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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: El Sol de Mexico
Address: 309 E. Broadway, Waukesha, WI 53186
Phone: (262) 522-9680
Total inspections: 5
Last inspection: Feb 21, 2011

Score
(the higher the better)
90

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Violation descriptions and comments

Hand wash sink and toilet rooms [Hand dryers in use but towels are required]
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
Meat patties above uncovered sauces[prep cooler]
**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;
Cooked items in cooling units-i.e. meat, rice etc.
**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.
Bulk food items in back room/ some storage items on floor
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Prewash sink spray hose position
Violation 46 J: 4-603.12 Precleaning.
(A) FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit
or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash
cycle.
(B) If necessary for effective cleaning, UTENSILS and EQUIPMENT shall be preflushed, presoaked,
or scrubbed with abrasives.
Ex. Storage surfaces, shelves, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Carpeting in bar area/tiles in kitchen that are cracked
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floors under and behind equipment
(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.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.

4 compt utensil washing
Chlorine sanitizer-NSU
Handwash sink
Food prep sink
Temperature
freezer -1f
2 door cooler 34f
prep cooler 37f
freezer 0f
glass door cooler 38f
back room cooler 37f
2 door cooler 38f
freezer 0f
glass door 36f
chest freezer 0f
Discussed risk factors

Follow up of critical items
1. The handwash sink has been provided with a divider toseparate from storage area.
Towels have been porovided for toilet room.
2. Raw meat products have been stored below ready-to-eat. Monitor storage.
3. Datemarking has been instituted with a pull by date.
4. Storage items are stored off floor and labeled.
5. Hose on prewash sink is above top of sink.
Continue to correct violations and monitor items that have been corrected.

Ex. Can opener blade, cutting boards, outside of equipment, shelves[storage], 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.
Rice cooling in cooler
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
can opener blade
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(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.
Spray bottle noted labeled.
Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
Food not stored in it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for
contents unless the food's identity is unmistakable.
Wall, window sill areas are showing signs of wear.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair. Floors under equipment

4 compt.sink-chlorine sanitizer-NSU
Handwash sink
Food prep sink
Temperatures-
Hot hold-beans 155f
chicken 175f
2 door cooler 37f
freezer 0f
freezer 3f, chest freezer 0f
refrigerator 37f, glass door cooler 38f
cooler 36f
Back area-glass door cooler 39f, freezer 0f
prep cooler 35f, inserts 38f
Discussed risk factors

Follow up of critical items
1. Cleaning is in progress and has been attended to scheduling.
2. Cooling procedures have been reviewed-shallow pans are being used.
3. Cutting boards arein process of being resurfaced.
4. Worn surface areas have been resurfaced[window sill]
Discussed monitoring

Chemical storage in back next to food. [corrected by end of inspection]
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Can opener blade/ Remove towels, cardboard used on storage surfaces
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(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.
Ex. Storage surfaces, outside of equipment, vent hood, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Wall area behind food prep sink and window area by prep cooler.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair. Clean surfaces

4 compt. sink-chlorine-NSU-strips available
Hamdwash sink
Food prep sink
Mop sink in back
Temperatures
prep cooler 33f, inserts 35f
freezer -1f
hot hold-chicken 176f, meat 182f
cooler 37f food 40f
chest freezer -10f
glass door 34f
homestyle 41f
chest freezer 0f
2 door cooler 30f
glass door 36f
Discussed risk factors

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Takes reservations:

Yes No

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