Asian Kitchen

Year by year

Inspections

1. Jun 1, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on sink with hose.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The right faucet at the 4 compartment sink is dripping. The food prep sink faucet has a small drip as well.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

2. Jul 9, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. May 22, 2024 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     4/23/2024: Non-food contact surfaces of various equipment are soiled and unclean. There is grease and food debris build-up on the outside of the grease trap piping under the cooking equipment, on the outside of refrigeration units, and on the shelves over the 4 compartment sink. 5/22/2024: There is still some grease build-up on the sides of cooking equipment.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     4/23/2024: Evidence of pests observed. Two cockroaches observed during the inspection. 5/22/2024: Two small cockroaches were observed during the inspection.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

4. Apr 23, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of various equipment are soiled and unclean. There is grease and food debris build-up on the outside of the grease trap piping under the cooking equipment, on the outside of refrigeration units, and on the shelves over the 4 compartment sink.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Knives described as clean that are stored on the cookline are visibly soiled. Shelves in the walk-in cooler are heavily soiled with food debris and grease.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     There are some wood pallets in the kitchen storage area that are not cleanable. There was an unsealed wood block observed on a shelf. There is a unsealed piece of plywood stored on top of the grease trap by the 4 compartment sink.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Shell eggs are stored above produce in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     A pail of sauce and a bin of raw chicken were observed to be unwrapped in the walk-in cooler.

     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

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Some shelves in the walk-in cooler are rusted and no longer easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Two cockroaches observed during the inspection.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     Some ceiling tiles are not easily cleanable as they are the acoustical, absorbent style.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is heavy grease build-up on the vent hood and the vent hood filters. There is grease build-up on the wall by the cooking equipment and on the floor under the cooking equipment, prep tables, refrigeration units, the 4 compartment sink, and food storage shelves. There is dust build-up around ceiling air vents in the kitchen.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Operator stated some food in the storage area are not used and unnecessary to the establishment's operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives were observed to be stored touching a dirty surface between the gap between a cookline prep cooler and table.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In the 2 door True upright cooler: milk 44F, ginger sauce 46F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING INDICATING

     Thermometer is missing from the True 2 door upright cooler.

     Correction: Provide a thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

5. Dec 15, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 15, 2023 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 14, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Noodles in the bottom prep cooler being cold held at 43 F degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     VENTILATION - CLEANING

     The air ducts and filters are so greasy and may drip into the food on stove.

     Correction: Clean intake and exhaust air ducts and change filters so they cannot be a source of contamination.

     Code WFC 6-501.14

8. Jan 27, 2022 Pre-Inspection · No Reinspection Required

   No violations cited.