Milwaukee County Whitnall Park

Year by year

Inspections

1. Aug 19, 2026 Routine · 3 priority foundation, 7 core, 2 repeat
   • Not serious Priority Foundation Corrected on site

     THAWING

     Burgers, hot dogs and brats are noted being improperly thawed by placing in water in wash compartment of warewash sinks. Staff removed from this area and placed under refrigeration to thaw

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Baffle in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Approved handwashing sink not provided in prep or warewash areas. Currently using 1st compartment of warewash sink and handles are not other than hand operated as required. Provide this sink prior to opening in 2027

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing jewelry while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee 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.).

     Code 2-402.11

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Thawing food is taking place below the flood rim and produce washing is happening without a food preparation sink

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Chest freezer is not maintained in good repair.

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

     Code 4-501.11 (A)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Remove any unnecessary or no longer functioning equipment from the premise to facilitate cleaning.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Aug 28, 2025 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Commercially prepared hot dogs and brats were not reheated to 135 F for hot holding. Staff corrected the temp to >135 F during inspection

     Correction: Adjust procedures and methods to properly reheat food. Food temps should be taken on items reheated for hot holding prior to placing in hot hold unit. Unsafe food shall be discarded.

     Code 3-403.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Inside of ice machine (baffle) is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in prep area and warewash area. Currently the handsink is the first compartment of the warewash sink which is not compliant with current code. Faucet handles are not other than hand operated. Remodel has been discussed, if this doesn't happen prior to next season, an additional handsink must be installed for employees to properly wash hands

     Correction: Install an approved handwashing sink.

     Code 5-203.11

3. Sep 3, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Various cleaners are stored above single service cups.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Items were reorganized during the inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Interior and exterior of ice machine are soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop is being stored in a container that is not be cleaned on a routine basis.

     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. Wash, rinse, and sanitize ice scoop and container on a routine basis to prevent contamination of clean equipment. Container was cleaned during the inspection.

     Code 3-304.12

4. Oct 4, 2023 Routine · 4 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Foods in prep cooler are above 41°F. Hot dogs are at 47 degrees F, brats are 46 degrees F, cut tomatoes are at 44 degrees F, and lettuce is at 47 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods were moved to a different cooler or discarded during the inspection. Repair cooler.

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

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Lettuce in the prep cooler has exceeded its date mark, as it's dated that it was opened on 9/22.

     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. Temperature controlled foods can be kept no more than 7 days. Lettuce was discarded.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     A spray bottle with cleaner is unlabeled.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Liquid Gold wood cleaner and Lysol are stored above paper plates and disposable cutlery packs

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Cleaners were moved during the inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Interior of ice machine has mold growth. Clean and maintain.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • 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.

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

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     According to employee, the flat top in the kitchen is not working and foods are being grilled outside.

     Correction: Repair equipment to be in good working condition or replace.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Four door freezer (holding chicken nuggets) has much ice build up.

     Correction: Repair equipment to good condition or remove from premise. Defrost and maintain unit.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     Prep cooler has an air temperture of 40 degrees according to the thermometer inside the unit, but temperaures of potentially hazardous foods are 44-47 degrees F.

     Correction: Repair/adjust refrigerator temperature to keep food temperatures below 41 degrees F at all times. Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)