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Business Info

Restaurant: Harvey Moy's Restaurant
Address: N89 W16754 Appleton Avenue, Menomonee Falls, WI 53051
Phone: (262) 255-3307
Total inspections: 3
Last inspection: Mar 1, 2011

Score
(the higher the better)
82

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Violation descriptions and comments

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Handles of equipment
• Upright freezer needs to be defrosted and cleaned.
• Dish machine area: much dishware soaking in dirty dishwater in dish area. Dirty dish water runs into dish machine. Do not leave standing
water in pre-wash sink. Significant amount of dishes are left over night, and from morning prep work
•
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• Floor in dish area needs to be resurfaced. Sealant has worn away and concrete is showing again.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Scoops are left in dry good bins, however they were not handle extended.
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).

Low temperature dish machine, 50ppm chlorine sanitizer + 3-compartment sink (NSU) + separate hand wash sink.
Temperatures recorded during inspection:
Small prep cooler: 35f
Hot/sour soup: 135f
Buffet items: Egg drop soup 152f, Chop suey 160f, Chicken 141f
3-door cooler: 35f
Walk-in cooler: 37f
Upright freezer: 15f
Rice: 155f
Walk-in cooler: 4f
Chest freezer: 5f
* There were some egg rolls in a bucket, 58f. Am told they were the broken ones and they can not be used. The product was discarded.
* Gloves available.
* Verbal employee health policy present. Discussed with kitchen staff.

Pans of food in the Superior refrigerator were not covered. When in storage in the refrigerator, keep food covered to protect from
possible contamination.
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
Noted broken floor tiles down to bare wood in kitchen, replace tiles so smooth, easily cleanable. Also, the concrete floor sealer is
worn off in the dishwash area. Apply two coats of concrete sealer.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.
Missing a protective light shield on the bulb in the walk in freezer. Provide a shield or a shatterproof bulb.
Violation 54 B: 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.

Reviewed employee health policy
Gloves or tongs are used when handling ready to eat foods
Dishwasher at 50 ppm, plus prewash sink, 3 compartment sink, and handwash sink.
Bar 4 compartment sink, Richo Bock iodine sanitizer, 12.5 ppm
Temperatures recorded;
Buffet;
Soups 158 f, 169 f
Egg rolls 140 f
Rice 138 f
Chicken char sue 140 f
Sweet sour chicken 139 f
Sweet and sour sauce 169 f
Fried rice 150 f
Egg foo young 142 f
Kitchen;
Walk in cooler 39 f
Upright freezer -2 f
Superior cooler 36 f
Line cooler 36 f
Rice 140 f
Sweet sour sauce 150 f
Brown gravy 158 f
Soup 142 f
Bar cooler 40 f
Chest freezer -10 f
Walk in freezer -7 f

**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
• The back door has a gap underneath it. The weather stripping needs to be replaced.
Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
• The ice scoop at the bar was found with the handle touching the ice.
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 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
Violation 37 E: 3-305.11 Food Storage.
• Bags of onion were found on the floor.
• Containers holding individual size condiment packets were found on the floor.
• Food in the reach-in cooler is not covered.
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.
© 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
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• The sink at the wait staff station is not fastened down. A sealant is needed.
(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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following need to be cleaned:
Hand wash sink at the bar, soda nozzle holder at the bar and crevices in the bar cooler.
The Woods reach-in cooler needs to be defrosted.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
• The employee toilet room did not have any hand drying devices.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).
Violation 53 Q: 6-501.11 Repairing.
• The floor by the cooks line needs repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• The floors in the basement need cleaning.
• The floors under the Wok station is heavily soiled and need cleaning.
• The floors under/behind the reach-in cooler and Woods freezer.
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.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
• The outside portion of the ventilation system is soiled. The violation was corrected during the inspection.
(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.
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
• Clean pans were found with water trapped between each other. All dishes need to air dry before stacking.
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.

Julian Moy took the certified manager course. An application for the state has been provided.
Employee health policy is verbal.
Observed hand washing and hair restraints.
Equipment used:
3 compartment sink using chlorine sanitizer that was not set up, dishwasher at 50 ppm, a prewash sink, and a hand sink. The bar area has a 4
compartment bar sink that is also used for hand washing and the wait staff area has a sink.
Temperatures Recorded:
Chop Suey 169 F
Egg rolls 139 F
Szechwan pork 165 F
Sesame chicken 172 F
Sweet and sour chicken 174 F
Gravy 191 F
Egg foo young 143 F
White rice 163 F
Fried rice 168 F
Mushroom and beef 168 F
Bar cooler 34 F
Woods freezer (-5 F)
Reach-in cooler 31 F
Walk-in freezer (-8 F)
Basement reach-in freezer (-8 F)
Walk-in cooler 34 F

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Takes reservations:

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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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