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Business Info

Restaurant: King's Wok Chinese Restaurant
Address: Pewaukee Plaza, Pewaukee, WI 53072
Phone: (262) 691-8699
Total inspections: 3
Last inspection: Sep 14, 2010

Score
(the higher the better)
85

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Employees not washing hands as often / when necessary. At start of inspection, employees prepping several cases of chicken – after
handling raw chicken and moving to various locations, employees did not wash hands prior to starting new task – cleaning sinks.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**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.
• Ready to eat items in need of date marking – par cooked chicken and other items, etc.
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 E: 3-305.11 Food Storage.
• Several uncovered food storage containers.
• Rice bin stored under “dirty” portion of four compartment sinks.
• Some “nesting” of containers in walk-in cooler.
(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 37 N: 3-307.11 Miscellaneous Sources of Contamination.
• Raw meats stored in chest freezer are in direct contact with one another as well as the sides of the freezer. Some sort of barrier is
needed (food grade bags?) and they should be stored by species. Corrected at time of inspection.
• Prepping raw chicken directly next to ice machine is not a good practice as the ice is a ready-to-eat item. Ice machine is closed, but be
sure to prep chicken at the far end of the prep table and keep machine closed for the duration of the preparation.
• Employees prepping produce at dining table. When busy the food is just left to sit there. This type of prep should be done during slow
times and put away when it gets busy.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Chest freezer in need of repair / replacement.
(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.
**Critical Violation 53 T**: 6-501.15 Cleaning Maintenance Tools, Preventing Contamination.C
• Mop / utility sink used for food prep (raw chicken). Most sinks were also being used as well. The only sink approved for use as food prep
is the sanitize portion of the 4-comp sink, provided that a barrier is used. After use it must be thoroughly cleaned and sanitized. Be
sure to only take out small amounts at a time for preparation. Operator states that he is considering an overhead ice machine for the soda
and then filling that spot with a food prep sink. This would be a great solution.
FOOD PREPARATION sinks, handsinks, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding
of maintenance materials, or the
disposal of mop water and similar liquid wastes.

Four-compartment sink - Ecolab quat sanitizer - 200ppm + single-compartment mop / utility sink.
Temperatures taken at time of inspection:
Buffet:
Egg roll - 140f Seseame chicken – 135f / 171f
Egg drop soup - 151f Vegetable lo mein - 161f
Pork fried rice - 160f Egg foo young - 150f
Other:
Glass-door cooler - 37f, chicken for sweet and sour - 37f
Rice cooker - 152f Rice for fried rice - 152f (in cooker)
Egg drop soup on grill-line - 142f Hot and sour soup on grill-line - 140f
Grill-line prep cooler, lower (air) - 35f, (upper, diced pork - 41f, raw chicken - 36f
True upright freezer - (-) 7 Homestyle freezer - 2f
Chest freezer - (-)9f Walk-in cooler - 34f

This is a follow-up to the routine inspection done on 10-12-09. The following have been corrected:
06C) Employees doing more frequent handwashing at appropriate times - when changing tasks.
21A) Ready-to-eat potentially hazardous foods now properly date-marked.
37E) Food now stored covered and no "nesting" noted.
37N) Meats stored by species in food grade bags. Prep work done @ table now only done during slow times and returned to cooler during busy
times. * Splash guard still nees to be installed btw. ice machine and prep table and btw. mop sink & "clean" portion of warewash.
15U) Chest freezer has been taped - a more permenant solution still needed.
53T) Only sanitize portion of 4-comp sink now used for food prep w/ a barrier. Operator still looking into an overhead ice machine for the
soda and then filling that w/ a food prep sink.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Inside of ice machine.
• Hood.
• Corrected at time of inspection.

(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 37 E: 3-305.11 Food Storage.
• Bulk rice stored under “dirty” side drain board of four-compartment sink.
• Ice machine located directly next to food prep table (much raw meat prepped, etc.). A splash guard should be installed between the two and
the lid to the ice machine kept closed at all times.
(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.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Cardboard is not an approved surface for a shelf liner as it is absorbent. Replace with something that is smooth, non-absorbent, and
easily-cleanable.
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 53 Q: 6-501.11 Repairing.
• Wall behind chest freezer noted with much food debris. The wall should be painted with an oil-based, glossy paint, FRP board, stainless,
or the like.
•
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Knife stored between prep table and cooler in a location that is inaccessible for cleaning.
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).
Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
• After warewashing, utensils on the “clean” side drainboard are exposed to contamination due to the mop / utility sink located immediately
adjacent and flush with the drainboard. A splash guard should be installed.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
The operator is responsible for food safety by actively managing Foodborne Illness Risk Factors. It is very important for operators to practice
"active managerial control" to prevent these risk factors occurring in their food service establishments.
Reacting to inspection findings in the short term, without a plan to maintain long term control of risk factors, will not achieve the level of
food safety needed in licensed food service establishments.
The term "active managerial control" means the establishment operator's responsibility for developing and implementing food safety management
systems to prevent, eliminate, or reduce the occurrence of Foodborne Illness Risk Factors.
One or more of the following categories of Foodborne Illness Risk Factors are repeat violations from the last routine or complaint follow-up
inspection of this establishment:
Foodborne Illness Risk Factor Categories: Violation Number:
Employee Health (2);(3)
Good Hygienic Practices (4);(5)
Prevention of Contamination of Food from Hands (6);(7);(8)
Approved Food Sources (9);(10);(11);(12)
Protection from Contamination (13);(14);(15)
Time and Temperature Control of (16);(17);(18);(19);(20);(21);(22)
Potentially Hazardous Food
Control of these risk factors may be achieved through "active managerial control" using one or a combination of the following methods:
Risk Control Plans;
Standard Operating Procedures;
Buyer Specifications;
Menu Modification;
HACCP Plans; and
Equipment/Facility Modification
Establishments that do not establish long term control of foodborne illness risk factors will be assessed reinspection fees. Charging fees for
reinspections provides more program equity in assessing the costs of these inspections to those establishments receiving the service.
Wisconsin Food Code fact sheets can be used as a resource to establish needed foodborne illness risk factor control plans.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------------The restaurant contains a self-service salad or food bar.
1-------------The restaurant handles raw poultry, meat, or seafood.
1-------------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Four-compartment sink - Daley quat sanitizer - greater than 400ppm + mop / utility sink. Test strips available.
Temperatures taken at time of inspection:
Buffet:
General Tso Chicken - 158f Egg roll - 182f
Battered chicken - 179f Egg drop soup - 176f
Sha Cha Pork - 152f Hot and sour soup - 186f
Other:
Glass-door cooler - 38f, egg rolls - 40f Rice - 145f
Prep cooler - raw beef - 35f, raw chicken - 34f, cooked pork - 36f, lower unit, air - 34f
Brown rice - 154f Homestyle freezer - 0f
True freezer - 18f Walk-in cooler - 34f
Chest freezer - 0f
* Per discussion be sure that food prep is done in the sanitize compartment of the four-compartment sink with a liner. Much food prep is
being done here and space is rather limited. May want to consider an automatic overhead ice machine for the soda dispenser and installing a
designated food prep sink in the ice machine location.

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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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