| No violation noted during this evaluation. | 04/01/2015 | Re-inspection | |
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for cooked chicken - chicken cooling in pot on stove (turned off). Has been on stove for about 1 hour - temp at 94F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Chicken placed in walkin cooler for cooling to 70F within one additional hour - if not to 70F within the hour, must heat back to 165F (within 2hrs) or discard chicken - Discussed with CFM.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Many utensils are improperly stored. Bowls or cups without handles are being stored in bulk food products (and NSF make table), and knives/utensils are being stored on soiled surfaces (stainless steel tables and wall magnet).
Correction: Store in-use utensils on clean surfaces. Utensils used to scoop bulk storage food items must have handles (to protect against touching of food) with handles extended (not extending into food product).
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Cookware is being stored on uncleanable used egg cartons.
Correction: Store in-use utensils on smooth, durable and easily cleanable surfaces.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES (repeated violation)
Observation: Gloves are not being used when working with ready-to eat foods. No disposable gloves are available.
Correction: Provide single-use gloves for handling of ready-to-eat foods.
- THAWING (corrected on site)
Observation: Frozen fish improperly thawing in 3-comp sink.
Correction: Frozen fish was placed into walkin cooler for proper thawing.
- EQUIPMENT AND UTENSILS - CAN OPENERS (repeated violation)
Observation: Can opener located in dry storage area is soiled
Correction: Clean can opener to prevent contamination of food.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: NSF make table cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device - provide a themometer for cooler.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: There is a hole or gap between the floor and back outer door which could allow the entrance of insects or rodents. .
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS (repeated violation)
Observation: The back screen door is not tight fitting and could allow insects or rodents entrance into establishment.
Correction: Provide tight fitting screen door.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS (repeated violation)
Observation: Toilet room doors are not kept closed and are not self closing
Correction: Provide self-closing mechanism for toilet room doors. Keep toilet room doors closed except during cleaning and maintenance operations.
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03/25/2015 | Follow Up | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands - employee just rinsed off hands and failed to use soap. Discussed with manager - manager to correct.
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw beef and then grabbing door handle and microwave handle with contaminated hands. Discussed with Mgr.
Correction: After working with raw beef (raw products) and before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands to prevent contamination.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat mushrooms and egg rolls stored under raw beef and raw shell eggs in NSF prep and upright coolers in kitchen.
Correction: During the inspection, these raw products were moved to bottom shelf and away from ready-to-eat foods.
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (corrected on site)
Observation: Bowl soiled with raw beef was tossed into make table bin of ready to eat vegetables by food employee on cookline.
Correction: Soiled bowl was removed from cooler and placed in 3-comp warewashing sink. Soiled/contaminated vegetables were discarded. Wash, rinse, and sanitize utensil used to handle raw product before use with ready-to-eat foods. Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Discussed with manager.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Raw shell eggs and chicken (and bones) are being cold held at 49F and 56°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The chicken was discarded (held at 56F overnight) and the eggs (at room temp for approx. 15 minutes) were moved to NSF prep cooler.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Several cooked and RTE PHF food items are not date marked. Manager indicated these items were made between 2-3 days prior.
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.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Stainless steel tables used with potentially hazardous food (temperature controlled for safety) are visibly soiled and have food debris present - these areas are not cleaned as necessary or at a minimum of every 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) when surface becomes soiled or a minimum of every 4-hours-increase cleaning frequency.
- DEMONSTRATION OF KNOWLEDGE (corrected on site)
Observation: The manager is unable to demonstrate knowledge of properly cooling down foods.
Correction: The manager was given WI Food Code Fact Sheet (Chinese) on cooling down of foods. After cooking, food items need to be cooled to 70F within 2hrs and to 41F within 6hrs.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: training employees on proper handwashing (when to wash and how to wash).
Correction: The person in charge shall provide training to employees on proper handwashing. Discussed proper handwashing with manager (PIC) and will provided proper handwashing fact sheet.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have garbage can in front of hanksink during inspection and is unavailable for proper handwashing.
Correction: Move garbage can away from handsink. Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Many food items within all three coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Many utensils are improperly stored. Bowls or cups without handles are being stored in bulk food products (and NSF make table), and knives/utensils are being stored on soiled surfaces (stainless steel tables and wall magnet).
Correction: Store in-use utensils on clean surfaces. Utensils used to scoop bulk storage food items must have handles (to protect against touching of food) with handles extended (not extending into food product).
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Cookware is being stored on uncleanable used egg cartons.
Correction: Store in-use utensils on smooth, durable and easily cleanable surfaces.
- FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION
Observation: Cloth towels are being used to cover food and clean utensils.
Correction: To prevent cross contamination. do not cover foods or utensils with cloth toweling. Cover with cleanable covers or single use saran type wrapping.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Wiping cloth used for wiping counters stored in sink and counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR
Observation: Wiping cloth sanitizer solution is stored on the floor.
Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES
Observation: Gloves are not being used when working with ready-to eat foods. No disposable gloves are available.
Correction: Provide single-use gloves for handling of ready-to-eat foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Several food items within the walkin cooler and bin of flour in dry storage area are stored on the floor..
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Many food items within walkin cooler are improperly stored in plastic "Walmart" bags and are subject to potential contamination - chemicals within plastic bags leaching into foods.
Correction: Change methods or procedures to protect foods from contamination. Place food items in food grade storage containers to prevent contamination.
- EQUIPMENT AND UTENSILS - CAN OPENERS
Observation: Can opener located in dry storage area is soiled
Correction: Clean can opener to prevent contamination of food.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Cardboard on shelving above prep area is being used to store clean equipment, food, and single use items - cardboard is not durable or easily cleanable.
Correction: Provide equipment that is designed and constructed to be easily cleanable and is durable.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: NSF make table cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device - provide a themometer for cooler.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of kitchen walls, interior (and exterior) of NSF make table cooler, food/ingredient storage table, utensil storage table surface, and the upright freezer door handle are soiled with food debris and/or greasy film.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The prep sink drain pipe is not maintained in good repair - pipe is being maintained with duct tape.
Correction: Replace duct tape with proper drain piping.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in dry storage area above onions and potato's are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs in this area or move onions and potato's.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap between the floor and back outer door which could allow the entrance of insects or rodents. .
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS (repeated violation)
Observation: The back screen door is not tight fitting and could allow insects or rodents entrance into establishment.
Correction: Provide tight fitting screen door.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors are not kept closed and are not self closing
Correction: Provide self-closing mechanism for toilet room doors. Keep toilet room doors closed except during cleaning and maintenance operations.
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03/20/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods, green pepper, stored under raw shell eggs in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Foods were rearranged during inspection.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken stored over the top of raw shrimp in the walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Foods were rearranged in walk-in cooler during inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked chicken and cooked pork was being cold held at 60 and 57 °F, on the counter next to the fryers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods are stored this way during the lunch hour, today for only 1 hour. Change procedure to always maintain this food at 41 degrees or less. Moved into upright cooler during inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: No cooked foods in the walk-in cooler were 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. Foods were marked during inspection.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Personal medications are stored over the top of the prep cooler in the kitchen.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Items moved to lower shelf near front of store.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Various sauces are stored inside aluminum cans that are not smooth and easliy cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Remove foods from these containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 90 days.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed over the food prep cooler.
Correction: Provide approved beverage container in food preparation area. Cup moved during inspection.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Many foods in the walk-in cooler were observed to be unwrapped or uncovered.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Knives were improperly stored between equipment near prep cooler.
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
Observation: Wiping cloth used for wiping counters not stored in sanitizer solution. Water pail had 0 ppm chlorine.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution of 100 ppm chlorine.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Large bag of flour is stored on the floor in the back room.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Hand drill used to mix batter for fried chicken is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Box of stryofoam containers is improperly stored on the floor near the front handsink.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The air gap on the food prep sink is inadequate. Drain pipe is maintained with duct tape and is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective plumbing.
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS
Observation: The back screen door is not tight fitting to the door jam.
Correction: Keep thisdoor closed, screened or provided with other approved methods to prevent the entry of insects or rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The wall in the back prep room has a buildup of food debri.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about China One, 305 Madison Ave, Fort Atkinson, WI 53538 »