- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: Thermometers are not provided in the two Criterion chest freezers in basement.
Correction: Provide thermometers in the chest freezers. Correct By: 29-Jul-2015
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07/30/2015 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by rinsing hands under running water only. Soap was not used.
Correction: Train food employees in proper handwashing techniques. Correct By: 15-Jul-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Open gallons of milk stored in the walk in cooler are not date marked.
Correction: Provide date marking on gallons of milk with date opened. Use within 7 days. Correct By: 15-Jul-2015
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in the food preparation sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Use the designated handwashing sink in kitchen. Correct By: 15-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The walk in freezer requires cleaning to remove spilled food products from floor.
Correction: Maintain food contact surfaces in a clean condition. Better organize freezer to allow for proper cleaning. Correct By: 22-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The tip of the table mounted can opener (a food contact surface) and the holder are visibly soiled with encrusted food debris and residue.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 15-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The cutting boards (stored as clean on the drying rack at warewashing sink) and several of the stacked plastic food containers (stored on shelving in warewashing area) are visibly soiled. Cutting boards are dirty with residue on surfaces and excessively scorred. The plastic food containers have worn labels that require removal when washing.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 16-Jul-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink in kitchen and handwashing sink at front service counter for hand drying. (paper towel dispensers are empty).
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 15-Jul-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Spray bottle (containing blue mutli purpose cleaner) at front service area is unlabeled as to contents.
Correction: Label working containers. Correct By: 15-Jul-2015
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing a wrist watch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 15-Jul-2015
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (corrected on site)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 15-Jul-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Open bulk food packages of: white rice (basement), peanuts (kitchen lower shelving unit), sugar (kitchen), mushroom seasoning (kitchen), sugar (kitchen) are observed unsealed, 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. Recommend providing bulk food storage containers to store food ingredients. Correct By: 16-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: A glass bowl for dispensing sugar is stored in the bag of sugar between uses.
Correction: Provide a scoop with a handle.Store in-use utensils in the food item with handle extended out of food. Correct By: 22-Jul-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in bucket of water with no sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 15-Jul-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A large bag of carrots are stored directly on the floor in the kitchen. An open box of of Dragon fly spring roll sauce is stored directly on the floor in the basement.
Correction: Store all food items 6 inches above the floor. Correct By: 15-Jul-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Thermometers are not provided in the two Criterion chest freezers in basement.
Correction: Provide thermometers in the chest freezers. Correct By: 29-Jul-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Frozen portioned raw meat is stored in plastic "Thank you to go bags" in the walk in freezer. Black garbage bags are used to store frozen foods in the walk in freezer.
Correction: Use only food grade bags or storage containers to store food. Plastic Thank you bags have written statement from manufacturer that indicates not intended for food storage. Unapproved equipment shall be removed from food service. Correct By: 29-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The gasket to the ice machine door is pulled apart from door and held in place with tape.
Correction: Repair equipment to good condition or remove from premise. (Do not use tape) Correct By: 29-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS
Observation: Thermometer in the walk in cooler is in disrepair.
Correction: Replace the thermometer. Correct By: 29-Jul-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Rubber bands are stored on the faucet of the food preparation sink, surface requres cleaning and removal of rubber bands. A rag is covering the faucet of the service sink.
Correction: Remove rubber bands from food prep sink. Remove rag from faucet of service sink. Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 15-Jul-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of single storage food containers (sandwich containers, insulated cups etc.) are stored directly on the floor in the basement.
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. Correct By: 15-Jul-2015
- LIVING OR SLEEPING QUARTERS, SEPARATION
Observation: Living quarters / Sleeping quarters are observed in the basement of the facility and are not separated from the food storage areas used for food establishment operations.
Correction: Separate all living quarters and sleeping quarters from all rooms used for food establishment operations. Correct By: 29-Jul-2015
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07/15/2015 | Routine | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Additional refrigeration is necessary to hold TCS foods at 41°F or below. 2 door reach in prep cooler is not functioning properly, providing 54°F ambient air temperature.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 16-Dec-2014 Correct By: 10-Dec-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The flooring throughout the kitchen has surfaces that are worn and no longer smooth, non absorbant and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 02-Jun-2015
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12/16/2014 | Re-inspection | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw chicken was cooked to a temperature of 143.5 °F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. [Describe proper temperature for the food product in question] Correct By: 09-Dec-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Raw meat (54°F) and raw shrimp (45°F) being held at upper prep cooler are stored above 41°F. Crab rangoon (65°F) held at prep table.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food was discarded during inspection. Correct By: 09-Dec-2014
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cook temperatures for raw chicken
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 30-Dec-2014 Correct By: 08-Jan-2015
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: Training employees store raw foods below ready to eat foods while in storage in the walk in cooler.
Correction: The person in charge shall provide training to employees on sanitizing equipment. Correct By: 02-Dec-2014 Correct By: 09-Dec-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The two door prep cooler is not providing adequate refrigeration to store potentially hazardous food items (temperature control for safety foods). Cooler is operating at 54°F. Cooler must achieve 41°F or colder to store potentially hazardous food items.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 10-Dec-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Additional refrigeration is necessary to hold TCS foods at 41°F or below. 2 door reach in prep cooler is not functioning properly, providing 54°F ambient air temperature.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 16-Dec-2014 Correct By: 10-Dec-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Certification for Nou Xiong (brother in law to owner) is posted, however he has not been present at establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days. Correct By: 08-Jan-2015
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing bracelet while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 10-Dec-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop for dispensing ice is stored inside the ice machine with the handle lying directly on the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 01-Dec-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on countertops in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 09-Dec-2014
- THAWING (corrected on site)
Observation: Crab rangoon is being improperly thawed by being left out on prep table (65°F)
Correction: Adjust procedures or methods to properly thaw foods. Food was discarded during inspection. Correct By: 09-Dec-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The flooring throughout the kitchen has surfaces that are worn and no longer smooth, non absorbant and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 02-Jun-2015
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12/09/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: TCS (temperature control for food safety) foods are not being stored under refrigeration, including shell eggs (65.5°F), crab rangoon (63°F) , cooked noodles. Foods must be cold held except during preparation times.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 01-Dec-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: TCS foods at the buffet are cold held above 41°F. (items include: beef meatballs=53°F, shrimp= 53°F, deep fried pork=54°F, deep fried beef=54)
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food items were discarded during inspection. Correct By: 01-Dec-2014
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Utensils and equipment are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Three step process: wash, rinse and sanitize. Correct By: 01-Dec-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of properly cold holding potentially hazardous food items. (Temperature control for safety)
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 30-Dec-2014
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: Training employees to sanitize equipment during the warewashing process.
Correction: The person in charge shall provide training to employees on sanitizing equipment. Correct By: 02-Dec-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Additional refrigeration is necessary to hold TCS foods at 41°F or below.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 09-Dec-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The buffet unit holding cold food items is not providing sufficient in capacity to hold foods at or below 41°F. Foods are held at temperatures between 52-54°F
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 09-Dec-2014
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION
Observation: The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil.
Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed eating lunch at the food prep table in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 01-Dec-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area. (Soda can and open drink container on food prep table).
Correction: Provide approved beverage container in food preparation area. Correct By: 01-Dec-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop for dispensing ice is stored inside the ice machine with the handle lying directly on the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 01-Dec-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Portion cups are being used as utensils for dispensing bubble tea flavorings and are improperly stored in food products.
Correction: Provide utensils with handles extended out of the food product or store utensils on a clean surface between uses. Correct By: 02-Dec-2014
- EQUIPMENT AND UTENSILS - CLEAN TABLEWARE FOR SECOND PORTIONS - SELF-SERVICE
Observation: No posting of clean plate sign is posted at the salad bar self-service area.
Correction: Prohibit consumers from using soiled tableware to optain additional portions from the self-service area
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Clean glasses are being stored on paper towels at front service area. Bubble tea utensils are being stored on cloth toweling in the kitchen.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Remove toweling. Correct By: 02-Dec-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: No thermometer is located in the cooler at front service area.
Correction: 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: 09-Dec-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Clean equipment stored on shelving unit is exposed to splash from food preparation table that is directly in front of shelving unit. Observed food debris on surfaces of clean 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. Rearrange food prep table to another location to prevent contamination of clean equipment stored on shelving unit. Correct By: 02-Dec-2014
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed upright in a container at buffet table where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Recommend inverting utensil so handle is stored upright Correct By: 02-Dec-2014
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The warewashing sinks are not maintained in good repair. Sinks are not capable of holding water in sinks basins.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 09-Dec-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The flooring throughout the kitchen has surfaces that are worn and no longer smooth, non absorbant and easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 02-Jun-2015
- INTENSITY - LIGHTING
Observation: The light intensity in the cooking/storage area in the back portion of the kitchen is very dim.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 30-Dec-2014
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Unnecessary items are stored in the kitchen including non functioning refrigeration units, cell phones and jewerlry stored on food storage units etc.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 09-Dec-2014
- DRYING MOPS
Observation: Wet mops are stored directly on the floor.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Correct By: 02-Dec-2014
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12/01/2014 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from food prep sink.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 03-Nov-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: 2 door reach in cooler is not providing operating properly. Ambient air temperature of cooler is 52°F
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Cooler may not be used to store Potentially hazardous food items. (Note: no foods are stored in unit at time of inspection). Correct By: 03-Nov-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer for monitoring temperatures of cold foods and hot foods is provided.
Correction: Provide thermometers (gaged 0°F - 220°F) for monitoring temperatures of foods. Correct By: 03-Nov-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. Correct By: 03-Nov-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Superior cooler (front service area) is not equipped with an integral or permanently affixed temperature measuring device.
Correction: 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: 17-Nov-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: 3 door reach in cooler (not in operation) and 2 door reach in cooler (not operating properly-doors not shutting tightly, torn door gaskets) located in kitchen are in disrepair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 17-Nov-2014
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Faucet to food prep sink is leaking.
Correction: Repair or replace defective or leaking plumbing. Correct By: 10-Nov-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in basement (above single service food containers) are not shatter resistant or have light shields on light bulbs.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 10-Nov-2014
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10/31/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Lemon Grass Noodle House, 1137 Main St, Stevens Point, WI 54481 »