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Business Info

Restaurant: Cafe Esperanza
Address: 410 Arcadian Avenue, Waukesha, WI
Total inspections: 6
Last inspection: Aug 13, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Meat and eggs in walkin cooler above other food items. Water leaking onto food
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
Ex. Can opener blade, soda nozzles, storage surfaces, cutting board, etc
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Items in walkin cooler
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Inside walkin cooler the condensation is leaking over food-check for clogged drain line- repair /Freezer is not functioning
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation. Spatulas, etc
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Manual sanitizing and bar glass washer sanitizer
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Floor under and behind equipmentunder bar
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

4 compt-sink-chlorine-NSU
Machine-hot water rinse-166f at plate [190f in line]
Handwash sink
Food prep sink
Temperatures-
walkin cooler 34f
prep cooler 38f [insert 41f-43f]
freezer -0f
walkin freezer 0f
hot hold-chicken 190f
meat 185f
rice 170f
Reviewed procedures with staff and inspected lunch program
Discussed risk factors

Follow up of inspection
1. The raw products are stored on bottom shelf of cooler.
2. The condenser has been repaired but small amount of dripping noted.[food product not affected]
3. Some of the cleaning has been done.
4. Date marking is done with production date.
Basement storage has been cleaned.
Continue to correct violations.
Must obtain manager's certification.

Check # 6009 in the amt. of $105 paid for license. Serving: chips, salsa, nachos, rice, beans, tacos, fajitas, cubano sandwich, ham roast
Rice - 138f, 140f meat - 148f chicken - 170f
Beans - 160f cooler - 38f Food in cooler - 41f
Pork - 163f Quick chill or ice some of the food in cooler, then take out small amts.
* Food held at La Casa in Waukesha
* Handwash avaiable (moved inside), gloves for handling ready-to-eat items.
* Provide warewash for minimal utensils.
* More mechanical hot holding provided, more tables for prep.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• At start of inspection, grill line handwash sink noted with a few inches of plugged up water due to food debris. Be sure sink is used only
for handwashing and is cleaned / kept open and available for use at all times.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Grill-line prep cooler noted at 45f at start of inspection, upper portion noted at 52f- 57f. Cooler turned down at time of inspection and
later noted at 41f. Items in top portion are taken out of walk-in cooler and sit out for an extended amt. of time prior to placement in
prep cooler. Be sure these items are kept out of refrigeration for as little time as necessary. Put in lower part of cooler at time of
inspection. Keep lid closed when not in use.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
Violation 45 V: 4-501.12 Cutting Surfaces.
• Grill-line cutting board noted in need of resurfacing / replacement.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop should be stored in separate, designated container between uses.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

High-temperature dish machine - 178f final rinse plate temperature + four-compartment sink - Alchem DS-512 quat sanitizer - 200ppm + seperate
food prep sink + two seperate handwash sinks.
Temperatures taken at time of inspection:
Grill-line True freezer - (-)3f Walk-in cooler - 4f
Three-comp. freezer - 0f Hot hold unit - 160f (for summer school)
Bar coolers - 37f - 40f
Steam table - rice - 159f, beans - 161f, chicken - 169f, pork - 170f
Grill-line prep cooler - lower, air - 45f, upper, raw chicken - 57f, raw beef - 57f, cheese - 52f

This is a follow-up to the routine inspection done on 6-17-10. The following violations have been corrected:
08C) Handwash sink open, unplugged, and available for use.
20A) Prep cooler noted @ 39f in lower portion. Upper noted @ 44f - 46f (keep covers down during slow times to conserve cool air).
45V) Cutting board has been flipped so less used side is now in use.
41A) Ice scoop properly stored.

Temporary food establishment at Bluesfest.
Most food being prepared at LaCasa and being held hot onsite.
Hand washing available.
Gloves use observed.
Three tube ware washing set up.
Bleach wipe bucket 300 ppm.
Temperatures taken during inspection:
Beans 160 f and 145 f , steak 166 f and 152 f , pork 151 f, make table 38 f , Wittco warmer 140f

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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