- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after changing tasks and prior to working with foods.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 15-Mar-2016
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat foods (5 gallon pails of rice noodles and soy sauce) stored under containers of raw chicken in the walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. As a reminder, store all raw chicken on lowest shelf. Correct By: 14-Mar-2016
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: A food container is stored in the handwashing sink and sink is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 14-Mar-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on prep line counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 14-Mar-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: A 50 lb bag of onions is stored directly on the floor in the back storage area.
Correction: Store all food items 6 inches above the floor. Correct By: 14-Mar-2016
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Previously cooked rice noodles are stored directly in a fortune cookie cardboard box and are ubject to potential contamination, cardboard box is not designed to be reused for direct food contact storage of foods as it is an absorbant surface that is not cleanable.
Correction: Change methods or procedures to protect foods from contamination. Store cooked rice noodles in an approved food container, smooth, non absorbant and easily cleanable. Correct By: 15-Mar-2016
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: The wood cutting board at the prep cooler/prep line has surfaces that are not smooth and easily cleanable.
Correction: Replace wood cutting board. Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 28-Mar-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The shelving in the walk in cooler and shelving throught kitchen requires cleaning on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 21-Mar-2016
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried. (plastic food containers on shelving unit above warewashing sinks).
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 15-Mar-2016
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The flooring in the kitchen (near the dishmachine/warewashing sinks) is no longer smooth and easily cleanable and requires replacement. Owner has repaired floor with tiles, tiles are broken and surfaces are not smooth.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 15-Sep-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring in the kitchen, especially under equipment requires cleaning to remove food debris etc.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Mar-2016
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03/14/2016 | Routine | |
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: The wooden cutting board at the main prep cooler has a cracked surface.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 02-Mar-2015
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03/10/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat foods (5 gallon containers of soy sauce, etc.) stored under a container of raw chicken in the walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 23-Feb-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Prepped sliced mushrooms and cut broccoli are being stored in re-used cardboard containers in the walk in cooler.
Correction: Provide food grade containers to store prepped food in. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 02-Mar-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Cardboard containers from fortune cookies are being resused to store rice noodles.
Correction: Provide nonabsorbant, easily cleanable food containers for storing food inside. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 02-Mar-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The wooden cutting board at the main prep cooler has a cracked surface.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 02-Mar-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Tip of table mounted can opener and holder are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Clean can opener on a more frequent basis. Correct By: 23-Feb-2015
- HAND DRYING PROVISION (corrected on site)
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. Correct By: 16-Feb-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of sanitizer (at front service counter for dining room tables) is not labeled with contents.
Correction: Label working containers. Label container to indicate Sanitizer or provide a commercial red sanitizer bucket. Correct By: 24-Feb-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Several containers of cut vegetables stored in the walk in cooler were observed to be unwrapped or uncovered.
Correction: Cover all food containers of cut vegetables. All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 23-Feb-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: A storage container of rice is stored adjacent to the handwashing sink and is in an area subject to splash from handwashing sink.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 24-Feb-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelving supports for the upper shelving in the walk in cooler are constructed of bare wood.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Recommend painting bare wood surfaces to provide an easily cleanable surface. Correct By: 02-Mar-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: A wood table top is used to hold racks of utensils from dishmachine. Surface is absorbant.
Correction: Replace or seal bare wood surface to provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 02-Mar-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: An absorbant unsealed wood piece is placed on top of stainless steel shelf above warewashing sinks.
Correction: Remove shelf Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 02-Mar-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Freezers in the back storage room and freezers in the basement are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Provide a thermometer in each freezer. Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 02-Mar-2015
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The warewashing sinks are not cleaned at a frequency that prevents recontamination.
Correction: Clean the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils. Correct By: 24-Feb-2015
- INTENSITY - LIGHTING
Observation: The light intensity in the back of kitchen is very dim. The flourescent light fixture above the dishmachine is not functioning
Correction: Repair light fixture above dishmachine to provide the correct lighting intensity in all work and storage areas. Correct By: 02-Mar-2015
- DRYING MOPS (corrected on site)
Observation: Mops stored in mop cart.
Correction: Hang mops up. Store mops to allow them to air dry without soiling walls, equipment and supplies. Correct By: 23-Feb-2015
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02/23/2015 | Routine | |
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: A metal garbage can is being used to store corn starch. Garbage can is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 03-Mar-2014
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03/03/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw chicken in the walk in cooler
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 17-Feb-2014
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The piercing tip of the table mounted can operner is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Feb-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.Note: Ming Song Jiang certificate of course is posted, expires 5/4/18 Correct By: 24-Feb-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: A few food items in the walk in cooler, and prep cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 17-Feb-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Several food items at prep line (on shelving near hot held soups) are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 03-Mar-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: Two food bins are stored directly on the floor in the walk in cooler (chicken and shrimp)
Correction: Store all food items 6 inches above the floor. Correct By: 17-Feb-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard boxes are used to line lower shelving of the prep tables in kitchen.
Correction: Remove cardboard. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 03-Mar-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: A metal garbage can is being used to store corn starch. Garbage can is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 03-Mar-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean plastic food containers stored on shelf above warewashing sinks are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 18-Feb-2014
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Repair the faucet to the four compartment warewashing sink in kitchen. Faucet is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 17-Mar-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at womens restroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 17-Feb-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The lighting in the women's restroom is dim, burnt out light is observed.
Correction: Replace the burnt out light in women's restroom. Maintain the physical facilities so they are in good repair at all times. Correct By: 03-Mar-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring beneath the fryers requires cleaning to remove accumulated grease and debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 03-Mar-2014
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02/17/2014 | Routine | |
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