- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat foods stored under raw poultry 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.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: The ice machine's interior surfaces have an accumulation of slime and mold. The ice making water is coming into contact with the slime and mold on these surfaces.
Correction: Empty, disassemble, clean and sanitize the ice machine according to the manufacturer's instructions. The ice machine's surfaces must be maintained free of mold. Correct By: 09-Dec-2015
- Critical: COOLING (corrected on site)
Observation: A large bus tub size container of cooked rice (in the walk in cooler) was noted at 50F. The operator stated the rice was prepared two day prior. The rice is improperly cooled.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. The operator discarded the improperly cooled rice into the garbage can at the time of this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: The following food items were being stored at ambient kitchen temperatures: sprouts, cut cabbage, eggs.
Correction: These food items must be stored at 41F or less. The operator placed these items into the food prep cooler at the time of this inspection.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE (repeated violation)
Observation: Carry out bags (marked "not recommended for food storage" and red plastic general purpose containers are being used for freezer and refrigerator storage of food items. The food is in direct contact with these surfaces. These surfaces are not food grade.
Correction: Use food grade plastic bags and container for direct contact with foods. Correct By: 15-Dec-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: The dishwashing machine is not providing the required 50 ppm chlorine sanitizing rinse. The bucket of sanitizer was noted nearly empty, and the small amount left was colorless (indicates that the sanitizer was weak).
Correction: The dishwashing machine must be checked daily for proper temperature, concentration, and chemicals stock. The operator replaced the sanitizer bucket with new bucket and ran the priming mechanism to the machine. 50 ppm chlorine rinse was found at the conclusion of this inspection.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that the dishwashing machine is sanitizing the equipment and utensils
Correction: ensuring that large batches of food are cooling according to the time and temperature requirements.
- PROPER COOLING METHODS - CRITERIA
Observation: Chicken soup was being cooled in large five gallon plastic pails in ambient temperature in the kitchen. The temperature of the pails was 101F and 110F. These soups are not likely to cool properly in these large containers. The operator stated they were just made.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Measure the temperature of the food during cooling to make sure it meets the cooling guidelines. Create more surface area for the heat to escape or use another method that meets the cooling requirements.
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris.
Correction: Clean and sanitize perishable food contact equipment, that is stored in ambient temperatures, at least every four hours. Correct By: 08-Dec-2015
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: The handwashing sink in the kitchen was out of soap.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 08-Dec-2015
- 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. See the attached information regarding the Certified Food Manager requirement. Correct By: 08-Feb-2016
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Rice spoons were being stored in a container of stagnant water.
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. The operator placed the scoops onto a clean plate for in-use storage and was instructed to wash, rinse, and sanitize the spoons and other in-use utensils at least every four hours.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Wet wiping cloths are not being stored in a sanitizing solution between uses.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. The inspector instructed the operator on how to prepare a sanitizing solution at this inspection.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food preparation table surfaces and cooking equipment have an accumulation of old food debris.
Correction: Clean and sanitize any food preparation surfaces at least every four hours (cooking equipment that is kept hot or cold (<41 or >135) must be cleaned daily. Correct By: 08-Dec-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: Old food residues are noted on surfaces of prep tables, equipment, door handles, walk-in cooler door handles, prep table lower storage shelves,
Correction: Clean all equipment on a routine basis. Refrigerator door handles must be cleaned every four hours. Table surfaces must be cleaned every four hours. Correct By: 08-Dec-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The interior prep cooler and the shelves inside the walk in cooler have an accumulation of old food debris.
Correction: Clean this equipment to avoid cross contamination. Correct By: 15-Dec-2015
- PLUMBING - SERVICE SINK
Observation: The urinal in the men's restroom is being used to dump waste ice. The mop sink in the kitchen has mop handles stored in the sink.
Correction: Dump waste ice in the mop sink. Store the mop out of the mop sink so that the sink is available to dump liquid wastes. Correct By: 09-Dec-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The water supply plumbing for the dishwashing area pre-wash sink is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 22-Dec-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The floor grout is worn out and the area where the floor meets the wall has spaces such that food debris is becoming trapped. The conditon of these surfaces does not meet requirement of being maintained in good repair.
Correction: Maintain the physical facilities so they are in good repair at all times. These floor areas must be maintained so they are easily cleanable. Correct By: 08-Jan-2016
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor underneath the dishwashing area has an accumulation of filth and debris. The floor underneath the cooking equipment has a heavy accumulation of grease and food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Make sure the floor drain and waste line is clear so that sewage is not backing onto the floor when the dishwasher and sinks are being used. Keep the floor, wall, and cooking equipment surfaces clean. Small amount of food debris can be an invitation for pests. Correct By: 22-Dec-2015
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12/08/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: A container of raw beef was stored on the top shelf in the walk in cooler, over the top of open containers of ready to eat food items.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: A knife was stored in the crevice between the prep table and cooler. The crevice is dirty.
Correction: Store utensils in a clean location. Utensils that are in contact with a potentially hazardous food must be cleaned and sanitized at least every four hours.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wet wiping cloths were not stored in a sanitizing solution between uses.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution, such as 100 ppm chlorine bleach and water solution. The operator purchased the wrong type of bleach and sanitizer. Use a product that is labeled for food contact surfaces. Plain bleach (no scents or gels) may be used at a concentration of 100 ppm.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the exit door in the back kitchen area which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 01-Mar-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Throughout the kitchen, especially in the area of the dishwashing stations, and near the mop sink, the floor grout is worn out from between the tiles. Food debris is trapped in the place of the grout and is decomposing. Accumulations of wastewater from the dishwashing machine is infiltrating into the gaps between the tiles.
Correction: Maintain the floor tiles and grout throughout the kitchen so that it does not become a trap for food debris and does not allow water to infiltrate to the subfloor. Correct By: 01-Mar-2015
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11/21/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: A container of raw beef was stored on the top shelf in the walk in cooler, over the top of open containers of ready to eat food items.
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: 06-Nov-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with heavily molded and scaled surfaces inside of the ice making machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine. The ice machine must be free of mold. Clean the ice machine often enough to keep it free of mold. Correct By: 06-Nov-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: The following food items were sitting on top of the table at ambient kitchen temperatures: flat of shell eggs, container of sprouts, container of cooked pasta, container of par-cooked battered and fried chicken pieces, and hydrated mushrooms. No approval for using time as a control method is in place at this restaurant.
Correction: Maintain these potentially hazardous foods at or below 41°F, or obtain approval to use time as the control method. Correct By: 06-Nov-2014
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Carryout bags are being used to store raw ground pork, par fried chicken pieces, and other frozen foods. These bags are not designed for direct contact with food.
Correction: Discontinue using carryout bags as food storage bags. Use food grade storage bags. Correct By: 06-Nov-2014
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Pineapple cans are being reused for storing sauces and cornstarch liquid at the chinese range. Other canned foods are also being stored in the cans after opening while the item is used.
Correction: Food cans must be discarded once opened. Do not re-use cans. Cans do not meet the the construction requirements of 4-101.11 below. Do not store foods in their opened cans beyond the day that it is opened. Correct By: 06-Nov-2014
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. The operator set up a temporary dishwashing station at the four compartment sink to hand wash with soap, rinse with clean water, and sanitize in a 100 ppm chlorine bleach solution. Correct By: 06-Nov-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper dishwashing procedures.
Correction: The person in charge shall obtain training or training materials in the areas of food equipment and utensil washing so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring that employees are effectively cleaning hands by monitoring handwashing practices, ensuring that employees are properly sanitizing equipment by routine monitoring of solution temperatures, and sanitizing hot water temperature.
Correction: The person in charge shall provide training to employees on these activities. Correct By: 06-Nov-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 12-Nov-2014
- HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY
Observation: The water heating system is incapable of meeting the peak demands of the food establishment. The restaurant was less than moderately busy and the heated water for pre-washing become cold after running only a few minutes. After about 45 minutes when preparing the sink for manual warewashing the hot water was available for about 30 seconds and then became cold.
Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well. Correct By: 12-Nov-2014
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink. Dispensers were marked hand sanitizer.
Correction: Provide hand soap at handwashing sinks to facilitate proper handwashing. Hand sanitizer cannot be used as a substitute for hand soap. Correct By: 06-Nov-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 06-Nov-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: A knife was stored in the crevice between the prep table and cooler. The crevice is dirty.
Correction: Store utensils in a clean location. Utensils that are in contact with a potentially hazardous food must be cleaned and sanitized at least every four hours. Correct By: 05-Nov-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloths were not stored in a sanitizing solution between uses.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution, such as 100 ppm chlorine bleach and water solution. Correct By: 06-Nov-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A bag of onions was stored directly on the dirty floor.
Correction: Store all food items 6 inches above the floor. Correct By: 06-Nov-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: A bare wood frame system is being used as a platform to set food and equipment on next to the deep frying area. The wood is saturated with grease and food debris.
Correction: Bare wood surfaces do not meet the construction requirements of being non-absorbent and easily cleanable. Remove the bare wood item from the establishment. Correct By: 06-Nov-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: White linens are being used throughout the kitchen as container covers, shelf lining materials, and for lining the top of prep tables.
Correction: Linens, since they are absorbent, are not allowed for use in the kitchen area. Linens may be used as a cover for a non-potentially hazardous food item if the linen is cleaned daily. Table surfaces that are subject to spillage and debris from potentially hazardous foods must be cleaned and sanitized at least every four hours. Correct By: 06-Nov-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: The operator is re-using vinegar bottles to store sweet and sour sauce. The vinegar bottles are not easily cleanable.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 06-Nov-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The following cooler did not have a thermometer installed: the cooler behind the cashiers desk, and prep cooler on the right (as facing the coolers).
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: 12-Nov-2014
- FOOD PREPARATION SINK
Observation: The operator indicated that vegetables are being washed in the sanitize sink compartment in the four compartment sink. The drain on this sink does not have an air gap.
Correction: The food preparation sink/sanitize sink must be air gapped and an insert that terminates above the flood rim of the sink must be used when using this sink for food preparation. Correct By: 19-Nov-2014
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS
Observation: The interior surfaces of the warewashing machine has an accumulation of food debris and scale.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours. Correct By: 06-Nov-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following equipment surfaces have a heavy accumulation of food debris: The non-visible side of the cooler door handles, shelving in all of the coolers, door seals on the prep coolers, ice scoop handle used at the ice machine, reach in freezer door around the handle area, walk in cooler door handle, bulk grains and msg container lids, prep table top surfaces and lower shelf surfaces.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 05-Nov-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Cutting boards are being stored on a white linen directly on the floor next to the mop sink.
Correction: Store the cutting board in a clean location that is at least six inches off of the floor. Correct By: 06-Nov-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Sheet pans were being stored in the mop sink.
Correction: The mop sink may only be used for storing and cleaning mops, and dumping mopping waste. Store the pans in a clean location. Correct By: 06-Nov-2014
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The wastewater is backing up onto the floor during the mechanical dishwasher's running cycle. The plumbing pipes appear to be plugged. Wastewater was puddling on the floor underneath the chinese range. Wastewater is leaking onto the floor from the drain on the first two sink compartments at the four compartment sink. Wastewater is backing up in the receptable where the ice bin drain is located (located by the cashiers desk).
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 12-Nov-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the exit door in the back kitchen area which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 12-Nov-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Throughout the kitchen, especially in the area of the dishwashing stations, and near the mop sink, the floor grout is worn out from between the tiles. Food debris is trapped in the place of the grout and is decomposing. Accumulations of wastewater from the dishwashing machine is infiltrating into the gaps between the tiles.
Correction: Maintain the floor tiles and grout throughout the kitchen so that it does not become a trap for food debris and does not allow water to infiltrate to the subfloor. Correct By: 19-Nov-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following area have a heavy accumulation of old decomposing food debris: the floor underneath the cooling equipment, the floor underneath the cooking equipment, the floor underneath the dishwashing equipment
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 19-Nov-2014
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Grease droplets are forming that on the ventilation hood surfaces. The droplets may fall onto food being prepared in the Chinese range below
Correction: Clean the ventilation hood as often as required so that droplets do not form that could fall onto foods. Correct By: 06-Nov-2014
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11/05/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mandarin Garden, 512 South Lansing St, Sturgeon Bay, WI 54235 »