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Business Info

Restaurant: Senor Tomas Restaurante
Address: 150 North Avenue, Hartland, WI 53029
Phone: (262) 367-7488
Total inspections: 3
Last inspection: Jan 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Dish machine sanitizer concentration noted at 10ppm, should be a minimum of 50ppm. Until machine maintaining a concentration of at least
50ppm, dishes will have to be manually washed and sanitized.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
Violation 45 V: 4-501.12 Cutting Surfaces.
• Some cutting boards in need of resurfacing / replacement.
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.

Low-temperature dish machine - 10ppm Clean Force chlorine sanitizer + three-compartment air-gapped food prep sink + handwash sink in kitchen
and handwash sink in waitress station + bar has four-compartment sink (currently not in use, all dishes going through dish machine) + handwash
sink.
Temperatures taken at time of inspection:
Beverage cooler (downstairs) - 34f Waitress station freezer - 0f
Glass-door beverage cooler - 40f Chest freezer - 0f
McCall cooler - 36f Upstairs beverage cooler - 34f
Prep cooler upstairs - 37f True freezer - 3f
Rice - 147f Chicken for fajitas - 165f
Black beans - 165f Refried beans - 170f
Prep cooler - 37f (lower, air), 39f (upper, air) Delfield cooler - 33f

The Delfield prep cooler is not able to maintain a temperature of 41 f or lower. Will come back in 7-10 days.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
The thermometer was missing in the Delfield prep cooler.
Violation 34 A: 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.

Upper level: four compartment sink, employee hand wash sink, mop sink present. All dishes are done int the chlorinator in the lower level.
Lower level: Chlorinator: 100 ppm. Test strips available. Three compartment sink and employee hand wash sinks presents.

The following temperatures were taken:
chicken: 187 f beans: 146 f fried rice: 164 f upstairs reach in cooler: 35 f True prep cooler: 34 f Woods freezer:
6 f Saturn reach in cooler: 35 f McCall reach in coolers: 35 f & 40 f True freezer: -9 f True 2 door prep freezer: -2
f True reach in cooler: 35 f beer cooler: 33 f chest freezer: -16 f
Delfield prep cooler: both shredded cheeses were 59 f lower level foods were 51 f to 53 f
NOTE: Do not use grocery bags to store food in. Use only food grade bags.

The Delfield prep cooler is now at 37 f

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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