China Town

141 COLLINS RD 201, Jefferson, WI 53549 · Jefferson County

49cited violations

17serious tier

5inspections

Establishment

Type: Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by: Jefferson County Health Department / Watertown
License / ID: TANN-8EHNER
Status: Permitted
Phone: (262) 357-4277
Official record: Jefferson County Health Department / Watertown inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	24	11
2025	1	15	4
2024	2	10	2

Inspections

Jun 1, 2026 Admin Follow Up · 4 priority, 1 priority foundation, 4 core, 9 repeat
- Serious Priority Repeat
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  The chlorine sanitizer for the warewashing sink is not being used according to EPA registered label use instructions and is at 0 PPM. This was corrected onsite after prompting from inspector. 0->200+ppm->50ppm.
  
  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 Repeat
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Utensils at the cookline used with time/temperature controlled for safety food is not cleaned every 4 hours.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.
  
  Code 4-602.11 (C)
- Serious Priority Repeat
  PLUMBING - APPROVED MATERIALS
  
  A garden hose is being used as a sprayer for the warewashing sinks and is not an NSF/ANSI 61 food grade hose.
  
  Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Referral made to department of safety and professional services for follow up.
  
  Code 5-201.11
- Serious Priority Repeat
  PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
  
  A garden hose is attached to a bib on the water line to the warewashing sinks and is not provided with a backflow preventer. The sprayer for the hose was observed submerged in the sanitize sink.
  
  Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.
  
  Code 5-203.14
- Not serious Priority Foundation Repeat
  ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
  
  3-Door Prep Cooler is not sufficient in capacity to hold foods at 41F or below. Ambient cooler temperature was between 58 and 65F, food was held at 56F. Unsafe food voluntarily discarded. Cooked shrimp, chicken, and pork within 6-hr cooling window have reached 70F within first two hours and are above 41F with 1.5 hrs remaining, moved to WIC to finish cooling.
  
  Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Cooler cannot be used until signed off by inspector that it works. Have unit serviced or have unit replaced.
  
  Code 4-301.11
- Not serious Core Repeat
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Sugar, spices, sauces, vinegar, oil and others are stored in unlabeled container at and behind cook line.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core Repeat
  FOOD LABELS - BULK FOODS LABELED
  
  Bulk food container of rice is not labeled or no placard is provided with required label information.
  
  Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
  
  Code 3-602.11 (C)
- Not serious Core Repeat
  THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
  
  All cooling equipment except WIF are not equipped with an integral or permanently affixed temperature measuring device.
  
  Correction: Provide a integral or permanently affixed temperature measuring device.
  
  Code 4-204.112 (B)
- Not serious Core Repeat
  SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
  
  Metal cans that once held food are observed being reused for various different uses such as storage, utensil storage, and other items. 5-Gallon soy sauce containers are being reused. Plastic shopping bags are being used to store food.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code 4-502.13 (A)
May 18, 2026 Routine · 7 priority, 2 priority foundation, 6 core, 4 repeat
- Serious Priority Repeat Corrected on site
  TCS FOOD - COLD HOLDING
  
  Raw Chicken and Beef and Cooked Pork in 3-door prep cooler is cold held at 56°F. Unsafe food items were disposed of voluntarily and disposal was witnessed by inspector.
  
  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
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  The chlorine sanitizer for the warewashing sink is not being used according to EPA registered label use instructions and is at 0 PPM. This was corrected onsite after prompting from inspector. 0->200+ppm->50ppm.
  
  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 Corrected on site
  FOOD CONTACT SURFACES - CROSS CONTAMINATION
  
  Back prep table was used as a surface for cutting raw chicken and was not sanitized afterwards. It was wiped with a wet rag. This was corrected onsite after prompting by inspector.
  
  Correction: Clean food contact surfaces anytime contamination has occurred.
  
  Code 4-602.11 (A)
- Serious Priority
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Utensils at the cookline used with time/temperature controlled for safety food is not cleaned every 4 hours.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.
  
  Code 4-602.11 (C)
- Serious Priority Corrected on site
  FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
  
  Cutting board and knife used to cut raw chicken was not sanitized after being washed. This was corrected onsite after prompting by inspector and utensil/cutting board was run through wash/rinse/sanitize cycle before air drying.
  
  Correction: Clean and sanitize all utensils and equipment before contact with food.
  
  Code 4-702.11
- Serious Priority
  PLUMBING - APPROVED MATERIALS
  
  A garden hose is being used as a sprayer for the warewashing sinks and is not an NSF/ANSI 61 food grade hose.
  
  Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Referral made to department of safety and professional services for follow up.
  
  Code 5-201.11
- Serious Priority
  PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
  
  A garden hose is attached to a bib on the water line to the warewashing sinks and is not provided with a backflow preventer. The sprayer for the hose was observed submerged in the sanitize sink.
  
  Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.
  
  Code 5-203.14
- Not serious Priority Foundation Corrected on site
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Numerous food items throughout the facility are lacking datemarking. Egg rolls, sesame/general tsao chicken, and other items. Items made on 5/17 and 5/18 were datemarked onsite after prompting by inspector. Items that PIC indicated are held for less than 24 hours were not datemarked.
  
  Correction: Adjust method or procedures so that all ready-to-eat 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. Discard improperly date marked food or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
- Not serious Priority Foundation
  ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
  
  3-Door Prep Cooler is not sufficient in capacity to hold foods at 41F or below. Ambient cooler temperature was between 58 and 65F, food was held at 56F. Unsafe food voluntarily discarded. Cooked shrimp, chicken, and pork within 6-hr cooling window have reached 70F within first two hours and are above 41F with 1.5 hrs remaining, moved to WIC to finish cooling.
  
  Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Cooler cannot be used until signed off by inspector that it works. Have unit serviced or have unit replaced.
  
  Code 4-301.11
- Not serious Core Repeat
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Sugar, spices, sauces, vinegar, oil and others are stored in unlabeled container at and behind cook line.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core Repeat Corrected on site
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Scoops are impromperly stored in some foods with the handle in contact with the food surface or do not have a handle to prevent contamination. These items were removed during inspection.
  
  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 Corrected on site
  WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR
  
  Wiping cloth sanitizer solution is stored on the floor. Corrected onsite after prompting from inspector.
  
  Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.
  
  Code 3-304.14 (E)
- Not serious Core
  FOOD LABELS - BULK FOODS LABELED
  
  Bulk food container of rice is not labeled or no placard is provided with required label information.
  
  Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
  
  Code 3-602.11 (C)
- Not serious Core
  THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
  
  All cooling equipment except WIF are not equipped with an integral or permanently affixed temperature measuring device.
  
  Correction: Provide a integral or permanently affixed temperature measuring device.
  
  Code 4-204.112 (B)
- Not serious Core Repeat
  SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
  
  Metal cans that once held food are observed being reused for various different uses such as storage, utensil storage, and other items. 5-Gallon soy sauce containers are being reused. Plastic shopping bags are being used to store food.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code 4-502.13 (A)
Mar 12, 2025 Routine · 4 priority, 1 priority foundation, 10 core, 3 repeat
- Serious Priority
  PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
  
  Raw meats stored above ready to eat food items in the walk-in cooler.
  
  Correction: Reorganize food 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.
  
  Code 3-302.11 (A) (1)
- Serious Priority Repeat
  PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
  
  Raw chicken stored on top of raw shell eggs in the walk-in cooler.
  
  Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
  
  Code 3-302.11 (A) (2)
- Serious Priority
  TCS FOOD - COLD HOLDING
  
  Cabbage is cold held at [63]°F. Employee indicated it had been sitting on the counter since this morning.
  
  Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Cabbage was discarded at time of inspection.
  
  Code 3-501.16 (A) (2) AND (B)
- Serious Priority
  DATE MARKING - DISPOSITION
  
  Establishent is not following datemarking procedures for all food items that require one.
  
  Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.
  
  Code 3-501.18 (A)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - SANITIZATION
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.
  
  Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (11)
- Not serious Core Repeat
  PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
  
  Numerous items throughout establishment coolers were 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. Food shall be discarded if suspected of cross-contamination.
  
  Code 3-302.11 (A) (4)
- Not serious Core
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Various working containers of ingredients are stored in unlabeled containers.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Handless scoops observed to be stored in numerous ingredient containers.
  
  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
  FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
  
  Food observed being stored on the floor of the walk-in cooler and freezer.
  
  Correction: Store all food items 6 inches above the floor.
  
  Code 3-305.11 (A) (3)
- Not serious Core
  EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
  
  Cardboard used as shlef liners throughout the establishment.
  
  Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
  
  Code 4-202.16
- Not serious Core
  EQUIPMENT AND UTENSILS - MICROWAVE OVENS
  
  Microwave oven is soiled.
  
  Correction: Maintain microwave oven to meet safety standards as required in 21 CFR 1030.10.
  
  Code 4-501.13
- Not serious Core
  SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
  
  Sirracha bottles and egg shade bottles were observed being reused.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code 4-502.13 (A)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Walk-in freezer floor is soiled with food 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)
- Not serious Core
  INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
  
  The exterior door at the back of the kitchen in no longer tight-fitting.
  
  Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.
  
  Code 6-202.15 (A) (3)
- Not serious Core Repeat
  HANDWASHING SIGNAGE
  
  No handwashing signage provided at kitchen handwashing sink.
  
  Correction: Provide handwashing signage at all handwashing sinks used by food employees.
  
  Code 6-301.14
Jun 26, 2024 Re-inspection · 1 priority, 1 priority foundation, 2 core, 4 repeat
- Serious Priority Repeat
  PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
  
  Raw chicken stored above fish and beef are stored in same container or stacked atop one another in same container in WIC.
  
  Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
  
  Code 3-302.11 (A) (2)
- Not serious Priority Foundation Repeat
  HAND DRYING PROVISION
  
  No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.
  
  Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.
  
  Code 6-301.12
- Not serious Core Repeat
  THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
  
  Single Door cooler is not equipped with an integral or permanently affixed temperature measuring device.
  
  Correction: Provide a integral or permanently affixed temperature measuring device.
  
  Code 4-204.112 (B)
- Not serious Core Repeat
  HANDWASHING SIGNAGE
  
  No handwashing signage provided at kitchen handwashing sink.
  
  Correction: Provide handwashing signage at all handwashing sinks used by food employees.
  
  Code 6-301.14
Mar 11, 2024 Routine · 1 priority, 2 priority foundation, 3 core, 3 repeat
- Serious Priority Repeat
  PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
  
  Raw chicken stored above fish and beef are stored in same container or stacked atop one another in same container in WIC.
  
  Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
  
  Code 3-302.11 (A) (2)
- Not serious Priority Foundation Repeat Corrected on site
  USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED
  
  Handwashing sink or automatic handwashing facility covered by boxes
  
  Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were removed
  
  Code 5-205.11 (A) and (C)
- Not serious Priority Foundation
  HAND DRYING PROVISION
  
  No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.
  
  Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.
  
  Code 6-301.12
- Not serious Core Repeat Corrected on site
  PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
  
  Food containers in the single door cooler 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. Food shall be discarded if suspected of cross-contamination.
  
  Code 3-302.11 (A) (4)
- Not serious Core
  THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
  
  Single Door cooler is not equipped with an integral or permanently affixed temperature measuring device.
  
  Correction: Provide a integral or permanently affixed temperature measuring device.
  
  Code 4-204.112 (B)
- Not serious Core
  HANDWASHING SIGNAGE
  
  No handwashing signage provided at kitchen handwashing sink.
  
  Correction: Provide handwashing signage at all handwashing sinks used by food employees.
  
  Code 6-301.14

Source: Jefferson County Health Department / Watertown. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.