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Business Info

Restaurant: Ching Hwa Restaurant
Address: 1947 E. Main Street, Waukesha, WI 53186
Phone: (262) 544-1983
Total inspections: 3
Last inspection: Jun 22, 2010

Score
(the higher the better)
86

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Violation descriptions and comments

• Wisconsin Food Code Fact sheet on proper hand washing in English, Spanish and Chinese was left with this report.
**CDC Risk Factor Violation 06 B**:
• Many food employees only rinsed their hands.
• Observed employees using cloth towels to dry their hands.
2-301.12 Cleaning Procedure.
(A) Except as specified in ¶ (D), FOOD EMPLOYEES shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds, using a cleaning compound in a handsink that is equipped as specified under § 5-202.12.
(B) FOOD EMPLOYEES shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between
the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices
for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands
and arms (or surrogate prosthetic devices) using a method as specified under §
6-301.12.
(C) FOOD EMPLOYEES shall pay particular attention to the areas underneath the fingernails
during the cleaning procedure.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be
used by FOOD EMPLOYEES to clean their hands.
**CDC Risk Factor Violation 06 C**:
• Observed an employee come in from the outside and go straight to work on the cook’s line with out washing his hands.
• Employees did not wash their hands with soap after handling raw meats and before working on the cooks’ line.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 06 D**:
• Observed employees using the 4-compartment sink to wash their hands.
2-301.15 Where to Wash.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.
**CDC Risk Factor Violation 13 A**.
• In the walk-in cooler, cases of raw chicken were found stored on top of cases of vegetables.
• Information on the proper storage of foods in walk-in coolers was left with this report.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
Violation 46 H:
• Provide a test kit to check sanitizer strength.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 38 D:
• All food employees working with food in the kitchen must wear hair restraints.
2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 51 C:
• Employee restroom door must be self closing.
6-202.14 Toilet Rooms, Enclosed.
A toilet room located on the PREMISES shall be completely enclosed and provided with a
tight-fitting and self-closing door except that this requirement does not apply to a toilet
room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided
by the management of a shopping mall.
Violation 51 D:
• Single service towels were not available in the employee restroom.
6-301.20 Disposable Towels, Waste Receptacle.
A handsink or group of adjacent handsinks that are provided with disposable towels shall
be provided with a waste receptacle as specified under ¶ 5-501.16(C).
Violation 51 E:
• Employee restroom had no toilet tissue.
6-302.11 Toilet Tissue, Availability.
A supply of toilet tissue shall be available at each toilet.
Violation 54 B:
• One of the light bulbs in the walk-in was missing the light shield. The bulb was hanging by two wires.
6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 41 A:
• Rice scoop was found stored in standing water.
3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
Recorded 50ppm of sanitizer in the final rinse of the dish machine.

Temperatures recorded during the inspection:
Walk-in cooler - 37f
Walk-in freezer - 0f
Hot holding rice - 155f
Steam table - 160f
Cooks line reach-in - 40f
Horbart reach-in - 39f
Customer service /bar reach-in - 33f

This is a follow-up to my inspection of 6-29-09. Violations noted during that inspection have been addressed.
Violation 06B, 06C & 06D; Owner states that employees have undergone retraining in when and where to wash their hands. At the time of this
visit, the hand wash stations were fully stocked and used.
Violation 13A & 54B; All foods are properly stored in the walk-in cooler. During this visit, no cross contamination issues were observed.
Lights in the walk-in have been repaired and have proper shields.
Violation 51C, D & E; The employee restroom is well stocked with toilet tissue, soap and single service towels. The door was closed during
this visit, however a self closing device should be installed.
Violation 41A; The rice scoop is stored clean and dry.
Violation 46H; A test kit is available to check dish machine sanitizer.
Violation 38D; All food employees are wearing hair restraints.

Ex. Can opener blade, slicer, storage surfaces, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Prepared food in walkin cooler
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Food grade containers need to be used
**Critical Violation 45 C**: 4-101.11 Characteristics.C
Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious
substances or impart colors, odors, or
tastes to FOOD and under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-205.11 Food Equipment, Certification and Classification.
FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards
Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department
of agriculture, trade and consumer protection.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces. Wood surface, duct tape and non durable covering used for storage.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Floor area tiles that are cracked.
Peeling paint above tea station.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

4 compt.sink/food prep
Handwash sink
Dishmachine-chemical sanitizer-chlorine-50ppm
Temperature
2 door cooler 41f
prep cooler 38f, insert 41
walkin cooler 38f
freezer 0f
bar cooler 40f
rice 150f
soup 170f
Discussed risk factors

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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