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Business Info

Restaurant: McDonald's #4910
Address: 211 Hwy. 83, Delafield, WI 53018
Phone: (262) 258-4957
Total inspections: 3
Last inspection: Dec 14, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 07 B**. 3-301.11 Preventing Contamination from Hands. Repeat Violation of Barehand Contact Plan.
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.
THIS VIOLATION HAS BEEN PREVIOUSLY NOTED ON THE FOLLOWING INSPECTION DATES:
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;
_____(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.
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.
Hands are a very important vehicle for transmission of disease causing organisms. Because of the repeated failure of this establishment to
comply with the barehand contact requirements of the WI Food Code, this order shall remain in effect, and no barehand contact of ready-to-eat
food is permitted. Failure to comply with this order will result in appropriate legal action.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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 34 C: 4-204.112 Temperature Measuring Devices.
(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.

Low-temperature dish machine - 100ppm Ecolab chlorine sanitizer + four-compartment sink - Kay quat sanitizer - 200ppm. + seperate handwash
sink. Sanitizer in bucket - 100ppm chlorine. Test strips available.
Temperatures taken at time of inspection:
Basement walk-in cooler - 32f Basement walk-in freezer - 0f
Traulsen salad cooler - 35f Chest freezer - 0f
Burger chest freezer - 7f Grilled chicken - 178f
Egg "patty" - 140f Skillet mix - 155f
Sausage patty - 150f Burger patty - 158f
Chicken tender - 171f Cookie freezer - 0f
Desert freezer - 7f Drive through OJ dispenser - 38f
Drive through beverage cooler - 37f Drive through milk cooler - 38f
Salad / yogurt display cooler - 37f Milk display cooler - 37f
Soft serve mix - 36f Bulk cream dispenser - 41f
Upstairs walk-in cooler - 38f French fry freezer - 19f
"Line" salad cooler - 34f Cabinet freezer - 0f
Chicken chest freezer - 6f

This is a follow-up to the routine inspection done on 10-26-09.
Ice machine cleaned - needs more work - will check at next visit.
As discussed @ inspection will come back late Nov. to go over barehand contact plan.

Establishment has been closed for past several months - it was torn down and rebuilt in same location. Planning on opening Dec. 17th.
* Building / Fire inspectors have been through and given final approvals.
Three-compartment sink - Kay quat sanitizer - greater than 400ppm (be sure test strips are provided) + 3 seperate handwash sinks + mop /
utility sink + food prep sink.
Temperatures taken at time of inspection:
Walk-in cooler - 40f Walk-in freezer - 0f
Burger chest freezer - (-)1f / (-)1f Upright freezer - (-)3f
Drive thru upright cooler - 38f Coffee coolers - 38f / 41f
Salad display cooler - 38f Service counter cooler - 41f
Under counter condiment cooler - 36f Glass-door (burrito) cooler - 39f
2-comp Traulsen cooler - 36f 2-comp traulsen freeze r- (-)3f
2-comp cooler - 38f French fry freezer - (-)3f
* Discussed barehand contact plan and work needing to be done, will return mid-March 2011 to review updates.
* Okay to do food prep / re-open to the public following final cleaning.
* Be sure to dump the first couple of loads of ice from ice machine.
* Although there is no upper limit for sanitizer concentration, high concentrations of quaternary ammonia can leave a toxic residue. The
minimum requirement is 200ppm.

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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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