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Business Info

Restaurant: Burger King # 4111
Address: 3500 S. Moorland Road, New Berlin, WI 53151
Phone: (262) 786-4305
Total inspections: 6
Last inspection: Nov 1, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

• The inside of the icemaker is in need of cleaning.
**CDC Risk Factor Violation 14 G**: 4-602.11 Equipment Food-Contact Surfaces and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed
components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution
lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and
water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer's specifications, at a frequency to preclude accumulation of soil or mold.
• The hand wash sink drain is plugged.

**Critical Violation 49 K**: 5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
• An employee did not change his gloves after waiting on a customer and before assembling a sandwich.
Violation 44 A: 3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
• Some lights in the food prep area are missing their light shields.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
• The lip-contact surfaces of cups stored next to the cash register are not protected from customer cough or other forms of contamination.
Violation 43 F: 4-904.11 Kitchenware and Tableware.
(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.

At the time of this visit, the towel dispenser located at the hand wash station did not work.
A roll of towels was available for use.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
4-compartment sink, Kay Sink Sanitizer, recorded 100ppm in the final rinse.
Temperatures recorded during the inspection:
Walk-in freezer - 0f
Walk-in cooler - 34f
Beverage-Air single door reach-in - 39f
Drive thru reach-in - 35f
Small reach-in freezer - [-] 8f
Line freezer - 1f
MAKE LINE
Ham - 39f
Burger (whopper) - 175f
Eggs - 135f
Sausage - 137f
Cheese tots - 136f

This is a follow-up to my inspection of 1-29-09. Violations noted on that inspection have been corrected.
An application for the State of Wisconsin Food Mangers certificate was left with this report.

Complaint re: Customer biting into chicken sandwich and feeling a foreign object.
Customer had drive thru order @ 10:45am. While eating original chicken sandwich she felt foreign object[possible metal shaving?]. She
returned sandwich to store and obtained a refund. The sandwich was discarded. The manager said the "object" was part of the meat and not
from outside the sandwich. Upon visit the remaining cooked chicken filets were discarded.
The chicken filets are frozen, fried and held in warming pan to order for approx 45min. The sandwich is prepared to order with
condiments[time marked]. No smal metal or plastic objects noted in this area. The oil in fryers was changed this morning.
Obtained copies of recent work done in kitchen[fryer vent cleaning, french fryer repair] in March.
The chicken patties are packed for Burger King and distributed by Reinhart Foods.
The carton contains 6 boxes of 24 pieces. Info-slot Fm 2210/truck114-050, Man 2413-0089; Mil. 05090802019597. Box 2-06075258-000061-Packed
March 3,2009-expires May 26th.
This carton was pulled from use, being kept in freezer. If no further action is required the box will be released for use. Lettuce for
sandwich is prewashed-prepackaged lettuce.
Discussed cleaning of surfaces.

**CDC Risk Factor Violation 08 E** :
• Provide single service towels in the restrooms.
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 14 F**:
• Noted equipment in clean storage that was not clean to sight and touch. Bottom of plastic utensil storage bins was found to be in need of
cleaning.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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.
Violation 38 D:
• All Personal assembling sandwiches must wear hair restraints.
2-402.11 Effectiveness.
(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 43 F:
• The lip contact surfaces of cups stored on the customer service counter are not protected from possible contamination (customer cough and
sneeze)
4-904.11 Kitchenware and Tableware.
(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.

Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
Our Department received a complaint from a customer who states that her two children had Children’s meals (containing mac&cheese, chicken
tenders and juice) from this establishment on Thursday 11-5-09. Both children became sick with vomiting and diarrhea about 3 hours latter. One
of the children was taken to the New Berlin Children’s Pediatrics Center. Complaint states that the children ate no other restaurant meals
that week. She feels that the meal from this establishment was the cause of her children’s illness.
The restaurant has a verbal sick policy and a posted one on the employee bulletin board.
The foods in question are a pre-prepared item that is kept frozen. Mac & cheese is thawed in the walk-in. Chicken tenders are heated from a
frozen state.
As of this report, this is the only complaint of sickness received by our department.
At the start of this inspection, the rear door was propped open. To prevent the entrance of pests, keep the door closed.
4-compartment sink, Kay sink sanitizer, recorded 100ppm.
Temperatures recorded during the inspection:
Walk-in freezer - [0f]
Small line freezer - [10f]
Grill freezer - [14f]
Walk-in cooler - 35f
Drive thru - 38f
HOT HOLD
Fish - 154f
Chicken tenders - 151f
Chicken - 154f
Burgers - 146f, 142f & 154f
COOK TEMPERATURES (INTERNAL)
Small burger - 192f
Large burger - 180f

**Critical Violation 26 C** :
• Spray bottles containing a sanitizer are stored on the side of the ice maker.
7-201.11 Separation.
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.
**Critical Violation 36 B**.
• Fruit flies were noted on the wall next to the customer self service soda dispenser.
6-501.111 Controlling Pests.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Violation 44 A:
• Observed an employee handle raw frozen beef patties and not change their gloves before packaging ready-to-eat foods.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• An application for a State of Wisconsin Certified Food Manager was left with this report.

I recorded 100ppm of Kay sink sanitizer in the last compartment of the 4-compartment sink.
One hand wash station.
Manager on duty states that the Employee handbook addresses working sick.

Temperatures recorded during the inspection:
Walk-in cooler - 39f
Drive thru reach-in - 40f
Walk-in freezer - [-10f]
Broiler freezer - [6f]
Small line freezer - [9f]
Hot holding
Burger - 156f
Fried chicken - 140f & 143f
Grilled chicken - 148f
Fish - 167f

This is a follow-up to my inspection of 10-25-10. Violations noted during that inspection have been corrected. No additional violations noted
during this visit.
26C; Spray bottles containing toxic materials are properly stored.
36B; No fruit flies found. Manager states that they are cleaning and spraying the area around the soda fountain nightly.
44A; Employees under went additional training on proper glove use. Observed no glove use issues during this visit.
Mr. Egly sent in the application for his State of Wisconsin Food Managers Certificate

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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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