Four Points By Sheraton Milwaukee North

Year by year

Inspections

1. Sep 24, 2026 Routine · 2 priority, 5 priority foundation, 7 core, 4 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after putting hair restraint on and touching hair.

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

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cole slaw, cooked chicken, and cooked hamburger patties in the True 2-door cooler were cold held at 46-52°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items out of temperature were voluntarily discarded during inspection.

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

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for chicken has no prior approval.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority. Discontinue par-cooking until plan has been approved.

     Code 3-401.14 (F)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pasta saue in walk in cooler. Pasta sauce made night before was in deep metal pots. Sauce in one pot was 54 degrees F and sauce in the other pot was 46 degrees F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Both pots of sauce were voluntarily discarded during the inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink closest to ware washing area was not in working order and was unavailable for proper handwashing. Employee stated water to the sink was turned off because it was leaking.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink closest to the ware washing area.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink closest to the ware washing area for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Employees put hair restraints on during the inspection.

     Code 2-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in cooler, True 2-door cooler, and 4-drawer coolers on cook line are not maintained in good repair. They are not maintaining proper cold holding temperatures.

     Correction: Repair equipment to good condition or remove from premise. Facility was aware of the issue and had contacted a maintenance technician prior to to the inspection. Technician arrived during the inspection to assess the coolers and will return to repair them. Facility will not use the coolers to store TCS foods until they are able to maintain proper temperatures. Ice is temporarily being used for som

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Inside surfaces of both ice machines not contacting TCS food are soiled.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Equipment, floors, drains are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Some of the base tiles observed to be broken in kitchen area, some of the ceiling tiles in the kitchen are peeling, tiles are separating from wall behind cook line on both ends.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     MECHANICAL - VENTILATION

     The hood system above the cook line is not functioning adquately. Kitchen observed to be warm and facility had oscilating fan running. Person in charge stated that a technician has already been contacted and that a part was needed for the ventilation system.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code 6-304.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of rodents in kitchen. A dead mouse was observed behind the cook line and fruit flies were observed in kitchen and behind bar.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

2. Aug 11, 2025 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Food items served under cooked are not asterisked.

     Correction: Properly identify those food items that require a consumer advisory. THE FACILITY MADE NEW MENUS BUT THE ADVISORY IS INCORRECT. THE FACILITY IS MAKING CORRECTIONS AND WILL SEND BY EMAIL PRIOR TO PRINTING.

     Code 3-603.11 (B)

3. Aug 4, 2025 Routine · No items found

   No violations cited.

4. May 24, 2024 Re-inspection · No items found

   No violations cited.

5. May 17, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of interior cabinet on cook line are soiled with old 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)