Milwaukee Burger Company

Year by year

Inspections

1. Feb 4, 2026 Follow Up · 1 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for egg, tuna and salmon that may be ordered and served undercooked.

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

     Code 3-603.11 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The kitchen floor has some areas where grout is worn and food debris is accumulating.

     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 Repeat

     WALL AND CEILING COVERINGS AND COATINGS

     Some of the kitchen ceiling tiles are acoustic and have small holes that make the tiles absorbable and not cleanable.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core Repeat

     INTENSITY - LIGHTING

     The light intensity in the walk-in freezer is very dim.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

2. Feb 2, 2026 Routine · 1 priority, 3 priority foundation, 8 core, 4 repeat
   • Serious Priority Repeat Corrected on site

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

     The quat sanitizer is too strong in the sanitizer buckets and is over 500 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. PIC added water to dilute sanitizer buckets and called for dispenser to be recalibrated.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat Corrected on site

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

     The bleach sanitizer is not being detected at bar dish machine and is registering 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. Repair person was called during the inspection. All dishes must be ran through the kitchen dish machine until repair is complete.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Meats are being improperly thawed by sitting in standing water in the prep sink with the water not running. .

     Correction: Adjust procedures or methods to properly thaw foods. Water was turned on during the inspection to be flowing over food.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for egg, tuna and salmon that may be ordered and served undercooked.

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device are accessible at employee handwashing sink for hand drying at the bar.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Towels were provided during the inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cups without covers are observed in food preparation areas.

     Correction: Provide approved beverage container with cover in food preparation area. Cups were moved to a different location during the inspection to eliminate risk of contamination of food or clean equipment.

     Code 2-401.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives are stored in a bucket of sanitzer.

     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. Knives were removed from bucket of sanitzer during the inspection.

     Code 3-304.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A portion cup is being used to scoop croutons and scoops in various foods have handles positioned in the food.

     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. Scoops were repositioned during the inspection to have handles out of the food.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Plastic container for chicken wings is not maintained in good repair, as it is chipped and cracked.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The kitchen floor has some areas where grout is worn and food debris is accumulating.

     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

     WALL AND CEILING COVERINGS AND COATINGS

     Some of the kitchen ceiling tiles are acoustic and have small holes that make the tiles absorbable and not cleanable.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the walk-in freezer is very dim.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core Corrected on site

     USING DRESSING ROOMS AND LOCKERS

     Employee personal items are stored on a shelf above a food prep area.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions. Personal items were moved to the lockers during the inspection.

     Code 6-501.110

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor has food debris accumulation in areas where grout is worn.

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

     Code 6-501.12

3. Jan 16, 2025 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     A few of the menu items such as ahi tuna, salmon, and a sunny side up egg are missing the disclosure part of a consumer advisory on the printed menus and can be ordered/served undercooked.

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

     Code 3-603.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler along cookline has some water/condensation along the bottom of the unit and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Until repair is complete, do not store food where it is exposed to the water/condensation.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A few floor tiles are missing in kitchen.

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

     Code 6-201.11

4. Jan 13, 2025 Routine · 5 priority, 4 priority foundation, 5 core, 7 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employees are observed not washing hands after changing gloves when touching raw meats or changing tasks.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employees were reminded of importance of hand washing during inspection.

     Code 2-301.14

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked chicken wings in the walk-in cooler are at 44 degrees F that were cooked the previous day and were not properly cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Wings were reheated up to 165 degrees F to start the cooling process over.

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Various house made sauces/dressings in portion cups are being cold held in a container with ice and are up to 50°F and sausage sticks in the bar area are up to 48 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. If using a container with ice to cold hold, use an ice water bath to keep foods cold and have the ice water bath surround the containers of food. Water was added to the container to create an ice water bath during the inspection. Sausage sticks were moved to a bar cooler during the inspection.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Housemade dressing has a prepared date of 1/5/25 in the prep cooler and has exceeded it's 7 day limit.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Food was discarded.

     Code 3-501.18 (A)

   • Serious Priority Repeat

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

     The kitchen dish machine is releasing chlorine at 10 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. A repair person was called during the inspection.Sanitize all dishes by hand until repair of machine is complete.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

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

     The dish machine in the bar is not releasing bleach to sanitize dishes and is registering 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. A repair person was contacted during the inspection. Sanitize dishes by hand until machine is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken wings in the walk-in cooler, as they are in deep, covered plastic containers and are at 44 degrees F..

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Wings reheated during the inspection to start the cooling process over.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     A few of the menu items such as ahi tuna, salmon, and a sunny side up egg are missing the disclosure part of a consumer advisory on the printed menus and can be ordered/served undercooked.

     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

     Interior of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by a garbage can.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.Garbage can was relocated during the inspection for the handwash station to be made accessible.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The kitchen hood has some grease accumulation that is starting to drip down.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler along cookline has some water/condensation along the bottom of the unit and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Until repair is complete, do not store food where it is exposed to the water/condensation.

     Code 4-501.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     There is significant water on the kitchen floor that is coming from the ice bin or soda machine.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. According to the person in charge, a repair had been previously made, but the repair did not work.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A few floor tiles are missing in kitchen.

     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 Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

5. May 26, 2023 Routine · 2 priority, 5 priority foundation, 11 core, 4 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Buttermilk is on ice, but is at 53°F. Housemade ranch and chipotle ranch are on ice but are up to 60 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Put potentially hazardous items in an ice water bath so that foods are immersed in cold temperatures instead of just the bottom of the container. Items were put in an ice water bath during the inspection.

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

   • Serious Priority Corrected on site

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

     Quat sanitizer in bucket in kitchen and spray bottle in bar are measuring above 400 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use test strips to ensure correct concentration. Sanitizers were changed out during inspection. Dispensing system will be recalibrated.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     Bar dish machine is not releasing bleach to sanitize clean dishes; bleach 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. Use test strips to ensure correct concentration. Bleach for dish machine was adjusted/replaced during inspection and appropriately released sanitizer to measure at 50 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine is soiled and has some mold growth.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Cold water at hand sink in dish wash area is not working and water is at 117°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Restore functioning cold water so employees can wash hands. Cold water was restored.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Two handwashing sinks are blocked by crates and garbage cans.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Keep area around handwashing sinks open and accessible at all times. Items that were blocking handwashing sinks were moved during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the bar.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels provided during the inspection.

     Code 6-301.12

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of quat are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A bowl is being used to scoop buttermilk for breading foods and is stored insde the buttermilk..

     Correction: Use a utensil with a handle for scooping foods. 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. Bowl was removed during the inspection and was replaced with a scoop with a handle.

     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 stored on tables and on equipment in kitchen and bar.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Wiping down cloths were moved to buckets of sanitizer during inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The exhaust ventilation hood system has grease accumulation that is dripping.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board at cookline has excessive scoring and is no longer cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Corrected on site

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Hot water handle for hand washing sink in dish washing area is not non-hand operated.

     Correction: Employee hand washing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. Replace hot water handle with a handle that is other than hand operated (elongated wristblades are acceptable). Elongated wrist blade has now been installed.

     Code 5-202.12 (C)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Tile in the dishwash room floor is cracked with grout missing.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Replace ceiling tile to be vinyl coated or that has a covering that makes it smooth, cleanable, and nonabsorbent. Keep an eye on the flooring so that surrounding tiles do not become loose as well.

     Code 6-201.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Ceiling tile in warewash area is not smooth and cleanable.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent. Replace with a vinyl coated tile or another material that is smooth, cleanable, and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Flies are observed in dish wash area.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests. Clean area, remove food debris accumulation, and clean out drains to minimize pest harborage areas.

     Code 6-501.111 (D)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Ceiling vents in kitchen have dust accumulation and wall near dishmachine/prewash is soiled.

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

     Code 6-501.12

   • Not serious Core Corrected on site

     DRYING MOPS

     Mops stored in mop bucket.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Mop was hung up during the inspection.

     Code 6-501.16