China Garden, 117 N Main St, Seymour, WI 54165 - Restaurant 2.1 inspection findings and violations

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Business Info

Name: CHINA GARDEN
Address: 117 N Main St, Seymour, WI 54165
Type: Restaurant 2.1
Phone: 920 833-9000
Total inspections: 3
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/09/2015Re-inspection
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Prepped chicken in large bowl is cold held at 40°F.
    Correction: Maintain cold potentially hazardous foods at or below 41°F. Complete prepping of product and continue to cold hold or cook as soon as possible. Correct By: 02-Dec-2015
  • Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
    Observation: Crab ragoon filling, generals chicken, and sweet and sour chicken in the walk in cooler, along with product in the prep cooler is improperly date marked.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
  • USING A HANDWASHING SINK - ACCESSIBLE
    Observation: Handwashing sink observed to be filled with rags and a soap bottle 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. Correct By: 02-Dec-2015
12/02/2015Routine
  • Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING
    Observation: Sweet and sour chicken, crab rangoons, and egg rolls are not providd with a datemark.
    Correction: Date all prepared foods that are not served same day, including sweet and sour chicken, crab rangoons, egg rolls, and noodles. Use the datemark stickers that were shown during the inspection. Correct By: 26-Dec-2014
  • THAWING (corrected on site)
    Observation: Raw chicken was thawing on the sink drain board. (The chicken was still frozen).
    Correction: That foods in the walk-in cooler. Do not thaw foods on the counter. Correct By: 26-Dec-2014
  • COOLING METHODS (corrected on site)
    Observation: Noodles at 60F were being cooled in the walk-in cooler in a covered container . Crab rangoons at 55F were cooling on the counter.
    Correction: Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Do not cover foods during cooling and place foods into the walk-in cooler to rapidly cool. Monitor temperatures during cooling. Correct By: 26-Dec-2014
  • HANDSINK, WATER TEMPERATURE, AND FLOW (corrected on site)
    Observation: The handsink located on the far side of the kitchen had only a small trickle of hot water coming out.
    Correction: Provide a water temperature of at least 29°C (85°F) and no more than 43.3°C (110°F) to the handsinks used for handwashing. During the inspection, the Person In Charge adjusted the flow rate on the faucet and hot water at an adequate pressure was observed. Correct By: 26-Dec-2014
12/19/2014Routine

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