China Max, 3800 State Rd 16 Fc-7, La Crosse, WI 54601 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 08/21/2015 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Prepared noodles, cut cabbage in under counter cooler are missing date mark.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (corrected on site)
Observation: Utensils in manual warewashing operation are not exposed to the chlorine sanitizerin the last step of sanitization. Establishment was using wash-sanitize-rinse procedures. Corrected procedures on site.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Correct By: 14-Aug-2015
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate. Calibrated on site in ice bath.
Correction: Calibrate or replace thermometer.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Employee food found comingled with food for public. Items included: whole fish, eviscerated fish, tofu.
Correction: Change methods to separate employee food from food prepared for public. Correct By: 14-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The back ventilation system (ceiling) is dirty and dusty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 28-Aug-2015
|
08/14/2015 | Routine | |
| No violation noted during this evaluation. | 08/18/2014 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Cooked orange chicken in hot well is hot held at 121°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 11-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items in reach in cooler on left side of cook line is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 11-Aug-2014
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Employee medicine located on shelves in back of kitchen is improperly stored above food.
Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment. Correct By: 11-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Handle of wok is visibly soiled with encrusted food.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 11-Aug-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food in left side reach in cooler is subject to potential contamination by employee personal items (purse) and boxes of money inside the cooler. Food items were moved during inspection.
Correction: Change methods or procedures to protect foods from contamination. Remove personal items from the prep area of the kitchen. Correct By: 11-Aug-2014
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE (corrected on site)
Observation: 3 compartment sink is being used in wash, sanitize, rinse order. Showed employee how to properly set up sink with sanitizer in last compartment. COS.
Correction: Clean warewashing machine
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces between prep cooler are soiled with visible white mold.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Aug-2014
|
08/11/2014 | Routine | |
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