Chin's Asia Fresh

Year by year

Inspections

1. Apr 2, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM - Not Corrected

     No air gap provided at the spray arm. Hose was directly connected to faucet.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

2. Mar 18, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm. Hose was directly connected to faucet.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing for mop sink faucet.

     Correction: Provide a State of Wisconsin approved backflow prevention device. ASSE 1011.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration for the low temperature dishmachine is 0 ppm Cl.

     Correction: Manually sanitize utensils until dishmachine is repaired. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In metal pans in steamtable, batter fried chicken at 109F-125F, Thai spring rolls 81F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Curry sauce at 52F, various other sauces made onsite at 45-52F in metal pans at portable cook station at wok cooking area.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

3. Jun 8, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of hand washing sinks, coolers, and four comp sink are soiled and unclean.

     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

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Food storage racks that is exposed to splash, spillage, or other food soiling is no longer easily cleanable and rusty.

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

     Code WFC 4-101.19

4. May 23, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Food employee observed slicing cooked chicken with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Utensils used with TCS food not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hand washing sinks, coolers, and four comp sink are soiled and unclean.

     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

     CLEANABLE - NONFOOD SURFACE

     Food storage racks that is exposed to splash, spillage, or other food soiling is no longer easily cleanable and rusty.

     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)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     FOOD - SAFE

     Cans of foods are dented on storage racks.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

5. Nov 1, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat green onions with bare hands. The green onions were sprinkled on top of a customer's order.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Foods are not protected from cross contamination. Raw shell eggs stored above RTE foods in walk-in cooler. Foods in uncover containers stored under wash sinks in kitchen area.

     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

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. No datemarks provided for RTE TCS food held >1 day.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Rice and flour on storage rack were observed to be 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

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Deep cleaning needed in these areas: 1. under fryer 2. walk-in cooler 3. Wait staff area 4. Food prep sink area 5. Dish machine area 6. Hot holding station 7. Front counter prep area

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     SINGLE-SERVICE REUSED

     single use grocery bag reused.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Noodles and pork in front counter prep cooler (bottom) being cold held at 47F/47F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored. Wet wiping cloths stored on prep cooler and in food prep sink.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

6. Oct 16, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 28, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 12, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Aug 13, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Aug 27, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Oct 14, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 22, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

13. Aug 17, 2012 Routine Inspection · Reinspection Required

    No violations cited.

14. Jan 5, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

15. Jan 4, 2012 Re-Inspection · Reinspection Required

    No violations cited.