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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Rincon Mexicano
Address: N88 W16718 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 893-3675
Total inspections: 5
Last inspection: Dec 30, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Provide soap and single serve towels by the designated handwash sink in the dishwash area.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 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.
The knives are soiled. Wash and sanitize all knives before using. There is also a mineral deposit on the side of the ice machine in
the basement. Clean and sanitize before filling with ice.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
Missing chemical (chlorine) test kits. Provide test kits so as to check the concentration of the approved sanitizer.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Clean the floors before opening.
The floor tile in front of the Continental cooler is broken and there is a hole in the floor. Repair the hole and provide a new tile so the
floor is smooth, easily cleanable.
Violation 51 G: 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.
The stall In the men’s toilet room is rusty, repair and paint.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
There is an odor in the ladies toilet room, clean and deodorize this room as it has been locked up for months while the establishment was
closed.
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.
The bulb in the walk in cooler is missing a protective shield. Provide a shield or a shatterproof bulb.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
A follow up of violations will take place on or after 10-16-09.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

O.K. to release license pending approval from building and fire inspectors.
Received check number 1396 for $735.00 for restaurant license and preinspection fee.
Ruben Vega has passed his Serv Safe exam, and I left an application with him to send into the state to receive his food manager certification.
Left educational material for the owner in Spanish for training new employees. Discussed the employee health policy with him.
Gloves will be worn when handling ready to eat foods.
They will be using Wil Kil for pest management.
They still need to contact Veolia Waste management services for use of the dumpster.
Dishwasher at 50 ppm, plus two handwash sinks(the 1st compartment of the 2 compartment will need to be designated for handwash only in the
dishwash area)) prewash sink, and one food prep sink.
Temperatures recorded;
Continental cooler 35 f
True cooler 38 f
Freezer 0 f
Walk in cooler 38 f
Bar True cooler 39 f

This is a follow up inspection form 10-09-09 preinspection.
Soap and single serve towels are provided at both handwash sinks
Knives have been cleaned and sanitized
Critical violations now corrected
Also corrected;
Floor was repaired by the Continental cooler
Mens toilet room stall is repaired and painted
The odor in the ladies toilet room is gone
A shatterproof bulb was installed in the walk in cooler.

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
No soap or paper towels available for the washing of hands.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 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 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The cutting board was soiled and needs to be cleaned and sanitized. The microwave above the food preparatory cooler/table has a substantial
accumulation of food material/debris and needs to be cleaned and sanitized.
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.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Rice, chicken, and sauces are being prepared and held longer than 24 hours without datemarking.
No system for datemarking food noted.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 31 A: 3-501.15 Cooling Methods.
Rice was found cooling in a five-gallon bucket in the Continental two-door cooler. Explained time/temperature requirements for the rapid
cooling of potentially hazardous food.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and

(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
The two-compartment food preparatory sink faucet leaks and needs to be repaired.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
A carpeted mat was noted in the kitchen.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
The following items/areas are soiled and require cleaning:
● The food preparatory table cutting board
● Microwave above food preparatory table
● All cooler doors, handles, and sides of coolers
● Walls adjacent to grill and food preparatory table
● Kitchen floor (especially the areas in corners and under equipment)
(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.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Unprotected light bulbs were noted in the clean dish area and inside the basement walk-in cooler.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going 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. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.

Low-temperature dishwasher with sodium hypochlorite sanitizer concentration at 100 ppm. Sodium hypochlorite in buckets with wiping cloths at
concentration >200 ppm. Test strips are available for determining sanitizer concentration. One kitchen handwash sink unsupported (see
violations). Gloves are available for use when handling ready-to-eat foods. Food manager Mr. Vega has yet to submit his "Serv-Safe"
certification to the State and was informed to do so-will provide application. Bar has a four compartment sink utilizing a Iodine sanitizer
>13 ppm. One compartment of this sink should be utilized for handwashing-provide soap and paper towels.
The following temperatures were taken:
Two-door True cooler: 36 f
Two-door Continental cooler: 33 f
One-door Continental cooler (needs thermometer): 41 f
Chest freezer: 10 f
Walk-in cooler (basement): 41 f (needs shatter-proof light bulb)
Homestyle freezer/ refridgerator (basement): 5 f / 28 f
(Note: Homestyle refridgeration is not allowed-please move food to walk-in cooler)
Chicken: 39 f
Cooked hamburger: 180 f
Cooked chicken: 200 f
Rice: 42 f
Relanos: 36 f
One door Pepsi cooler: 38 f
One door beer cooler: 44 f
Three door beer cooler: 48 f (empty)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The microwave has not been cleaned and the cutting board appears soiled. Clean and sanitize food contact surfaces.
(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.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
No datemarking system is in place to date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
The Waukesha County Code of Ordinances requires the assessment of a "partial inspection fee" for follow-up inspections due to critical
violations noted in a routine inspection, complaint inspection, or reinspection. No fee will be charged for the first follow-up "parital
inspection". Each "partial inspection" after the first will be assessed a fee equal to 1/4 the annual license fee. Charging fees for partial
inspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.!!!

This is a follow-up inspection to address critical violations noted on an inspection conducted on
December 17th, 2010.
1. **CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
----Soap and paper towels were available inside the kitchen at the handwashing sink. Soap and paper towels are still needed at the bar area.

31 A: 3-501.15 Cooling Methods.
----Rice is cooled in pans with the food product stored inside the pan in a manner that is condusive for rapid cooling.
49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials.
----The food preparatory sink faucet has been replaced and does not leak. Please maintain sink in a clean condition.

This is a 2nd follow-up inspection to address critical violations noted during inspections on December 17th, and 23rd, 2010.
1. **CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
----Soap and paper towels were available at both the bar the kitchen handwashing sinks.


2. **CDC Risk Factor 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
----The microwave and cutting board have been cleaned and sanitized. Maintain in clean condition. The cutting board should be cleaned and
sanitized as often as necessary. This shall be done immediately after contact with any raw meat products prior to contact with ready-to-eat
food.
3. **CDC Risk Factor 21 A**: WFC 3501.17 and 3-501.18 Datemarking
----Potentially hazardous food prepared onsite/ opened from a container and being held >24 hours is now being datemarked through the use of
stickers.
Mr. Vega has been provided with a certified food manager application. The educational requirement has been met through the National Registry
of Food Safety Professionals. Submit application with proof of eductional requirement to the State Department of Health.

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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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