New China, 15413 W. National Avenue, New Berlin, WI 53151 - Restaurant inspection findings and violations
Business Info
Address: 15413 W. National Avenue, New Berlin, WI 53151
Phone: (262) 641-8533
Total inspections: 6
Last inspection: Oct 18, 2010
(the higher the better)
100
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Apr 6, 2009 | 71 |
| No violation noted during this evaluation. | Apr 13, 2009 | 100 |
|
Nov 13, 2009 | 63 |
|
Nov 23, 2009 | 94 |
|
Oct 12, 2010 | 75 |
| No violation noted during this evaluation. | Oct 18, 2010 | 100 |
Violation descriptions and comments
Apr 6, 2009Raw meat products in walkin cooler over cooked items
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
(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;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
Cooking surfaces, cutting boards, food prep surfaces, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(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.
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.
Items stored in restroom; items in walkin cooler need to be 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
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation. Defrost freezers
Fasteners for equipment
(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.
chlorine
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Wiping cloths sitting out and need to be changed
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(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.
Ex. Storage surfaces, shelves, outside of 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.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The area by walkin cooler is in disrepair.
Violation 53 H: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used
for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1
mm (one thirty-second inch).
(B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and
the floor and wall junctures shall be
coved and SEALED.
Violation 53 Q: 6-501.11 Repairing. The floor under and behind equipment needs to be cleaned
The PHYSICAL FACILITIES shall be maintained in good repair. Floor tiles/wall areas
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.
4 compt. sink-chlorine sanitizer-NSU
Handwash sink
Temperatures-
walkin cooler 39f
freezer 0f
prep cooler 34f, insert 40f
refrigerator 39f, freezer 0f
rice 159f
hot hold-soup 180f, sauce 185f
Buffet- water 178f, roll 139f
soup 154f
gravy 160f
beef 150f
Complaint re: food tasting rancid
Oil is changed every three days. The oil had been changed the date of the complaint.
Follow up of critical items
1. The storage of raw meat is on bottom shelf and ready to eat is above.
2. Cleaning of food contact surfaces has been done.
3. Datemarking using production date is in use.
Other cleaning has been in progress.
Discussed inspection and critical items with licensee.
**CDC Risk Factor Violation 13 A**.
• Raw meats in the walk-in cooler are stored over vegetables.
• Raw meats were removed and placed on the lower shelf during the inspection.
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;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**:
• All food contact and non-food contact surfaces in the restaurant were found to be unclean to sight and touch. Cleaning of equipment was
started during the inspection.
• 11-16-09 Kitchen was cleaned during the weekend. Equipment in the food prep area is clean to sight and touch.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 14 I**:
• Food contact surfaces are not sanitized after washing.
• Bleach is available. Instructed the owner in it’s use as a sanitizer.
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**:
• Par-cooked chicken was out at room temperature. Temperature of the chicken was 55f.
• Chicken was placed in the cooler.
• 11-16-09 All potentially hazardous foods are stored in the coolers.
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**:
• Food prepared ahead of time must be dated.
• 11-16-09 Discussed the date marking requirement with the owner.
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.
**Critical Violation 36 B**.
• Small flies (possible fruit or drain flies) noted in the restaurant.
• A pest control company has been contracted. A complete cleaning of the restaurant will help in the control of the flies.
6-501.111 Controlling Pests.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence
on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest
control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions
Violation 37 N:
• Food is stored on the floor of the walk-in cooler.
• Food in walk-in and reach-in coolers is uncovered,
• Raw meat was found a sink with out an air gap drain to protect it from sewage back-up.
• 11-16-09 Restaurant is doing a better job of protecting food from sources of contamination (food is covered, stored off floor, no food in
4-compartment sink)
3-307.11 Miscellaneous Sources of Contamination.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Violation 45 W:
• The inside of both freezers is in poor condition (i.e., duct tape holding the top together and inside doors cracked with insulation
sticking out).
• 11-16-09 Owner asked for a week to replace freezers.
4-501.11 Good Repair, Proper Adjustment, and Operation.
(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.
Violation 46 L:
• Sinks were not correctly set up for washing equipment.
• The mop sink was being used to wash equipment.
• 11-16-09 Owner understands that the mop sink is only to be used for filling and emptying mop buckets.
4-603.16 Rinsing Procedures.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of
water or a detergent-SANITIZER
solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as
specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for
CIP EQUIPMENT;
Violation 39 A:
• Damp wiping clothes were not stored in adequate sanitizer.
• Bleach was added during the inspection.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(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 H:
• The fixtures have been removed from one of the restrooms. An ice machine and freezer have been moved into the room.
• 11-16-09 Discussed the requirement for (2) restrooms with the owner.
8-101.11 Toilet Rooms Required.
The number of toilet rooms and fixtures in FOOD ESTABLISHMENT a FOOD ESTABLISHMENT and the required ventilation of toilet rooms shall meet the
requirements specified by the Wisconsin Commercial Building Code, chs. Comm 61 to 65, and enforced by the Wisconsin
department of commerce.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 53 R:
• Floors, walls, ceiling and ventilation hood were found to be in need of cleaning.
• 11-16-09. Floors, walls and ventilation hood were cleaned over the weekend.
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.
4-compartment sink, bleach, n.s.u.
Hand wash sink.
Temperatures recorded during the inspection:
Buffet was not set up doing the inspection.
Walk-in cooler - 41f Prep cooler - 39f
Home style unit - 41f/11f Steam table - 165f
Freezers - [15f & 11
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.
The re-inspection is scheduled for 11-23-09.
11-16-09 Discussed the inspection with the owner. He started making corrections over the weekend.
Violation 37 E:
• Food stored in the home-style refrigerator must be covered.
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.
Violation 51 C:
• The restroom doors must be self closing.
• Provide sex designation signage on restroom doors.
6-202.14 Toilet Rooms, Enclosed.
A toilet room located on the PREMISES shall be completely enclosed and provided with a
tight-fitting and self-closing door except that this requirement does not apply to a toilet
room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided
by the management of a shopping mall.
Violation 51 N: 8-201.15 Sex Designation.
The door leading into each toilet room as specified by the Wisconsin Commercial Building
Code, chs. Comm 61 to 65, shall be marked to identify whether it is for men or women.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI
Violation 42 G:
• To protect food contact surfaces from contamination, invert plates and bowls at the buffet.
4-904.11 Kitchenware and Tableware.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination
of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the
handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
(C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-
service with the original individual wrapper
intact or from an APPROVED dispenser.
4-compartment sink, Bleach, recorded 200ppm in the final rinse.
Temperatures recorded during the inspection:
Walk-in cooler - 39f
Freezer - [-2f]
Prep cooler - 38f
Home-style- 17f/41f
Steam table - 170f
BUFFET
Soup - 160f
White rice - 173f
Fried rice - 168f
Sesame chicken - 167f
Owners understand that only food workers are allowed in the food preparation area.
Gloves are available
Probe type thermometer is available
Test kit for bleach is available.
All food contact and non-food contact surfaces are clean.
Old freezer has been replaced with a new one.
Equipment has been removed from the restroom and the fixtures re-installed.
New kitchen ceiling has been installed and the walls painted.
The following items need your attention
**CDC Risk Factor Violation 13 A**.
• In the walk-in cooler, raw meats were stored above vegetables.
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;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**:
• Cleaning of equipment has improved from the last inspection. Areas noted during this inspection that are in need of more frequent cleaning;
ventilation hood, inside ice maker, plastic food storage containers and soda nozzles.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(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 20 A_COLD HOLDING**:
• Food stored in the prep cooler was above 41f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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 26 C** :
• Toxic materials are stored above the ice maker.
7-201.11 Separation.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 37 E: 3-305.11 Food Storage.
• Some food stored in the walk-in cooler and freezer was uncovered.
• Noted a bag of onions stored on the floor under the 3-compartment sink.
• Place open bag of potato starch in a covered container.
• Provide scoops with handles for rice, flour etc.
(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 49.1 A:
• The hot water to the hand wash sink was turned off because of dripping. Repair faucet.
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.
Violation 51 H:
• Restaurant provides seating for 40.
• Second restroom was locked and not available to the public. Both restrooms must be available for use when seating is provided for more than
16 people.
8-101.11 Toilet Rooms Required.
The number of toilet rooms and fixtures in FOOD ESTABLISHMENT a FOOD ESTABLISHMENT and the required ventilation of toilet rooms shall meet the
requirements specified by the Wisconsin Commercial Building Code, chs. Comm 61 to 65, and enforced by the Wisconsin
department of commerce.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
• Some of the violations noted during this inspection are repeat Risk Factors violations.
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-compartment utensil wash sink, bleach sanitizer, n.s.u.
Hand wash station
Mop sink.
Temperatures recorded during the inspection:
Walk-in cooler - 41f
Upright freezer - [1f]
Prep cooler
Inside (air) - 45f
Top (food) - 48f
Home style unit
Inside - 38f
Freezer - [5f]
Steam table - 158f
Buffet
Lomein - 140f
Egg Foo Young - 170f
Fried rice - 173f
White rice - 168f
This is a follow-up to my inspection of 10-12-10. Critical violations noted during that inspection have been corrected.
Violation 13A; All raw meats are stored on the lower walk-in cooler shelves. Food in the walk-in and reach-in coolers is covered.
Violation 14F; Cleaning has greatly improved. Food contact and non-food contact surfaces are clean to sight and touch.
Violation 20A; temperature inside the prep cooler is 41f.
Violation 26C; Toxic products are properly stored.
Violation 49.1A ; The hand wash sink faucet has been repaired.
Violation 51H; The second restroom is in operation. Provide a locking door and signage.
Needs improvement
Violation 37E; Store onions off the floor. Place open bag of potato starch in a covered container.
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