McDonald's Restaurant, 3680 S. Moorland Road, New Berlin, WI 53151 - Restaurant inspection findings and violations



Business Info

Restaurant: McDonald's Restaurant
Address: 3680 S. Moorland Road, New Berlin, WI 53151
Phone: (262) 786-4960
Total inspections: 3
Last inspection: Dec 7, 2010
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • **CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
  • Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
Sep 3, 2009 93
No violation noted during this evaluation. Sep 29, 2009 100
No violation noted during this evaluation. Dec 7, 2010 100

Violation descriptions and comments

Sep 3, 2009

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.
• I observed an employee step onto the sandwich line with out washing his hands first. He used hand sanitizer instead of washing his hands.
(Hand sanitizer can be substituted for hand washing) The violation was immediately corrected.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• The damp wiping cloth storage bucket at the customer service counter did not have adequate sanitizer. The violation was immediately
corrected to 100ppm of sanitizer.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.

This establishment has an active bare-hand contact plan.
Make sure a current copy of signed plan for all food workers ingaged in bare hand contact with ready-to-eat foods is available at the store.
4-compartment equipmwnt wash sink, recorded 200ppm of Kay solid sense sanitizer in the final rinse.
Temperatures recorded during the inspection:
Chicken grilled to 166f internal temperature.
1/4 # beef patty grilled to 180f internal temperature.
Walk-in cooler (upper) - 33f
Walk-in cooler (lower) - 38f
Walk-in freezer - [3f]
Reach-in freezers - [17f, 11f & 25f}
Soft serve hoppers - 40f & 40f
Beverage display - 38f
Beverage (drive thru) - 37f
SANDWICH MAKE LINE
Angus burger - 149f
Regular beef patties - 153f
Chicken (crispy) - 170f
Fish - 167f

Sep 29, 2009

Our Department received a complaint from a customer who states that she purchased a Big Mac from this establishment at 3:00 p.m. Monday
9-28-09. She became sick with vomiting that evening at about 10:00 p.m. She feels that the sandwich was the cause of her illness.
I discussed the complaint with the Mangers on duty.
* They report no other complaints of illness from customers.
* They report no sick food workers during the time period in question.
I reviewed the Bare-Hand Contact plan for the restaurant. It appears to be current. Food workers have signed off on the sick policy and the
hand washing policy.
During my visit, I observed good hand washing by food workers.

Dec 7, 2010

No violations noted during this inspection.
I recorded 200ppm of Kay Solid sense sanitizer in the final compartment of the 4-compartment sink.

Temperatures recorded during the inspection:
!/4 # burger grilled to 160f
Upper walk-in - 38f
Lower walk-in - 40f
Lower walk-in freezer - [7f]
Chest freezer - [1f]
Burger chest freezer - [15f]
Wall freezer - [-4f]
Hot Hold
Angus burger - 140f
Mc Rib - 155f
Nuggets - 162f
1/4# burger - 146f
Fish - 154f
Reach-ins (coffee bar) - 41f & 41f
Drive thru - 39f
Customer service reach-in - 41f
1/2 & 1/2 dispenser - - 41f
soft serve hoppers - 41f & 41f
4-door reach-in - 40f

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