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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Taco John's
Address: 317 N. Grand Avenue, Waukesha, WI 53186
Phone: (262) 524-9898
Total inspections: 3
Last inspection: Nov 29, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

Complaint re: becoming ill after eating tacos
Ground beef comes in from IBP[1041/0779666], 2/18/09-pack date Est.245L-Roma Vistar Food Service. Taco meat in hot kettle cooked to 165f,
season is added then mixture is cooled and placed in walkin cooler [39f] at end of day and reheated. Discussed cooling procedures.
Thermolizer is used for reheating.
Hot table beef 148f-155f. Temperatrure logs available.
Handwash sink is used, gloves are used.
No sick employees noted by manager.

Spray bottle on utensil storage shelf, and single service cups. [Correction begun by end of inspection]
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Lower level boxes on floor.
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Ex. Can opener base, storage surfaces[upper,lower level], under make table[remove standing water], 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.
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 compt.utensil washing-Qt chemical sanitizer-strips
Handwashing sink
Food prep sink
Temperatures-
walkin cooler 34f
freezer -3f
condiment cooler 17f
fry freezer 0f
make table-cheese 170f
bean 160f
meat 159f, 157f
chicken 170f
hot hold 160f
Discussed risk factors

hot box thermometer is broken
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.
Ex. Can opener base, ice machine, outside of plastic containers, 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.
Floor under and behind equipment
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. Keep clutter to a minimum

3 compt utensil washing sink-Quat 200ppm-strips available
Handwash sink[several]
Food prep sink
Temperatures
walkin cooler 37f
freezer -1f
make table cooler 30f
meat cooking 183f
hot box 162f
nacho cheese 183f, chicken 160f, beans 170f
chicken 150f,
freezer 16f, cooler 38f
Discussed risk factors-employee handbook has health statement

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Takes reservations:

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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