- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cooked chicken in the prep cooler is cold held at 61.5°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cooling white rice. Unable to determine when product was made and how long it has been at room temperature.
Correction: The person in charge shall obtain training or training materials in the areas of food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
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04/05/2016 | Re-inspection 2 | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw cut vegetables stored on top of raw shrimp, raw cut vegetables stored on top of raw chicken in the walk-in cooler. Chicken and raw beef stored next to each other 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.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Knife stored between table and wall in food prep area.
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.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the upright roaster 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 (repeated violation)
Observation: Non-food contact surfaces of seasoning cart are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES (repeated violation)
Observation: Hand washing sink in the food prep area is soiled.
Correction: Clean plumbing fixtures as often as necessary to keep them clean.
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12/22/2015 | Re-inspection 2 | |
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (repeated violation)
Observation: Beef stored next to 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.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
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11/24/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after handling raw shelled eggs and bamboo sprouts.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Beef stored next to 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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked chicken in prep cooler is cold held at 105°F. Shell egg stored on top of raw vegetables in prep cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cooked beef in walk-in is improperly date marked. No date marking noted.
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 - CONDITIONS OF USE - USED
Observation: Bleach is not being used according to manufacturer’s use directions. Sanitizer concentration in wipig clothes 50 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WHERE TO WASH - UNAPPROVED SINK (repeated violation)
Observation: Food employee observed washing hands in food prep sink in kitchen.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- EATING, DRINKING, OR USING TOBACCO
Observation: Soda can wih cigarette ashes noted on prep table in kitchen.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
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10/22/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after handling raw shelled eggs and bamboo sprouts.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: FOOD-CONTACT SURFACES AND UTENSILS
Observation: An employee was observed washing a whisk in the food prep sink without detergent or sanitizer being used.
Correction: After cleaning, sanitize equipment and utensils.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WHERE TO WASH - UNAPPROVED SINK (repeated violation)
Observation: Food employee observed washing hands in food prep sink in kitchen.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
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09/15/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after handling raw shelled eggs and bamboo sprouts.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (repeated violation)
Observation: Raw squid, chicken and beef stored along side and raw beef stored over raw pork stored on top of raw fish in 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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked chicken strips in the prep cooler is cold held at 75°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD-CONTACT SURFACES AND UTENSILS
Observation: An employee was observed washing a whisk in the food prep sink without detergentor sanitizer being used.
Correction: After cleaning, sanitize equipment and utensils.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WHERE TO WASH - UNAPPROVED SINK (repeated violation)
Observation: Food employee observed washing hands in food prep sink in kitchen.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter. No sanitizer concentration present in wiping cloth solution on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (repeated violation)
Observation: Cutting board of food prep cooler contaminated by raw egg whites. Employee had to be instructed by EHS to clean surface prior to food preparation.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Food contact surface of towel used as a non-skid surface under the cutting board is not approved. Towel under cutting board in cook area.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Provide a non-skid surface that is non-absorbent and able to be cleaned and effectively sanitized.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floor in the cook area is dirty. Debris is accumulating on the floor.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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08/11/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after cooking and handling raw meats.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw squid, chicken and beef stored along side and raw beef stored over raw pork stored on top of raw fish in 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.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in food prep sink in kitchen.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Food contact surface of towel used as a non-skid surface under the cutting board is not approved.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Provide a non-skid surface that is non-absorbent and able to be cleaned and effectively sanitized.
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07/21/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after cooking and handling raw meats.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
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06/23/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after cooking and handling raw meats.
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, HOT HOLDING (repeated violation)
Observation: Cooked shrimp and pork is hot held at 90.3 and 118.3°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Raw eggs at room temperature are cold held at 61.3°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Cooked chicken and meats in the coolers and walk-in cooler have no date marking present.
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.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
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06/15/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after cooking and handling raw meats.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat raw vegetables stored under raw chicken and raw 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.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (repeated violation)
Observation: Raw animal foods and raw vegetables are stored in same container or stacked atop one another in same container 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.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Cooked shrimp and pork is hot held at 90.3 and 118.3°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Raw eggs at room temperature are cold held at 61.3°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Cooked chicken and meats in the coolers and walk-in cooler have no date marking present.
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 (repeated violation)
Observation: The bowl containing cornstarch used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours. Cornstarch caked on the surfaces of the bowl.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of sanitation and food safety.
Correction: The person in charge shall obtain training or training materials in the areas of sanitation and food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The knives, cutting boards,cooler shelves and interior lids of the prep coolers are visibly soiled and filthy.
Correction: Maintain food contact surfaces in a clean condition.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Raw meat in the walk-in cooler was 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: No wiping cloth used for wiping counters present in establishment.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE (repeated violation)
Observation: The 4 compartment sink is not cleaned before use.
Correction: Clean warewashing machine
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS (repeated violation)
Observation: The dish wash machine and drainboards are not cleaned at least every 24 hours.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of the walk-in cooler interior of all coolers are soiled. Mold is present on the walls and ceiling of the walk-in cooler.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors, walls,ceiling and light fixtures are filthy and grease is accumulating under the cook equipment in the kitchen.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION (repeated violation)
Observation: The filters and interior of the ventialtion hood is soiled with grease and dust.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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06/13/2015 | Re-inspection | |
| No violation noted during this evaluation. | 10/08/2014 | Follow Up | |
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: No cold water under pressure is available at the drive through window handwashing sink.
Correction: Provide water under pressure to the drive through window handwashing sink. Correct By: 01-Oct-2014
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 01-Oct-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: A case of beer is being used as a step stool at the drive through window.
Correction: Do not use food or food cases as step stools. Correct By: 01-Oct-2014
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: The kitchen and food storage areas are cluttered with unused equipment, utensils, food containers, single service articles and aprons.
Correction: Remove items unnecessary to the operation of the food establishment and neatly store less frequently used items. Correct By: 01-Oct-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The floors in the men's and women's toilet rooms are slightly sticky.
Correction: Clean the toilet room floors as necessary to keep them clean and not sticky. Correct By: 01-Oct-2014
- TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES
Observation: Clean the grease and dirt accumulation from the urinal and handwashing sink in the men's toilet room. Clean the grease and dirt accumulation from the handwashing sink in the women's toilet room.
Correction: Clean plumbing fixtures as often as necessary to keep them clean. Correct By: 01-Oct-2014
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09/13/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: The food preparation sink is not cleaned and sanitized after use.
Correction: Clean and sanitize all utensils and equipment before contact with food. Correct By: 11-Jun-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 11-Jun-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The ice machine scoop is stored on an unsanitizable surface.
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. Correct By: 11-Jun-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Bags of carrots, potatoes and onions are stored on the floor in the rear food prep area.
Correction: Store all food items 6 inches above the floor. Correct By: 11-Jun-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the rear employee handwashing sink and handtowel dispenser are soiled with accumulaltons of dirt, splashed food and grease.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 11-Jun-2014
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 11-Jun-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floors and walls have accumulations of old food and grease on them, especially around the legs of kitchen equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 11-Jun-2014
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05/14/2014 | Routine | |
Restaurant representatives - add corrected or new information about Fortune Chinese Restaurant, 5512 S 108th St, Hales Corners, WI 53130 »