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Business Info

Restaurant: Mi Cocina Mexican Restaurant
Address: 15366 W. Beloit Road, New Berlin, WI 53151
Phone: (262) 780-9952
Total inspections: 3
Last inspection: Jul 20, 2010

Score
(the higher the better)
83

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Violation descriptions and comments

**CDC Risk Factor Violation 17 A**:
• Some sauces were placed directly into the steam table. Steam tables are designed as hot holding units and are not designed for rapid
reheating of foods.
• Sauces were reheated during the inspection.
3-403.11 Reheating for Hot Holding.
(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.

The Kitchen is very clean.
Low temperature dish machine, recorded 100ppm in the final rinse.
4-compartment bar sink, Sysco Quat. sanitizer, recorded 200ppm in the final rinse.


Temperatures recorded during the inspection:
Walk-in cooler - 34f
Cooks line True reach-in cooler - 36f
Cooks line prep cooler - 33f
Bar reach-in cooler - 35f
Freezer - [-] 16f
STEAM TABLE
Sauce - 95f
Rice - 187f
Chicken - 174f
Tomato based sauce - 173f

**CDC Risk Factor Violation 08 D**:
• Provide soap at the pre-wash sink, so that the dish washer can properly wash his hands before handling clean dishware.
6-301.11 Handwashing Cleanser, Availability.
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 19 A_ HOT HOLDING**:
• Hot food held on top of the steam table (i.e., chopped beef) can not maintain the required 135f internal temperature.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.

Recorded 200 ppm of Sysco Quat sanitizer in the final rinse of the 4-compartment bar sink.
Recorded 100ppm of sanitizer during the final rinse of the dish machine.

Temperatures recorded during the inspection:
Bar coolers - 31f & 34f
Walk-in cooler - 36f
3-door freezer - [-10f]
Cooks line reach-in - 36f
Prep-top reach-in - (inside) 40f, (top) 36f
Steam table
Rice - 197f
Chopped steak - 127f
Chicken - 159f
Ground beef - 158f
Sauce - 170f

**CDC Risk Factor Violation 07 A**:
• Observed bare hand contact with ready to eat foods by wait staff and grill personal. Manager corrected the violation at the time of
inspection.
3-301.11 Preventing Contamination from Hands.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
**CDC Risk Factor Violation 08 E** :
• Towel dispensers in the food prep areas disd not work at time of inspection. The Manager changed batteries during the inspection.
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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Salsa is held at room temperature at wait staff station. Refrigerate the salsa. Cheese on the cooks line was at 70f. Ice had melted. The
cheese was disposed of during the inspection.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
Violation 39 A:
• Wait staff damp wiping cloth containers needed changing.
• There was no storage container for wiping cloths on the cook’s line. No evidence of sanitizer was found on damp cloths.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.

Our Department received a call from a customer who was a member of a party of 4 who dinned at this establishment Sunday evening. Three of the
party became sick. The customer feels that the guacamole made at tableside may have been the cause of their illness.

The Manager states that to his knowledge, no employees were working sick.
He states that the Restaurant has a sick policy, but at the time of this inspection, could not locate a written copy. A copy of our
recommended written policy was left with this report.
A complete inspection was made.
I recorded 200ppm of Sysco Quat. sanitizer in the final rinse of the bar sinks.
I recorded 100ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
Walk-in cooler - 41f Cooks line prep cooler - (top) 41f, (inside) 38f
Grill drawers - 38f
Steam table
Rice - 164f Chicken - 173f
Beef - 138f Sauce - 170f
3-door freezer - [-2f]
Bar cooler - 38f

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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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