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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Le Gong Gourmet
Address: 2140C W. St. Paul Avenue, Waukesha, WI 53188
Phone: (262) 896-6688
Total inspections: 4
Last inspection: Jun 10, 2010

Score
(the higher the better)
91

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Violation descriptions and comments

Items[cooked meats] in walkin cooler
**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, 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.
Eggs and food containers used during meal service
Violation 31 B: 4-301.11 Cooling, Heating, and Holding Capacities.
(A) With the exception of ¶ (B), adequate mechanical refrigeration with sufficient capacity
shall be provided to maintain POTENTIALLY HAZARDOUS FOOD at or below 41degrees F.
(B) Ice may be used for the transportation, storage, display, cooling and service of POTENTIALLY
HAZARDOUS FOOD if APPROVED by the REGULATORY AUTHORITY, and it can be demonstrated that FOOD product temperatures will be maintained at or below
41degrees F.
(C) EQUIPMENT sufficient in number and capacity for heating and hot holding of POTENTIALLY
HAZARDOUS FOOD shall be provided to achieve and maintain FOOD temperatures as specified
under Chapter 3 of the WI Food Code.
Bags of vegetables, containers sitting on floor
Violation 37 E: 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.
(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
Cloth towels being used not just for wiping cloths
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Ex. Storage surfaces, outside of cabbage press, etc.
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.

3 compt sink-chlorine
Machine-chemical sanitizer-chlorine-100ppm
Handwash sink
Food prep sink
Temperatures
walkin cooler 34f
Hot hold gravy 180f
soup 160f
walkin freezer 0f
glass door cooler37f
Buffet-
soup 180f
gravy 178f
chicken 172f
rice 158f
fried chicken156f
prep cooler 34f, insert 37f
Discussed risk factors

Follow up of critical items
1. Datemarking is being incorporated using production dates then use by date.
2. Food items are kept temperature controlled except for small amounts used in cooking.
3. Food items are stored off floor.
Continue correction of violations.

Complaint re: delivery order being cold and rubber substance found in food
Spoke with licensee @ complaint. The food is delivered after preparation. Food temperature after cooking is 180f-200f.
One of the employees had a bandaid over a broken nail. While making fried rice the bandaid fell off.
Instructed staff that when a bandaid is worn[no matter the reason] a glove must be worn.
Recommed to owner an inservice for employees re: practices in food handling.

Food containers stored on floor, some not covered
Violation 37 E: 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.
(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
Ex. Storage containers and surfaces, handles for equipment, etc
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.
Floor under equipment noted with debris build up.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(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 53 X: 6-501.114 Maintaining Premises, Unnecessary Items and Litter. Boxes and other items in store room
The PREMISES shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such
as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
Scoop for rice sitting in dry container
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
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).
Cardboard containers that worn-used for storage.
Violation 43 B: 4-502.13 Single-Service and Single-Use Articles, Use Limitation.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
(B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more
than one inch protruding from the chilled dispensing head.
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.

3 compt.sink-chlorine sanitizer-NSU
Dish machine-chlorine sanitizer-50ppm-strips available
Handwash sink[several]
Food prep sink
Temperatures-
walkin cooler 34f
walkin freezer 0f
prep cooler 35f, insert 39f-41f
Hot hold-soup 192f, sauce 180f
rice 170f
freezer 0f
glass door cooler 38f
Buffet temps-beef 150f, noodles 140f
egg foo yong 135f, chicken 138f
Discussed risk factors

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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