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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Paz Pub
Address: 218 E. Main Street, Waukesha, WI 53186
Phone: (262) 544-4544
Total inspections: 2
Last inspection: Apr 5, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

canned items[if for private use separate from restaurant storage]
**CDC Risk Factor Violation 09 A**: 3-201.11 Compliance with Food Law.C
(A) FOOD shall be obtained from sources that comply with all LAWS relating to FOOD and FOOD labeling.
(B) FOOD PREPARED in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.
(C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling; 9 CFR 317 Labeling, Marking Devices, and Containers;
and 9 CFR 381 Subpart N
Labeling and Containers; and as specified under §§ 3-202.17, 3-202.18; and s. ATCP
55.30.
(D) FISH, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw
form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or
service if they are obtained from a supplier that freezes the FISH as specified under §
3-402.11; or frozen on the PREMISES as specified under § 3-402.11 and records are
retained as specified under § 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in ¶ 3-
401.11(C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser, PACKAGES
the steaks and labels them, to indicate that they meet the definition of WHOLE-MUSCLE, INTACT BEEF; or
(2) Deemed acceptable by the REGULATORY AUTHORITY based on other evidence, such as
written buyer specifications or invoices, that indicates that the steaks meet the definition
of WHOLE-MUSCLE, INTACT BEEF; and
(3) If individually cut in a FOOD ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE, INTACT BEEF that is labeled by a FOOD PROCESSING
PLANT as specified in Subparagraph (1) or identified as specified in Subparagraph (2),
(b) PREPARED so they remain intact, and
(c) If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled as specified in
Subparagraph (1) or identified as specified in Subparagraph (2).
(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption,
shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b).
(G) Shell EGGS that have not been specifically treated to destroy all viable Salmonellae
shall be labeled to include safe handling instructions as specified in LAW, including 21 CFR
101.17(h).
Wood surfaces in kitchen,
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Ex. Storage surfaces, 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.
kitchen-walls, floors and ceiling-keep in good repair
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.
(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.

3 compt.sink-chlorine-NSU
4 compt-bar sink
Handwash sink
Temperatures-
cooler 35f
freezer 0f
glass door cooler 40f
small cooler-not in use
bar cooler 38f
freezers 0fx2
walkin cooler 38f
Discussed risk factors

Wood surfaces in kitchen
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. Canned items
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.
Ex. Storage surfaces, bar surface[soda], 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.
Violation 53 G: 6-201.12 Floors, Walls, and Ceilings,
Violation 53 Q: 6-501.11 Repairing. Wall area in kitchen
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions. Floor 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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-----x--------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1-------x-------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

3 compt. sink-chlorine-NSU-strips
Handwash sink
Temperatures
upright cooler 39f
freezer 0f
bar cooler 38f
glass door 38f
freezer 0f
walkin cooler 38f
freezer 0f
Discussed risk factors
Discussed possible remodel of kitchen

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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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Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants