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Business Info

Restaurant: Dairy Queen
Address: 215 Bay View Rd, Mukwonago, WI 53149
Phone: (262) 363-9072
Total inspections: 4
Last inspection: Nov 11, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.
• Employees handling ready to eat foods with bare hands: dilly bars, buns, waffle cones,etc
• Gloves available.
• Discussed no bare hand contact with ready-to-eat foods, left information.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
(D) FOOD EMPLOYEES not serving HIGHLY SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare hands if:
(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.
(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.
Note: A template is available by contacting the department of health and family services or the department of agriculture, trade, and consumer
protection.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Can opener blade is soiled. Clean and maintain.
• Ice machine chute (in back area) noted with mold. Clean and maintain.

(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 17 A**: 3-403.11 Reheating for Hot Holding.
• Pre-cooked chili was reheated in microwave to 155f. Put back in microwave and reheated to 167f for 15 seconds
• Chicken breast final reheat temperature (on grill): 125f. Chicken put back on grill and reheated to 175f for 15 seconds
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**CDC Risk Factor Violation 01 C**: 2-102.11 Demonstration.
• Discussed bare hand contact at prelicense inspection last year. Employees still do not understand the concept of NO bare hand contact with
ready-to-eat foods.
• Reheating foods was not done properly, employees were not using thermometers to check final reheat temperatures, etc.
• Left information.
• ALL staff should be trained and should understand these basic requirements of the Wisconsin Food Code.
The person in charge shall ensure compliance with the WI Food Code (WFC):
(a)Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under § 6-
202.111 WFC;
(b)persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except
that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles are protected from contamination;
(c)employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage,
and warewashing areas comply with this code;
(d)employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;
(e)employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required
temperatures, protected from contamination, free of visible adulteration, and accurately presented, by routinely monitoring the employees'
observations and periodically evaluating foods upon their receipt;
(f)employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne
illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures
using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(b);
(g)employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4
hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;
(h)consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under § 3-603.11 that the food is
not cooked sufficiently to ensure its safety;
(i)employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution
temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing;
(j)consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified
under § 3-304.16.
(k)employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue,
spatulas, tongs, single-use gloves, or dispensing equipment; as specified under 3-301.11(b), and
(l)employees are properly trained in food safety as it relates to their duties.
**Critical Violation 45 C**: 4-101.11 Characteristics.
• Plastic trays used for hot hold are no longer easily cleanable, need to be replaced.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Floor behind equipment on grill line need to be cleaned (noticed French fries, and food debris behind equipment)
• Caulking at hand wash sink noted as moldy. Remove old caulking and replace with new caulking.
• Bottom of topping cooler noted with standing water. Clean.
• Ice packs at bottom of condiment cooler were dirty. Violation corrected: cold packs and unit were cleaned.
• Gasket of prep cooler door into walk-in cooler noted with food debris, clean.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

4-compartment sink (NSU), quaternary sanitizer + sep hand wash sink + sep mop/utility sink.
Temperatures recorded during inspection:
Grill freezer: (-)4f
Burgers: 155f
Walk-in cooler: 35f
Walk-in freezer: 11f
Bakery freezers: (-)23f
Toppings cooler: 32f
Chicken final reheat temperature: 125f
Chili final reheat temperature (microwave): 155f
Freezers: (-)32f, (-)12f

This is a follow up to the routine inspection done on 9-2-2009.
The following violations were corrected:
07A) Employees now using gloves. Keep it up!
14F) Food contact surfaces clean
17A) Food now properly being reaheated. Chicken 170f, Thermometers available.
01C) Employees now have a better understnading of the Wisconsin Food Code requirements.
45C) New trays ordered, some were thrown away
47A) Non food contact surfaces were cleaned.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
The following areas need cleaning:
• Mold on drip edge of ice machine
• Outside of waffle maker
• Inside of drawer below waffle maker
• Ice chute in soda dispenser has mold on it
(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 31 B: 4-301.11 Cooling, Heating, and Holding Capacities.
Top of pepper jack cheese in condiment table is 50 f and over stacked. Do not stack above top of tray.
(A) With the exception of ¶ (B), adequate mechanical refrigeration with sufficient capacity
shall be provided to maintain POTENTIALLY HAZARDOUS FOOD at or below 41degrees F.
(B) Ice may be used for the transportation, storage, display, cooling and service of POTENTIALLY
HAZARDOUS FOOD if APPROVED by the REGULATORY AUTHORITY, and it can be demonstrated that FOOD product temperatures will be maintained at or below
41degrees F.
(C) EQUIPMENT sufficient in number and capacity for heating and hot holding of POTENTIALLY
HAZARDOUS FOOD shall be provided to achieve and maintain FOOD temperatures as specified
under Chapter 3 of the WI Food Code.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Door on topping table (front) does not latch closed.
(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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Topping table scoop stored on table instead of in dipper well.
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).

Equipment: handwash sink, mop sink, four compartment dish sink with Suma Quat sanitizer 300 ppm. Wipe buckets 200 ppm.
Note: Food cook temperature logs being done.
Temperatures taken during inspection:
Front ice cream chest -4 f
Two 2-door display freezers -16 f , - 6 f
Hot chocolate topping 168 f
Topping table 39 f
Cheese cake topping 40 f
Butterscotch topping 146 f
Chili 179 f
Hamburger hot hold 171 f
Chicken breast hot hold 145 f
Shredded cheese 44 f *
Sliced tomato 42 f *
Pepper jack cheese 50 f *
Grill freezer -2 f
Grill hamburger final cook temperature 187 f
Two door cake freezer -10 f
Walk in cooler 35 f
Walk in freezer 7 f

This was a follow up inspection to the 10/14/10 routine inspection:
Violation 14 F : Cleaning
Ice machine drip edge is clean. Outside of waffle maker, drawer below waffle maker and ice chute on soda dispenser are clean.
Violation corrected.
Violation 31B: Food holding
Cheese no longer over stacked.
Cheese 41 f
Violation corrected.
Violation 45U: Equipment repair
Door latch on topping table replaced.
Violation corrected.
Violation 41A: Utensil storage
Topping table scoop will be stored in dipper well.
Violation corrected.

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Parking:

Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Beer & Wine Only Full Bar Happy Hour

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