Chen's Kitchen, 827 S. Rochester Street, Mukwonago, WI 53149 - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |   | 3.3 |
| Ratings in categories: | ||
| Food: |  | 5.0 |
| Service: |  | 4.0 |
| Price: |   | 1.0 |
| Ambience: | | 2.0 |
| Cleanliness: | | 2.0 |
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Mar 11, 2009 | 87 |
| No violation noted during this evaluation. | Mar 18, 2009 | 100 |
| No violation noted during this evaluation. | Nov 24, 2009 | 100 |
|
Aug 6, 2010 | 77 |
| No violation noted during this evaluation. | Aug 17, 2010 | 100 |
Violation descriptions and comments
Mar 11, 2009**CDC Risk Factor Violation 14 F**:
• Some food contact equipment had old food residues. The outside of some equipment needs more frequent cleaning.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 14 I**:
• The employee washing equipment at the pot and pan sink was not sanitizing equipment. Corrected during the inspection.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**Critical Violation 49 C**
• Water at the hand sink was at 137f. Water must be between 85f and 110f.
5-202.12 Handsink, Water Temperature, and Flow.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Violation 37 E:
• All food in the walk-in and Pepsi cooler must be covered. Do not nest food containers.
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.
Violation 37 I:
• Cones and cookies at the buffet must be protected from contamination.
3-306.11 Food Display.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
Violation 43 F:
• Plate and silverware food contact surfaces at the buffet must be protected from contamination.
4-904.11 Kitchenware and Tableware.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.
**CDC Risk Factor Violation 18 A**:
• Information of cooling procedures was left with this report.
3-501.14 Cooling.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Wisconsin Food code fact sheet addressing Thermometer Calibration was left with this report.
Recorded 100ppm of bleach in the final rinse of the dish machine.
Recorded 100ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
BUFFET
Soup - 173f Lo Mien - 186f
Shrimp & crab - 176f Fried rice - 165f
Egg roll - 171f Chicken - 135f
Cold salad - 41f Pudding - 38f
KITCHEN
Pepsi cooler - 40f Prep cooler - 41f
Walk-in cooler - 35f Steam table - 156f
Freezers - [-] 13f, [-]5f, [-] 3f
This is a follow-up to my inspection of 3-18-09. Violations noted during that inspection have been corrected.
Wisconsin Food Code Fact Sheets in Spanish and Chinese addressing Bare Hand Contact, Recommended Cooling Procedures, Glove Use, Hand washing,
Date Marking, Thermometer Calibration and Preparing and Holding Potentially Hazardous Foods was left with this report.
14F; Food contact and non-food contact surfaces were found to be clean to sight and touch.
14I; 4-compartment sink was correctly set up. Manager states that employees have been educated in the correct wash and sanitize procedures.
49C; A new faucet (manual operated) has been installed on the hand was sink, replacing the electronic eye faucet.
37E; All food in the walk-in and reach-in cooler is covered.
37I; Cones are dispensed from an approved dispenser. Cookies are dispensed from a covered container.
43F; All food contact surfaces of plates and silverware (for customer self-service) are protected from contamination.
Received an anonymous complaint on 11-6-09. Complaintant stated that many of the buffet items were not labeled. On one side of the buffet
only two of the items were listed and the labels were fairly far away from the actual food. The other side had 2-3 items listed.
Complaintatn not sure if dessert buffet had any labels at all. "My husband is allergic to coconut and one of the items that day was coconut
shrimp, there was a label, but it was far from the actual food. He did end up eating some of the coconut shrimp and had a mild reaction. I
carry benadryl in case he does accidentally ingest some coconut."
Although there is no requirement in the Wisconsin Food Code for labeling items on a buffet, it is generally a good idea so consumers can
clearly identify food items in cas of allergies. They will be able to ask employees if a product contains a certain ingredient, and sometimes
they can tell by label alone.
There were cook and dishwashing staff that were drinking out of a glass. Either provide cups that has a closed cover such as sport
cups with straws or provide straws.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
There were 3 large tubs of raw chicken waiting to be cut however the temperatures of the tubs were 45 f, 49 f, and 46 f. Recommend
that smaller containers be used and only 1 tub be out of walk in cooler at a time.
**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.
Do not have pest strips in food prep areas. They can be used in back area by door. Also make sure the screen is always in place in the
door.
**Critical Violation 36 B**. 6-501.111 Controlling Pests.C
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Repair gasket on walk in cooler door. The bowl that is used in wok area is in poor repair and must be replaced.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 45 V: 4-501.12 Cutting Surfaces. One of the cutting boards has a hole in and must be disposed of.
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.
Do not use bags that had been used for groceries to store food. This is found in the cooling and freezing units.
Violation 35 F: Working containers holding food or food ingredients that are removed from their original packages for use in the food
establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food
except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified .Food not stored in
it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for contents unless the
food's identity is unmistakable.
Clean ledge of ice machine more often.
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.
Cover all lights in wok area and clean the shields more often.
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.
Several cooling and freezing units need thermometers.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
Violation 33 B: 3-501.13 Thawing. There was shrimp thawing in standing water. After instruction, an employee placed the food in a strainer in
the food prep sink and running cold water was used to finish thawing the shrimp.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
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.!!!
Employee hand wash sink present, 3 compartment sink, and chlorinator. The chlorinator was 100 ppm. Bleach was available for wiping cloth
bucket and it was 100 ppm.
The following temperatures were taken:
Buffet: General Tso chicken: 181 f vegetarian fried rice: 161 f vegetable egg foo young: 140 f chicken with broccoli:
161 f
Kitchen: Aqua fina reach in cooler: 40 f prep cooler lower unit: 40 f chicken in prep cooler: 39 f Large bins of chicken:
45 f & 49 f & 46 f chicken on cutting board: 46 f upright freezer: 11 f upright cooling unit: 34 f ground beef: 29
f walk in cooler: 39 f chest freezer: 15 f
NOTE: Make sure that all the food items have tongs, spoons or other utensils to serve food. Since a serving utensil was not available for a
customer, she took the chicken on the straight with her fingers and then put it back. This was corrected while I was there.
Clean wall and floor area behind rice container since there is an accumulation of food waste and other debris there.
The violations that were found on the previous inspection have been corrected. Since the owner was not present at the previous inspection we
discussed the violations such the as keeping only one bin of chicken out at a time when they are deboning the chicken, drinking cups, and the
condition of the screen door.
Continue cleaning the floor-wall junction on the wall behind the rice container.
NOTE: Either cover the cookies or keep them under the sneeze guards.
1 User Review:
John David
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