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Business Info

Restaurant: Qdoba Mexican Grill
Address: 3250 Golf Road, Delafield, WI 53018
Phone: (262) 646-4222
Total inspections: 2
Last inspection: Mar 17, 2010

Score
(the higher the better)
95

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Violation descriptions and comments

**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Chicken in hot hold unit was 126f, 120f
• Violation corrected: Am told chicken had not been in hot hold unit that long. It was rapidly reheated to 165f for 15s.
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Air gap under food prep sink noted as soiled.
• Floor by ware washing/hot water heater area in need of more frequent cleaning (under the equipment)
• Above area in hood over rice cooker and steamer.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
• Walk-in cooler door gasket is broken.
• Repair.
The PHYSICAL FACILITIES shall be maintained in good repair.

4-compartment sink (NSU), Quat sanitizer + food prep sink + multiple hand wash sinks + mop/utility sink.
Temperatures recorded during inspection:
Single door freezer: 9f
Single door cooler: 39f
Hot hold unit: chicken pieces 126f, 120f; air temperature 168f
Walk-in cooler: 37f
Prep cooler: 38f
Prep cooler: 36f, top- cheese 38f
Glass door beverage cooler: 41f

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Auto sanitizer dispenser attached to sink is not working (not dispensing any chemical). Until repaired, sanitizer will have to be manually
poured into buckets (corrected) and sink. Test strips are available.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Clean bus tubs (utensil storage bins).
• Hood filters in need of more frequent cleaning.
(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.
Points------COMPLEXITY FACTORS
0-------X------Food is not prepared until an order is placed.
0-------X------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-----X--------The restaurant handles raw poultry, meat, or seafood.
1-------X------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-------X------The restaurant promotes delivery of ready-to-eat food products to customers (3rd party delivery – for catering only).
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--------------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

Four-compartment sink - Propower quat sanitizer - 0ppm + food prep sink + mop / utility sink + two seperate handwash sinks. Quat sanitizer in
bucket - 0ppm.
Temperatures taken at time of inspection:
Single-compartment cooler, upper corn salsa - 41f, lower, air - 32f
Steam table: chicken - 156f, shredded beef - 145f, black beans - 148f
Guacamole - 36f Cheese - 41f
Salsa - 38f Lower cold table - 30f
Beverage cooler - 40f Hot hold / re-heat cabinet - 170f
Prep freezer - 0f Walk-in cooler - 34f

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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