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

Business Info

Restaurant: Senor Luna
Address: 1901 S. Calhoun Road, New Berlin, WI 53151
Phone: (262) 782-8633
Total inspections: 5
Last inspection: Mar 21, 2011

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Senor Luna, 1901 S. Calhoun Road, New Berlin, WI 53151 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.145.69.53 will be logged.

Violation descriptions and comments

**Critical Violation 23 A**:
• Provide a consumer advisory on the menu. If you will not cook burgers to order, indicate that on the menu.
WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without
otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit
holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in
(B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Violation 37 N:
• Soda gun drains into the ice bin. Move soda gun.
3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 53 D:
• Ceiling above clean equipment storage is in need of repair.
6-101.11 Surface Characteristics.
(A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas,
walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray
cleaning methods.

License to operate is not posted in public view. License to operate must be posted in an area which is in plain view of the public.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
3-compartment bar sink, Sani-tabs, recorded 200ppm in the final rinse.
Low temperature under counter dish machine and 4-compartment sink, n.s.u.
Temperatures recorded during the inspection:
Single door reach-in coolers - 40f & 41f
Prep cooler - 36f
Reach-in freezer - 0f
Steam table - 178f & 170f
Walk-in cooler - 39f
Walk-in freezer - [-]13f

**Critical Violation 26 B** : 7-102.11 Common Name.
• All spray bottles containing toxic materials must be clearly labeled.

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 37 N: 3-307.11 Miscellaneous Sources of Contamination.
• Do not nest baskets of chips.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Some of the door gaskets on the cooks line coolers need repair.
(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.
**CDC Risk Factor Violation 01 A**: 12-201.11 General.
• Your Food Mangers certificate expired this year.
(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing 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 in § 12-301.11.
(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
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-------------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.
1---------X----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

Our Department received a complaint from a customer who ate lunch at this establishment (chicken enchiladas) on 3-14-10 and became sick that
afternoon. Her husband ate the leftovers and became sick early the next morning.
As of this inspection, we have no other complaints.

I made a complete inspection during this visit.
The owner states that he has a verbal health policy. He reports no sick employees during last weekend.
Information left with this report.
1. Recommended reporting agreement in English and Spanish.
2. Thermometer calibration in English and Spanish.
Recorded 50ppm of sanitizer in the final rinse of the dish machine.
Recorded 300ppm of Sani-tabs sanitizer in the final rinse of the bar sinks.
Temperatures recorded during the inspection:
Walk-in cooler - 37f
Walk-in freezer - [0f]
Kitchen coolers
Sandwich reach-in
Inside - 35f
Top
Cheese - 37f
Seafood mix - 34f
Reach-in cooler - 36f
Reach-in freezer - [0f
Steam table
Ground beef - 151f
Chicken - 135f
Rice - 160f
Beans - 135f
Bar coolers - 33f & 32f

-Provide 3-pan utensil wash
-Beef & chicken tacos (Event only today 4-8pm)
-Temporary Guidelines left with permit

**CDC Risk Factor Violation 06 C**:
• Employees must wash their hands with soap after handling soiled dishware and before unloading clean from the dish washer.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 F**:
• Items noted that need to be cleaned more often; ice maker, inside prep cooler, chip storage and floor of walk-in.
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 34 A:
• Food thermometer on the cooks line read 50f.
4-203.11 Temperature Measuring Devices, Food.
(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ± 1
degree C in the intended range of use.
(B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 2 degrees F in the intended range of use.

Violation 34 C:
• During the inspection, I could not locate a thermometer in the prep cooler.
4-204.112 Temperature Measuring Devices.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

4-compartment sink, n.s.u.
Pre-wash serves as a hand wash station
I recorded 50ppm of sanitizer in the final rinse of the under counter dish machine.
3-compartment bar sink, 200ppm of Steramine sanitizer in the final rinse.
Single hand wash & dump sink
Temperatures recorded during the inspection:
Bar beverage coolers - 30f Walk-in cooler - 34f
Walk-in freezer - (-2f)
Kitchen
Reach-in cooler - 39f Reach-in cooler (back prep) - 40f
Reach-in freezer - (-8f) Prep cooler
Top (cheese) - 45f
Inside (air) - 46f
Hot Hold
Beans - 160f
Sauce - 164f
Taco meat - 135f
Beef (sliced in gravy) - 160f

This is a follow-up to my inspection of 3-14-11. Violations noted during that inspection have been addressed.
Food workers have under gone training in when to wash their hands.
Items noted in need of cleaning are clean to sight and touch.
Salsa cooler door gasket has been replaced. Line cooler has been repaired and adjusted.
Food thermometers have been calibrated.
All coolers have thermometers.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Senor Luna to others? (optional)

Yes

  

No

Add photo of Senor Luna (optional)

Add more info about the restaurant »

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

Cuisines:

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

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.145.69.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
SUNNY SIDE UP CAFE	New Berlin, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI
Kentucky Fried Chicken	Brookfield, WI
CICI'S PIZZA #857	West Allis, WI
KENTUCKY FRIED CHICKEN	Racine, WI

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