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Business Info

Restaurant: Fiesta Cancun
Address: 159 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 569-9740
Total inspections: 3
Last inspection: Jan 4, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was no soap or paper towels at the bar for hand washing.
• At beginning of inspection, kitchen hand wash sink had cold water. Hot water available at hand wash sink by end of inspection. Needed to be
turned up.
• Saw little hand washing during inspection. BE sure employees are washing hands more frequently, and that they know when to wash.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**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 foods that were held for more than 24 hours were not being dated: ie tamalies, rancheros, cooked seafood, large containers of
cooked ground beef, rice, chicken, etc.
• Violation corrected: Date dots were placed on these products.
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.
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
• Cloths being used to cover pepper/tomato/onion mix for fajitas
• Noted cloths being used as a liner for glasses in bar cooler
• Linens/cloths not allowed to come in contact with food.
LINENS and napkins may not be used in contact with FOOD unless they are used to line a
container for the service of FOODS and the LINENS and napkins are replaced each time the
container is refilled for a new CONSUMER.
Violation 37 E: 3-305.11 Food Storage.
• Cases of tomatoes were on the floor in the walk-in cooler.
(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
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Items noted in need of cleaning:
o Inside/bottom of clean utensil bins
o Wall by pre-wash/dishmachine area
o Floor needs to be resurfaced throughout, concrete showing.
o Caulking by pre-wash sink noted as moldy. Replace.
o Shelving throughout kitchen and in coolers needs to be cleaned.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 A: 4-203.11 Temperature Measuring Devices, Food.
• Couldn’t locate thermometers in coolers and did not see any functioning metal stem thermometers for checking temperatures.
(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ± 1
degree C in the intended range of use.
(B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 2 degrees F in the intended range of use.

Received a complaint in office on 2-5-2009. Complainant stated that he and his roommate ate at establishment on Sunday morning around 11:30am.
Both took leftover shrimp fajitas to work Monday and had them for lunch around 12:00pm. Both became ill Monday evening around 4pm. One had
shrimp fajitas, rice/beans, guac and sour cream. The other had seafood chimichanga’s, rice/beans, guac and sour cream. Both had chips and
salsa. Both became ill with diarrhea and were sick until Thursday.
Received another complaint in office on 2-5-2009. Complainant stated that he and a friend ate at establishment on Saturday 1-31-2009 at 8pm.
One had a hardshell taco dinner and the other had the fish burrito dinner. Both had chips and salsa and rice/beans. Both became ill 28 hours
after eating with sever diarrhea.
Inspection:
4-compartment sink (NSU), bleach sanitizer + Low temperature dish machine 50ppm + separate hand wash sink.
Bar has low temperature dish machine, 50ppm chlorine sanitizer + 3-compartment sink (NSU), all dishware goes through dish machine
Bleach used for sanitizer buckets.
Gloves available.
Temperatures recorded during inspection:
Hot hold unit: ground beef 161f, pinto beans 142f, chicken 150f, refried beans 139f, rice 142f
3-door prep cooler: 39f; cooked shrimp 38f
Grill line prep cooler: 41f
2-door freezer: 11f
Walk-in cooler: 38f; ground beef 37f
Chicken soup: 151f
Glass door cooler: 34f
Small grill line prep cooler: 38f
Beer cooler: 36f
* Cod comes from restaurant depot, it is frozen (reciepts available, 1-24-2009); all other seafood is delivered by Empire fish and comes in
frozen(receipts available, 2-3-2009).
* Other food items: Sysco, Reinhart, Gordon Foods, Tortillas from El Rey, Tomatoes from Magglio's, everything else is purchased at restaurant
depot.
* Am told that frozen foods are thawed either under running water in food prep sinks with a colander, or in the walk-in cooler. Fish,
seafood, etc is then cooked, cut up and stored in prep cooler in small amounts.
* Refried beans are cooked Mondays, Fridays and Saturdays. Rice is made everyday. Am told that both are made in large batches, and then cooled
in the walk in cooler in shallow pans. If reheated it is done in a microwave. Be sure to use thermometers to check final cook and reheat
temperatures.
* Guac made from scratch, avocadoes and pico de gallo (which is also made on site).
* Am told that salsa is scooped into containers with a utensil and chips are put into baskets with gloved hands.
* Am told that there have been no sick employees. Interviewed all employees, including owners, that worked that weekend except 4 servers.
Each employee stated that they had not been ill in the past two weeks, nor had anyone in their families. Employees interviewed were: Arturo,
Geronimo, Efren, Manuel, Marcos, Kathy, Tania, Daniel, Effrain, and Riccardo. Still to be interviewed: Saul, Janine, Maria, and Christina.

4-compartment sink (NSU), bleach sanitizer + Low temperature dish machine 100ppm + separate hand wash sink.
Bar has low temperature dish machine, 100ppm chlorine sanitizer + 3-compartment sink (NSU), all dishware goes through dish machine
Bleach used for sanitizer buckets, 200+ppm
Gloves available.

Temperatures recorded during inspection:
True cooler: 38f
Chicken: 170f
Beef: 165f
Refried beans: 153f
Rice: 163f
Small freezer: 32f
Prep cooler: 41f
2-door prep cooler: 38f
2-door freezer: 0f
Walk-in cooler: 37f, rice 40f
Walk-in freezer: 6f
* Am told establishment may expand in vacant space next store and install an outdoor patio. If any remodeling or additions happen in the
kitchen please contact our department and submit plans for approval.
* If business increases, menu increases, more space, etc. (ie more refrigeration may be needed, or smaller portions of food will need to be
made more frequently.
- No violations recorded.

This is a final inspection for the expansion of dining/seating area and buffet-style self service area.
This inspection serves as an approval for commencing operations that is conditional upon obtaining all other necessary approvals/site
inspections from the building inspector/ fire inspector/ etc.
A handwash sink is available for washing of hands at a waitstaff station near the buffet.
Food preparation shall be done in the kitchen with the exception of an omlette station.
(Discussed cold-holding for potentially hazardous food, cross contamination prevention, and when-to-wash protocols)
Warewashing to be done in kitchen area.
Tile floor present in the buffet area/ waitstaff station. Walls painted with washable paint in buffet area. Sneeze guards shall be provided
for all food on display for self-service. Raw animal products are prohibited from being accessible through self-service. New dishware and
utensils are to be provided upon every trip to the buffet.
Items required:
1. Shatter-proof light bulbs or light shields shall be installed above the omlette station.
2. Coving at base junctures of tile floor and wall covering in buffet area and waitstaffa area are constructed of wood. The wooden coving
shall be replaced with tile, or equivalently easily cleanable surface that is non-aborbent and smooth.

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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
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4. Waukesha County, WI Restaurants