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Business Info

Restaurant: Su Casa Grande
Address: N84 W15842 Appleton Ave, Menomonee Falls, WI 53051
Phone: (262) 251-3192
Total inspections: 1
Last inspection: Sep 21, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.

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--------(1)-----The restaurant handles raw poultry, meat, or seafood.
1---------(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--------(1)-----Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1---------(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-------(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

Low temperature dish machine w/ pre-wash sink, 50ppm chlorine sanitizer + 3-compartment sink (NSU), bleach available (am told all dishware
will go through dish machine) + 5 separate hand wash sinks + separate food prep sink (air gapped) + mop/utility sink.
Bar has 2-low temperature dish machine, chlorine sanitizer; dish machine on left 50ppm chlorine sanitizer, dish machine on left 0ppm chlorine
sanitizer. Repair man called.

Temperatures recorded during inspection:
2-door prep coolers: 35f, 36f
Upright freezer: 6f
Walk-in cooler: 39f
Walk-in cooler: 27f
2-door cooler: 39f
2-door cooler: 29f
Bar coolers: 38f, 27f
Bar freezers: (-)5f, (-)7f
* Splash guards need to be installed on the two hand wash sinks on grill line (hot hold/food wells right next to hand wash sinks). Splash
guards must be made of smooth, non-absorbant, easily cleanable and durable materials.
* Need employees must wash hands signs in restrooms. Need hand wash signs in kitchen.
* Bar hand wash sinks need to have non-hand operated handles (paddles, metered, electric eye, etc)
* Paper towels are needed at bar hand wash sinks.
* Be sure a final cleaning and sanitizing of surfaces is done before engaging in food preparation.
* Left information on employee health policy, discussed in detail. Left food code fact sheets in English and Spanish.
- Planning on opening to the public on Thursday, September 23.
*** Be sure ALL other final approvals are given before opening and/or serving to the public (ie. Building, Fire, Electrical, Plumbing,
Village, Occupancy, etc)***
NOTE:

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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