Joys Wok, 8929 W Becher St, West Allis, WI 53227 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 05/29/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Fried rice was sitting out at room temperature. Rice was 89 degrees. .
Correction: This rice must either be hot held or cooled and placed in cooler. Maintain cold potentially hazardous foods at or below 41°F
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken is 44 degrees. Egg rolls are 43 degrees. This is in the prep cooler on the cook line.
Correction: Monitor temperatures of foods in this cooler. Maintain cold potentially hazardous foods at or below 41°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Several trays of food are stored on the floor in the walk-in cooler.
Correction: Do not store foods on the floor. Store all food items 6 inches above the floor.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The 4 compartment sinks had dirty dishes/utensils on both ends.
Correction: Keep all dirty items on the right-hand side of sinks...left side should be for clean dishes only.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following areas are dirty/soiled: 1. Inside of microwave oven. 2. Table underneath rice cooker. 3. Shelves above back room prep tables. 4. Basement floor near grease trap.
Correction: Clean these area thoroughly. Clean on a regular basis to prevent build up of dirt and grease.
- INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS
Observation: There is a large gap along the bottom of the back door.
Correction: Install a door sweep so rodents cannot enter premises under the door.
|
05/21/2015 | Routine | |
- Critical: COOLING
Observation: Breaded chicken was cooling at room temperature. Chicken was 107 degrees.
Correction: Chicken may be cooled to 135 degrees at room temperature. Once it reaches 135 degrees, it must be placed in the walk-in cooler to cool rapidly.
- Critical: PHF/TCS, HOT HOLDING
Observation: Egg Foo Yung was 118-123 in steam table. Fried chicken is 121 in steam table.
Correction: Discard these foods. Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: No foods are date marked.
Correction: All prepared foods such as rice, Crab Rangoon, cooked chicken, soups, etc. MUST be marked with the date that they are made. These foods must be used within 7 days of the date they are made. After 7 days, discard the food items.
- THERMOMETERS - FOOD - ACCURACY
Observation: There is not an accurate thermometer available to check food temperatures.
Correction: Provide a new, accurate thermometer. USE the thermometer to check food temperatures of food as they are cooling, hot holding or re-heating.
- HAND DRYING PROVISION
Observation: There is no paper towels available at the front hand wash sink.
Correction: Provide paper towels at all times.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: I noted several wiping cloths in the kitchen. None were being stored in sanitizer between uses.
Correction: Provide a bucket with 200ppm chlorine (bleach/water). Store all wiping cloths in this bucket between uses. Change the sanitizing solution every 4 hours throughout the day.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Cardboard on the shelves in the kitchen is dirty.
Correction: Throw away dirty cardboard.
|
04/16/2014 | Routine | |
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