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Business Info

Restaurant: McDonald's
Address: 621 Ryan Street, Pewaukee, WI 53072
Phone: (262) 691-9706
Total inspections: 4
Last inspection: Nov 15, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 A**: 4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures. C
• Dish machine noted at 108f and 0ppm chlorine sanitizer (machine has capability to do hot water or chemical sanitizing). Repairman called.
Until machine working properly, utensils will have to be manually warewashed.
If immersion in hot water is used for SANITIZING in a manual operation, the temperature of
the water shall be maintained at 77oC (171oF) or above.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Inside of ice machine.
• Trays and inserts (UHC’s) noted with buildup – need through scrubbing or replacement.
(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 08 A** : 5-203.11 Handsink.C
• Install handsoap and paper towel dispensers at pre-wash of 4-comp sink in back so that employees washing dishes are able to wash hands
between handling dirty and clean utensils without having to go to front handwash sink.
(A) Except as specified in ¶¶ (B) and (C), at least 1 handsink, a number of handsinks necessary
for their convenient use by FOOD EMPLOYEES in areas specified under § 5-204.11,
and not fewer than the number of handsinks required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be
substituted for handsinks in a FOOD ESTABLISHMENT that has at least one handsink.
(C) If APPROVED, when FOOD exposure is limited and handsinks are not conveniently available,
such as in some MOBILE or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING
MACHINE LOCATIONS, FOOD EMPLOYEES may use chemically treated towelettes for handwashing.

High/low temperature dish machine - 0ppm chlorine / 108f + four-compartment sink + mop / utility sink + food prep sink + handwash sink. Kay
quat sink sanitizer - 200ppm. Test strips available. Kay chlorine sanitizer in buckets - 200ppm.

Temperatures taken at time of inspection:
Walk-in cooler - 35f Walk-in freezer - (-)3f
Soft serve mix - 36f / 37f Three-comp cooler - 33f
Glass-door yogurt / salad cooler - 37f Milk cooler - 37f
Glass-door drive through cooler - 27f Fried fish patty - 159f
Crispy chicken - 144f McChicken - 155f
Angus burger - 160f Burger - 159f
Chicken nuggets - 137f Prep cooler - lower - 32f
Prep cooler - upper, cheese - 37f Burger freezer - 4f
Chicken cabinet - (-)3f
* Received a complaint concerning use of bare hands (not using gloves). Informed complaintant that establishment has a barehand contact plan
which allows for employees to use bare hands on ready-to-eat items. At time of inspection plan is available. Be sure that it is kept up to
date. Be sure updates including use of blue gloves, angus burgers are reflected. Also, employees sign off in training packet, be sure
barehand contact plan is throughly covere .
* Complaint also concerened about sewer smell in women's room. No odor noted at time of inspection. Manager states that there had been some
back-up in womens room floor drain, plumber was out. In the future, if this happens women's room should be closed and men's room would become
unisex with an employee monitoring.

This is a follow-up to the routine inspection done on 9-29-09. The following have been corrected:
14 A/D) Dish machine set for cehmical sanitizer, not noted @ 50ppm chlorine.
14F) New part for ice machine ordered (replace cracked, hard to clean "ledge").
Items still to be addressed:
* UHC's still need more through cleaning and / or replacement, buildup noted - to be steam cleaned.
* Employee handwash sink needs to be set up @ pre-wash of 4-comp. sink in back so that employees washing dishes are able to wash hands btw.
handling dirty and clean utensils without having to go to front handwash sink. - ordered.

**CDC Risk Factor Violation 07 B**. 3-301.11 Preventing Contamination from Hands. Violation of Barehand Contact Plan.
• The barehand contact on site is in desperate need of updating, there is no evidence of the required annual review and updates, current
signatures by employees, training guidelines, the illness policy should be the one that the store has. The barehand contact plan should be
“all-inclusive” and portions not stored in multiple locations – in separate files per employee, along with other training materials – even
if this means duplication of materials. Until a proper, well-defined plan can be put together (suggest putting a “blanket” plan together
for all stores under the same ownership) this store must prevent the use of barehand contact of ready-to-eat items through the use of
disposable gloves, tongs, etc.. Also, a review with management as to the requirements of the barehand contact plan are in order.
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.
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;
___X__(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.
_____(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);
__X___(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.
**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
• Per last years inspection: soap and paper towel dispensers should be added to four-compartment sink in warewash area to allow for
convenient use of personnel handling dirty and then clean utensils without having to repeatedly walk back to front handwash sink.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Soda nozzles and drain tray in public area. Cleaned at time of inspection.
• Soda nozzles / whole machine set up at drive through.
• Inside / seals of many coolers and freezers.
• Rolling brewing cart.
• Soft serve mix – dispenser nozzle area.
• Upper portion of McFlurry machine and soft serve dispensers.
(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 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Salad prep cooler noted at 50f. Cooler contents (pancakes, backup breakfast burritos, and salads) prepared earlier today moved to three-
compartment cooler.
(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.
Violation 38 D: 2-402.11 Effectiveness.
• Manager not wearing any hair restraint despite handling food.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Most coolers noted in need of proper functioning thermometers.
(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.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.

Four-compartment sink - Kay chlorine sanitizer - 200ppm + high-temperature dish machine - 160f final rinse plate temperature + seperate
handwash sink + mop / utility sink + food prep sink.
Temperatures taken at time of inspection:
Walk-in cooler - 37f Walk-in freezer - 8f
Soft serve mix - 39f / 38f Burger chest freezer - 10f
Breakfast burrito - 150f Skillet mix - 160f
Folded eggs - 158f Ham - 178f
Cabinet freezers - 14f, (-)8f Salad prep cooler - 50f
Juice dispenser - 41f Creamer dispenser - 37f
Frappe / coffee coolers - 36f / 40f Drive thru beverage cooler - 37f
Salad / yogurt display cooler - 37f Three-comp. Delfield cooler - 40f

This is a follow-up to the routine inspection done on 11-10-10. The following violations have been corrected:
08B) Soap and paper towel dispensers have been mounted at four-compartment sink in warewash area.
14f) Most cleaning issues have been addressed: soda nozzles in public area and drive through (drain tray of ice machine / drive through still
in need of better cleaning), seals of many coolers and freezers. Soft serve dispenser nozzle area still in need of cleaning.
20A) Salad prep cooler now noted at 37f.
34C) Thermometers now available in all coolers and freezers.
07B) Barehand contact plan has had some updating / organizing done to it. Okay to now continue work using bare hands as specified in the
plan. The plan still needs some work "cusomizing" to McDonalds specifications, not just handouts from the State and some organizing. IE. use
McDonalds handwash policy and exclusions / restrictions, etc. Highlight the "questions and answers" portion as this is kind of the "guts" of
a plan. Please feel free to contact me with questions. A final review will be done mid-March 2011 or Validation can be done by the State.
Once final approval is given, the SAME plan should be distributed to all stores under the same ownership. Additional information provided
(template and guidelines).

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Takes reservations:

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Accepts credit cards:

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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

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Has TV:

Yes No

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Wheelchair accessible:

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Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

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Yes No

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