Emperor's Kitchen Ii, 18900 W Bluemound Rd, Brookfield, WI 53045 - Restaurant inspection findings and violations

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Business Info

Name: EMPEROR'S KITCHEN II
Address: 18900 W Bluemound Rd, Brookfield, WI 53045
Type: Restaurant
Total inspections: 5
Last inspection: 06/05/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.06/05/2015Re-inspection
  • Critical: WHEN TO WASH
    Observation: Observed employee stacking soiled dishes at the dish machine, then handling clean dishes without washing hands in between. Soap and a diverter valve is available at dish area. Discussed that hands shall be washed at the diverter valve or designated handsink before handling clean dishes.
    Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 05-Jun-2015
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
    Observation: Raw shell eggs were stored above ready to eat egg rolls in the under counter cooler. Raw shell eggs were stored above raw, ready-to-eat cabbage 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. Correct By: 05-Jun-2015
  • Critical: PHF/TCS, HOT HOLDING
    Observation: Egg Foo Young (120°F), Chicken and green beans (110°F), and Sesame chicken (108°F) were being hot held below 135°F at the buffet. All items were reheated during the inspection. Discussed turning the temperature gauge of the buffet hotter.
    Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 05-Jun-2015
  • IN-USE UTENSILS, BETWEEN USE STORAGE
    Observation: Scoops were stored in bulk ingredient bins with their handles touching the ingredients. Rice scoop was stored in standing water. Discussed either storing rice scoop on a clean, dry surface or in water that is 135°F or above. Single service containers were being used as scoops for the nuts. Discussed getting a scoop with a handle and storing scoop with handle extended.
    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.
  • UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
    Observation: This is a repeat violation. Bus tubs were stored in the common hallway.
    Correction: Do not store any restaurant items in the common hallway. 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.
06/01/2015Routine
No violation noted during this evaluation.08/26/2014Re-inspection
No violation noted during this evaluation.05/01/2014Re-inspection
  • Critical: CLEANING PROCEDURE
    Observation: Food employee observed improperly washing hands by not using soap. Food employee only rinsed hands at hand wash sink.
    Correction: Train food employees in proper handwashing techniques.
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Raw bean sprouts 46F on prep cooler and Cooked rice 50F on cart near prep cooler. All potentially hazardous items shall be cold held at 41F or below.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • FOOD CONTACT SURFACES - SOILED
    Observation: Observed can opener and holster soiled. Clean can opener and holster.
    Correction: Maintain food contact surfaces in a clean condition.
  • THAWING
    Observation: At start of inspection observed bags of shrimp being thawed in standing cold water. Water shall be free flowing at all times while thawing of shrimp is taking place.
    Correction: Adjust procedures or methods to properly thaw foods.
  • NON-FOOD CONTACT SURFACES - CLEAN
    Observation: Observed walls behind dry storage racks soiled. Clean walls behind dry storage racks.
    Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
04/24/2014Routine

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