Milwaukee Burger Company

Year by year

Inspections

1. Jun 23, 2026 Routine · 3 priority, 6 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT

     Ice bins in bar used for storing pineapple juice and tomato cocktail juice and also used for ice served in drinks..

     Correction: Discard contaminated food and adjust procedures to prevent ice used as an exterior coolant from being used in food.

     Code 3-303.11

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Cook observed wiping gloved hands on clothing, working with raw animal foods and ready-to-eat foods without changing gloves.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Hamburgers in cold hold drawer under grill is at 50 F. Salsa, garlic aoili, sliced tomatoes, etc are being held fom 50-67 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided proper food safety training to employees.

     Correction: The person in charge shall provide food safety training to employees on glove used and cross contamination.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the the asterick on the Hickory Cheddar Thick Burger. Smash burgers are astericked and are not served undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory. New menu is coming out in a few weeks. Verify that items are approriately identified on whether they can be ordered undercooked.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Large plastic food bin covers stored on rack next to walk-ins were observed to contain cracks in these lids.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The prep table in the kitchen across from the grill is not sufficient in capacity to hold foods at 41 F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Replace or repair prep table. Discard any items that are temperature control (TCS) taht are above 41 F. Store TCS foods in another location or manner to insure these items are at or below 41 degrees F.

     Code 4-301.11

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in bar area used as a dump sink with a strainer basket to catch drink condiments.

     Correction: Two sinks are present in the bar area that could be used for hand washing. Handwash sinks can only be used for handwashing. Designate one of the sinks for strictly handwashing the other can be used as a dump sink.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     PROHIBITING ANIMALS

     Food establishment not following requirements for dogs in outside dining areas. A puppy menu is present for ordering food for pets. Water provided for animals by the restaraunt in a metal dog dish.

     Correction: Follow all requirements in 6-501.115 (D) or remove dogs from the premise. Food shall not be served to pets in the outdoor dining area and water provided by the establishment for animals must be in single use disposable containers.

     Code 6-501.115 (D)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop in bar area was stored in compartment where syrup bottles are also stored and the bottom of the container had water in it.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces was observed being stored in cooks pocket.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Sanitizing bucket was present with proper concentration.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The plumbing systems are not maintained in good repair. The sewer cup for the food prep sink is plugged and water overflowed onto the ground from the sewer cup when prep sink was used. Sprayer hose in dish area is leaking, an attempt to repair was made using duct tape. A line to the dishwasher is leaking on the floor, an attempt to repair was made using a glove.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Jun 19, 2025 Routine · 2 priority, 4 priority foundation, 4 core, 4 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed donning new gloves and doing food prep without first washing hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Prep table on western side of cookline and cold drawers below cookline found not keeping foods sufficiently cold. Refriegerated foods that had been out of temperature beyond the safe timeframe for cooling include mango salsa, pico de gallo with cucumber, garlic aioli, ham spread, cooked black beans, plant-based burger patties, and sliced green pepper with temperatures ranging from 57 to 73 F.

     Correction: Frequently monitor cold-holding temperatures. Heat from cookline must be mitigated to ensure proper function of cooling devices.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Management of cold-holding temperatures for both foods and equipment is inadequate for keeping food safe. Multiple devices including the main prep table were holding cold foods at unsafe temperatures for extended periods unbeknownst to staff. The thermometer of one cold drawer unit (eastern cookline) is affixed to the rear interior of the unit such that it can only be viewed by completely removing the top drawer and using a flashlight to see as it cannot be removed.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Datemarking was observed to be absent on some refrigerated items that had been prepared on a previous day, including diced tomato, mango corn salsa, cut lettuce, and shredded carrot.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Undercooked tuna entrees (2) not designated as undercooked on consumer menu.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Hotel pans of varying size and shape observed not adequately clean after warewashing process as food particles and residue were present on a significant number of pans. Wall-mounted potato slicer contains food debris and residue from previous uses.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops (2) observed stored in non-draining containers such that they are in contact with room-temperature water and debris for extended periods of time.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small plastic tabletop drawer organizers at wait station and bar not designed for food contact observed used to store ingredients and toppings such as brown sugar, sprinkles, and a variety of seasonings

     Correction: Use an approved food container for storage of such ingredients (NSF/ANSI).

     Code 4-205.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Ice machine upper cabinet interior contains areas of mold/mildew. Storage bins for food container lids contain food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Plastic and metal hotel pans of various size found stacked together and available for next use while still wet from the previous washing process.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. May 31, 2024 Routine · 5 priority foundation, 6 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     Person in Charge (PIC) and other staff members unable to demonstrate knowledge of proper cooling times and temperatures.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     A variety of non-shelf stable items were found to be lacking date-marking or bearing a date past the 7-day allowance. Items lacking date marking include: house-made BBQ sauce, honey dijon bottles (3), lettuce in pan, red sauce in pan, chipotle sauce, a bin of portioned macaroni and cheese, and a large pan of raw chicken breast. Items with past-due dates include a container of beer and butter sauce, pail of house-made BBQ sauce, and cheese cubes. Additionally several date-mark labels on containers in bar coolers were illegible due to water damage.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     Turkey burger on menu incorrectly designated as a product able to be served undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Assortment of wares observed to be damaged creating uncleanable surfaces and presenting potential physical hazard including multiple plastic hotel pans, pitchers, and lids with melted areas and/or cracks and chips, a lemon press with peeling paint, and grill scrapers with broken, uncleanable handles.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Various food contact surfaces were observed to be soiled including ice scoop in metal pan found sitting in standing water with food debris, numerous metal and plastic hotel pans with food debris and residue, container lids kept in bins with accumulations of food debris, grill scrapers (2) with heavy residue build-up, and a number of scoops and spatulas with food debris and residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several food items were found uncovered in refrigerated storage including a pan of red sauce, a tub of beer and butter sauce, a pan of marinated cooked chicken breast, a pail of red sauce, and a container of bacon cheese sauce. Additionally bulk flour container left open for extended periods.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous working containers of condiments and sauces (10) not labeled as to their contents, including bottles of honey dijon, butter sauce, fajita sauce, and chipotle sauce.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Eastern side cold drawers found to be lacking a thermometer for the monitoring of ambient cold storage temperatures.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Various non-food contact surfaces found to be soiled including interior surfaces of east prep table cabinet, upper interior surface of microwave, walk-in cooler storage racks rusting and harboring encrusted food debris, exterior of ice machine with residue build-up, exterior of soup heater with food debris build-up, ice machine internal surface harbors small amount of mildew, and cleaned ware storage area racks with food debris and residue. Additionally the eastern prep table cabinet had an accumulation of standing water in which food containers were sitting.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cleaned metal and plastic hotel pans and metal bowls found stacked in an interlocking fashion without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     Receiving door unable to self-close and was found left open allowing for potential entrance of pests.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

4. Jun 26, 2023 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Sauce was not reheated properly. Must reheat on stove top or microwave. Do not use hot holding unit to reheat foods.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Items in the west prep table are not being maintained at 41 or less. Keep covered with lid so heat from heat lamp does not heat up product.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) needs to train staff in to proper cooling procedures, cold hold temp monitoring and reheating procedures.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Provide scoops for the flour bin and labelt he flour bin.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Chicken noodle soup was cooling in the walk in with the lid on. Chicken noodle soup was pulled and then placed into a metal pan and placed in an ice bath..

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)