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Business Info

Restaurant: Casa del Rio
Address: 408 E. Main Street, Waukesha, WI 53186
Phone: (262) 542-4080
Total inspections: 4
Last inspection: Jan 26, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Ice machine
• Clean walls on walk-in beer cooler
• Bar cooler shelves rusty
- cooler doors and bottom contained chipping paint

(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.
**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.
• Chicken tortilla soup being reheated in homestyle crockpot, noted at 55f after 45 minutes of reheating. Potentially hazardous foods need
to be rapidly reheated within two hours. Corrected at time of inspection (reheated to 180f on stove top).
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
Violation 31 A: 3-501.15 Cooling Methods.
• Rice in walk-in cooler noted at 47f with a preparation date of 02/02/10 (rice disposed at time of inspection). Discussed cooling methods
and left information at time of inspection.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 37 F: 3-305.12 Food Storage, Prohibited Areas.
• Bulk containers of tortilla chips stored under sewer lines. Provide overhead protection or move chips.
FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.

Four-compartment sink - bleach for sanitizer (NSU) + undercounter dish machine - 50ppm Spectrachlor chlorine sanitizer + single-compartment
handwash sink + bar has low-temperature undercounter dish machine - 50ppm Spectrchlor chlorine sanitizer.


Temperatures taken at time of inspection:
Prep. Cooler: upper cheese 39f, lower air temp 34f
chicken on hot hold: 190f
rice: 166f
meat prep. cooler: 35f
chicken tortilla soup: 55f--reheated to 180f
upstairs walk-in cooler: 37f, rice 47f (rice discarded)
basement walk-in cooler: 35f, ground beef 38f, refried beans 38f
basement walk-in freezer: 1f
homestyle freezer: 10f
homestyle refrigerator: 35f
ice cream chest freezer: 0f
basement walk-in beer cooler: 25f
bar cooler : 25f
beverage cooler: 41f
desert cooler: 41f

Follow up of critical items
1. The reheating procedures have been reviewed; the soup was heated on stove and placed in hot holding-190f.
2. Cooling procedures discussed.
3. Cleaning is in progress-ice machine and beer cooler have been cleaned.

Complaint re: becoming ill after eating
Customer ate here on 8/11/10 for supper. She had chicken fajitas. Spoke with manager, there were no other complaints voiced.
The chicken is delivered and placed in cooler. The meat is portioned then frozen; it is then placed in cooler for thawing. Portioned
amounts are placed in small cooler until ordered.
The vegetables are cut and placed in cooler until ordered. There is a spice blend added when cooking. Rice and beans are made daily.
Temperatures-
kitchen cooler 38f
walkin cooler[upper] 34f
walkin cooler[lower] 36f
freezer 0f
Beans 160f, rice 168f
Discussed risk factors-handwash sink was accessible and gloves are worn.

Complaint: re: becoming ill after eating and that the taco meat undercooked.
On site visit-spoke with owner and manager. There were four customers that ordered the all you can eat plate[tacos and several other choices]
on 1/19/11in the pm. The tacos were ground beef. Per manager after they had eaten the first plate of food they voiced concern that the meat
was undercooked.
The manager explained the cooking procedure but the discussion continued. Per voice mail the complaintant stated that they became ill the
next day. At the time of inspection had not received further information.
The cooking procedure for the taco meat is that the meat is boiled, then spices are added then meat is simmered. The meat is cooked daily.
The meat hot held in steam table @ 3:30pm was noted at 184f. The chicken and beans were 160f.
Walkin cooler 35f, prep cooler 39f[insert 41f], glass door cooler 39f.
There were approx 50 customers served from meat pan on that date. No other complaints noted.
Handwash sink available and used, gloves are used. Temps are taken several times during shift and checked by manager.
Discussed risk factors.

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants