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Business Info

Restaurant: Emperor's Kitchen II
Address: 18900 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 784-1617
Total inspections: 5
Last inspection: Mar 3, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 G**:
• During the inspection, I noted dried food residue on the slicer. After use, completely disassemble, wash and sanitize.
4-602.11 Equipment Food-Contact Surfaces and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B), before each use with a different type of raw animal
FOOD such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-
TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
FOOD;
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
Violation 53 Q:
• The floor in front of the walk-in cooler and freezer is in need of repair.
6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

Low temperature dish machine, recorded 100ppm of sanitizer in the final rinse.



Temperatures recorded during the inspection:
COOK TEMPERATURES
Fried rice - 180f Chicken and broccoli - 186f
Xhar Sue Ding - 189f Fried chicken - 180f
COOKS LINE
Small reach-in - 39f
Prep cooler - (top) 39f , (inside) 40f
Wait staff cooler - 33f
Walk-in cooler - 36f
Walk-in freezer - 5f

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.
• Observed employees drink from an open cup in the rear prep area.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 06 B**: 2-301.12 Cleaning Procedure.
• In place of proper hand washing, I observed employees rinse hands in sinks not approved for hand washing.
(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 D**: 2-301.15 Where to Wash.
• If the pre-wash sink next to the dish machine is to be used for hand washing, a faucet must be installed.
• The food prep sink can not be used for hand washing.

(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.
**Critical Violation 26 B** : 7-102.11 Common Name.
• Clearly label all spray bottles.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 37 N: 3-307.11 Miscellaneous Sources of Contamination.
• Raw meats are placed in the 4-compartment sink with no suitable insert to prevent food from possible back-up of the building waste line.
• Observed the washing of rice in the same sink used for raw meats with no washing and sanitizing of the sink between uses.
• Observed the use of to-go-containers to measure ingredients for cooking. The same container was than used to package the prepared food.
• Soap and towel dispensers in the rear prep area are located over food prep tables. Employees with wet hands must reach over uncovered food
to get to these dispensers.

FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

Our Department received a complaint from a customer who dinned at this establishment on Friday 1-22-10. He reports becoming ill while
dinning. He feels that the meal from this restauarnt was the cause of his illness. He had chicken fried rice. This is the only complaint
received.
At this time a compete inspection was made.
Recorded 100ppm of sanitizer in the final rinse of the low temperature dish machine.
Temperatures recorded during the inspection:
Walk-in cooler - 33f Walk-in freezer- [6f]
True beverage cooler - 36f Small cooks line reach-in - 34f
Cooks line (inside) - 39f Cooks line (top, cubed chicken) - 39f
Steam table (soup) - 183f Steam table (gravy) - 182f
BUFFET
Soup - 180f Gravy - 192f
Egg Foo Young - 137f Chicken fried rice - 155f

This is a follow-up to my inspection of 1-28-10. All violations noted during that inspection have been corrected.
* A faucet and a soap dispenser have been installed at the dish machine pre-wash sink.
* All spray bottles are clearly labeled.
* The soap and towel dispenser has been moved to the wall over the 1st compartment of the 4-compartment sink. This compartment has been
designated for hand washing only.
* To go containers are no longer used to measure vegetables.
* Three compartments of the 4-compartment sink are for food prep only. One drain has been air gapped.

**CDC Risk Factor Violation 08 E** :
• At the start of my inspection, the back prep area hand wash station towel dispenser was empty. Corrected during the inspection
6-301.12 Hand Drying Provision.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
Violation 37 E:
• Food is stored on the floor of the walk-in freezer. A bag of carrots is stored on the walk-in cooler floor next to the raw meat storage.
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
Violation 45 U:
• The storage shelf located next to the 4-compartment sink is lined with soiled cardboard. Cardboard is not approved for use as a shelf
liner.
• The east cooks line reach-in cooler door gaskets are in poor repair. Replace the gaskets.
4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.

Gloves are available and used.
I recorded 50ppm of sanitizer in the final rinse of the dish machine.


Temperatures recorded during the inspection:
Walk-in freezer -[3f] Cooks line
Walk-in cooler - 35f East reach-in - 38f
Wait staff beverage West reach-in - 35f
Steam table - 163f cooler - 28f
Buffet
Soup - 165f
Gravy - 174f
Pan noodles - 140f
Chicken subgum - 153f
Fried rice - 159f
Egg Foo Young - 145f

Our Department received a complaint from a customer who states that he found a staple in his carry out shrimp fried rice.
I discussed the complaint with the owner. She feels that the staple may have been from an employee quickly opening a closed (stapled) carry
out bag while packaging multiple orders. Sometimes the staple will pop off the bag and could land in a container of food waiting to be closed.
Employees are instructed to carefully remove the staple the holds the bag closed.

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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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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants