RecordWell Data

The Charcoal Grill And Rotisserie

111 W RYAN RD, Oak Creek, WI 53154 · Milwaukee County

42cited violations
15serious tier
11inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Oak Creek Health Department
License / ID
ABAA-ABDL2P
Status
Permitted
Phone
(414) 216-9202
Official record
Oak Creek Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262135
2025252
20243144
20234104

Inspections

  1. Aug 31, 2026 Follow Up · 1 priority, 1 core, 2 repeat
    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The Low Temp Chlorine sanitizer for the bar glass washer is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The reach in coolers bottom floors were dirty with food debris and some had water.

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

      Code 4-601.11 (C)

  2. Aug 27, 2026 Routine · 4 priority, 4 priority foundation, 3 core, 2 repeat
    • Serious Priority

      REHEATING FOR HOT HOLDING

      Ribs reheated for hot holding not reheated to 165F before hot holding at 135F or above.

      Correction: Adjust procedures and methods to properly reheat food. All that is cooked, cooled, reheated foods, and then hot held are to be heated to 165F or above before hot holding at 135F or above.

      Code 3-403.11

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Pork ribs is hot held at 117°F. Grilled chicken that was grilled an hour previously was at 131F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Pork ribs were previously reheated 1.5 hours ago. Were placed back into the oven for another reheat to 165F. Grilled chicken was placed back on the griddle to heat to 165F.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      French dressing in the salad cooler is cold held at 46°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)

    • Serious Priority

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The Low Temp Chlorine sanitizer for the bar glass washer is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      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

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods were observed with cooked pork ribs in the walk in cooler. Cooked ribs after cooking were stacked up on a sheet pan about 6 inches high and placed into the walk in cooler. Approximately 3 hours after cook, the bottom layer of ribs on the sheet pan were at 90F and the top layer was at 70F. Bottom layer of ribs were still in the cooling temperature danger zone, which is 70F-135F.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cooling parameters are from 135F to 70F within 2 hours and to 41F or lower within an additional 4 hours for a total of 6 hours allowed for the cooling process. Requested that the top layer of ribs to be removed and place the ribs in a single layer.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quat and chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      None of the reach in coolers are equipped with an integral or permanently affixed temperature measuring device. Could not locate any thermometers.

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

      Code 4-204.112 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The reach in coolers bottom floors were dirty with food debris and some had water.

      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

      CLEANING, FREQUENCY AND RESTRICTIONS

      The wall next to the fryers is dirty with a build of grease.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  3. Nov 18, 2025 Routine · 1 priority, 2 core
    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Ranch dressing in the bottom of the True 2dr salad cooler is cold held at 50°F. Cut cucumber was at 48F. Cut lettuce on the top of same cooler was at 52F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cooler was emptied and food items placed into other coolers. Ice block had formed on the top right and may have affected its operation. The cooler was taken out of service and allowed to thaw. Will check to see if it works properly, otherwise will call for service.

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

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      True 2 dr salad cooler was not cooling properly and running at about 50F. Ice block had formed on the top right area.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The side panel (right side) of the fryers was coated with batter. Left side had some grease, along with the floor underneath the fryers. The hot hold lamp over the fries hot hold area was coated with grease.

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

      Code 4-601.11 (C)

  4. Feb 14, 2025 Routine · 1 priority, 1 core, 1 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The bar glass washer sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Unit is loosing its prime over night and also the concentration of the source chlorine is decreasing every day the bottle is open. Test at 100ppm of chlorine after fixing during this inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Scoops used at the salad prep are stored in hot water at 129F/132F.

      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

  5. Aug 2, 2024 Follow Up · No items found

    No violations cited.

  6. Jul 24, 2024 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      7-24-24: Sliced meats in the undergrill cooler still above 41F. See violations. Sliced turkey and roast beef in the Hoshizaki under grill cooler is cold held at 50°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items were moved to walk in cooler.

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

    • Not serious Priority Foundation Repeat

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      The Hoshizaki under the grill cooler does not cool properly to temperatures below 41F. Daily logs show the cooler running at temperatures from 50-55F consistently daily.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The condenser coils for the Hoshizaki under the grill cooler are covered with excessive debris. The fryers are excessively covered with grease on the top, sides, and front. The under side of the mixer head still has food debris from previous use. The mixing bowl was put into place on the mixer and was cleaned.

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

      Code 4-601.11 (C)

  7. Jul 22, 2024 Routine · 3 priority, 3 priority foundation, 5 core, 2 repeat
    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Chicken dumpling soup is hot held at 124°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Unit was not turned on after putting the soup into it. Reheated to 192F.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Sliced turkey and roast beef in the Hoshizaki under grill cooler is cold held at 50°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items were moved to walk in cooler.

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

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The low temp chlorine sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding. Soup hot hold containers were not turned on, allowing soup to cool to below 135F. The cooler under the grill does not consistently cool to below 50F allowing cold hold meats to warm to above 41F.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      The Hoshizaki under the grill cooler does not cool properly to temperatures below 41F. Daily logs show the cooler running at temperatures from 50-55F consistently daily.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine and quat test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

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

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

      Code 2-402.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Pans of taco meat dated 7/18, pan of pork dated 7/21, and a tray/pan of chicken dated 7/21 were observed to be unwrapped or uncovered in the walk in meat cooler.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The condenser coils for the Hoshizaki under the grill cooler are covered with excessive debris. The fryers are excessively covered with grease on the top, sides, and front. The under side of the mixer head still has food debris from previous use. The mixing bowl was put into place on the mixer and was cleaned.

      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

      Clean pans are being stored or stacked without being air-dried.

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

      Code 4-901.11

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The caulking on the back of the dishwashing table is black with mold.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

      Code 6-501.11

  8. Nov 9, 2023 Follow Up · No items found

    No violations cited.

  9. Nov 2, 2023 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      10/30/23: Sliced pastrami in Hoshizaki under grill cooler is cold held at 44F. Sliced tomato and sliced onion in the burger topping bar is at 47F and 43F. 10/26/23: Sliced pastrami in the Hoshizaki under the grill cooler in is cold held at 45°F. Sliced tomato and sliced onion in the burger topping food bar is at 49F and 50F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Product was removed from the cooler. Cooling unit was frozen up with frost. Topping cooler coils were very dusty. Would suggest for the burger topping bar to use TPHC as the toppings are disposed of after 4 hours. This is required to be a written plan and approved by inspector.

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

    • Not serious Priority Foundation Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The condensor coils on the burger topping bar were very dusty as unit was not operating properly. The side of the stove, cooler, and condenser for the Hoshazaki under grill cooler were very dirty with grease buildup. This cooling unit was iced up and not cooling properly.

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

      Code 4-601.11 (C)

  10. Oct 30, 2023 Follow Up · 1 priority, 1 priority foundation, 1 core, 3 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      10/30/23: Sliced pastrami in Hoshizaki under grill cooler is cold held at 44F. Sliced tomato and sliced onion in the burger topping bar is at 47F and 43F. 10/26/23: Sliced pastrami in the Hoshizaki under the grill cooler in is cold held at 45°F. Sliced tomato and sliced onion in the burger topping food bar is at 49F and 50F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Product was removed from the cooler. Cooling unit was frozen up with frost. Topping cooler coils were very dusty. Would suggest for the burger topping bar to use TPHC as the toppings are disposed of after 4 hours. This is required to be a written plan and approved by inspector.

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

    • Not serious Priority Foundation Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The condensor coils on the burger topping bar were very dusty as unit was not operating properly. The side of the stove, cooler, and condenser for the Hoshazaki under grill cooler were very dirty with grease buildup. This cooling unit was iced up and not cooling properly.

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

      Code 4-601.11 (C)

  11. Oct 26, 2023 Routine · 2 priority, 1 priority foundation, 1 core
    • Serious Priority

      TCS FOOD - COLD HOLDING

      Sliced pastrami in the Hoshizaki under the grill cooler in is cold held at 45°F. Sliced tomato and sliced onion in the burger topping food bar is at 49F and 50F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Product was removed from the cooler. Cooling unit was frozen up with frost. Topping cooler coils were very dusty.

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

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      Sanitizer used on the cook line in red buckets (2) was at +200ppm chlorine.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. Buckets were emptied and replaced with a Steramine sanitizer.

      Code 7-204.11

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The condensor coils on the burger topping bar were very dusty as unit was not operating properly. The side of the stove, cooler, and condenser for the Hoshazaki under grill cooler were very dirty with grease buildup. This cooling unit was iced up and not cooling properly.

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

      Code 4-601.11 (C)

Source: Oak Creek Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.