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Business Info

Restaurant: Chinatown
Address: 1280 Brown Street, Suite J, Oconomowoc, WI 53066
Phone: (262) 569-1688
Total inspections: 3
Last inspection: Jan 11, 2011

Score
(the higher the better)
91

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Violation descriptions and comments

**CDC Risk Factor Violation 06 B**: 2-301.12 Cleaning Procedure.
The hot water to the hand wash sink was turned off.
Hot water was turned back on. KEEP hot water on at ALL times!!!
(A) Except as specified in ¶ (D), FOOD EMPLOYEES shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds, using a cleaning compound in a handsink that is equipped as specified under § 5-202.12.
(B) FOOD EMPLOYEES shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between
the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices
for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands
and arms (or surrogate prosthetic devices) using a method as specified under §
6-301.12.
(C) FOOD EMPLOYEES shall pay particular attention to the areas underneath the fingernails
during the cleaning procedure.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be
used by FOOD EMPLOYEES to clean their hands.
5 Points
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
There was no paper towels at the beginning of the inspection.
Employee ran to store and bought some paper towels.
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.
Hand wash sink and handles
Can opener blade
Rice cookers

(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.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
Screen door available, however the back door and screen door were both propped open.
Keep screen door closed tightly.
Violation 37 E: 3-305.11 Food Storage.
Food stored on floor in walk-in freezer.
(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.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
**Critical Violation 45 C**: 4-101.11 Characteristics.
Plastic bags from piggly wiggly used to store food in walk-in cooler.
If food is to be stored in bags, then bags must be food grade.

Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Handles of equipment
Floor under fryers noted with cardboard and grease build up. Clean and maintain.
Shelf above fryers
Floor in walk-in freezer noted with food debris
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Received a complaint in office. Complainant ate at establsihment on October 1. She had the buffet. She stated that all the food on the buffet
was cold.
Spoke with owner. He showed me the temperature of the buffet is set at 250f. The water that heats the food was 145f. See below for food
temperatures.
3-compartment sink (NSU), bleach sanitizer + sep food prep sink + sep hand wash sink.
Temperatures recorded during inspection:
Walk-in cooler: 32f
Walk-in freezer: (-)14f
Prep cooler: 38f, top- chicken 38f
Small prep cooler: 35f
Rice: 160f, 153f
Buffet:
Buffet Unit: 145f
Hot and sour soup: 168f
Veggie Lo Mein: 165f
Sesame chicken: 159f
Fried rice: 162f
Pork egg roll: 145f
Veggie Lo Mein: 165f
Sesame chicken: 159f
Fried rice: 162f
Pork egg roll: 145f

This is a follow up to the routine inspection done on 10-8-2009.
The following violations were corrected:
06B) Hot and cold water available at hand wash sink
08E) Paper towels available at hand wash sink
14F) Food contact surfaces are now clean
36A) Back screen door closed tightly
45C) No unapproved bags in walk in cooler. Noted a few grocery store bags in walk-in freezer being used to store food. Replace with food
grade bags.
47A) Nonfood contact surfaces now clean.

Violation 37 E: 3-305.11 Food Storage.
Three tubes in walkin cooler are not covered.
(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.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 33 B: 3-501.13 Thawing.
Two tubes of shrimp thawing in water on counter.
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.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
Ice shoot on soda fountain has mold on it.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Wok drain basket is soiled.
(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.

Equipment: Hand wash sink, three compartment dish sink with bleach sanitizer (not set up), mop sink, food prep sink.
Temperatures taken during inspection:
Buffet
Sweet and sour soup 158 f
Egg roll 140 f
Sesame Chicken 145 f
Fried rice 155 f
Kitchen
Below counter cooler 38 f
White rice 148 f
Brown rice 147 f
Chicken 41 f
Bamboo shoots 40 f
Make table 41 f
Walk in cooler 38 f
Walk in freezer 5 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