China One

Year by year

Inspections

1. Jun 30, 2026 Admin Follow Up · No items found

   No violations cited.

2. Jun 5, 2026 Follow Up · 2 priority foundation, 2 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Walk in cooler is not sufficient in capacity to hold foods at 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

3. Jun 2, 2026 Routine · 4 priority, 3 priority foundation, 2 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Noodles in walk in cooler at 70F have not cooled within 2 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Tofu, Cabbage, Butter, Wontons, Egg Rolls, Par-Cooked Chicken, Bean Sprouts, Dumplings, cut leafy greens and Noodles in walk in cooler is cold held at above 41°F. Wontons, Egg Rolls, and Par Cooked chicken were all cooling and were moved to a different cooler on site. All other TCS items in cooler were thrown away.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach in sanitizer buckets is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the dish machine drain or behind the ice machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - RESPONSIBILITIES, RIGHTS AND AUTHORITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the rights, responsibilities and authorities assigned under the Wisconsin food code.

     Correction: The person in charge shall obtain training or training materials on the rights and responsibilities of the food employee and person in charge and the authority of the department or its agent so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (16)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Walk in cooler is not sufficient in capacity to hold foods at 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils for the griddle wer improperly stored in stagnant water at room temperature.

     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.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of prep tables, City Food Equipment Standing Freezer and the Leer Walk In Freezer are soiled with debris.

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

     Code 4-601.11 (C)

4. Sep 17, 2025 Pre-inspection · 1 core
   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floor tiling in the far right corner of the dry storage area is peeling and unfinished, making this area of the floor difficult to clean.

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

     Code 6-201.11