Chang Garden Weston, 4215 Barbican Ave, Weston, WI 54476 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands. Must remove gloves first, do not wash gloved hand.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Repair the handwash sink at the counter where orders are put together.].
Correction: Install an approved handwashing sink.
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Do not store knives between equipment.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Continue to remove unwanted items or broken equipment from the basement..
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
|
06/01/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employees not washing hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling [ready-to-eat food] with bare hands. (egg rolls)
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: The dishwasher is not properly sanitzing dishes.
Correction: Repair dishwasher so it provides 50ppm chlorine.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: Up grade to digital thermometers for cooks to monitor food temperatures.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HAND DRYING PROVISION
Observation: Restock paper toweling for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint( Sushi Chef.)
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Some storage containers need to be labeled as to contents.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: The entire basement needs cleaning to remove all old equipment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
|
05/14/2014 | Routine | |
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