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Business Info

Restaurant: McDonald's
Address: 880 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 567-6369
Total inspections: 5
Last inspection: Oct 6, 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.
• Bare hand contact plan was reviewed.
• The plan has not been updated. There are new food items that are not addressed in the plan.
• Be sure to keep a signature log/dates of employees who have been trained in the book as part of the record keeping portion of the plan.
• If during future inspections the plan is not current or kept up to date, the plan will be revoked. This is the final warning for this
establishment.
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);
_X____(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.
• Clean utensil area: the unit that holds the clean utensils noted with grease residue and crumbs. Clean and maintain.
• The clean trays and racks in the trays for hot hold unit noted with grease deposits, and were not cleaned.
• Inside and crevices of the hot hold unit
• Bottom of raw meat freezer noted with build up.

(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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Outside grill freezer
• Outside of upright prep cooler
• Defrost fryer freezer

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Floor under shelving and 4-compartment sink in ware washing are
• Downstairs underneath delivery belt, noted dropped food containers, sauce packets, etc.
• Clean and maintain.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

Complaint received in office on 2-2-2009. Complainant stated that he bought a big mac Wednesday January 28, and took it home. Then ate it on
Thursday for morning. He stated that there was a finger nail in the big mac.
Spoke with management. They were aware of the complaint. Am told they believe it was a disgruntled employee that no longer works at the
establishment.

4- compartment sink (NSU), Kay quat sanitizer +separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Breakfast burrito: 145f
Sausage patty: 145f
Egg (round): 144f
Skillet: 160f
Steak: 160f
Prep cooler: 41f
Fryer freezer: 0f
Upright freezer: 30f
Raw meat freezers: 15f, 29f
Walk-in cooler: 39f
Glass door cooler: 38f
Soft serve: 38f, 39f
Espresso prep cooler: 40f
Drive through prep cooler: 33f
Upright 3-door cooler: pancakes 35f
Walk-in cooler: 35f
Walk-in freezer: (-)20f

This is a follow up to the routine inspection done on 2-10-2009.
The following violations were corrected:
07B) Bare hand contact plan was updated. All new products added, as well as procedures information. Keep it up!
14F) Food contact surfaces are now clean. Racks and trays are clean, utensil storage and clean dish area are now clean. Keep it up!
47A) Non-food contact surfaces area now clean. Freezer was defrosted.
53R) Floor areas now clean. Be sure to clean more frequently.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. The following surfaces
were soiled, maintain clean and clean more frequently.
• Ice machine chute (main ice machine in kitchen)
• Ice machine tray in front (self serve)
• Conveyor for soda station by drive through
• Trays and racks for hot foods (in hot hold unit) were soiled and are not being cleaned frequently. This is a repeat violation.
• Between/under microwaves
(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.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.
• Observed flies in establishment
• There are UV type insect catchers available.
• Sticky fly catchers were being used in food prep, storage and service areas
• Do not use this type of fly catcher in those areas.
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 54 A: 4-301.14 Ventilation Hood Systems
• Hood filters noted as dripping. Clean and maintain.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.

Received a complaint in office stating that the complainant ate at the establishment on Monday July 12, at approximately 9:30pm-10:00pm. He
observed "kids" going behind the counter and serving themselves ice cream. He also stated that they did not wash their hands.
Spoke with manager regarding the issue.
4- compartment sink (NSU), Kay quat sanitizer +separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Burger freezer: 15f
Quarter pounder burger: 151f
Chicken breast: 151f
Prep cooler: 41f
Angus burger: 160f
Delfield cooler: 40f, 34f
Soft serve: 34f
Glass door cooler: 38f
Freezer: 0f
Upright freezer: 8f
Walk-in cooler: 44f (was 37 this morning)
Walk-in cooler (downstairs): 37f
Walk-in freezer: 8f
*Upstairs walk-in cooler was 44f. This morning when the temperature was taken it was 37f. Am told they were going in and out quite a bit.
Coolers shall be maintained at 41f or below.

This is a follow-up inspection concerning items listed on 7-20-10 food inspection report.
-Trays/racks for hot foods, ice machine chute, conveyor at soda station, area between microwave ovens and hood filters have been cleaned.
-Sticky fly catchers were removed from the food preparation/service areas.

Received a complaint in office on 10-5-2010.
~ Complainant stated that he had eaten 2 Sausage Egg McMuffin’s and became ill with stomach cramps 1-2 hours after consumption, with vomiting
a little while afterwards.
Spoke with manager. She stated that there have been no sick employees and no employees have gone home sick.
Food for egg McMuffins stored in walk-in coolers and freezers
- Temperatures: walk-in freezer 2f, walk-in cooler 36f
Breakfast was not being served at the time of inspection so no hot food temperatures were available. Hand wash sink was stocked with soap and
paper towels. Employee health policy available.

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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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