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Business Info

Restaurant: Fong's Garden
Address: 109 N. Main Street, Oconomowoc, WI 53066
Phone: (262) 567-6899
Total inspections: 7
Last inspection: Nov 18, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

The Waukesha County Code of Ordinances requires the assessment of a re-inspection fee due to non-complying conditions noted in a routine
inspection or complaint follow-up inspection where the facility fails to meet established standards. Establishments scoring less than 70 on an
inspection must be re-inspected and the licensee is assessed a fee equal to 1/2 of the current license fee. Charging fees for re-inspections
provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
**CDC Risk Factor Violation 06 B**: 2-301.12 Cleaning Procedure.
• Observed a food employee washing hand with only water and no soap.
(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.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• At beginning of inspection the hand wash sink had towels in it and there was a tray on top of it. Clearly hand washing is not be done.
• Items were removed from hand wash sink and it is now accessible.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• Hand wash sink area
• Mixer area, the wall by the mixer, the mixer itself. This was used and left dirty
• Handles of equipment, including coolers and freezer
• Outside of freezers and coolers
• Back of prep coolers noted with spillage/splash
• Outside and covers of all dry bin containers. These are extremely soiled.
• Inside dish machine, tops and crevices of dish machine
• Food containers that hold bean sprouts and lettuce dirty, had a residue

(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 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Cantonese chicken on buffet only 126f.
• Violation corrected: Am told that these were just put out, product was put back in fryer and reheated to 171f

(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Egg rolls out at room temperature: 48f
• Violation corrected: am told that these had only been out for a short time, they were put back in walkin cooler.
(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.
**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.
• At beginning of inspection the back door was propped open. Door was closed.
• Weather stripping is in poor condition and there is a gap at the bottom of the back door.
Violation 35 F: Working containers holding food or food ingredients that are removed from their original packages for use in the food
establishment, 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.
• No products were labeled in any of the coolers. None, of which, are in their original containers.
• Many bags that were not food grade were being used.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Establishment needs to be cleaned more frequently. Many of these cleaning violations are repeat. Floors, surfaces, outside of equipment
needs to be done more frequently throughout the day.
(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.
Violation 34 D: 4-302.12 Food Temperature Measuring Devices.
• At first there were not thermometers available. A digital one was found at the end of the inspection. I showed the owner how to
calibrate it using ice water.
• Thermometers need to be used for final cook temperatures
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD
temperatures as specified under Chapter
3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to
accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Bowls are being used as scoops for dry goods, they are left in the bins. Need scoops with handles if they are to be left in bins
• Ice scoop for ice machine was stored on top of machine, not protected against contamination.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Received a complaint in office 2-10-2009. Complainant stated that her, her husband and her daughter ate carry out Thursday February 5th at
approximately 5pm. The complainant and husband ate General Tso's chicken, broccoli and chicken and egg rolls. The daughter only had some of
the entrees, no egg roll. The complainant and her husband started to feel ill at about noon on Friday and by 3pm she was vomiting and had
diarrhea. He had diarrhea. Both were ill fro about 2 days. The daughter did not get sick.
Spoke with owner and no employees have been ill, nor have any members of their family.
Low temperature dish machine, chlorine sanitizer 50ppm + 4-compartment sink (NSU) + sep hand wash sink.
Temperatures recorded during inspection:
Egg rolls (out at room temperature): 48f
Rice: 168f
Upright freezer: (-)1f
Walk-in cooler: 40f
Chicken wing final cooler temperature: 171f
Buffet items: Egg roll 160f, Chicken wings 141f, Cantonese fried chicken: 126f, Egg drop soup 175f
Waitstaff cooler: 38f

Violation 35 G: Food containers including water spray bottles are not properly labeled and/or not stored in original container.
• Some of the plastic bags used to store foods in freezer are not food grade. Make sure when purchasing bags for storing foods, they are food
grade.
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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Clean bottom of 2-door freezer
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• Hood filters need to be cleaned soon. Noted with grease drippage.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.

Low temperature dish machine, chlorine sanitizer 50ppm + 4-compartment sink (NSU) + separate hand wash sink + mop/utility sink.
Temperatures recorded during inspection:
Rice: 158f
Freezer: 1f
Walk-in cooler: 33f
Line prep cooler: 28f
Line prep cooler: 38f
Wait staff cooler: 41f
Buffet: egg roll 155f, Cantonese fried chicken 167f, Pepper steak 142f, sweet and sour chicken 140f

Complaint received on 7-8-2009. Anonymous complaint stated that food was not hot and that the facility was unclean and restrooms were dirty.
Complainant did not leave contact information so no additional details were available.


Restrooms were clean. They were stocked with soap and paper towels.
Temperatures recorded:
Buffet: egg roll- 169f, chicken wings 174f, fried chicken 155f, chicken on a stick 192f, chicken egg foo young 200f
Walk-in cooler: 35f
Upright 2-door freezer: 19f

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Dish machine intermittently dispensing 50ppm and 0ppm chlorine. Noted many air bubbles in tube, even after much priming. Repairman
called, coming out today. Until machine is dispensing a min. of 50ppm sanitizer for every cycle utensils will need to be manually
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)

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Seals of rice cookers.
• Seals of coolers / freezer.
• Inside of ice machine.
• Bakers rack.
• Shelf above four-compartment sink.
• Be sure mop / utility sink is kept open and available for use (de-clutter).
• Microwave.
• Can opener blade.
(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 21 A**: 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.
• Date-marking needed on potentially hazardous, ready-to-eat items such as par-cooked egg rolls and battered chicken.
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 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Cleaning cloths should be kept in sanitizing solution between uses.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 51 P: 8-201.17 Toilet Maintenance.
• Women’s room toilet noted with tape around the seat. Repair or replace the seat.
Public toilet rooms shall:
(A) Have a supply of toilet tissue available at each toilet; and
(B) Be in clean and good repair.
Violation 51 Q: 8-301.11 Handwashing facilities.
• Women’s room handwash sink noted without hot water (turned off). Corrected at time of inspection.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 52 N: 5-501.115 Maintaining Refuse Areas and Enclosures.
• Dumpster enclosure floor in need of cleaning.
A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained
free of unnecessary items, as specified under § 6-501.114, and clean.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop should be stored in separate designated container or in the ice with handle extended.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Four-compartment sink - bleach for sanitizer (NSU) + low-temperature dish machine - intermittent 50ppm Sysco 4-Points chlorine sanitizer +
seperate handwash sink + mop / utility sink.
Temperatures taken at time of inspection:
Buffet:
Hot and sour soup - 177f Chicken egg foo young - 180f
Shrimp noodles - 159f Chicken egg roll - 145f
Fried chicken - 141f
Other:
Walk-in cooler - 37f Egg rolls - 41f, 38f
Rice cookers - 170f, 165f Prep cooler #2 - 38f
Prep cooler #1, upper, diced chicken - 41f, raw chicken - 41f, lower, air - 40f
Bev Air freezer - 5f Condiment cooler - 38f
Gravy - 178f

This is a follow-up to the routine inspection done on 10-14-09. The following have been corrected:
14D) Dish machine repaired so that it is consistently dispensing a min. of 50ppm chlorine in the final rinse (100 ppm noted). Test strips
available.
14F) Food / nonfood contact surfaces have been cleaned: seals of rice cookers, seals of coolers / freezer, inside of ice machine, bakers rack,
shelf above 4 comp sink, mop sink now less cluttered, microwave, can opener blade.
21A) Date marking now used on par cooked items.
39A) Cleaning cloths now stored in bleach soln' of 100ppm chlorine btw. uses.
51 P/Q) New toilet seat available in ladies room. Hot water available.
52N) Some cleaning done in dumpster area, more needed.
41A) Ice scoop now properly stored.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following areas were soiled:
Soda fountain ice shoot.
Bottom of make table has standing water in it.
Can opener blade.
Make table door gasket.
(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.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Makee table door gasket in poor repair.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Four compartment sink faucet is dripping.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.

Equipment: Handwash sink, mop sink, prewash sink, low temperature dish machine 100 ppm chlorine on the plate, four compartment dish sink.
Temperatures taken during inspection:
Waitress cooler 41 f
Brown gravy 156 f
Red sauce 152 f
Rice cookers 146 f , 137 f
Two door cooler by fryer 41 f
Make table 37 f
Raw chicken 38 f
Shrimp 38 f
Walk in cooler 36 f
Two door freezer 30 f
Buffet:
Egg drop soup 167 f
Chicken egg foo young 138 f
Egg roll 156 f
Battered chicken 150 f
Pepper steak 180 f

This is a followup inspection to the 11/4/10 routine inspection.
Violation 14F: Cleaning.
Door gasket is clean, can opener is clean, pepsi rep has been called to explain removal of soda fountain ice shoot. Make table will be
monitored for standing water.
Violation corrected.
Violation 45U: Equipment.
Make table door gasket replaced.
Violation corrected
Violation 49A: Plumbing.
Leaky faucet was rebuilt.
Violation corrected.

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