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Business Info

Restaurant: Mazatlan
Address: 601 Milwaukee Street, Delafield, WI 53018
Phone: (262) 646-9687
Total inspections: 3
Last inspection: Mar 11, 2010

Score
(the higher the better)
88

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Violation descriptions and comments

$713 cash received for license and pre-license inspection fee.
High-temperature dish machine - 186f final rinse plate temperature + three-compartment sink - Oasis 146 quat sanitizer (NSU) + seperate
handwash sink + food prep sink. Bar has four-compartment sink - sanitizer to be determined.
Temperatures taken at time of inspection:
Chest freezer - (-)9f True grill-line prep cooler - 37f
Delfield prep cooler - 40f Walk-in cooler - 35f
Walk-in beer cooler - 32f
* Building / fire inspector have been through
* Splash guards need to be installed between handwash sink and food prep sink and food prep sink and "clean" portion of dish machine.
* Soap and paper towel dispensers to be mounted at handwash sink and restrooms prior to opening.
* Self-closures needed for restroom doors.
* Shatterproof bulb or bulb shield needed for walk-in cooler.
* Seal wood doors to kitchen.
* When outdoor bar is opened, be sure to provide handwash sink and mechinical refrigeration if food is to be grilled outside.
* Provide copy of menu at time of follow-up.
* Left food code fact sheets in Spanish, discussed

The following items have been addressed:
* Soap and Paper towel dispensers now mounted @ all sinks.
* Kitchen door sealed, wood in walk-in cooler also sealed.
* Carpet removed, wood floor now available in dry storage room.
* Self-closures available on restroom doors.
* Menu given.
* Splash guards installed between food prep / handwash sinks and "clean" side drain board.

**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
Raw chicken in covered contained stored over cut tomatoes. Product separated while I was present.
(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;
**Critical Violation 45 C**: 4-101.11 Characteristics.C
Food stored in non-food grade five gallon buckets. All food storage containers must be food grade.
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
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.
Violation 51 D: 6-301.20 Disposable Towels, Waste Receptacle.
The bar handwash sink needs paper towels.
A handsink or group of adjacent handsinks that are provided with disposable towels shall
be provided with a waste receptacle as specified under ¶ 5-501.16(C).
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Provide shielding or coated bulbs (shatterproof) in basement storage area and walk in cooler.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only
processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an
approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by
submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a
check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's
Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification
training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-
270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College,
414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• Owner / manager states that he had signed up for the class through WRA however there was some confusion as to whether or not he needed
the Spanish version. He will continue to follow-up.

Three compartment sink with quat sanitizer. 200ppm in sink and bar sink.
Hot water dish machine with 170 f on the plate.
Bar has 4-compartment sink with prewash used as a handwash sink.
Temperatures taken during inspections:
True reach in 40 f
Stew 140 f
Ground meat 170 f
Beans 150 f
Rice 198 f
Tamale 170 f
Sour cream 41 f
True freezer -1 f
Chest freezer 27 f
Chip frig 39 f
Beer/food walk in 33 f
Kenmore freezer 2 f
Walk in 37 f , chicken in walk in 37 f
Bar freezer 1 f
Prep cooler 37 f
Beer reach in cooler 43 f

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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
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4. Waukesha County, WI Restaurants