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Business Info

Restaurant: Stir Fry 88
Address: Brookfield Square Mall - Unit #FC7, Brookfield, WI 53005
Phone: (262) 797-6188
Total inspections: 4
Last inspection: Feb 22, 2011

Score
(the higher the better)
91

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Violation descriptions and comments

Violation 46 H:
• A test kit for the sanitizer was not available.
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.
Violation 53 R:
• The floor under the wok is in need of cleaning.
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 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;
• Scoops in the drink ice bin, rice bin etc. were found stored with handles in the food.
(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;
Violation 43 D:
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(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.
• Food trays were found stored on the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
• Clean stainless containers had water trapped between them.
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
Violation 43 F: 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.
• Drink cups are over stacked exposing lip contact surfaces to customer cough and sneeze.
(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.
• Some forks for customer self-service were displayed handle down.
(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.

3-compartment sink, recorded 100ppm of bleach in the final rinse.
2 hand wash stations (kitchen & customer service)
Food prep sink


Temperatures recorded during the inspection:
Walk-in cooler - 41f
Prep cooler - 35f
Freezer - [-] 11f
Beverage cooler - 36f
Rice (in cooker) - 194f
Fried rice heated to 145f
Noodles heated to 194f

**Critical Violation 49 K**:
• At the start of my inspection, the back hand wash station drain was plugged.
• The faucet on the customer service hand wash station is in need of repair.
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
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 31 A:
• Trays of baked chicken were cooling at room temperature during the inspection. Internal temperature of the chicken was below 135f. Once the
internal temperature of the chicken reaches 135f, it should be placed in the cooler.
3-501.15 Cooling Methods.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container
walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified
under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat
transfer from the surface of the FOOD.
Violation 41 A:
• During the inspection, the ice scoop was incorrectly stored in the ice. The violation was corrected.
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.

A follow-up inspection to check hand wash stations will be made on Friday 3-5-10.
I recorded 100ppm of bleach sanitizer in the final compartment of the 3-compartment sink.


Temperatures recorded during the inspection:
Chicken was grilled to 187f.
Walk-in cooler - 41f
Freezer - [0f]
Rice cook/hold - 160f
Prep cooler - 40f
Beverage cooler - 32f
Steam table
Egg roll - 170f
Fried rice - 157f
Lomein - 175f
Beef & veg. - 177f
Manderin chicken - 174f

This is a follow-up to my inspection of 3-4-10. Violations noted during that inspection have been addressed.
1. A new faucet was installed on the customer service hand wash station.
2. Chicken that was baked this a.m. is cooling in the walk-in.

**Critical Violation 49 K**: 5-205.15 System Maintained in Good Repair.
• The drain on the hand wash sink in the kitchen is slow to drain.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following need to be cleaned:
Behind and the sides of the Wok, behind the grease filters, the outsides of the gray totes in the walk-in cooler, the wire shelving in the
walk-in cooler, the wire shelving by the cook line, etc.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• In between uses, the rice fork is placed between the wires of the soiled wire racking and touching soiled oven mitts. The rice from the
fork was found in a food container below it.
• The ice scoop handle was stored so that it was in contact with the ice.
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.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
• Several pans in the clean storage area were found with water trapped between them.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
Violation 43 E: 4-903.12 Prohibitions.
• Single service cups were stored under the hand wash sink drain and next to chemicals.
(A) Except as specified in ¶ (B), cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may
not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under
lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
(B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker
room.

Observed hand washing and hair restraints.
Equipment used: mop sink, hand wash sink in kitchen and in the front and a 3 compartment wash sink with chlorine sanitizer at 100 ppm.
Wiping cloth sanitizer at 200+ ppm.

Temperatures recorded:
Reach-in freezer (-6 F)
Shrimp in cooler 39 F
Rice 153 F
Walk-in cooler 35 F
Beverage cooler 33 F
Mandarin chicken 166 F
Orange chicken 140 F
Tsao chicken 143 F
Fried rice 155 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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