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Business Info

Restaurant: McDonald's
Address: W249 N6522 C.T.H. J, Sussex, WI 53089
Phone: (262) 820-0380
Total inspections: 3
Last inspection: Mar 16, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The handwash sink on the assembly line had a soiled dishware in it. A handwash sink cannot be used for purposes other than
handwashing. Remove dishware.
Violation corrected during inspection.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
The ice scoop was stored unprotected on top of ice bin in drive thru area. Store in a sanitary, protected manner, or in the ice with
the handle extended.
Violation corrected during inspection.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
The new manager did not have his food manager certification on premise.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

Gloves are being used when assembling salads, raw meat, and raw chicken products.
Reviewed the bare hand contact plan, but they need to update the employee training list in their book. The manager stated that the employees
are trained at the Ryan Road store and the lists are kept there, but he will have them fax over the list so his book is up to date. (Last
entry was 2007)
4 compartment sink, Kay quat sanitizer, test kits available, plus two handwash sinks.
Note: the food prep sink is no longer being used, as McDonalds is washing and bagging the lettuce and vegetables at their commissary.
Temperatures recorded;
Walk in cooler at 40 f
Walk in freezer at -10 f
Bev Air cooler 37 f
Salad cooler 39 f
Traulsen cooler 38 f
Hamburger patty freezer -1 f
Grill freezer 10 f
Chicken 170 f
Griddles 140 f
Sausage patty 156 f
Skillet eggs 157 f
Egg McMuffin 168 f
Canadian bacon 163 f
Steak and onions 147 f
Scambled eggs 157 f
Bev Air milk cooler 40 f
Note; soft serve machine was being cleaned during inspection, no food product for temping

Noted a broken/loose handle on one of the microwave ovens. Manager stated they have a new one on order.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Noted a manager and a food employee handling food while wearing multiple rings and a bracelet and watch. Violation corrected during
inspection.
Violation 38 B: 2-303.11 Prohibition.
While PREPARING FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. This section does not
apply to a plain ring such as a wedding band.

Datemarking is being done
Gloves are worn when handling raw meats, raw chicken, and salads. Reviewed the bare hand contact plan. You need to update the training list
for 2010, it stops at year 2009.
4 compartment sink, Solid Sense quat sanitizer, test kits available, plus two handwash sinks and a mop sink. Note; the food prep sink is not
being used as McDonalds commissary is washing all the vegetables and lettuce and bagging them before shipping to establishments.
Temperatures recorded;
Walk in cooler 38 f
Walk in freezer 9 f
Bev Air cooler 35 f
Hot holding unit/pies 186 f
Bev Air cooler 35 f, top line/bacon bits 37 f
Traulsen cooler 40 f
Quarter pound burger 158 f
Mushrooms 165 f
Nuggets 160 f
Hamburgers 165 f
Chicken selects 172 f
Fish filet 166 f
McChicken 166 f
Bev Air cooler 37 f
Patty freezer 8 f
Bev Air cooler 39 f
Soft serve 38 f
Shake mix 35 f
Bev Air cooler 33 f
Henny Penney 33 f

Received a complaint on 3-16-10 stating that complaintant and her friend ate at establishment on 3-10-10 at about noon. She had a hamburger,
fries, and soft drink while her friend had a cheeseburger, fries, and a soft drink. At about 9:30 the following evening (3-11-10) she became
ill with cramping, vomitting, and diarrhea. She was feeling better on Friday and spoke with her friend who as it turns out was experiencing
the same symptoms at the same time.
At time of follow-up spoke with manager John Webler - he is aware of the complaint and spoke with parties involved. John states that there
have been no ill employees in the last couple of weeks, they are good about calling in when necessary. Reporting agreement available.
Burgers stored in walk-in freezer - 0f and then stored in chest freezers - 5f and cooked to 155f - 165f (noted 164f on hot hold unit). Frys
from freezer (holding @ 10f) to cook and holding at 166f. All cooking units are on timers. Establishment does have barehand contact plan and
manager states that employees are good about following plan. Review barehand contact plan and sick policy (reporting agreement).

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants