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Business Info

Restaurant: Charro Restaurant
Address: 17800 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 782-7253
Total inspections: 3
Last inspection: Nov 17, 2010

Score
(the higher the better)
86

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Violation descriptions and comments

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
• At the time of inspection, the dish machine was not sanitizing dishware.
• A follow-up inspection has been scheduled for 8-21-09 to recheck the dish machine after it is repaired.

This is a re-instatement of the restaurant license. The restaurant closed earlier this year and will re-open September 3rd as Charro
Restaurant. The permit will be mailed.



4-compartment sink, Zap sanitizer, n.s.u.
High temperature dish machine with pre-wash
2-compartment food prep sink
3 Hand wash stations; wait staff, cooks line and rear prep area.
Bar has 2 glass washers, n.s.u.
Bar has 2 Hand wash stations
Temperatures recorded during the inspection:
Walk-in cooler - 40f
Cooks line prep coolers - 37f, 41f & 41f
Drawers - 39f
Freezers - [7f & 15f
Delfield freezer - [-7f]
Wait staff cooler - 39f

This is a follow-up to my inspection of 8-19-09. The dish machine rinse cycle was adjusted. Today, I recorded 177f at the plate during the
final rinse .

**CDC Risk Factor Violation 08 E** :
• The towel dispenser on the cooks line hand wash station was empty.
• The towel dispenser in the rear prep area did not work properly.
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Potentially hazardous foods held on ice at the wait staff station was above 41f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
**Critical Violation 45 L**:
• Noted many plastic food containers in clean storage that were broken or cracked.
4-202.11 Food-Contact Surfaces.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 45 V:
• Many of the small cutting boards are deeply cut and stained.
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.
Violation 41 A:
• Ice cream scoop was found stored in dirty standing water.
• Cooks utensils are stored in sanitizer.
3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

I recorded 180f at the plate during the final rinse of the dish machine.
I recorded 100ppm of (Bleach) sanitizer in the final rinse of the bar glass washer.


Temperatures recorded during the inspection:
Walk-in cooler - 41f
Delfield freezer - [-5f]
Cooks line
West prep cooler - 37f
Middle prep cooler - 39f
East prep cooler - 40f
Freezer - [4f]
Steam table
Pork - 183f
Rice - 189f
Ground beef- 157f
Wait staff
Reach-in cooler - 41f
Ice cream freezer - [5f]
On ice
Guacamole - 42f
Salsa - 48f
Sour cream - 56f

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Takes reservations:

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Accepts credit cards:

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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