- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Vegetables were stored under raw beef and chicken 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.
- 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. Note: Yong Chen has a ServSafe certificate with expiration date 9/11/2020.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Bulk bins of food such as flour and sugar are uncovered.
Correction: Provide covers for all of the bulk bins.
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01/15/2016 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There were raw vegetables stored under raw shell eggs in the prep 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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Cooked rice on the prep line was holding at 60°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note: The rice was discarded during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Potentially Hazardous Foods (PHF) including chicken, shrimp, and egg rolls in the walk-in cooler were cold held between 44°F - 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note: The walk-in cooler was adjusted during this inspection and the ambient air temperature corrected from 42°F to 33°F. The cooked chicken and cooked shrimp were discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Cooked chicken and egg rolls in the walk-in cooler are not 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.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site) (repeated violation)
Observation: Detergent was stored above open bulk bins of food.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Cooked rice was cooling in a deep covered container.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: A box of fried rice noodles was stored on top of the handwashing sink, making the sink unavailable for handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
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. Note: Yong Chen has a ServSafe certificate with expiration date 9/11/2020.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Bulk bins of food such as flour and sugar are uncovered.
Correction: Provide covers for all of the bulk bins.
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01/12/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Ready-to-eat foods such as lettuce, onion, sauces and cooked shrimp were stored under raw chicken and raw beef 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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Foods (PHF) including raw chicken and raw beef in the walk-in cooler were cold between 44°F - 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note: The walk-in cooler was adjusted to an ambient temperature of 38°F during the inspection and the chicken and beef that were cold held at 48°F were discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cooked foods including chicken, shrimp, and egg rolls in the walk-in cooler and in the 1-door display cooler were not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Containers of detergent were stored above open bulk bins of food.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- CERTIFIED FOOD MANAGER – REQUIREMENT
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. Correct By: 16-Oct-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Bulk bins of food such as flour and corn starch are 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bulk bins of food such as flour and corn starch are not labeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bowls without handles are being used as scoops in bulk bins of food such as flour and rice.
Correction: Use proper scoops with handles for removing food from bulk bins and store the scoops in the food with handles extended.
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07/16/2015 | Routine | |
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in walk in cooler is broken. It is not accurate to ± 3°F. It reads 30 degree F but ambient air temperature measured to be 43 degrees F.
Correction: Replace thermometer. Correct By: 09-Feb-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Vegetables and cold egg rolls 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. Correct By: 09-Feb-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on cookline table.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Corrected during inspection. Operator set up wiping cloth bucket to store wiping cloths.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of walk-in cooler are soiled with food debris and mold accumulations..
Correction: Clean and remove dust, dirt, food residue, mold, and other debris from all non-food contact surfaces in walk in cooler. This includes walls, ceiling, condenser unit, and all shelving. Correct By: 09-Feb-2015
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02/03/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: There are cups for scooping the sugar, flour and salt.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of Microwave 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 the microwave, prep cooler door and floors are soiled with built up soiling.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The hood filters] is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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11/25/2013 | Routine | |
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