
_____(1) The PERMIT HOLDER complies with § 2-201.11;
_____(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), 2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts
handwash signs as specified in
§ 6-301.14;
_____(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by
EMPLOYEES and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories
specified in Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under § 2-
201.11, good hygienic practices, proper handwashing as specified in §§ 2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD
PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
__XX_(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph (D)(3)(c)(ii);
_____(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
_____(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Wisconsin Administrative Code, HFS 196.06 Enforcement.
(b) Order to deal with an immediate danger to health. Where there is reasonable cause to believe that any construction, sanitary condition,
operation or method of operation of the premises of a restaurant or of equipment used on the premises creates an immediate danger to health, an
authorized employee or agent of the department may, pursuant to s. 254.85, Stats., acting as the designee of the administrator of the
department’s division of public health, and without advance written notice, issue a temporary order to remove the immediate danger to health.
The order shall take effect on delivery to the operator or other person in charge of the restaurant. The order shall be limited to prohibiting
the sale or movement of food, prohibiting the continued operation or method of operation of specific equipment, requiring the premises to cease
other operations or methods of operation, or a combination of the prohibitions and requirements, except that if a more limited order will not
remove the immediate danger to health, the order may direct that all operation authorized by the permit shall cease. If, before scheduled
expiration of the temporary order, the department determines that an immediate danger to health does in fact exist, the temporary order shall
remain in effect. The department shall then schedule and hold the hearing required under s. 254.85 (3), Stats., unless the immediate danger to
health is removed or the order is not contested and the operator and the department mutually agree that a hearing is not needed.
Hands are a very important vehicle for transmission of disease causing organisms. Because of the repeated failure of this establishment to
comply with the barehand contact requirements of the WI Food Code, this order shall remain in effect, and no barehand contact of ready-to-eat
food is permitted. Failure to comply with this order will result in appropriate legal action.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Noted during the inspection, liquid eggs stored above the grill. Temperature of the eggs was 57f. Eggs were disposed of during the
inspection.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
**Critical Violation 26 C** : 7-201.11 Separation.
• Spray bottles containing toxic materials were found stored above grill and side of the ice maker. Removed during the inspection.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Grill wiping cloths were not stored in adequate sanitizer. Corrected during the inspection.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
• Cups used for catsup are not dispensed in a manner that protects the food contact service from contamination. Single service cup lids
were found stored under the soda dispenser (area is not suitable for single service storage). Violations were corrected during the visit.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.

4-compartment sink, Kay Solidsense sanitizer, n.s.u.
Low temperature dish machine, n.s.u
Temperatures recorded during the inspection:
Walk-in cooler - 33f
Walk-in freezer - [-] 18f
HOT HOLDING
Sausage - 159f & 157f
Skillet mix - 156f
Round eggs - 144f & 145f
Scrambled eggs - 143f
Folded eggs - 152f
Steak - 146f
GRILL LINE
Reach-in freezers - 19f, 15f & 3f
Burger freezer - 13f
Reach-in cooler - 34f
Under counter cooler - 35f
CUSTOMER SERVICE
Shake mix - 37f
Small display cooler - 29f
Reach-in cooler - 33f

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Several hot hold unit trays in need of better cleaning.
• Burger freezer.
• Bottom / seals of prep line cooler.
• Soda nozzles in consumer self service area.
• OJ dispenser.
• Seals of some coolers / freezers.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 14J**: 4-703.11 Hot Water and Chemical.C
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or
• Thermometer on dish machine is not working properly / not accurate – replace.
(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
• Water spray bottle over grill-line in need of labeling.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Initially, cleaning cloths not stored in adequate sanitizer concentration. Corrected at time of inspection.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Some missing thermometers in coolers / freezers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.


**CDC Risk Factor Violation 07 B**. 3-301.11 Preventing Contamination from Hands. Repeat Violation of Barehand Contact Plan.
• Barehand contact plan in need of review and some modifications. Discussed.
This establishment is not in compliance with the WI Food Code requirements for bare hand contact with ready-to-eat food and is hereby ordered to
cease barehand contact with all ready-to-eat food.
THIS VIOLATION HAS BEEN PREVIOUSLY NOTED ON THE FOLLOWING INSPECTION DATES:
The following items that are “checked” are not in compliance with the WI Food Code requirements for a “barehand contact plan”:
_____(1) The PERMIT HOLDER complies with § 2-201.11;
_____(2) The PERSON IN CHARGE complies with Subparagraphs 2-102.11(C)(1)-(3) and (8), 2-103.11 (D) and §§ 2-201.12 and 2-201.13; and posts
handwash signs as specified in
§ 6-301.14;
_____(3) The PERSON IN CHARGE maintains a documented program in the FOOD ESTABLISHMENT that is readily available at all times for use by
EMPLOYEES and for REGULATORY AUTHORITY review upon request, and that specifies:
(a) The tasks requiring contact by bare hands (e.g., vegetable/salad PREPARATION, grill line and sandwich PREPARATION),
(b) The FOOD categories (deli MEATS, cheeses, vegetables) that will be contacted by
bare hands, and
(c) A training program for the FOOD EMPLOYEES that specifies:
(i) Who is responsible for the training,
(ii) The program content, including instructions to FOOD EMPLOYEES about the HAZARDS associated with the FOOD categories
specified in Subparagraph (D)(3)(b), not to work when they are ill with any of the symptoms or diagnoses specified under § 2-
201.11, good hygienic practices, proper handwashing as specified in §§ 2-301.12, 2-301.14, and 2-301.15, the principles of safe FOOD
PREPARATION procedures, cross contamination, and
(iii) The frequency of the training including periodic refresher sessions.
___X__(4) The PERSON IN CHARGE maintains documentation at the FOOD ESTABLISHMENT verifying that FOOD EMPLOYEES have been trained as specified in
Subparagraph (D)(3)(c)(ii);
• All training documentation kept at centralized location. Have employees signatures on site.
_____(5) The PERSON IN CHARGE ensures compliance with the program:
(a) As specified in Subparagraph (D)(3),
(b) Amends it as required by the REGULATORY AUTHORITY,
(c) Reviews the program annually, and documents changes, and
(d) By routinely monitoring FOOD EMPLOYEES;
_____(6) FOOD EMPLOYEES comply with the program specified in Subparagraph (D)(3),
Part 2-3, and Part 2-4.
Wisconsin Administrative Code, HFS 196.06 Enforcement.
(b) Order to deal with an immediate danger to health. Where there is reasonable cause to believe that any construction, sanitary condition,
operation or method of operation of the premises of a restaurant or of equipment used on the premises creates an immediate danger to health, an
authorized employee or agent of the department may, pursuant to s. 254.85, Stats., acting as the designee of the administrator of the
department’s division of public health, and without advance written notice, issue a temporary order to remove the immediate danger to health.
The order shall take effect on delivery to the operator or other person in charge of the restaurant. The order shall be limited to prohibiting
the sale or movement of food, prohibiting the continued operation or method of operation of specific equipment, requiring the premises to cease
other operations or methods of operation, or a combination of the prohibitions and requirements, except that if a more limited order will not
remove the immediate danger to health, the order may direct that all operation authorized by the permit shall cease. If, before scheduled
expiration of the temporary order, the department determines that an immediate danger to health does in fact exist, the temporary order shall
remain in effect. The department shall then schedule and hold the hearing required under s. 254.85 (3), Stats., unless the immediate danger to
health is removed or the order is not contested and the operator and the department mutually agree that a hearing is not needed.
Hands are a very important vehicle for transmission of disease causing organisms. Because of the repeated failure of this establishment to
comply with the barehand contact requirements of the WI Food Code, this order shall remain in effect, and no barehand contact of ready-to-eat
food is permitted. Failure to comply with this order will result in appropriate legal action.

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Assembled burritos on hot hold noted at 120f. They are served /disposed of within the 6 hour time frame. Either hold at 135f or write a
plan for using “Time as a Control” - left information.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.

Low/high temperature dish machine - 160f final rinse plate temperature + four-compartment sink - Kay quat sanitizer - 200ppm + seperate
handwash sink.
Temperatures taken at time of inspection:
Sausage - 165f Skillet mix - 140f
Eggs - 148f Canadian bacon - 154f
Burrito - 120f Chicken for biscuit - 180f
Burger freezer - 4f Prep line cooler - 38f
Chest freezer - 11f Cabinet freezer - 10f
Nugget cabinet - 7f French fry freezer - 5f
Creamer dispenser - 41f Soft serve mix - 36f - 38f
Front cooler - 30f Drive through cooler - 34f
McCafe cooler - 36f Frappe machine cooler - 38f
OJ dispenser - 39f Milk cooler - 36f
Walk-in cooler - 32f Walk-in freezer - 4f

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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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