Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jun 5, 2009 | 88 |
|
Jun 3, 2010 | 89 |
There was a bowl of hot fried rice stored on top of the hot white rice. You cannot store containers on top of cooked food. Bowl was
removed, and rice disposed of.
Violation 37 E: 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.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Missing chlorine test kits; Provide.
Violation 46 H: 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.
The shelves above the prep coolers soiled, the can opener is soiled, and the outside of the freezer and coolers are sticky and soiled.
Clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Some of the walls have food splash on them. Clean and maintain.
Violation 51 G: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Hood filters above the wok area soiled. Clean on a more frequent basis.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.
Reviewed employee health policy
3 compartment sink, bleach for sanitizer, plus food prep sink, plus handwash sink. Soap and towels available
Temperatures recorded;
Turbo Air freezer 14 f
Walk in cooler 34 f
Cooks line cooler 34 f, upper line/raw chicken 37 f
Soups 155 f, 144 f
Soup broth 152 f
Gravy 154 f
Sweet and sour sauce 140 f
Rice 150 f
Chest freezer 0 f
Chicken 158 f
Leader cooler 37 f
Habco cooler 38 f
Crispy noodles are being stored uncovered in a locker area-moved and covered during inspection.
Violation 37 F: 3-305.12 Food Storage, Prohibited Areas.
FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
Chlorine test kits are not available for determining sanitizer concentration.
Violation 46 H: 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 46 L: 4-603.16 Rinsing Procedures.
The manual dishwashing procedure shall be wash, rinse, and then sanitize. The third compartment shall be used for sanitizing washed, rinsed
dishes.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of
water or a detergent-SANITIZER
solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as
specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for
CIP EQUIPMENT;
(B) Use of a detergent-SANITIZER as specified under § 4-501.115 if using:
(1) Alternative WAREWASHING EQUIPMENT as specified in ¶ 4-301.12(C) that is APPROVED for use with a detergent-SANITIZER, or
(2) A WAREWASHING system for CIP EQUIPMENT;
(C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation;
(D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under ¶ (E), or alternative manual WAREWASHING
EQUIPMENT such as sprayers, use of a nondistinct water rinse that is:
(1) Integrated in the application of the SANITIZING solution, and
(2) Wasted immediately after each application; or
(E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that
is integrated in the application of the SANITIZING solution.
The kitchen floor is dirty and in needs to be cleaned more frequently.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Walk-in freezer floor and exterior handles are soiled and require cleaning.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Dishes were stacked wet after washing. Dishes shall be air-dried before storage.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.
Comments:
Reviewed employee health policy
3 compartment sink, bleach for sanitizer-NSU, plus food prep sink, plus handwash sink. Soap and towels available.
The following temperatures were recorded:
Chest freezer (-9f)
Chest refrigerator 39f
Double-door freezer (-10f)
Prep. line refrigerator: 38 f
Walk-in refrigerator 38 f
Rice: 48f (rice put in refrigerator @ 11:30-cooked)
Eggdrop soup: 151f
Sweet & sour chicken: 149f
Noodles: 36f
Raw chicken: 34f
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Restaurant representatives - add corrected or new information about Great Wall Chinese Food, 3930 N. Brookfield Road, Unit D, Brookfield, WI 53045 »