- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat lettuce and pineapple stored under raw egg cartons.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. No evidence of items contaminated. The eggs were moved to the bottom shelf.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Pudding in cold buffet is cold held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The holding pan was changed from plastic to metal
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: WD 40 above the prep table is stored over sauces.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. The WD 40 was removed.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink by the door was observed to be blocked during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Items were moved away to allow access.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Paper towels were provided.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 Comments. On the next inspection an operating without a Certified Manager fee($150) may have to charged. Correct By: 09-May-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Showed the operator how to make a 100 ppm bleach solution.
- FOOD LABELS - BULK FOODS LABELED
Observation: Bulk food containers such as Rice and Flour bins are not labeled
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of prep cooler and icemaker inside panel have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cooler door are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in Walk in freezer/cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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04/07/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before working with utensils or before using single use disposable gloves. Instructed the management on when food employees need to wash their hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Fried chicken in the walk-in cooler is cold held at 43°F. Operator adjusted the temperature in the walk-in cooler to ensure products are held at a safe temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: Single use disposable containers are used for multiple processes and are not sanitized between uses. Operator discarded the single use containers.
Correction: Clean food contact surfaces anytime contamination has occurred. Use single use disposable containers only once.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing their hands in the warewash sink and service sink. Manager was directed that all employees must use the dedicated handwashing sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 within 90 days.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Items throughout the facility are stored without being properly wrapped or packaged.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Vegetables are washed in the sanitizing compartment of the three compartment sink.
Correction: Wash all fruits and vegetables in the food preparation sink. Ensure the sink is being cleaned and sanitized before and after use.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Plastic dry food storage containers and beverage shipping containers are not approved by the department as food storage containers.
Correction: Unapproved equipment shall be removed from food service.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (corrected on site) (repeated violation)
Observation: Storage containers throughout the kitchen are encrusted with food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floor and walk-in cooler floor are soiled with food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/16/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Food safe course taken and passed but state certificate is still needed from c.o.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Two ice scoops were improperly stored on top of ice machine in kitchen.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloths used for wiping food prep surfaces are stored on dirty food prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The frozen food shipment was stored on floor at kitchen entrance.
Correction: Store all food items 6 inches above the floor. Have distributors store food shipment on crates of shelving temporarily until food is put in storage cooler/freezer.
- PHF/TCS FOOD - SLACKING (corrected on site)
Observation: Frozen scallops and tuna in sealed bags from shipment are held too long at room temp. - frozen food was geting spongy on exterior on some pieces. Bags were put ice baths in cooler.
Correction: Adjust procedures or methods to properly slack food products before preparation.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The bulk dry food bin covers at kitchen exterior door, one door glass cooler door/handles, and the WIF door surfaces are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another.
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03/19/2014 | Routine | |
Restaurant representatives - add corrected or new information about Chang Jiang Chinese Buffet, 106 Frances Ln Ste J, Beaver Dam, WI 53916 »