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Business Info

Restaurant: China Dragon
Address: 15820 W. National Avenue, New Berlin, WI 53151
Phone: (262) 780-8839
Total inspections: 3
Last inspection: Nov 15, 2010

Score
(the higher the better)
86

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Violation descriptions and comments

Our Department has received an anonymous complaint. The complainant felt that food on the buffet was not hot enough.
This visit was made at the beginning of the lunch period. Setting up of the buffet had just started.
The steam table was on. Temperature of the water in the steam table was 171f.
Temperature of food on the buffet was;
Rice -178f
Gravy - 147f
Soup - 178f
Owner states that they have not had any problems with the steam table. They try and maintain food on the buffet at 150f.

**CDC Risk Factor Violation 13 A**.
• An open container of broccoli was found stored under raw chicken in the walk-in cooler. The broccoli was moved during the inspection.
• 10-13-09 During today’s visit, all food stored in the walk-in was properly stored.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
**CDC Risk Factor Violation 14 I**:
• The dish machine was not sanitizing dishware.
• The temperature of the wash water in a low temperature dish machine must be at least 120f.
• Provide a test kit to check the sanitizer and use it.
• Clean the dish machine at least once every 24 hours.
• 10-13-09 The dish machine has been serviced and cleaned. I recorded 50ppm of sanitizer during the final rinse.
4-701.10 Food-Contact Surfaces and Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Hold cold foods on the buffet at 41f or colder.
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 49 K**:
• Repair the 4-compartment sink cold-water faucet.
• 10-13-09 The 4-compartment sink faucet has been repaired.
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Violation 37 I:
• Display cookies etc. under a sneeze guard. Protect the food contact surfaces of plates, bowls and spoons from customer contamination
(i.e., cough & sneeze).
• 10-13-09 Displayed food and dishware is protected.
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.

4-compartment sink, bleach, n.s.u
Low temperature dish machine plus pre-wash station.
10-13-09 The kitchen and equipment has been completely cleaned.

Temperatures recorded during the inspection:
Bar cooler – 38f Walk-in cooler - 39f
Traulsen reach-in - 38f Hot holding rice - 182f
Cooks line steam table - 161f Chest freezer - [-8f]
BUFFET
Soup - 155f & 148f Gravy - 160f
Chow mein noodles - 140f White rice - 155f
Fried rice - 157f Egg foo young - 176f
Egg roll - 159f Pudding - 51f

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Egg rolls in the walk-in cooler were at 50f. I am told they were out during lunch set up. Minimize the time potentially hazardous food
spends out at room temperature.
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.
**CDC Risk Factor Violation 21 A**:
• Date mark egg rolls and other foods prepared ahead of time and stored for more than one day in the cooler.
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.
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 37 I:
• Cookies and dry noodles on the buffet are nor protected from sneeze. Protect the food contact surface of plates from sneeze.
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 51 B:
• Provide a covered waste container in the women’s restroom.
5-501.17 Toilet Room Receptacle, Covered.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Xiao Huang states that she renewed her Food Manager Certificate. At the time of inspection, it could not be located.
Time is used as a public health control for cold foods on the buffet.
I recorded 100ppm of sanitizer in the final rinse of the dish machine.
4-compartment sink, n.s.u.
Pre-wash sink serves as a hand wash station.
Temperatures recorded during the inspection:
Bar beverage cooler - 41f
Walk-in cooler - 41f
Traulsen 4-door reach-in - 40f
Freezer - [-2f]
Steam table - 145f
Buffet
Rice - 158f
Gravy - 159f
Egg Foo Young - 168f
Cook & hold (soup) - 160f

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Takes reservations:

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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:

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Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants