Antojitos Mexicanos

Year by year

Inspections

1. Sep 23, 2026 Routine · 2 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Tostatos being stored in a cardboard box.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Discontinue storing these in a cardboard box.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer not labeled with common name of product. Employee was not sure if water or sanitizer.

     Correction: Label working containers with the common name of the material used. Label "sanitizer"

     Code 7-102.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution set up had 0 ppm Quat Ammonia . Unit not working/dispening at faucet set up.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Employee used Chlorine then to set up. Repair quat ammonia unit if it wants to be used.

     Code 3-304.14 (D)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Chest freezer in basement noted with lid taped with duct tape and not closing properly. This is the 3rd year for the chest freezer. Door gasket on prep cooler 2 upstairs also noted duct taped and not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

2. Sep 10, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     2 freezers in basement noted with lids being held together with duct tape. Excessive amount on one unit.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Replace these freezers who have lids held together with duct tape.

     Code 4-101.19

3. Sep 4, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar dishmachine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. No sanitizer looks to be moving throught the hose.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Dishmachine in kitchen is working properly, so all bar glasses will be run through that unit unit this one is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. One provided was only for hot temperatures.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food. Provide on with range of 0 to 220 .

     Code 4-302.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days. Owner is taking in Spanish next week in Milwaukee.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     2 freezers in basement noted with lids being held together with duct tape. Excessive amount on one unit.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Replace these freezers who have lids held together with duct tape.

     Code 4-101.19

4. Aug 22, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Sauce in refrigerator 9 and chicken in cooler 8 both were above 135 deg F but were uncovered in coolers for cooling. Employee removed them and put them in an ice bath.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Re-educate employees on proper cooling procedures. Also cooling needs to be done in the food preparation sink in the front of kitchen, the 3 compartment in the back is for warewashing.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at both employee handwashing sinks for hand drying. Soap dispenser is hung up but papertowel is not.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Basement chest freezer noted with duct tape holding lid together. Lid no longer lined up well with base and is not smooth and easily cleanable. Replace or remove this cooler in near future.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

5. Mar 6, 2024 Pre-inspection · No items found

   No violations cited.