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Business Info

Restaurant: Jose's Blue Sombrero
Address: 20371 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 432-6667
Total inspections: 5
Last inspection: Mar 15, 2011

Score
(the higher the better)
92

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.
• Observed a food employee eating cookies in kitchen prep area.
• Violation corrected: employees we instructed to not eat in the kitchen.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
Violation 37 N: 3-307.11 Miscellaneous Sources of Contamination
• Be sure that items on guacamole cart are covered until in use.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

Complaint received in office on 4-30-2009. Complainant stated that he had eaten the guacamole and chips and then became ill. See complaint
form for details.
Spoke with manager, and he stated that there have been no sick employees/no one has gone home sick.
Walk-in cooler temperature: 36f
Guacamole is made daily, tableside. There are carts that are wheeled to the table. Employees wear gloves when making the guacamole. Guacamole
consists of tomatoes, cilantro, garlic, onion, peppers, lime, avocado, and salt. Be sure to cover ingredients on carts until it is served.
Employees MUST wash hands before putting on gloves and handling food.

**CDC Risk Factor Violation 14 F**:
• Inside of ice maker is in need of cleaning.
• Service was called during the visit.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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.
Violation 44 A:
• When going from handling raw foods to ready-to-eat foods, gloves must be changed.
• Education of the Grill cooks was done during the inspection.
• Information on proper glove use in English and Spanish was left with this report.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.

Recorded 100ppm of sanitizer in the final rinse of the bar glass washers.
Recorded 171f at the plate during the final rinse of the dish machine.
Temperatures recorded during the inspection:
Beverage walk-in - 38f
Walk-in cooler - 39f
Walk-in freezer - [-]2f
COOKS LINE
Steam tables
Shredded beef - 173f
Ground beef - 156f
Pork - 163f
Rice - 155f
Sauce - 163f
Drawers - 38f & 39f
Prep coolers
Inside - 36f & 35f
Top - 40f & 40f
WAIT STAFF
Steam table - 152f
Prep coolers
Inside - 33f & 38f
Top - 40f & 39f
Rear hot holding - 170f

**CDC Risk Factor Violation 21 B**:
• Caesar Dressing was found stored in the walk-in for more than 7 days. Violation was corrected during the inspection.
WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of potentially hazardous food is being held for
more than 7 days after preparation or opening of a commercial container. WI Food Code requires that potentially hazardous ready to eat foods
held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial container.
**Critical Violation 26 B** :
• All spray bottles used for toxic materials must be labeled.. Violation was corrected during the inspection.
7-102.11 Common Name.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 44 A:
• After handling raw meats on the cooks line, gloves must be changed. After handling dirty dishware and before handling clean, gloves must be
changed. The manager addressed the issue during the inspection.
3-304.15 Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH,
durable, and nonabsorbent
outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently
cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 B:
• Noted a layer of grease on the tops of hot holding units in the back of the house.
4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 51 C:
• Toilet rooms in the front of the restaurant should have self closing doors.
6-202.14 Toilet Rooms, Enclosed.
A toilet room located on the PREMISES shall be completely enclosed and provided with a
tight-fitting and self-closing door except that this requirement does not apply to a toilet
room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided
by the management of a shopping mall.
Violation 41 A:
• A scoop on the line was stored in water at temperature of 117f. When storing in hot water the water must be maintained at a temperature of
at least 135f.
3-304.12 In-Use Utensils, Between-Use Storage.
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).

Our Department received an e-mail complaint concerning possible cross contamination issues when using cutting boards. The e-mail also had
concerns with the temperatures that food is held at.
At the time of this visit, a complete inspection was made, with special attention placed on the concerns of the complaint.
1. Different color cutting boards are available for use by kitchen staff. During my inspection, staff changed cutting boards between tasks.
Used cutting boards were placed with dirty equipment for washing and sanitizing in the dish machine. (Final rinse of the machine was 160f at
the surface of the board).
2. At the start of my inspection, the stainless work surface next to the 3-compartment pre-wash sink was being used to weigh and proportion
vegetables (the dish machine was not in use). This surface must be cleaned and sanitized before use as a prep surface. This surface cannot be
used for food prep when the dish machine is in operation.
* The Restaurant has a written employee health policy.
* The menu has the required consumer advisory.
* Gloves are available and used.
Recorded 100ppm of sanitizer in the final rinse of the 2 bar glass washers.
Recorded 160f at the plate during the final rinse of the dish machine.
In the back of the house, Oasis 146 sanitizer is used, I recorded 250ppm in the damp wiping cloth buckets.
On the cooks line Steramine is used as a sanitizer, I recorded 300ppm in the damp wiping cloth buckets.
Temperatures recorded during the inspection:
Walk-in cooler - 40f
Walk-in freezer - [3f]
Refried beans were heated to - 188f
Cooks line Steam tables
Sauces - 153f
Ground beef - 168f
Chicken - 168f
Wait staff steam table -174f
Cooks line
Prep coolers - 36f, 39f,41f & 41f
Grill drawers - 40f & 41f
Wait staff coolers - 35f & 39f

This is a follow-up to my inspection of 1-11-10. All violations noted during that inspection have been corrected.
* All foods stored in the walk-in are dated. No expired foods found.
* All spray bottles are labeled.
* Observed good hand washing and glove use.
* Items noted on the inspection in need of more frequent cleaning was found to be clean to sight and touch.
* Self closing devices have been installed on the front restroom doors.
* Scoops on the line are stored in the steam table. Temperature of the water during the inspection was 175f
* Soap and towels have been installed in the wait staff area next to the glass washer.

**CDC Risk Factor Violation 14 I**:
• I recorded less than 50ppm of sanitizer during the final rinse of the 2 glass washers.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Violation 45 V:
• Cutting boards in the grill line and wait staff prep cooler are stained and have deep cuts.
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.

There are 3 hand wash stations in the kitchen, (wait staff, grill and back of house)
I recorded 178f at the plate during the final rinse of the dish machine. Utensil wash room also has a 3-compartment sink, and a pre-wash sink
with a diverter for hand washing.
Oasis 146 sanitizer is used in damp wiping cloth buckets.
2-compartment food prep sink
Mop sink
(2) glass washers in the bar area.
Temperatures recorded during the inspection:
Walk-in cooler - 37f Walk-in beverage cooler - 41f
Walk-in freezer - (4f) Rear hot hold units - 147f & 168f
Grill line
Drawers - 37f & 40f
Prep coolers
Inside - 38f & 39f
Top - 41f
Steam tables - 185f, 160f & 182f
Wait staff
Prep cooler
Inside air - 34f
Top - 36f
Small prep cooler
Inside - 33f
Top - 40f
Steam table - 156f

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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