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Business Info

Restaurant: McDonald's #11636
Address: 1020 N. Rochester Street, Mukwonago, WI 53149
Phone: (262) 363-3039
Total inspections: 5
Last inspection: Oct 14, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
Dish machine is both high temperature and chemical sanitizing. Switch was on High temperature, however the temperature was 152f.
Chemical sanitizer concentration was 0ppm.
Use the four compartment sink to sanitize dish ware until the dish machine can be repaired.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
**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)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Tops and crevices of the dish machine need to be cleaned.
Freezers (above fryers for fish, fries, etc) need to be defrosted. These freezers need to be defrosted on a more frequent basis.

(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), Kay quat sanitizer + Low/high temperature dish machine, chlorine sanitizer 0ppm, high temperature 152f + hand wash
sink + mop/utility sink.
Sanitizing/wiping cloth bucket: 200ppm chlorine
Temperatures recorded during inspection:
Chicken patty: 160f
Burger patty: 166f
Chicken strips: 155f
Chicken nuggets: 153f
Prep cooler: 39f
Upright cooler: 38f
Patty freezer: 11f
Freezers: 17f, 13f, 1f, 11f
Walk-in cooler: 35f
Walk-in freezer: (-)4f
Delfield cooler: 28f
Bev air cooler: 36f
Creamer cooler: 39f
Soft serve: 35f, 36f
Orange juice dispenser: 37f
Creamer dispenser: 36f
** Just a reminder, hand sanitizer is NOT a substitution for hand washing.**

Eco lab repairman was present when I returned. He said that thermostat was burned out and he will replace this part. He switched the
dishwasher to chlorinator mode and it is reading 100 ppm.

The dish machine can either be used with chlorine or hot water at this time neither the chlorine or hot temperature is working.
All dishes must be sanitized manually until the sanitizing cycle of dish machine is repaired. It is strongly recommended that the gauge that
tells the temperature of the dish machine be checked daily. Eco lab has been called and I will come back early this afternoon.
**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
**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)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.

Employee hand wash sink, 4 compartment sink, and mop sink present. Eco lab dish
machine present which presently used as a hot temperature dish machine however it is only reading 112 f to 139 f on plate. Gauge on machine
is not working properly since it not reading 180 f.
McD sanitizer: 100 ppm. Test strips available

The following temperatures were taken:
chest freezer: 6 f Delfield reach in cooler: 40 f prep cooler: 37 f 2 door cooler on grill line: 35 f Beverage Air
reach in cooler: 37 f True reach in cooler: 38 f Beverage Air in front counter area: 41 f walk in cooler: 38 f walk
in freezer: -3 f burrito: 139 f

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
Chlorine bottle empty 0 ppm residual when first tested. Bottled replaced and tested 200 ppm after numerous cycles. Tested temperature 153 f on
the plate.
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)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Violation 37 H: 3-305.14 Food Preparation.
Water dripping from ceiling near bun warmer.
During PREPARATION, unPACKAGED FOOD shall be protected from environmental sources of
contamination.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Top of dish machine soiled.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

Reviewed bare hand contact plan. Plan being followed.
Reviewed daily temperature logs.
Equipment: handwash sink, mop sink, four compartment dish sink with Kay quat sanitizer (not set up) wipe buckets 200 ppm and 300 ppm Kay
sanitizer. Chemical dish machine tested(see below)
Temperatures taken during inspection:
Hamburger chests 8 f , 12 f
Chicken selects 154 f
Fish fillet 162 f
Hamburger 162 f
Angus burger 171 f
Cheese cooler 38 f
Iced coffee machine 39 f
Ready Whip topping 41 f
Ice cream mix 37 f
Milk cooler 38 f
Salad display cooler 40 f
McChicken cook temp 190 f
Hamburger cook temp 170 f
Chicken nugget freezer 12 f
Fry freezer 24 f
Chicken freezer -1 f
Salad reach in 39 f
Delafield reach in 36 f
Salad make cooler 38 f
Walk in cooler 38 f
Walk in freezer -5 f

This is a follow up inspection to the 9/23/10 routine inspection.
Violation 14D: Mechanical dish machine
Ran dish machine. Chlorine 200 ppm.
Violation corrected.

Violation 37H: Food prep areas
Ceiling not dripping water. Heating and cooling professional was contracted and did service and contacted me after service.
Violation corrected.
Violation 45I: Nonfood contact surfaces. Cleaning.
Top of dish machine is clean.
Violation corrected.

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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